Serves 2

Ingredients:

1 cup samp

2 cups water

1 cup milk

1 cup cream

 2 cups mixed wild mushrooms

1 onion, chopped

2 cloves garlic, minced

2 tbsp butter

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Method:

Soak samp overnight.

Rinse the samp under cold water until the water runs clear. Place it in a pot with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for about 45 to 60 minutes, or until the samp is tender. Drain any excess water. 

In a separate pot, heat the milk and cream over low heat until warm. Add the cooked samp to the milk mixture and stir to combine. Cook for an additional 10 minutes, stirring occasionally, until the mixture is creamy. Season with salt and pepper to taste.

In a skillet, melt 1 tbsp of butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes. Add the mixed wild mushrooms and cook until they are golden brown and tender, about 8-10 minutes. Season with salt and pepper.

To make the mushroom puree, blend half of the sautéed mushrooms with a splash of cream until smooth. Add more cream as needed to achieve a smooth consistency.

To serve, spoon the creamy samp onto a plate, top with the sautéed wild mushrooms, drizzle with the mushroom puree, and sprinkle with grated Parmesan cheese.

Enjoy with generous glasses of the 2022 Culinaria Pinot Noir.