Serving 4 people:
– 1 head Belgian endive
– 100 grams lettuce
– 100 grams lamb’s lettuce
– some arugula
– 1 medium-sized red radicchio
– 1 mango, not too ripe
– 4 tablespoons extra virgin olive oil
– 1 or more tablespoons of Traditional Balsamic Vinegar of Modena D.O.P.
– salt and black pepper
Wash and drain the lettuce, lamb’s lettuce, arugula, red radicchio, and Belgian endive. Cut all of the latter into thin strips (à la julienne), leaving some of the smallest leaves whole.
Peel the mango and cut the pulp into small cubes. Prepare the dressing in a bowl, adding the extra virgin olive oil, Traditional Balsamic Vinegar, a pinch of salt, and freshly ground black pepper. Blend all the various types of salad and mango and dress with this mixture, toss thoroughly, and serve.
With a little imagination, you can vary the ingredients using other greens based on seasonal availability.
Mushrooms “Trifolati Style”
– About 21-24 ounces of fresh boletus mushrooms
– 2 tbs. olive oil
– a handful of parsley, chopped
– 2 cloves garlic, sliced
– 1 tbs. Traditional balsamic vinegar
Wash the mushrooms and cut them up, keeping the stalks and heads separate. The stalks should be cut very thin and the heads into substantial pieces. Fry the parsley and garlic in olive oil. (At the end of the browning process, the garlic can be removed for a milder flavor). Add the stalks and fry for a few minutes, then add the heads. The mushrooms should cook for about 20 minutes altogether. Just before serving, add salt to taste and the balsamic vinegar, and mix well.