Portobellos with Arugula and Parmigiano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Editor's note: The recipe and introductory text are from Mario Batali's book Italian Grilling. Reprinted with permission by Ecco. All rights reserved. This was one of the first dishes I put on the menu at my restaurant Pó... a long, long time ago. You can vary it by using different greens, such as spicy young watercress, or other cheeses, including sheep's-milk cheese, semi-soft or aged. The beauty of the dish lies in the seemingly incongruous marriage of anchovies and mushrooms: anchovies plus mushrooms equals steak. Ingredients:
6 large portobello mushrooms, stems removed |
1/4 cup plus 2 tablespoons extra-virgin olive oil |
1 teaspoon anchovy paste |
2 tablespoons balsamic vinegar |
1/2 teaspoon dried thyme, crumbled |
generous 4 cups trimmed arugula, washed and spun dry |
juice of 1/2 small lemon |
coarse sea salt and freshly ground black pepper |
a 4-ounce chunk of parmigiano-reggiano for shaving |
Directions:
1. Preheat a gas grill or prepare a fire in a charcoal grill.
2. Place the portobellos on the grill and cook, turning two or three times, until slightly soft-ended, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms grill side up.
3. In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme. Spoon the mixture evenly over the portobellos and let stand for 30 minutes.
4. In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the lemon juice. Season with coarse sea salt and pepper.
5. Divide the arugula among six plates and top each with a mushroom. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately.
6. From Italian Grilling by Mario Batali, © 2008.
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