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Ingredients (makes 4-6 servings):
- ½ cup Monini Amabile
Extra Virgin Olive Oil
- 12 large cremini mushroom, cleaned
- 1 stalk celery, peeled and minced
(see pro Tip)
- ½ cup crumbled or shaved
Parmesan cheese
- Freshly suezzed juice of 1 lemon
- Salt and freshly ground black
pepper
- About 18 paper-thin slices of
Prosciutto di Parma (about 8 ounces)
- 4 – 6 springs of fresh basil
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Preparation
Slice the mushrooms as thin as possible
and transfer to a medium mixing bowl. Add the
celery, Parmesan cheese, lemon juice, olive oil,
and salt and pepper to taste. Mix gently, then
taste for seasonings. Place three slices of prosciutto
on each serving plate. Spoon the mushroom mixture
over the prosciutto, then with a spring of basil.
Serve immediately.
PRO TIP: WHEN USING RAW CELERY IN A SALAD,
PEEL THE BACK OF EACH STALK WITH A VEGETABLE PEELER
BEFORE MINCING IT. THIS REMOVES THE TOUGH FIBERS
AND STRINGS.
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