Goa x Tuscany
Mushroom xacuti crostini
Goa's most complicated masala on Tuscany's simplest toast. Balance, apparently.
40 minTime
10 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original305kcalsame
10 gproteinsame
4 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Brush the bread with 1 tbsp olive oil and bake in the oven at 200°C for 8 minutes.
- 2Dry roast the coconut, chillies and all the whole spices on low heat for 4 minutes. Grind with 1/3 cup water and the nutmeg to a paste.
- 3Heat the remaining oil in a wide pan on medium high heat. Cook the mushrooms for 6 minutes until browned and dry, then add onion and garlic for 3 minutes.
- 4Add the masala paste, tamarind pulp and salt and cook on medium heat for 5 minutes, stirring, until thick and almost dry.
- 5Spread each crostino with ricotta, pile on the mushrooms and finish with coriander.
Serve it like this
Arrange the crostini in a neat row on a slate or wooden board, each with a tall spoon of xacuti on a white ricotta base and a single coriander leaf on top.
