Mushrooms Stuffed With Mozzarella And Prosciutto
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Celebrate Italian Cooking with this authoritative and engaging tribute. Author Michele Scicolone offers simple recipes for delicious classics such as lasagne, minestrone, chicken cutlets, and gelato, plus many more of your favorites; a wealth of modern dishes, such as grilled scallop salad; and a travelerís odyssey of regional specialties from the northern hills of Piedmont to the sun-drenched islands of Sicily and Sardinia. Whether giving expert advice on making a frittata or risotto, selecting Italian ingredients, or pairing Italian wines with food, Scicolone enlivens each page with rich details of Italian food traditions. This book is a treasury to turn to for any occasion.
- 179 Pastas and Sauces
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Do you make the best pasta sauce in town, but still look for new ideas for Sunday dinner? Do you long for the flavorful produce, crispy yet chewy bread, and rich, creamy gelato you tasted in Italy? Now you can satisfy any craving with this unrivaled tribute to Italian cuisine, packed with recipes to please every palate and cater to every occasion.
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- Italian Favorites (with plenty of variations): bruschette, panini, lasagne, pizze, calzoni, risotti, and biscotti
- Comfort Foods: Pasta and Beans ("pasta fazool"); Escarole and Little Meatball Soup; Eggplant Parmigiana; Stuffed Artichokes
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In Torino in Peidmont, I ate big mushrooms caps filled with chopped mushrooms, prosciutto, and a creamy sauce. Here is a much simpler stuffed mushroom that has some of the same flavor characteristics from the creamy, fresh cheese and salty prosciutto. Serve one per person as a hot appetizer or cut them into quarters for guests to share.
- 4 large shiitake or portobello mushrooms, lightly rinsed and patted dry, stems removed
- Olive oil
- 4 thin slices imported Italian prosciutto cooked ham
- 4 slices fresh mozzarella
- 4 fresh basil leaves, torn
Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.
Brush the mushroom caps on both sides with olive oil. Broil with the top side up until slightly browned, about 5 minutes. Turn the caps and broil the other side until tender, about 3 minutes more.
Place a slice each of the prosciutto and cheese inside each cap, folding the pieces to fit. Broil 1 minute or until the cheese is slightly melted.
Sprinkle with basil and serve immediately.
Serving Size: Makes 4 Servings