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Mushroom salad with olives

Mushroom salad with olives

For baskets we mix the malai with the soft butter and with a pinch of the olive core mixed in the robot. Then we grind a little of the 2 Kotanyi grinders. We take the formed paste and press it with our fingers on a corrugated tart form and then we put it in the hot oven and leave it on high heat for a few minutes. Then take it out and let it cool.

The salad is made by heating in 1 tablespoon of sage-flavored olive oil, pieces of mushrooms, red peppers, red onions and pitted black olives. Then grind 10 times from each Kotanyi grinder, mix and let cool. We make mayonnaise normally by rubbing the raw egg yolk with eventual oil and a little mustard if you like and grinding a little of the Kotanyi grinders and in it.

Serve the baskets filled with mushroom salad over which we drip mayonnaise with greens and strips of lettuce.



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Pasta salad with mushrooms, radicchio and gorgonzola

Boil the pasta al dente in salt water. Drain and drizzle a little olive oil over them. Put them on a baking sheet in the fridge for 10 minutes.

Meanwhile, cook the salad and hot pepper flakes in oil, over medium heat, for 4 minutes. Add the sliced ​​mushrooms and cook for 5 minutes. Then pour the wine and simmer for 2-3 minutes, until the liquid is reduced.

Turn off the heat, add the parsley and thyme, lemon peel and lemon juice, radicchio and mix well.

Put the cold pasta over the mixture of pot, gorgonzola, salt and pepper. Mix well and serve at room temperature.

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