Nespoli funghi
since 1943
Nespoli funghi
Via Silvio Spaventa, 76 Bergamo
VAT number 04060060169
THE OPEN OVOLI
RECIPES AND TIPS
WHY DID WE CREATE A DIFFERENT PAGE FOR THE SAME MUSHROOM?
The real reason that pushed me to make two different explanations is linked to the fact that the Amanita caesarea, i.e. the ovolo (egg), is often and only known for its goodness in salads (i.e. eaten raw) but many do not know that they have cooked (heated) it is fabulous.
💰 THE OPEN MUSHROOM IS ECONOMICAL
The closed mushroom is definitely more sought after and harder to find than the open one, and that's why they have different prices.
🥗 CLOSED MUSHROOMS IN SALAD?
Of course, just dry them very well and then season them exactly as if they were closed. The tastiest part is the flesh (the yellow part), so you will definitely achieve a result worth remembering.
🍽️ THE PORTION
Only a very small amount is needed, 150/200 grams per serving is sufficient
🧼 THE CLEANING
Open ovoli mushrooms should be carefully washed under water, ensuring that the gills are clean and free of soil residue. The mushrooms should then be left to dry on the sink for a few minutes before slicing them.
⏱️ THE COOKING
We recommend cutting them and placing them in a pot where a little oil (or butter) and onion have already been sautéed, as it tends to be less overpowering in taste compared to garlic. That said, the cooking time is a few minutes. The ovoli will change color from orange to beige. They are not objectively beautiful to look at but are delicious, especially when adding a sprig of rosemary.
🧊 THE STORAGE
Open ovoli specimens generally have a shorter shelf life compared to closed fruiting bodies, but it is recommended to use them within 2 to 3 days of purchase.
❄️ HOW TO FREEZE THEM
Yes, it is possible to freeze them, but since they are mushrooms that cook in just a few minutes, there is a risk of losing their texture when reused. It's a different story if they are used for sauce. The best advice we can give is to store them already cooked.
🥚🍄 CLOSED AND OPEN OVOLO
An open ovolo is defined as a fully developed specimen of Amanita caesarea, thus a complete specimen with a cap in the shape of an open umbrella, and the stem with ring and volva perfectly visible.
