Ingredients for 4 people:
4 slices speck ham
1 glass red wine vinegar
150 gr. champignons
2 teaspoons mustard in grains
salt and pepper
a pinch of sugar
1 glass olive oil
300 gr. bean curd
250 gr. tomatoes
Cut speck ham slices into strips about 4 cm large, and let them brown in a pan
with no oil; let them drip then on blotting-paper.
Cut the bean curd in thin rectangular slices and prepare a marinade by mixing
vinegar, mustard, salt, pepper, sugar and oil. Then pour it over the bean curd
slices. Let them lie for about 30 minutes.
Cut tomatoes into thin slices, taking the beans off, then slice the zucchini
lengthwise into thin slices. Cut the leak into small rounds, clean mushrooms
with a damp paper towel, then take their stem off and cut them into slices.
Have the vegetables served on the course dish, putting the bean curd on the
top of it. Dress the dish with the marinade and add the toasted speck ham
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