A vibrant, sun-kissed exploration of Southern Italian flavors, pairing the resilient Hydnum repandum with the zesty acidity of Amalfi lemons and a sharp Calabrian chili kick.
Neapolitan Lemon and Chili Roasted Pied de Mouton
In Campania's volcanic soils, Hydnum repandum is prized for its ability to withstand intense coastal aromatics. This recipe utilizes the "Golden Hedgehog" to create a dish defined by high heat and vibrant acidity.
Culinary Physics
Hydnum repandum fibers react uniquely to citric acid. We use a post-roast citrus emulsion where lemon juice interacts with residual heat to soften spines without compromising the mushroom's dense, meaty structure.
Terroir Narrative
Campania's "Cucina del Sole" is defined by heat and citrus. This dish reflects the meeting of the Apennine forest and the Amalfi coast, where foraged fungi are transformed by volcanic olive oil and sun-ripened lemons.
Prep
Cook
Rank
Kcal
Region
15 Min
15 Min
Grand Officier
230
Campania, IT
Master Recipe
500g Hedgehog Mushrooms (Hydnum repandum).
60ml Extra Virgin Olive Oil.
1 Amalfi Lemon (Zest and Juice).
1 tsp Calabrian Chili flakes.
2 cloves Garlic, sliced.
Technique
1. The Sear: Sauté Hydnum repandum on high heat for 6-8 minutes until golden and crisp-edged.
2. Aromatic Flash: Add garlic and chili during the final 2 minutes to toast the aromatics without burning.
3. Citrus Emulsion: Remove from heat and toss with lemon zest and juice; the liquid will emulsify with the oil to create a bright glaze.
4. The Finish: Fold in fresh parsley and sea salt; serve immediately to preserve the temperature and aromatic contrast.
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