| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Molto02 |
4 |
Servings |
INGREDIENTS
| 7 |
T |
Extra-virgin olive, divided |
| 1 |
lb |
Chanterelle mushrooms |
|
|
brushed clean |
| 1 |
T |
Freshly-ground black pepper |
|
|
Zest and juice of one lemon |
| 1/2 |
|
Red onion, thinly sliced |
| 5 |
|
Yellow or green analian |
|
|
chiles seeded ribbed |
|
|
And cut into 1/8" julienne |
| 4 |
c |
Wild greens like mizuna or |
|
|
field cress cleaned |
|
|
washed |
|
|
And spun dry |
|
|
you can substitute young |
|
|
spinach |
|
|
Salt, to taste |
INSTRUCTIONS
Preheat grill or broiler. In a large mixing bowl, toss chanterelles, 3
tablespoons extra-virgin olive oil and black pepper to thoroughly coat
mushrooms. Spread evenly over grill or under broiler and cook, turning
often (every minute or so) until softened and lightly browned (about 8
to 10 minutes). Heat remaining 4 tablespoons extra-virgin olive oil in
a 12-inch to 14-inch saute pan and add lemon zest and red onion. Cook
over medium heat until onion is soft and translucent. Add chiles and
saute 1 more minute. Toss in wild greens and lemon juice and remove
from heat (greens should still be quite raw). Remove hot chanterelles
and place over greens in saute pan. Return to high heat and stir
gently with tongs to wilt greens. Season with a dash of salt and pour
mixture into a large serving bowl and serve immediately. This recipe
yields 4 antipasto servings. Recipe Source: MOLTO MARIO with Mario
Batali From the TV FOOD NETWORK ~ (Show # MB-5626 broadcast
01-23-1996) 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 07-08-1998 Recipe by:
Mario Batali Converted by MM_Buster v2.0l.
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