Ingredients
600 gr. Crescents
(speck and scamorza)
700 gr. Cardoncelli mushrooms
2 cloves of garlic
Salt c|.b.
1 sprig of parsley
Extra virgin olive oil to taste.
"Grana Padano" type cheese to taste.

Preparation
Sauté the garlic in the olive oil. Add the cultivated cardoncelli mushrooms, previously cut into strips and cook them for about two minutes. In the meantime, cook the Mezzelune speck and scamorza in salted water for about two minutes.

Sauté them in a saucepan with the mushrooms
previously cooked and served hot with a
sprinkling of Grana Padano cheese.