Insalata Reale

1 large porcini mushroom
3 Chestnuts
Olive oil
Parmesan cheese

This is a recipe frm the Renaissance era

How to make the Insalata Reale:

Don’t wash the porcini as they fall apart, clean them with a damp cloth and slice thinly onto a plate (or how you like) so that the two colors are exposed

Then cut in slices of the apple, pear and parmesan over the porcini

Roughly chop the chestnuts and walnuts and add to the salad

Add the pine nuts and pomegranate

Pour the olive oil over, enough to coat
Gently toss and leave for an hour or so, to let the oil infuse into the ingredients

Decorate on a plate with walnuts and pomegranate

Serves 4-6

Regional recipe from Tuscany