Ingredients for 4 servings:
4 pieces of fresh medium size porcini
50 g Parmigiano cheese
Fresh tomato sauce – 4 tbsp
100 g breadcrumbs
Extra-virgin olive oil
1 bunch of thyme
Clean the mushrooms thoroughly, taking care not to wet them. Remove the caps and marinate them with a drizzle of oil and the thyme leaves, then grill them on both sides.
Cut the stems in half; cut one side into cubes and the other into very thin slices.
Dip the cubes in the egg first, then in the breadcrumbs and fry them.
Separately, in a non-stick pan, melt the Parmigiano to form wafers.
Composition of the dish
Put the fried cube on the tomato sauce. Season the mushroom slices with oil and lemon and transfer to the plate alternating them with the Parmigiano wafers. Then season the curly lettuce and gently arrange the grilled cap adding a drizzle of oil and some Maldon salt