Lampredotto is one of the symbols of Florentine cuisine, but what happens when we combine lampredotto and porcini mushrooms? The result is a dish that celebrates tradition and seasonality, perfect for those who love authentic and bold flavors. Follow this recipe to prepare lampredotto with porcini mushrooms that will win over everyone’s palate.
Ingredients:
- Pre-cooked lampredotto (you can buy it at our shop)
- Fresh or frozen porcini mushrooms
- Garlic
- Parsley (or, alternatively, nepitella, a mint-like herb commonly used in Tuscany)
- Dry white wine
- Broth (vegetable or meat, depending on your preference)
- Extra virgin olive oil
- Salt and pepper
Preparation
-
Prepare the aromatic base
In a large saucepan, heat the extra virgin olive oil. Add whole or finely chopped garlic cloves, depending on your preference, and let them gently brown. Add the chopped parsley (or nepitella for a more rustic touch) and let it infuse for a couple of minutes.
-
Sauté the lampredotto
Add the pieces of lampredotto to the pan, stirring well to coat them in the aromatic base. Let them brown for 5-7 minutes, until slightly golden.
-
Deglaze with white wine
Pour the glass of white wine over the lampredotto and let the alcohol evaporate over high heat. This step will give the dish a fresh, aromatic note.
-
Add the porcini mushrooms
Add the thinly sliced porcini mushrooms. If using frozen porcini, make sure to thaw and pat them dry before adding. Stir gently to combine the flavors.
-
Slow cook with broth
Add hot broth until it almost covers the ingredients. Bring to a boil, then reduce the heat and cover with a lid. Let it simmer over low heat for about 2 hours, stirring occasionally and adding more broth if needed. The lampredotto should become tender, and the cooking liquid should be well blended.
-
Adjust the flavor
At the end of cooking, season with salt and pepper to taste. For an extra touch, sprinkle some freshly chopped parsley before serving.
Serving Suggestions
Lampredotto with porcini mushrooms is perfect served with slices of toasted Tuscan bread, ideal for soaking up the flavorful cooking juices. For an added touch, pair it with a glass of full-bodied red wine, such as Chianti Classico.
Fun Fact of Lampredotto and Mushrooms
Combining lampredotto with porcini mushrooms is a creative way to highlight two treasures of Tuscan tradition: the quinto quarto (offal) and seasonal mushrooms. This dish celebrates the art of resourcefulness and the ability to transform simple ingredients into true delicacies.
Try this recipe and let us know how it turned out in the comments.
Buon appetito from the Bambi Trippa e Lampredotto team!
