Salad with mushrooms, celery, nuts and truffle oil
A light restart

Salad with mushrooms, celery, nuts and truffle oil

  • 15 min
  • 4 people
  • Easy
Recipe by

Federico Quaglia


  • 320 g bresaola
  • 400 g fresh mushrooms (porcini, chanterelles, chiodini)
  • 1 clove of garlic
  • parsley
  • truffle oil
  • 2 sticks of white celery
  • Toasted IGP Piedmont nuts.


Heat a pan and sauté the clove of garlic with the parsley stem, add the mushrooms and quickly brown on high heat. Add salt and pepper.
Slightly water down the mushrooms and add thinly minced parsley.
Spread the bresaola and season with the sautéed mushrooms, the celery cut into thin vertical slices without the fibre, removed using a potato peeler, and the toasted nuts.
Complete the recipe with pepper and truffle oil.
If available, enrich the dish with some truffle scales.

Buon appetito ;-)

This recipe is made with

76611 Bresaola della Valtellina I.G.P.
Share this recipe with your friends
Post a picture of your creation on Instagram with the #ricitterio hashtag #ricitterio
Tell us if you liked this recipe
Back to search resuls