Rughetta parmigiano e funghi salad

Prep: 5 mins
Rughetta parmigiano e funghi salad
A typical Italian salad made with rocket, parmesan and raw mushrooms. Quick and simple to prepare, this is a light, tasty dish and suitable for vegetarians. This recipe is by Chef Marco Roccasalvo who recommends the salad be served with Ristorante Pizza Mozzarella.

150g of rocket (washed)

Block of parmesan (enough to make 20 thin shavings)

150g of button mushrooms (or vary with mushrooms like porcini)

Some extra virgin olive oil

Freshly ground black pepper

Salt

Wash and drain the rocket.  With a potato peeler, make 20 shavings from the block of Parmesan.  Cut the mushrooms into thin slices and mix with the rocket.  Divide the rocket and mushroom mixture onto two plates or bowls,  dress with olive oil, pepper and salt and cover with the shavings of Parmesan

This recipe is courtesy of Ristorante Pizza by Dr. Oetker. 

Serves
2

Preparation Time
5 minutes

Main ingredients
Vegetables

Recipe Type
Easy Recipes, Entertaining, Healthy, Side Dish, Salads

Cuisine
Italian, Vegetarian

Special Info
Gluten free, Nut free, Egg free, Vegetarian, Pregnant Mums

Level of Difficulty
Easy

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.