Massimiliano Bagaglini's scaloppine ai funghi porcini.


Makes: For 4 people

  • Mushrooms
  • 8 slices of pork loin
  • 500gr of porcini mushrooms
  • Butter
  • Extra virgin olive oil
  • Garlic
  • Flour
  • White wine
  • Salt
  • Parsley


  1. Pour into the pan 3/4 spoon of EVO and heat it up
  2. Add 1 whole clove of garlic, the porcini fine chopped, the parsley fine chopped, a pinch of salt and leave it cook on high heat -When well cooked, add half glass of white wine and let the wine evaporate.
  3. Take off the heat, and get another pan for the meat - Put enough butter to cover the bottom of the pan. Then flour the meat on both side
  4. Lay the slices of meat into the pan and turn on the heat -Let them cook for 1 minute per side.
  5. Add a pinch of salt and 1 glass of hot water. Cook for 1 minute.
  6. Add the porcini (cooked previously) to the meat -Cook until the sauce will reach a creamy consistency.
  7. Now you are ready to impress your guest! Buon appetito!