Wild Morel, Fresh Pecorino And Summer Truffles

Recipe Ingredients

2 1/2 oz	71g	Large fresh morels
		For The Marinade
1 tablespoon	15ml	Olive oil
1		Lemon - zested
1/2		Orange - zested
		For The Salad
1/4 oz	7.1g	Young unaged pecorino - shaved
2		Fava beans
1/4 oz	7.1g	Summer truffles - shaved right
		Before serving
		For The Vinaigrette
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Aged red wine vinegar
1/2 teaspoon	2.5ml	Orange zest
1/2 teaspoon	2.5ml	Lemon zest
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For the Marinade: Marinate morels in olive oil and lemon and orange zest for at least 4 hours.

For the Salad: Shave pecorino into 1/8-inch slices that measure 1 1/2 inches long by 1/2-inch wide. Set aside.

Shuck and peel fava beans. Cook in boiling water with salt until they are tender. Remove and shock in ice cold water to stop cooking.

Remove morels from marinade and grill over low heat. Place morels on a plate and hold aside.

For the Vinaigrette: Mix olive oil, red wine vinegar, lemon zest and orange zest. Season with salt and pepper. Stir in beans.

Place morels and cheese slices decoratively on a clean plate. Dress with vinaigrette. Top with thin slices of summer truffles. Serve.

This recipe yields 1 serving.

Source:
MELTING POT with Rocco Dispirito - (Show # MP-1A02) - from the TV FOOD NETWORK

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