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4 ounces of fresh "porcini" mushrooms
1 sliced of Tuscan bread
2 ounces of "groviera" cheese
1 clove of garlic
salt and Pepper
Extra virgin olive oil

Tuscan "fettunta" with porcini and Italian "groviera" cheese


Thin sliced the "porcini" mushrooms and sauteed them in hot skillet with olive and thyme leaves, seasoned with salt and pepper. Sliced the Tuscan bread and toasted in the oven with a touch of olive oil, as soon the sliced of bread will be nice and gold brushed with fresh garlic on both size, topped with the mushrooms and cover with thin sliced Italian "groviera" cheese, replace in the oven or under the salamander to quickly melt the cheese and serve.

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