Comments on: Porcini, White Bean and Sausage Stew

By: Michele

Michele — Tue, 04 Oct 2016 10:47:23 +0000

In reply to Will. Thanks for the great feedback, Will. And thrilled you liked it! Grazie! Michele

By: Will

Will — Mon, 03 Oct 2016 19:20:44 +0000

Thank you so much for posting this recipe. I just made this dish the other evening and its flavor profile is phenomenal. No doubt that some people will try and shortchange the recipe by not using the porcini mushrooms… If you do this, you miss out on the key component of the strained porcini broth which is critical to the taste of the broth. Using a freshly made sausage is key as well. The only modification I had was to use finely sliced portobello mushrooms because I couldn’t find cremini locally. Make this dish and you will not be disappointed.

Will

By: joan Arent

joan Arent — Tue, 17 Nov 2009 20:05:27 +0000

Yum, yum! I needed that Montalcino connection myself as I too was just there enjoying Isabella and Luigi’s fun loving nature, kindness and their Montalcino world. Isabella’s book, and your blog Michele are truly the way to go when one needs a taste of Montaclino in 2 very different, special ways.
Cheers to 2 great reads, a book and a blog.

Joan