Posted by admin on Aug - 16 - 2012 under Antipasti
Ingredients
  • 100 g of cardoncelli mushrooms
  • 100 g of ossocollo
  • 15 g of wild herbs (borage, rocket etc.)
  • 400 g of purslane
  • 400 g of fava beans
  • 125 ml extra virgin olive oil
  • 80 g of Ericante cheese
  • 80 ml Aglianico vinegar
  • Salt and pepper to taste
Cuisine: Cooking time: 15 mins Serving: 2 people

(with wild herbs, ossocollo and ericante cheese, and Aglianico vinegar sauce)

 

Preparation

Clean the mushrooms. In a skillet, sauté the ossocollo cut into strips in olive oil. Add the sliced mushrooms and cook for a few minutes. Remove the mushrooms and the ossocollo from the skillet. Strain cooking juices through a fine sieve and cool. Emulsify with olive oil and Aglianico vinegar.

Serve the ossocollo with the cardoncelli mushrooms and the ericante cheese on a bed of mixed wild herbs and a side dish of steamed fava beans. Season with the sauce.

Meal: Food type:

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