Eight cremini or white mushrooms
1/2 stalk celery
4 slivers Parmigiano Reggiano cheese
12 slices Prosciutto di Parma®, thinly sliced
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