Hazelnuts give this dish the final flavourful, crunchy touch.
MUSHROOM CARPACCIO WITH HAZELNUTS
- 4 mushrooms, big
- Borges Extra Virgin Olive Oil
- Borges Red Wine Vinegar
- 1 bag of rocket
- 150gr parmesan cheese
- 100gr Borges Hazelnuts
Step by step
Chop the mushrooms and fry them for 20 seconds. Place the mushrooms on dish and sprinkle with olive oil, vinegar and little cooking salt. Leave it to macerate for 10 minutes and after, put on top some rocket leaves and some lumps of parmesan cheese. Crunch the hazelnuts and scatter them all over the dish.