September
Middel
4 prs.
25 min.
Preserved mushrooms
- 1 kg Mushrooms (ex. ceps, orange milkscaps or chantarelles)
- 500 ml water
- 500 ml white wine vinegar
- 1 tablespoon sea salt
- 1 tablespoon sugar
- 800 ml olie (raps eller solsikke)
- black pepper
- Clean the mushrooms well with a damp cloth
- Cut the stems and dry them well.
- Put the water, vinegar sugar and salt in a pot, bring to a boil and add the mushrooms which will have to cook for about 5 minutes.
- Once ready, drain and put them to dry on a clean cotton cloth for at least a 15min.
- Then transfer the mushrooms in sterilized glass jars. Add the peppercorns.
- Now pour the oil and stir a bit with a fork until they are completely covered with oil and all the air bubbles are let out. Close them well and put them in a dry place away from light.
OBS
Make sure that you clean the mushrooms completely, to eliminate all bacterias and potential botox poison that can be deadly.
Alessandro Ciofani
Co-owner and chef
Rufino Osteria opened on the 1st April 2016 and is located in Christianshavn, Copenhagen. The traditonal Osteria offers a friendly and original atmosphere and you can enjoy the art of cooking in the open kitchen dining room. Rufino was opened by roman chef Alessandro Ciofani along side Alberto Sala from Piedmont and two other chefs from the capital Paolo Bonello and Cristiano Sala.
Rufino wants to show, through its dishes, a path that starts from the tradition of Italian cuisine to collect along the way the european influences all the way up to Denmark. The space in which the restaurant has found life, in the magical atmosphere of Christianshavn, is one of the oldest palaces in Copenhagen. Here food has created magic - transporting the atmosphere of the roman tavers of two centuries ago to scandinavia. In Rufino the cavatelli, orechiette and strozzapreti are homemade and the menu is mainly inspired by traditional roman dishes.
