by Natalia Albero Bosch
on December 7, 2015

Porcino nero pairing with peanut – coconut – green tea – duck liver

Usually served raw or simply grilled, the Porcino nero is one of the most appreciated wild mushrooms we can find in Mediterranean areas because of its intense aroma. Cooked gently in coconut milk that retains all of its roasted fragrance, this porcine nero pairing highlights its strong wild mushroom flavour.

Going one step ahead tradition might sometimes be risky, especially when using first quality products such as Porcino nero. However, respect for the product means not only using the right technique but also pairing it with those other ingredients that help create the perfect harmony of aromas and flavours.

The green and roasted aromas of the Porcino nero find its perfect pair with those of foie gras and the coconut surprisingly share with the boletus. Did you know we can even find woody-mushroom like aromas in green tea? This perfect couple just needs the right amount of freshness of the green tea and nutty scent of the roasted peanuts to stand out in a beautiful dish.

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In the online foodpairing database you'll many other wild mushroom varieties such as the Chanterelle, black and white Truffle, Cep and Morel. Learn more about each specialty by consulting the product info.

Preparations

Porcino nero coconut ragoût

  • 300 g Porcino nero
  • 2 pieces minced scallion
  • 1 piece minced garlic
  • 400 ml coconut cream
  • salt and pepper
  • Q.S Olive oil

Clean the porcino nero with a humid towel and cut it in quarters. Cook the scallion and the garlic with a little bit of olive oil until tender. Add the porcino nero and let it cook for 5 minutes or until they have a beautiful golden colour. Then, add the coconut cream and wait for it to start boiling. Turn the heat down and let it cook for 10 minutes or until you get a nice creamy consistency.

poricini nero pairing foodpairing combination

Green tea air

  • 500 ml still water
  • 200 ml infused green tea
  • 8 grams Soy Lecitin
  • 0.7 grams Xantana gum

Mix all the ingredients together and start introducing air bubbles with the help of a hand mixer. Once you get enough of the air bubbles, let the preparation rest for at least 10 minutes so the liquid separates from the dry green tea air.

![porcino nero green tea coco

Garnish

  • 100 grams foie gras of duck
  • 50 ml cream
  • Q.S still water
  • salt and pepper
  • 50 grams roasted peanuts
  • Cress Mix

Sauté the foie gras of duck on both sides until you get a nice golden brown colour. Set aside to let it cool to room temperature. Then, mix it with the cream until you get a soft pure. Add water if needed. Sieve the preparation, add salt and pepper to taste and introduce it in a pastry bag. Crush half of the peanuts and select some cresses to finish of the plate.

Interested in more of my recipes? Check out my own blog.

by Natalia Albero Bosch
Spanish chef Natalia Albero, specialized in Mediterranean cooking, is deeply influenced by cuisines from around the globe. Using Foodpairing® she shows how well different cultures can work on the same dish.

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