Directions
Our mushroom recipes Marathon is going in full throttle and today we’ll serve you a delicious porcini salad just arrived from the legendary Trattoria Cattivelli, Piacenza, near Borgotaro, in the heart of the Apennines, the most famous Porcinoland of Italy.
The good location and the respect for real, awesome ingredients have made possible this recipe: with just a handful of ingredients, in fact, you can prepare an unforgettable dish, a salad of porcini…
It’s the simple, the quintessence of simplicity, but thanks to the unique taste of these adorable mushrooms, also a salad of mushrooms seasoned with an excellent extra virgin olive oil becomes a gourmet dish, to be served as an appetizer.
Ingredients for making porcini salad
4 servings
- 450 grams of green salad or lettuce
- 2 big juicy tomatoes
- 70 grams of arugula
- 35 grams of extra virgin olive oil
- 120 grams of carrot
- salt and pepper
How to make the best porcini salad of your life
As you have seen from the ingredients the recipe is very simple.
We’ll start from porcini: never wash them. Just remove all the dirt with a damp cloth, but be careful and gentle. Then cut into thin slices.
Wash lettuce and arugula, cut and lay down on a plate.
Slice tomatoes and cut the carrot into julienne strips and place them over the salad.
Complete with sliced porcini mushrooms and season with salt, pepper and extra virgin olive oil, use the good stuff, it’s the second most important ingredient.
To add a touch of sweetness, sprinkle with some shavings of Parmigiano Reggiano.
That’s all, in less than 5 minutes you can prepare a royal salad, with a fabulous flavor, perfect to start a dinner of mushrooms and porcini, but also great as a side dish for a nice grilled steak!
What wine matches well with the porcini salad?
We choose a fragrant, round wine as Marco Donati’s winery Moscato Giallo. Champagne and Prosecco are ok too.
If you want to pair a cocktail, Bellini is the perfect companion.
Recipe courtesy of the restaurant Cattivelli
