Main Course, Starter
Fire Morels and Chicory
2 People
15 Min.
- 20g dried morels
- 1 small glass of dry or semi-dry rancio wine (amontillado sherry, oloroso or a good Marsala)
- 1 knob of butter
- 1 red chicory or 1 treviso
- 1 tablespoon of balsamic vinegar
- 1 pinch of fleur de sel
- 4 slices of smoked bacon
- Rehydrate the mushrooms for half an hour.
- Tear out the leaves, wash and drain the salad.
- In a pan, melt the butter and toss the mushrooms over low heat for 5 minutes while covered.
- Add the wine and a little filtered soaking water. Cook over medium heat for 15 minutes, until liquid is reduced.
- Cook the bacon over high heat for a minute. Arrange salad on plates, season with salt and vinegar and distribute the mushrooms, cooking juice and bacon.
