Boletus edulis—that’s the fancy-pants name for porcini—is hardly a come-hither sort of name, but with a taste like this, who cares?
About Pamela Sheldon Johns
Pamela Sheldon Johns is the author of sixteen cookbooks specializing in traditional and regional ingredients. Originally from California, Johns has lived full-time in Tuscany for over 10 years at Poggio Etrusco, her organic farm/bed & breakfast in southern Tuscany where she teaches cooking and produces an extra-virgin olive oil called "Pace da Poggio Etrusco." Poggio Etrusco was featured in the July 2011 issue of Travel + Leisure. Pamela has coordinated wine and food workshops in various regions of Italy for twenty years. Johns returns to the US once a year to do cooking classes and lectures about Italian artisanal food. Ask to be added to her mailing list.
Mmmm. Whole grains. No, really. Here nutty, satiating farro is the canvas for zucchini, onion, garlic, chickpeas, and salami. Mmmm.
- Quick Glance
- 30 M
- 2 H, 15 M