Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 28

This is a dish for those times when you go shopping and just happen to see fantastic fresh porcini (see page 232). Whenever I find them, I buy a kilo, use some for a risotto, put some in a veal stew and keep back the most beautiful ones to grill for this salad. In the restaurant, we serve quite a smart porcini salad with reduced veal stock and beurre fondu drizzled around the plate. This is too complicated to do at home, but it is just as good simply to grill the mushrooms, dusted with chopped garlic and parsley, as suggested below, and then rub your plates with a cut lemon before you put the porcini on them.

½ garlic clove

2 handfuls of flat-leaf parsley

300g small porcini (cep) mushrooms (see page 239 for preparation)

a little extra-virgin olive oil

½ lemon

2 handfuls of mixed green salad leaves

5 celery stalks, cut into matchstick strips

50g Parmesan

4 tablespoons Oil and lemon dressing (see page 52)

small bunch of chives, cut into batons

salt and pepper

Preheat the grill or, preferably, a ridged griddle pan. Squash the garlic to a paste with the back of a knife, then put the parsley on top and chop it so that the two mix together well.

Cut the mushrooms lengthways into slices about 5mm thick (cutting through the stem, too) and reserve any trimmings. Season the slices and brush with extra-virgin olive oil, then dust with the parsley and garlic mixture.

Grill the porcini slices, turning them over to cook the other side as soon as they start to brown. Rub the serving plate or plates with the halved lemon and arrange the porcini on top.

Slice any reserved porcini trimmings very finely and mix with the salad leaves and celery strips. Grate about 2 tablespoons of the Parmesan, season the salad and mix with the grated cheese.

Toss the salad with the dressing, then pile it on top of the porcini and scatter with the chives. Shave the rest of the Parmesan and sprinkle it over the top.