Salad from the Sila woods

Salad from the Sila woods

Insalata di bosco Silano

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
10 finest fresh ceps, young and solid
5 black summer truffles, peeled, about 100g in total
6 tablespoons extra virgin olive oil
1 lemon, juiced
salt
pepper
3 tablespoons flat-leaf parsley, finely chopped
lemon wedges, to serve

Method

  1. 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.
  2. 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 and finally scatter over the parsley.
  3. Serve the mushroom salad with lemon wedges. Toasted country bread and good wine are ideal accompaniments.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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