| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Taste1 |
4 |
servings |
INGREDIENTS
| 1 |
|
Piece Parmigiano-Reggiano -; (2 oz) |
| 1 1/4 |
c |
Thinly-sliced fresh fennel |
| 1/2 |
lb |
Fresh porcini mushrooms; stems removed, |
|
|
And the mushrooms thinly sliced |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
tb |
Fresh lemon juice; or more to taste |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
bn |
Arugula; stems discarded, |
|
|
Leaves washed and spun dry |
|
|
A few drops white truffle oil; (optional) |
INSTRUCTIONS
Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable
peeler and set aside. Combine the fennel and mushrooms in a bowl. Whisk
together the olive oil and lemon juice in a small bowl. Season with salt
and pepper. Pour the oil mixture over the mushroom mixture and combine
well. Mix in the arugula leaves. Arrange the mushroom mixture on 4 plates
and top with the shaved cheese. Drizzle with truffle oil if desired. This
recipe yields 4 servings.
Comments: The original recipe title as listed is "Fresh Porcini Salad With
Fennel, Arugula And Shaved Parmigiano-Reggiano".
Recipe Source: TASTE with David Rosengarten Recipe adapted from The Dean
And Deluca Cookbook From the TV FOOD NETWORK - (Show # TS-1G35 broadcast
01-21-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-29-1998
Recipe by: David Rosengarten
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