12 caps of fresh porcini mushrooms
1 jar of anchovies in oil
1 jar of sun-dried tomatoes
1 glass of wine recommended
80 g clarified butter at room temperature
salt and pepper to taste
Recommended wine: Prosecco Valdobbiadene Superiore DOCG Sparkling Brut
Gently brush the mushroom caps, wash them with such delicacy and quickly under water, then dry with a clean cloth. Coat a large baking sheet with parchment paper, trim off the edges to size and place on the baking sheet mushroom caps close together. Add salt and wet them with a little wine, then move the pan in the oven on low heat and cook for half an hour. Warm in a saucepan dried tomatoes, finely chop and set aside to keep them warm. In a bowl put the anchovy fillets, drained and chopped and knead the butter (cut into small pieces before) until reduced to puree and anchovy butter. When the caps are cooked, place them on a serving dish handing over all them a tablespoon of anchovy butter and one of crushed dried tomatoes and serve.