| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian4 |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Fresh porcini mushrooms -; (abt 1 lb) |
| 2 |
bn |
Arugula -; (abt 3 loose cups), |
|
|
; washed, spun dry |
| 8 |
tb |
Extra-virgin olive oil |
|
|
Juice and zest of one lemon |
| 8 |
oz |
Grana cheese |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat grill or broiler.
Carefully remove the cap from each mushroom (keep the stems) and set on the
grill or under broiler. Cook turning often, until slightly charred and
slightly softened, about 8 to 10 minutes.
Clean dirt from mushroom stems and slice lengthwise into 1/8-inch slices.
In a large mixing bowl, place stem slices, arugula, 4 tablespoons olive oil
and juice and zest of one lemon. Season to taste with salt and pepper and
toss to mix thoroughly.
Divide salad equally among four plates. Remove hot caps and place one in
center of each salad. Using a vegetable peeler, shave grana around cap onto
each salad. Spoon 1 tablespoon of olive oil over each cap and serve
immediately.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show #
MB-5626)
Per serving: 239 Calories (kcal); 27g Total Fat; (100% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Mario Batali
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