Mushroom and Fontina Salad by Camisa Deli, Soho
This would originally have been served with fresh white truffles. If you are lucky enough to have
them, use another tablespoon of olive oil instead of truffle oil. Serves 2–4
Ingredients:
250 g hard white mushrooms (Prataiolo)
juice of 1⁄2 lemon
200 g Fontina cheese, rind removed
2 tablespoons extra-virgin olive oil
1 tablespoon truffle oil
salt and freshly ground black pepper
Not more than 1 hour before serving, trim the stems of the mushrooms short. Wipe the
mushrooms clean with some damp kitchen paper. Cut them into 3 mm thick slices, place in a
serving bowl and sprinkle with the lemon juice to stop them discolouring. Cut the cheese into
1 cm cubes. Just before serving, add the cheese to the mushrooms, together with the olive oil,
truffle oil (or fresh grated white truffle), and a pinch of salt and pepper to taste. Toss and serve.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster
