Mushroom and Cavolo Nero Recipe
Regula's glorious mushroom and cavolo nero recipe is served on crispbreads over a base of creamy ricotta, making the most of autumnal ingredients.
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Ingredients
- 175g of mixed seasonal wild mushrooms
- cavolo nero, 4 leaves
- 50g of blanched hazelnuts
- 200g of ricotta
- Peter's Yard original crispbreads
- salt
- freshly ground black pepper
- butter
- extra virgin olive oil
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