Insalata Di Funghi Con Prosciutto Di Parma

Ingredients

Eight cremini or white mushrooms
1/2 stalk celery
4 slivers Parmigiano Reggiano cheese
12 slices Prosciutto di Parma®, thinly sliced
salt
freshly ground black pepper
One lemon (juice only)
2 ounces olive oil, extra virgin
Four sprigs basil

How to make the Insalata Di Funghi Con Prosciutto Di Parma – Mushroom Salad with Prosciutto di Parma ® :

Place 3 slices Prosciutto di Parma® on each plate. In a small mixing bowl, add the finely minced celery. Take the mushrooms and wipe them with a damp cloth to remove dirt. Slice them as thin as possible and add to the celery.

Crumble the Parmigiano Reggiano into the mushroom and celery, sprinkle with lemon juice, salt, black pepper, and olive oil and mix well. Place the mushroom salad into the center of each plate and garnish with basil leaves.

Courtesy of Mark Straussman, COCO PAZZO Restaurant, New York City

Serves 4

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.