PORCINI AND CACIO CHEESE PANZANELLA
I n g r e d i e n t s
- 300 g porcini mushrooms
- 150 g of cacio cheese
- 3 slices of pancarrè
- 4 basil leaves
- 5 cherry tomatoes
- 3 tablespoons extra virgin olive oil
- pepper
- salt
- 1 clove of garlic
I n s t r u c t i o n s
- Cut the porcini mushrooms into small pieces and pan-fry them with olive oil and a clove of garlic to be removed when finished
- cooking and season with salt.
- Dice the pancarrè and toast it.
- Dice the cacio cheese as well and add it to the porcini mushrooms, with the basil and chopped cherry tomatoes.
