Wild Morel, Fresh Pecorino And Summer Truffles
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
45
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
70 g
Morels (large fresh)3 tbsps
Olive Oil1 tbsp
Red Wine Vinegar (aged)1 tsp
Orange Zest1 tsp
Lemon Zest1
SaltDirections:
1
Marinate morels in olive oil and lemon and orange zest for at least 4 hours
2
For the Salad: Shave pecorino into 1/8-inch slices that measure 1 1/2 inches long by 1/2-inch wide
3
Set aside
4
Shuck and peel fava beans
5
Cook in boiling water with salt until they are tender
6
Remove and shock in ice cold water to stop cooking
7
Remove morels from marinade and grill over low heat
8
Place morels on a plate and hold aside
9
For the Vinaigrette: Mix olive oil, red wine vinegar, lemon zest and orange zest
10
Season with salt and pepper
11
Stir in beans
12
Place morels and cheese slices decoratively on a clean plate
13
Dress with vinaigrette
14
Top with thin slices of summer truffles
15
Serve