Mushroom Salad with Prosciutto
di Parma® (Insalata di Funghi con Prosciutto di Parma®)
8 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
1 lemon (juice only)
2 ounces olive oil, extra virgin
4 sprigs basil
- 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.
Makes 4 servings.
Recipe provided courtesy of The Italian Trade Commission.
