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Raw Porcini Salad With Grilled Caps, Rucola And Grana

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. juice and zest of one lemon
  2. 2 bunches arugula - -- (abt 3 loose cups), -- washed, spun dry
  3. 8 tablespoons extra-virgin olive oil
  4. 4 large fresh porcini mushrooms - -- (abt 1 lb)
  5. salt -- to taste freshly-ground black pepper -- to taste
  6. 8 ounces grana cheese
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Preheat grill or broiler.
  2. Carefully remove the cap from each mushroom (keep the stems) and set on the grill or under broiler. Cook turning often, until slightly charred and slightly softened, about 8 to 10 minutes.
  3. Clean dirt from mushroom stems and slice lengthwise into 1/8-inch slices. In a large mixing bowl, place stem slices, arugula, 4 tablespoons olive oil and juice and zest of one lemon. Season to taste with salt and pepper and toss to mix thoroughly.
  4. Divide salad equally among four plates. Remove hot caps and place one in center of each salad. Using a vegetable peeler, shave grana around cap onto each salad. Spoon 1 tablespoon of olive oil over each cap and serve immediately.

Plating

Cookware for this recipe

  • Grill or grill pan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Mario Batali. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5626). Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/Appetizer_7/Appetizer_7.mxp), file Recipes/www.grassrootsrecipes.com/BillWight/Appetizer_7/Appetizer_7.mxp in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.