Funghi
FIORDIBOSCO
Porcini and Castagnoli mushrooms, cut and pan-fried in oil, garlic, and parsley
Code: 881     


Description
Porcini and Castagnoli mushrooms. With cream.

Ideal use
Main course
Side dishes

 
Ingredients
Cultivated und wild mushrooms (77%) (Stropharia rugosoannulata 52%,Boletus edulis 25%), sun flower seed oil, vegetable fibre, parsley, salt, garlic, pepper, yeastextract, flavours, acidity regulator: citric acid, lactic acid, antioxidant: L-ascorbic acid.

Technical Data
Code
Package
Net Weight
Packing
S.L.
881
1/1
800 g
24 - 6 tins
36 months


Directions and Serving Suggestions
As Is   Prepared


TO PREPARE
Polenta: gradually sprinkle yellow polenta meal in boiling salted water; cook until the polenta has a creamy consistency and ladle into dishes. Heat Fiordibosco in a pan with Tuttoporcini, pour on top of the polenta and sprinkle with freshly grated Parmigiano Reggiano cheese.
Escalopes: : dust chicken breasts with flour and sauté in a pan with butter. Add Fiordibosco and season with salt, freshly ground pepper and chopped parsley.


Sales Notes
Competitively priced mushrooms, for use as ingredient, for the most price-sensitive customers
The product has the appearance of the classic sautéed porcini and may be used as a good alternative.
The mushrooms, part porcini and part roundheads, are cut and sautéed with a rich cream.
The high flavouring results and the size of the pieces make this an ideal condiment for polenta and meat dishes and an excellent side dish.
Suitable also for pizzerias as a topping on cheese and porcini pizza. The creaminess of this product enables it to be spread on the base, possible with the addition of a little Tuttoporcini to boost flavour. In this case mozzarella will be sprinkled on top.


Quantities
1 side dish serving 80 g
1 serving of polenta (300 g) 100 g
1 serving of meat 60 g
 
Yield
10 Side dish Servings
8 Servings of polenta
13 Servings of meat


Instructions:
Before opening: store in a dry, cool place.
After opening: keep refrigerated under adequate* hygienic conditions and use within 7-8 days.

*always close container with lid or cling film; use clean cutlery; do not leave the product exposed to air more than strictly necessary.
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