From Chef Gino Pineda
Makes 1 toast
- 1 garlic clove
- 1 Tbsp capers, drained
- 2 anchovy filets
- 3 Tbsp TRULY® 100% Extra Virgin Olive Oil
- 1/2 cup parsley, chopped
- 1/2 Tbsp of calamansi juice (or lemon juice)
- salt and pepper, to taste
- 4 cups milk
- 1/4 cup heavy cream
- 1/4 tsp salt
- 2 Tbsp lemon juice
- 1 tsp white vinegar
- 2 Tbsp TRULY® 100% Extra Virgin Olive Oil
- 2 King Oyster mushrooms, cut in half and scored
- 1/2 cup ricotta whey
- 1 Tbsp butter
- ½ shallot, julienned
- 1 clove garlic, thinly sliced
- 1 cup mushrooms, mixed varieties (Oyster and Hon Shimeji work well)
- 2 Tbsp white wine
- 1 Tbsp TRULY® 100% Extra Virgin Olive Oil
- 1 slice crusty bread
- 1 wedge Parmigiano Reggiano, grated to taste
Using a mortar and pestle or food processor, crush the garlic, capers, anchovies and TRULY® 100% Extra Virgin Olive Oil together into a smooth paste. One at a time, gradually stir in parsley and calamansi juice. Add salt and pepper to taste.
Yield: 2 cups
Gradually warm the milk, cream and salt to 190°F, monitoring the temperature with an instant read thermometer. Add lemon juice and vinegar. Continue to heat over medium-low heat until the mixture separates. Remove from heat and allow to sit for 10 minutes.
Set a strainer over a bowl and line the strainer with cheese cloth. Gently scoop the curds into the cheesecloth, then pour through the remaining curds and whey. Allow to drain for another 10 minutes, then squeeze out any remaining liquid and set aside. Reserve ½ cup whey for the mushrooms.
In a small sauté pan, heat 1 Tbsp TRULY® 100% Extra Virgin Olive Oil to medium-high heat. Sear the King Oyster mushrooms, then add ricotta whey and allow to cook down slightly (about 3-5 minutes). Add 1/2 Tbsp butter to pan to finish. Salt and pepper to taste, remove from pan and set aside.
Heat another 1 Tbsp TRULY® 100% Extra Virgin Olive Oil in sauté pan to medium-high heat, then add shallot and garlic. Allow to sweat for a minute or two, then add mushrooms. Cook to soften, then deglaze with white wine. Add 1/2 Tbsp butter to pan to finish. Salt and pepper to taste, remove from pan and set aside.
Heat 1 Tbsp TRULY® 100% Extra Virgin Olive Oil in a small sauté pan to medium-high heat. Add toast and cook until crisp and browned on both sides.
Spread with ricotta, then spoon Salsa Verde evenly over top. Cover with a thin layer of grated Parmigiano Reggiano. Top first with King Oyster mushrooms, then mixed mushrooms and finish with another layer of grated Parmigiano Reggiano.