In this article, BookCulinaryVacations.com is sharing some of Mamma Ornella’s best fall recipes, that she cooks in her kitchen at La Rogaia in Umbria.

 

Carpaccio di funghi porcini e melograno
 

penny bun mushrooms with pomegranates seeds

Photo credit: Agriturismo Villa La Rogaia

Carpaccio of penny bun mushrooms with pomegranate seeds

Makes six servings

Ingredients:

Directions:

  1. Clean the mushrooms with care and cut them into thin slices.
  2. Break the pomegranate in two halves and take out the seeds.
  3. Place first the slices of mushrooms on a serving plate and add the seeds, sprinkle with lemon juice and olive oil.
  4. Season with salt and freshly ground pepper.
  5. To finish add very thinly sliced (not grated!) Parmesan cheese.


 

Risotto ai porcini e tartufo

penny bun mushrooms

Photo credit: Agriturismo Villa La Rogaia


Risotto with penny bun mushrooms and truffles

Makes 6 servings

Ingredients:

  • 300 g Arborio rice (also known as risotto rice)
  • 60 g butter
  • 1 chopped onion
  • ½ glass of dry white wine,
  • approximately 1½ liters stock broth (preferably mushroom flavor, otherwise vegetable)
  • 100 g grated parmesan cheese
  • salt and pepper
  • 300 g fresh penny bun (porcini) mushrooms or 100 g of dried mushrooms (soaked in water)
  • ½ grated onion
  • some black truffles (according to availability fresh or as truffle paste)

You will need three pots or pans for this recipe. All of them are on the stove at the same time. One pot is for the hot broth, one is for gently frying the mushrooms in olive oil and one for the rice.

Directions:

  1. Clean the mushrooms and cut them into slices.
  2. Gently fry the grated onion and the mushrooms in olive oil, add salt and pepper. When the mushrooms are done add a little black truffle or truffle paste.
  3. Gently fry the rice in butter in a second pot. Add the wine and let it simmer. After some minutes add the boiling broth just to cover the rice, let simmer gently for about 10 minutes.
  4. Slowly add more broth, keep stirring. When cooked, the rice should be still „al dente“. Usually, this takes a total of 18 minutes, not longer.
  5. Mix the mushrooms and the risotto and add a little bit of butter or more broth to give it a creamy slightly liquid consistency. Do not mix in the grated Parmesan cheese as it might cover the flavor of the mushrooms and truffles. Those who like parmesan can add it later on their individual plate.
  6. If you are using white truffle, finish the dish by grating a tiny amount of raw truffle on top of every plate just before serving.


 

Fagiano in Salmì

Pheasant stew

Photo credit: Agriturismo Villa La Rogaia
 

Pheasant stew

Makes six servings

Ingredients:

  • 1 pheasant (alternatively: grain fed chicken or turkey)
  • ½ liter white wine
  • 100 g bacon cubes, broth
  • ½ onion, 1 clove of garlic
  • rosemary, bay leaves
  • juniper, sage
  • 1 carrot
  • capers
  • butter
  • olive oil
  • 1 glass of cognac
  • 2 chicken livers
  • white bread (preferably unsalted)

Directions:

  1. If you get the pheasant directly from the hunter: pluck the pheasant and remove the small feathers by holding the pheasant over an open flame. Cut off the head, the neck, the wing tips, and the feet. Open the pheasant, take out the liver, the heart and all other intestines. Put aside the liver and heart. Clean the inside well. If you can buy a pheasant ready to be prepared, just make sure to also get the liver.
  2. Place the pheasant in a baking dish with a little oil.
  3. Roast the pheasant on high heat in the oven so that it is crunchy outside but still bloody inside.
  4. Cut the pheasant into pieces.
  5. In a casserole heat and flambé the Cognac. Add butter and boiling broth, place the pieces of the pheasant into the casserole. Let simmer at medium heat for about 1 hour, until the meat is tender.
  6. Chop the pheasant liver, heart, and the chicken liver.
  7. In a separate saucepan, fry the liver, heart of the pheasant, and the chicken livers in butter and oil, add sage, bay leaves, rosemary, juniper berries, chopped onion and carrot, bacon cubes, capers, salt, and pepper. Add the white wine and let everything cook for about 1 hour, adding some more white wine from time to time. Blend the mixture of liver and herbs until it becomes a smooth paste.
  8. Take the pheasant out of the casserole, add the liver sauce to the casserole and season with salt and pepper.
  9. Place the pheasant back into the casserole and cook it for another few minutes.
  10. Place slices of toasted white bread on plates, soak them with the sauce and place the pheasant meat on top.

 

Getting hungry?

fall bounty

Photo credit: Agriturismo Villa La Rogaia

 

You only need basic experience in the kitchen to prepare the delicious dishes following Ornella's recipes - just try it!

If you’d like to know more about the secrets of Umbrian and Tuscan cuisine and if you want to experience Ornella' Mediterranean lifestyle, we recommend our 8 Days Truffle Hunting and Cooking Holidays Italy at La Rogaia. The next available culinary holiday takes place in April 2017. (Unfortunately, due to the earthquakes in Italy in October 2016, the culinary holiday in November 2016 has been canceled). 

For more interesting Umbrian and Tuscan dishes, visit Rogaia’s blog.