(with wild herbs, ossocollo and ericante cheese, and Aglianico vinegar sauce) <\/p>\n\n\n\n
100 g of cardoncelli mushrooms <\/p>\n\n\n\n 100 g of ossocollo <\/p>\n\n\n\n 15 g of wild herbs (borage, rocket etc.) <\/p>\n\n\n\n 400 g of purslane <\/p>\n\n\n\n 400 of fava beans <\/p>\n\n\n\n 125 ml extra virgin olive oil <\/p>\n\n\n\n 80 g of Ericante cheese <\/p>\n\n\n\n 80 ml Aglianico vinegar <\/p>\n\n\n\n Salt and pepper to taste <\/p>\n\n\n\n Clean the mushrooms. In a skillet, saut\u00e9 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. <\/p>\n\n\n\n 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.\u00a0<\/p>\n\n\n\n <\/p>\n\n\n\n (with wild herbs, ossocollo and ericante cheese, and Aglianico vinegar sauce) Ingredients 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 … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[563],"tags":[],"class_list":["post-6584","post","type-post","status-publish","format-standard","hentry","category-recipes-from-basilicata-region"],"_links":{"self":[{"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/posts\/6584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/comments?post=6584"}],"version-history":[{"count":5,"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/posts\/6584\/revisions"}],"predecessor-version":[{"id":6596,"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/posts\/6584\/revisions\/6596"}],"wp:attachment":[{"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/media?parent=6584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/categories?post=6584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cracosociety.net\/blog\/wp-json\/wp\/v2\/tags?post=6584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Ingredients <\/strong><\/p>\n\n\n\n
Preparation <\/strong><\/p>\n\n\n\n
______________________
Reprinted with permission from Regione Basilicata, Dipartimento Agricoltura e Sviluppo Rurale.<\/p>\n","protected":false},"excerpt":{"rendered":"