Porcini mushrooms salad with Balsamic Vinegar of Modena
Ingredients:
• 4 porcini mushrooms
• 1 stalk of celery
• 1 green pepper
• 1 clove of garlic
• 1/4 lb of Parmigiano Reggiano DOP
• 3 leaves of basil
• 2 tablespoons of Extra Virgin Olive Oil
• 3 tablespoons of Balsamic Vinegar of Modena “Il Conte”
Directions:
Clean fresh porcini rinsed and thinly sliced, chop the stalk of celery, rinse and clean the green pepper, and slice thin; chop the clove of garlic, thinly slice Parmigiano Reggiano DOP, rinse and clean basil leaves, and chop finely.
In a large bowl place porcini, celery, green pepper, garlic, Parmigiano Reggiano DOP and basil. Add salt (to taste), PGI Balsamic Vinegar of Modena and toss, then add the extra virgin olive oil.
