Servings: four to six.
Be sure to buy good-quality dried porcini mushrooms (with large white cross sections). Cheaper ones are dark and shriveled and have an overly pungent aroma, which will give the stew an off taste.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Excellent. Husband doesn't like bacon, so didn't use it or the pancetta. Added extra spinach because we had it in the garden, but otherwise followed the recipe. Guests wanted the recipe.
Served this for a dinner party and it was delish! Seconds and thirds all the way around. I think it is my favorite of all FC recipes and it was raved about all during dinner!Made a few modifications: didn't use bacon and subbed white button mushrooms for the porcini. I also used a combination of breasts and thighs for the white meat guests.Highly recommended!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?