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• BRUSCHETTE – CROSTINI: Tostare delle fette di pane o pan carrè. Utilizzare la mousse di funghi porcini a temperatura ambiente spalmandola direttamente sul pane caldo.
• PASTA – RISO: Portare ad ebollizione l’acqua e cuocere la pasta o il riso. Scolare la pasta e condire con la salsa a temperatura ambiente aggiungendo Parmigiano a piacere.
• CARNE: Condire e cuocere la carne. A cottura ultimata, stendere la mousse sulle fettine di carne ancora calde e servire.
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• BRUSCHETTA: Toast some bread slices. Spread the mousse kept at room temperature on the bread and serve.
• PASTA – RICE: Boil the water, add salt and cook the pasta / rice. Drain the pasta and season it with the porcini mousse. If you want, you can add Parmesan cheese.
• MEAT: Cook the meat. Once the meat is cooked, use the mousse as seasoning and serve.
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