Porcini and Parmigiano Salad | Carlo Florence chef
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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Cooking tools:
- Paring knife
- Brush
- Kitchen towel
- Chef's knife
- Cutting board
- Kitchen scale
- Mixing bowl
- Microplane
- Citrus press
- Peeler
- Pepper mill
- Serving platter
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
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