black gallon
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

For the preparation of this appetizer it is necessary to have young porcini mushrooms (boletus edulis), still with white tubules (the sponge under the cap). It goes without saying that they must be very fresh and very hard.


  • 4 very young porcini
  • 100 gr thinly sliced ​​Tuscan salami
  • Tuscan bread
  • extra virgin olive oil
  • salt
  • pepper


  1. Finely slice the mushrooms using a mandolin if necessary, then spread them on a plate, salt them, pepper them, cover them with oil and leave them to marinate for at least half an hour.
  2. Meanwhile, slice the bread into slices about half a centimeter thick.
  3. Arrange the slices of salami on top and, once the marinating time has elapsed, the slices of mushroom, without draining them too much from the oil.

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