Insalata Di Funghi
|Garlic||1 Clove (5 gm)|
|Sliced mushrooms||8 Ounce|
|Scampi/Chopped lobster||8 Ounce, chopped|
|Chopped scampi/Chopped lobster||8 Ounce|
|Olive oil||4 Tablespoon|
|Lemon juice||2 Tablespoon|
|Finely chopped parsley||2 Tablespoon (Leveled)|
Morning-fresh button mushrooms are essential for the success of this starter, as only these have the delicacy of flavour so esteemed by epicures.
Wipe the mushrooms clean, then cut into thin slices.
Cut the garlic clove in half and rub it round the inside of a wooden or glass salad bowl.
Add the lemon peel, oil, lemon juice, nutmeg and salt and pepper to taste.
Beat thoroughly to mix.
Add the mushrooms and toss gently with a spoon until all the slices are coated with oil/lemon juice mixture.
Cover and leave to stand at room temperature for 15 minutes.