Insalata di Bosco Silano

Name: Insalata di Bosco Silano (Salad from the Sila woods)
Yield: Serves 4
Cuisine: Swiss
Ingredients: juice of 1 lemon; 6 tbsp extra virgin olive oil; 5 black summer truffles, about 100 g in total, peeled thinly; 10 of the finest fresh porcini or ceps, young and solid; 10 of the finest fresh porcini or ceps, young and solid; 3 tbsp finely chopped flat-leaf parsley; lemon wedges to serve; salt and pepper; salt and pepper

Salad from the Sila woods

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

The best porcini and truffles come from Sila, the high plain of Calabria, which resembles Switzerland. As I am passionate about the world of wild fungi, 1 dedicate this recipe to all the mycophiles of the world.

Ingredients

10 of the finest fresh porcini or ceps, young and solid
5 black summer truffles, about 100 g

Europe
Italy
Switzerland
Vegan
Gluten-free

Method

Make sure the porcini are impeccable, with no larvae inside. Clean them and slice them very thinly. Arrange the porcini slices on individual serving plates in a flat circle, leaving a space in the middle.

Cut the truffles very thinly, and use these slices to cover the centre of each plate. Mix the olive oil with the lemon juice and brush gently on to each slice. Sprinkle with salt and p