First Courses

Silene's "porcini risoni" in Foligno by chef Nicoletta Franceschini

risone ai funghi Silene

We are at Silene Piccolo Ristorante in Foligno, Umbria, where chef Nicoletta Franceschini offers us a very interesting first course that tells about her land.

RISONI WITH PORCINI MUSHROOMS, RABBIT LIVERS AND NEPITELLA

Ingredients

For the risoni:

  • 65 gr of risoni
  • Dried porcini mushroom broth
  • 300 gr fresh porcini mushrooms
  • Garlic
  • Shallot
  • Rosemary
  • Butter
  • Semi-aged alpine cheese
  • Timut pepper

Procedure

Make a stock with 50 gr dried porcini and 1 lt water.

Ferment 150 gr porcini with 0.3 gr salt for 15 days in a vacuum; after the time has elapsed, charcoal them and finely dice them.

Prepare a base with whole garlic, shallot brunoise butter and rosemary and brown the remaining porcini gently: make a cream by removing garlic and rosemary.

Cook the risoni as if it were a risotto using the porcini broth a little at a time; halfway through cooking, add the porcini cream and bring to a simmer. Mantecare with butter, malga cheese and timut pepper, adding the diced fermented mushrooms.

For the livers (fegatini)

  • Very fresh rabbit livers
  • Butter
  • Onion
  • Garlic
  • Anchovies
  • Sage
  • Rosemary
  • Juniper
  • Wild fennel
  • Nepitella
  • Summer savory
  • Umbrian Grechetto wine

Procedure

Prepare a base with butter, a couple of anchovies and plenty of onion, stewing for a long time; add rabbit livers previously blanched for 30 seconds in water and grechetto, finely chopped. Brown and deglaze with plenty of Umbrian grechetto. Add herbs and juniper berries; cook with light rabbit stock.

For the white sauce

  • 1 Onion
  • 2 Shallots
  • 250 g Butter
  • 250 ml Umbrian Grechetto wine
  • 125 gr White Wine Vinegar
  • 250 gr Fresh cream
  • Salt and pepper
  • Freshly squeezed lemon juice

Procedure

Cut onion and shallot into brunoise and stew with butter; deglaze with vinegar and grechetto and bring to 1/3 reduction. Add fresh cream, salt, and pepper and mix together. Correct for acidity with lemon juice.

For the nepitella oil

  • 500 Gr wild nepitella (leaves only)
  • 500 ml grape seed oil

Procedure

Puree in thermomix at 60° for 5 to 6 minutes. Leave to infuse overnight. The following day strain and decant.

For the fermented wild blackberry sauce

  • 500gr wild blackberries
  • 1 gr salt
  • 4 gr gelatin

Procedure

Ferment blackberries with salt for 6 days at 18/20°. Pass through a tomato mill to remove the seeds. Withdraw juice and transfer to thermomix with gelatin and cook at 36° for 4/5 minutes.

Plating

Place the hot livers at the base of the dish, the whipped risoni and top with the white sauce, nepitella oil and a few fresh leaves; with an eyedropper place the blackberry sauce inside the risoni.

Contact

Via Maurizio Quadrio, 21, 06034 Foligno PG

Phone: 380 392 7747

https://sileneristorante.com/

 

Nicoletta Franceschini Silene
 

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