30 mushroom caps (porcini or champignons)
6 slices of pancetta or bacon
24 bay leaves
4 tbsp extra-virgin olive oil
1 tbsp lemon juice
2 tbsp finely chopped flat-leaf italian parsley
salt and pepper
6 slices of pancetta or bacon
24 bay leaves
4 tbsp extra-virgin olive oil
1 tbsp lemon juice
2 tbsp finely chopped flat-leaf italian parsley
salt and pepper
method
1. Preheat the grill to warm.
2. Clean the mushrooms with a damp cloth, but do not wash them.
3. Cut the pancetta or bacon into 24 pieces.
4. Alternate on 6 skewers the mushroom caps with the pancetta and the bay leaves.
5. Brush with a little of the oil. Cook under the grill, turning the skewers often, for about 10 minutes.
6. Mix the remaining oil with the lemon juice and the parsley.
7. Arrange the skewers on a platter, pour the parsley-oil mixture over them and serve.
2. Clean the mushrooms with a damp cloth, but do not wash them.
3. Cut the pancetta or bacon into 24 pieces.
4. Alternate on 6 skewers the mushroom caps with the pancetta and the bay leaves.
5. Brush with a little of the oil. Cook under the grill, turning the skewers often, for about 10 minutes.
6. Mix the remaining oil with the lemon juice and the parsley.
7. Arrange the skewers on a platter, pour the parsley-oil mixture over them and serve.
serving amount
serves 6
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