Porcini Carpaccio

Taste real, tempted and subtle autumn experience with sophisticated sparkling Lugana!

It’s the time of the Porcini season!

Porcini Carpaccio, 4 portions:
100 g small, healthy and fresh porcini mushroos or only its small caps
cold pressed olive oil
lemon juice and lemon zest grated
finger salt
black pepper freshly grounded
Parmesan chips
parsley
   

Rinse mushromms carefully, dry, slice thin and arrange on a platter. Season lightly with fingersalt and pepper, drizzle with quality olive oil, squeezed lemon juice and grated yellow lemon cover. Chop parsley coarsely and sprinkle over mushrooms, as well as freshly grated Parmesan cheese or chips.

Glass of wine:
Zenato Lugana Brut Metodo Classico. Italia, Veneto. Trebbiano di Lugana. Alko 940067. P 25,99.
Gold yellow, aromas of pear notes, taste brut (8 g/l), acidity (7.1 g/l), aromatic, peach notes, balanced, elegant.

Text and photos: Heikki Remes
www.viinimies.com