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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.

2 Portions

Easy 20 Minutes

Ingredients

Ingredients

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

Preparation

Preparation

1

Wash and drain the rocket

2

With a potato peeler, make 20 shavings from the block of Parmesan

3

Cut the mushrooms into thin slices and mix with the rocket

4

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

Nutritional Information For the recipe Rughetta Parmigiano e Funghi Salad

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