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Portobello & Prosciutto Salad
Entrée Using Fiorucci Riserva Prosciutto, can be modified and used as an Appetizer

This salad will satisfy heartier appetites with its mouth-watering combination of rich portobello mushrooms and delicate prosciutto. Our recipe calls for arugula, but it can also work with mesclun greens or watercress.

Ingredients:

  • 1 small wedge Reggiano Parmigiano cheese
  • 2 bunches arugula, tough stems removed
  • 2 tbs balsamic vinegar
  • 2 tbs olive oil
  • 2 tbs minced shallots
  • 1 tbs chopped fresh parsley
  • ¼ tsp salt
  • ¼ tsp coarsely ground black pepper
  • 4 portobello mushrooms (about 1 ½ lbs), stems discarded
  • 8 oz thinly sliced Fiorucci Prosciutto
Directions:
  1. Preheat broiler.
  2. With vegetable peeler, shave enough curls from Reggiano Parmigiano wedge to equal ½ cup.
  3. Arrange arugula on a platter.
  4. In a small bowl, mix balsamic vinegar, olive oil, shallots, parsley, salt and pepper until blended.
  5. Place mushrooms, top side up, on rack in broiling pan. Brush mushroom tops with 1 tbs dressing. Place pan in broiler at closest position to source of heat. Broil mushrooms for 4 minutes. Turn mushrooms over; brush with 2 more tbs dressing and broil 5 minutes longer or until tender.
  6. Thickly slice mushrooms and arrange on arugula. Spoon remaining dressing over salad. Arrange prosciutto on platter with salad. Top with Parmigiano curls.

Dinner for 4 or appetizer for 8