Rughetta Parmigiano e Funghi Salad

A typical Italian salad made with rocket, parmesan and raw mushrooms. Quick and simple to prepare, this was created by Marco Roccasalvo, head chef at Campo de’Fiori. Marco recommends to serve with Ristorante Pizza Mozzarella by Dr. Oetker.

20 Minutes
Rughetta Parmigiano e Funghi Salad

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

Rughetta Parmigiano e Funghi Salad Recipe

Nutritional Information For the recipe Rughetta Parmigiano e Funghi Salad

  Per serving Per 100g/ ml
Energy 500 kJ
119 kcal
325 kJ
78 kcal
Fat 3.6 g 2.3 g
Carhohydrate 5.1 g 3.3 g
Protein 7.8 g 5 g

Ingredients (2 Portions )

For the recipe Rughetta Parmigiano e Funghi Salad

For the salad:

  • 125 g rocket
  • 150 g Button Mushrooms
  • About 20 g parmesan (enough to make 20 thin shavings)
  • 10 ml extra virgin olive oil
  • 2 g Salt (pinch)
  • ground black pepper

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