August
Let
4 prs.
20 min.
Trifolati with mushrooms
- 500g bolete like cep or Scarletina Bolete
- 1-2 cloves of garlic
- 1 tablespoon of chopped parsley
- 3 tablespoons extra virgin olive oil
- 1 small fresh chilli or a pinch of dried
- Salt
- Pepper
- When you want to prepare the “trifolati” mushrooms, first clean the mushrooms well: scrape the stems and clean the cap with a damp cloth, in order to remove all the soil residues.
- Coarsely chop the mushrooms and finely chop the parsley.
- In a pan pour 3 tablespoon of oil, let it warm over low heat, then add the cloves of garlic, and chili to taste. Fry gently for 2-3 minutes taking care not to burn the garlic.
- Turn up the heat to medium hot and add the mushrooms to the pan. Cook the mushrooms for the time needed – cooking time depends on what mushrooms you use.
- Stir the mushrooms frequently during cooking. Season with salt and remove the garlic. Add the parsley. Cook for another 2-3 minutes, or until the mushrooms are soft and serve.
Tips
The trick when making Trifolati is to slowly cook the garlic and chili in oil in order to get the most possible taste out in the oil before the mushrooms are added to the pan. Serve these mushrooms as an antipasti, as a side or in you favorite pasta.
Alessandro Ciofani
Co-owner and chef
Rufino Osteria opened on the 1st April 2016 and is located in Christianshavn, Copenhagen. The traditonal Osteria offers a friendly and original atmosphere and you can enjoy the art of cooking in the open kitchen dining room. Rufino was opened by roman chef Alessandro Ciofani along side Alberto Sala from Piedmont and two other chefs from the capital Paolo Bonello and Cristiano Sala.
Rufino wants to show, through its dishes, a path that starts from the tradition of Italian cuisine to collect along the way the european influences all the way up to Denmark. The space in which the restaurant has found life, in the magical atmosphere of Christianshavn, is one of the oldest palaces in Copenhagen. Here food has created magic - transporting the atmosphere of the roman tavers of two centuries ago to scandinavia. In Rufino the cavatelli, orechiette and strozzapreti are homemade and the menu is mainly inspired by traditional roman dishes.
