This title is kind of funny, isn't it? But I'm actually very serious! 😉
This is an extension to my recent post about picking #mushrooms & making the #bolete #carpaccio which you can check here: https://steemit.com/steemkitchen/@careassaktart/mushroom-hunting-and-bolete-carpaccio-preparation-3632bf7952237
Here's a brand new recipe:
I don't have a name for this meal but I could bet you would like it! It's just one of the ways how you can use porcini carpaccio. So, now it comes the preparation process:
Firstly, I cut polenta in a bit thicker slices. (I had polenta already cooked.) In the meantime I heated up the frying pan cause it needs to be properly heated so that polenta gets fryed up from the outside & get the fine crispy crust but stays soft & juicy inside.
This is how carpaccio looks after laying down overnight in the fridge: 
I added a fresh, raw tomato - it's the best if you have a domestic one from your own garden or at least buy it from a checked grower-seller! The best way how to check the quality of the tomato is the smell! If it smells like a real tomato than it's probably grown naturally, not genetically modified & picked mature enough. If it still has a petiole, just move it a bit & the smell will come out. If it doesn't have a petiole anymore than you need to cut it to feel the smell.
Next important substance is onion. Here on Balkans we ad onion in almost all dishes. Some say: "Fuck a meal without onion!" I had some special sort of onion which I really like. We call it "ljutika". In Croatian "ljut" means angry but in the food - case it means spicy. In English I believe this onion is called emery.
So, slice up the tomato & emery & place them aside polenta & with the spoon take out the porcini carpaccio along with olive oil in which it was swimming & pour it over polenta: 
I guess I didn't have a complete & final vision at the beginning of this meal preparation but it was coming along the way...
Than you get kind of this: 
but suddenly you realize that you have ramsons or the wild garlic pesto but also green lentils spread which you've recently! Take few spoons of each of the pestos / spreads & put them also aside polenta. & the work is done! Your meal should be looking like it looks on the first photo of this post.
If you want to learn how to make ramsons spread, watch my video instructions: 
(I'm talking in Croatian in this video.)
IF THERE IS SOMEONE WHO WOULD LIKE TO CREATE SUBS FOR IT, I AM WILLING TO PAY IN SBDs OR STEEM!
Concerning the green lentils spread, I'll try to create another blog post in the very close future! 😉 Keep following!
For the end of this post I'm sharing some nice unpublished forest shots: 
