For ➍ 20 cl olive oil (+ some extra for frying)
3 tbs lemon juice
pinch of salt
pinch of black pepper
Eryngii with wild garlic
For ➍ 20 cl olive oil (+ some extra for frying)
20 g spinach
40 g wild garlic
100 g pork throat (or fat lard) (or pancetta)
6 eryngii mushrooms
1 shallot, finely chopped)
6 sprigs of thyme
Make the wild garlic oil. Heat the olive oil together with the lemon juice, salt and pepper to 60 °C. Pour the oil into a blender along with the spinach and wild garlic and blend until smooth. Set aside.
Cut the pork throat (or bacon) into very fine slices.
Cut the eryngii in half. Color them golden brown in some olive oil. Season with salt and pepper.
Cover with a slice of pork meat*. Divide the shallot and thyme over it. Drizzle with the wild garlic oil and place under the grill for 1½ m.
Then drizzle with a few more drops of wild garlic oil. Serve warm.
*Pre-bake meat, if lard, in a pan for a few m.
