Oyster mushrooms, raspberries, chicory and caciocavallo cheese
5 Luppoli Bock Chiara.
(for 4 people)
8 oyster mushrooms
2 bunches of chicory
100 ml of extra virgin olive oil
30 ml of raspberry juice
150 g of caciocavallo podolico cheese of Gargano
Vinegar to taste
Salt to taste
Pepper to taste
Clean oyster mushrooms, dry them gently in order to not damage them and then cut them into thin slices. Clean chicory, obtaining only the ends and cut the tips in half lengthwise. Clean the raspberries, put them in the freezer, once they become solid crumble with your hands until you get little pieces and replace everything in the freezer. Prepare a vinaigrette with extra virgin olive oil, vinegar, salt and pepper, emulsify well and store in refrigerator.
On plate alternate slices of mushrooms, chicory and pieces of raspberry, dressing with vinaigrette emulsified again at the serving time and cover with slivers of caciocavallo podolico cheese of Gargano.