Recipe courtesy of Rocco DiSpirito
Show: Melting Pot
Save Recipe Print
Total:
4 hr 25 min
Prep:
4 hr 10 min
Cook:
15 min
Yield:
1 serving

Ingredients

For the Marinade:
For the Salad:
For the Vinaigrette:

Directions

Marinate morels in olive oil and lemon and orange zest for at least 4 hours.

For the Salad: Shave pecorino into 1/8-inch slices that measure 1 1/2 inches long by 1/2-inch wide. Set aside. Shuck and peel fava beans. Cook in boiling water with salt until they are tender. Remove and shock in ice cold water to stop cooking. Remove morels from marinade and grill over low heat. Place morels on a plate and hold aside.

For the Vinaigrette: Mix olive oil, red wine vinegar, lemon zest and orange zest. Season with salt and pepper. Stir in beans.

Place morels and cheese slices decoratively on a clean plate. Dress with vinaigrette. Top with thin slices of summer truffles. Serve.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Summer Peach

Recipe courtesy of Jonathan Pogash

Summer Fruit Crostata

Recipe courtesy of Ina Garten

Blue Cheese and Bacon Truffles

Recipe courtesy of Giada De Laurentiis

Fresh Corn Salad

Recipe courtesy of Ina Garten

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce

Recipe courtesy of Ellie Krieger

Fresh Fava Beans and Wild Morel Ragout with Lake Superior Whitefish

Recipe courtesy of Michael Lomonaco

Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette

Recipe courtesy of Peter Schaffrath

Turbot with Summer Truffles

Recipe courtesy of Alex Bourdeas

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.