Once again, I nicked some sage and rosemary from the pool area.
The rains yesterday and last night has the rosemary in blossom, which I think helps the flavor.
I stemmed the rosemary and sage and infused some olive oil with them and some crushed garlic at a low simmer, then cooled, added some
red wine and thinly sliced onions, a little salt and some dried oregano.
Put half a chicken in for an overnight rest, turning whenever I remembered to.
Traveling market day was today in Greve and we hoped to score some fresh porcini for our last dinner here, which we did.
Cut and prepped.
Time for the bottom line: chicken cooked on the grill, had great flavor, but was as tough as a pair of sandals. More research is needed here. The porcini, however, were absolutely excellent.
Better than I remember. I brought some dry porcini home with me on the last trip and, while good, it is no comparison to the real, fresh thing.
I hope to get more fresh porcini in Florence. It is amazing that this tough looking fungi makes such a transformation into the most delicate indulgence in a matter
of minutes in the pan.
HC
