I made the gramigna alla boscaiola by finding champignon mushrooms in the magic box saved through the site TOO GOOD TO GO (let’s save expiring food) which I discovered by following an account on Instagram.
Why this choice? To try new things and especially to follow an ethical discourse of anti-waste and I discovered many stores and supermarkets that are registered on the site and very close to home!
Saving food with Too Good To Go is very simple: just download the app and evaluate every day among the various proposals the type of goods (butchery, bar, stores, supermarkets) that have the products that may interest us, evaluate the reviews that are hopefully truthful to also have an idea of how the service is provided and book the magic box following the instructions and pre-paying (I paid 4.99 € in total)
Then just go to the store and using the app on your cell phone confirm the pick-up by taking the magic box packaged by the store staff!
IN THE MAGIC BOX of Togoodtogo we can find a wide variety of foods based on the stores we prefer as I said above, and we have therefore bread and baked goods, various packaged and fresh groceries in supermarkets, breakfast products from bars and restaurants and much, much more!
In some products, even the fresh ones, we can find a very close expiration date to the day we go to pick them up, others will have the “best before…” label and it is undoubtedly great food!
I found in the magic box of Carrefour Express supermarket on Via Arno in Bologna
pork ribs (only these were marked at 7 euros)
pistachio yogurt
bag of salad
pistachio cookies
ready-made dough for pizza and focaccia
and CHAMPIGNON MUSHROOMS for gramigna alla boscaiola!
Today I will also prepare a focaccia then I will post the photo but in the meantime… here is the recipe of the GRAMIGNA paglia e fieno alla boscaiola!
GRAMIGNA ALLA BOSCAIOLA
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.6 oz gramigna (paglia e fieno)
- 6.3 oz bacon (cut into strips)
- 1 shallot
- 10.6 oz mushrooms (champignon)
- 14.1 oz tomato sauce (Mutti datterini sauce)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
#ADV
- High-edge casseroles
- Pans
Steps
1) For the gramigna paglia e fieno alla boscaiola recipe first, I quickly wash the pre-sliced champignon mushrooms present in the magic box.
2) In a pan, I add 2/3 tablespoons of EVO oil, and as it sizzles, I add the chopped shallot and, once golden, add the bacon strips and brown over medium-high heat.
3) I stir to blend and check the cooking, then add the mushroomschampignon and continue cooking for about ten minutes.
4) I pour in the tomato sauce, adjust salt and pepper, and let it cook on low heat for 7/8 minutes.
5) Meanwhile, I have put on a casserole with salted water, and when it comes to a boil, I add the chosen pasta (for me gramigna paglia e fieno) and cook it.
6) Once drained, I pour the pasta directly into the pan with the boscaiola mushroom sauce, toss, and adjust the seasoning if necessary.
7) All that’s left is to plate the gramigna paglia e fieno alla boscaiola and serve it to my guests!
Enjoy your meal
Annalisa°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
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Annalisa says…
If you like, add some grated cheese and chopped parsley…
FAQ
WHAT ARE THE MOST USED MUSHROOMS IN COOKING???
1) CHAMPIGNON: they are available all year round and are extremely versatile;
2) PORCINI: good raw, sautéed, or dried;
3) CHANTERELLES: looks like a trumpet and gives its best in simple preparations;
4) MORCHELLES: found dried, fresh is poisonous and therefore must be cooked, giving a delicate almost sweet aroma;
5) PIOPPINI: perfect in preparations requiring long cooking like stews and roasts;
6) SHIITAKE: the excellence of oriental dishes, also used in great soups.
