(with wild herbs, ossocollo and ericante cheese, and Aglianico vinegar sauce)
100 g of cardoncelli mushrooms
100 g of ossocollo
15 g of wild herbs (borage, rocket etc.)
400 g of purslane
400 of fava beans
125 ml extra virgin olive oil
80 g of Ericante cheese
80 ml Aglianico vinegar
Salt and pepper to taste
Clean the mushrooms. In a skillet, sauté the ossocollo cut into strips in olive oil. Add the sliced mushrooms and cook for a few minutes. Remove the mushrooms and the ossocollo from the skillet. Strain cooking juices through a fine sieve and cool. Emulsify with olive oil and Aglianico vinegar.
Serve the ossocollo with the cardoncelli mushrooms and the ericante cheese on a bed of mixed wild herbs and a side dish of steamed fava beans. Season with the sauce.