Prosciutto And Pickled Vegetables With Cheese
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 small
Red Onion (sliced thin)3 sprigs
Thyme Leaves (thyme, leaves picked)1 cup
Red Wine Vinegar450 g
Prosciutto (sliced thin)Directions:
1
Combine the mushrooms, onion, cauliflower, thyme, red pepper flakes, vinegar and salt to taste in a bowl
2
Toss well to combine, cover and let sit outside of the fridge for at least an hour, stirring once or twice
3
This will sort of cook the veggies and lightly pickle them
4
Preheat the oven to 375 degrees F
5
On a large baking sheet lined with a silicone mat or parchment paper, make 4 flat circles of parmigiano-reggiano
6
Bake 8 to 9 minutes, or until the cheese looks golden and lacy
7
Remove the cheese rounds from the oven and let cool on the baking sheet for 1 to 2 minutes, then loosen them with a spatula
8
Let cool completely
9
Divide the prosciutto among 4 plates
10
Toss the mushroom mixture with the arugula and a drizzle of big fat finishing oil
11
Taste to make sure the mix is delicious
12
Arrange a pile of the veggie mix on top of the prosciutto on each plate
13
Crumble the parmigiano disks on top
14
Photograph by Lisa Shin