- 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
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.