As a general rule, fresh mushrooms should never be washed: To clean, scrape the stem with a paring knife and clean the cap with a damp cloth.
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INGREDIENTS |
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Button mushrooms |
200 |
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g |
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Sliced Speck (cured, smoked pork) |
70 |
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g |
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Slivers of Parmigiano Reggiano |
50 |
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g |
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Chopped parsley |
1 |
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teaspoon |
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Extra virgin olive oil |
4 |
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tablespoons |
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Salt |
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to taste |
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Pepper |
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to taste |
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Lemon juice |
2 |
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tablespoons |
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PREPARATION |
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| 1. |
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Carefully clean and slice mushrooms. Cut speck into thin strips. |
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| 2. |
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Arrange ingredients on a service plate and dress with oil, salt, pepper, and lemon juice. |
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| 3. |
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Sprinkle with chopped parsley and serve immediately. |
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Merlot from the Alto Adige region or a Chianti Classico |
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