Champignon & rucola salad with Parmesan cheese and pork belly aromatized with balsamic vinegar
Ingredients:
— rucola, 400 g
— champignon, 500 g
— porky belly (thin slices), 200 g
— balsamic vinegar, 50 g
— small slices of Parmesan cheese, 100 g
— extra virgin olive oil, 50 g
— salt, 1 teaspoon
Directions:
Sauté porky belly in a frying pan then add balsamic vinegar. The pork belly is ready when the vinegar has evaporated. Prepare rucola and thinly sliced champignon as a salad, adding oil and salt. Serve the salad in a plate, adding pork belly aromatized with balsamic vinegar and drizzle with cheese.
AKADEMIA ITALIA 10. episode: Pizza készítése a búzaszemtől a kemencéig