Insalata di Bosco Silano

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

Salad from the Sila Woods

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

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, I dedicate this recipe to all the mycophiles of the world.”

Ingredients

10 of the finest fresh ceps, young and solid
5 black summer truffles, about 100g in total, peeled
6 tbsp

Europe
Switzerland
Italy
Gluten-free
Vegan
Mediterranean

Method

Make sure the ceps are impeccable, with no larvae inside. Clean them and slice them very thinly. Arrange the cep 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 onto each slice. Sprinkle with salt and pepper an