In the fall, about 10 to 11 days after it rains along the coast here in northern California up pops Porcini Mushrooms, I was a young man when I tagged along to pick Porcinis with 4 very wise older Italian men who showed me what to look for and where to go. I ended up hauling out about 50 pounds from that day which inspired this award winning most popular dish.
This has always been an Il Davide favorite. Interesting note: The sweet crust was an accident. My sous chef mistakenly mixed up the sugar and salt containers and as a result, the lovely sweet crust!
I took the traditional Italian scampi and adapted it for an appetizer using a sourdough toast. Big flavor and big hit!
I use a dark Italian beer for the best flavor for this dish. Also, make sure the mussels are medium to large in size.
By simply grilling and adding a truffle fondue, the flavor of the asparagus is enhanced. This dish takes vegetables to a higher level.
Burrata cheese if the “new” mozzarella. It is made in the same style, but it is creamier and richer than mozza- rella. It is best served with just sea salt and olive oil — delicious!
