wrapped mushrooms

.wrapped mushrooms

Typical recipe from Agrigento.
Use only the heads of boletuses, wash and drain them delicately.
Prepare a mixture (proportionally) adding: a clove of minced garlic, a tablespoon of minced parsley, a tablespoon of grated pecorino, a salted, mashed anchovy without fish bones, salt, pepper and sufficient oil until the dough is creamy and soft. On a paper spread part of the mixture and put one head over the other on it. Wrap them in this paper and make wet with water. Place it on a grill or under the ashes; otherwise bake in the oven.
When cooked (variable because of size and heat, but anyway 20-30 minutes), remove the paper and serve.
Variants: some add to the mixture 2 or 3 tablespoons of grated breadcrumbs. Some others bake everything in the oven.