Rucola, Funghi, and Piave Cheese

Name: Rucola, Funghi, and Piave Cheese
Yield: serves 4 as a starter or 2 as a main course
Ingredients: 5 ounces white button or cremini mushrooms; Wedge of Piave cheese or Parmigiano-Reggiano, for slicing (about 5 ounces); 8 cups loosely packed arugula (preferably wild arugula; about 1/2 pound); Kosher salt and fresh coarsely ground black pepper; 1/2 cup Lemon Vinaigrette (page 29), plus more to taste and for drizzling

January 26, 2012

This mountain of arugula is layered with thinly sliced mushrooms and long thin shards of Piave, a hard cheese similar to but sweeter than Parmigiano—and much less expensive. It’s important to use fresh, firm mushrooms; look for those with closed caps and no blemishes. If you can’t find Piave, Parmigiano is a fine substitute.

Recipe notes

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