2pers.        30min.        20g

Fire morels / chicory

For 2 - Preparation: 10 minutes - Soaking: 30 minutes - Cooking time: 20 minutes
20g dried morels
1 small glass of dry or semi-dry rancio wine (amontillado sherry, oloroso or a good Marsala)
1 knob of butter
1 red chicory or 1 treviso
1 tablespoon of balsamic vinegar
1 pinch of fleur de sel
4 slices of smoked bacon

 

  • Rehydrate the mushrooms for half an hour
  • Tear out the leaves, wash and drain the salad
  • In a pan melt the butter and toss the mushrooms over low heat for 5 minutes while covered
  • Add the wine and a little filtered soaking water and cook over medium heat for 15 minutes, until liquid is reduced
  • Cook the bacon over high heat for a minute. Arrange salad on plates, season with salt and vinegar and distribute the mushrooms, cooking juice and bacon
     
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