Rughetta parmigiano e funghi salad

Prep: 5 mins
Rughetta parmigiano e funghi salad
A typical Italian salad made with rocket, parmesan and raw mushrooms. Quick and simple to prepare, this is a light, tasty dish and suitable for vegetarians. This recipe is by Chef Marco Roccasalvo who recommends the salad be served with Ristorante Pizza Mozzarella.

150g of rocket (washed)

Block of parmesan (enough to make 20 thin shavings)

150g of button mushrooms (or vary with mushrooms like porcini)

Some extra virgin olive oil

Freshly ground black pepper


Wash and drain the rocket.  With a potato peeler, make 20 shavings from the block of Parmesan.  Cut the mushrooms into thin slices and mix with the rocket.  Divide the rocket and mushroom mixture onto two plates or bowls,  dress with olive oil, pepper and salt and cover with the shavings of Parmesan

This recipe is courtesy of Ristorante Pizza by Dr. Oetker. 


Preparation Time
5 minutes

Main ingredients

Recipe Type
Easy, Entertaining, Healthy, Side Dish, Salads, Vegetarian


Special Info
Gluten free, Nut free, Egg free, Vegetarian, Pregnant Mums

Level of Difficulty

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