Porcini and Parmigiano Salad | Carlo Florence chef

Name: Porcini and Parmigiano Salad | Carlo Florence chef
Ingredients: Porcini mushrooms (to clean): 600 g; Parmigiano Reggiano (in shavings): 40 g; Lemons (juice and zest): 1; Nepitella (calamint) sprigs: 4; Unfiltered extra virgin olive oil: to taste; Fine salt: to taste; Black pepper: to taste; Stir everything well. Serve the porcini and Parmigiano salad with a final grind of black pepper and a few nepitella leaves on top.; Enjoy!; Appetizers

florencechef.com

If you like woods this is the best way to get in symbiosis with them: eating raw porcini. To enjoy them they must be super fresh and you must trust the source.

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Ingredients

Porcini mushrooms (to clean): 600 g
Parmigiano Reggiano (in shavings): 40 g
Lemons (juice and zest): 1
Nepitella (calamint) sprigs: 4
Unfiltered extra virgin olive oil: to taste
Fine salt: to taste
Black pepper: to taste
Stir everything well. Serve the porcini and Parmigiano salad with a final grind of black pepper and a few nepitella leaves on top.
Enjoy!
Appetizers