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RECIPE - Serves 4
Ingredients
Juice of 1 lemon
300 g - parmesan cheese
400 g - cream
60 g - hedgehog mushrooms
60 g - Chanterelle mushrooms
50 g - Porcino mushrooms
40 g - red quinoa
10 g - olive oil
fleurs de sel
4 - bunches yarrow
20 g - butter
salt
1 - bunch parsley
40 g - butter
50 cl - water
4 - nice slices of lardo de Colonnata
Preparation
Wash and rinse the mushrooms 3-4 times under running water. Cook the quinoa in a buttered pot and add water. When finished cooking, add the parmesan cream.
Parmesan cream: bring the cream to a boil, pour it over the parmesan and then mix in a blender. Parsley emulsion Boil the water and butter. Put the parsley in a blender and then pour the boiling water into the blender and mix for 5 minutes. Set aside.
Presentation
In a frying pan, sauté the mushrooms with olive oil and butter. Place a cup of quinoa in each of the 4 plates. Top it with the mushrooms, then the parmesan cream and a slice of lardo di Colonnata. To finish, add the parsley emulsion. Garnish with the chopped yarrow.
Want to know more about chef Mauro Colagreco? Click here to see our exclusive interview with him!
Photo courtesy Mirazur restaurant
