Caesar Mushroom and Tomino Salad
Should you eat raw mushrooms? No, never… except perhaps when they are Caesar’s Mushrooms (Ovuli in Italian) and your good friends, who are hugely experienced mushroom foragers, have picked them. It’s a gift fit for an emperor and one of the culinary delights of the autumn. If you are willing to risk your life in eating a raw mushroom…
This salad combines the freshness and delicate nuttiness of the ovuli, with the lushness of cooked cheese. Add a great olive oil, such as 1979 from Fonte di Foiano. This monocultivar Frantoio, is an exceptionally classic example of what Tuscany does at its best. Marked with a very sophisticated pepperiness we believe this to be a supreme pair for the earthy mushroom.
Ingredients for 4:
200g Caesar Mushrooms
300g Mistcanza (mixed leaf salad – try to include something bitter, like rocket or trevisana, and something sweet such as lamb’s leaf)
4 Tomini cheeses (approx 400gr.)
A squeeze of lemon
Slice the Ovuli, salt and leave to rest for about 10 minutes
Clean and dress your salad with extra virgin olive oil, salt and apple cider vinegar
Fry the Tomini cheese for a few minutes on each side on a medium heat – 3 to 5 minutes depending on how quickly they colour and if they open up and melt (take off earlier) or if they remain intact (cook for a little longer).
Plate the mushrooms first, adding a squeeze of lemon, maldon salt and olive oil, then the salad and the cheese – eat immediately!