Wednesday, September 24, 2003
Bite with Belkys: Portobello Ripieno
Think mushrooms, tomatoes, and mozzarella cheese. And that's just the appetizer. Time to grab A Bite With Belkys.
The Chef: Ricardo Tognozzi
The Restaurant: Caffe Da Vinci
1009 Kane Concourse, 96th Street
Bay Harbor Island, FL 33154
The Dish: Portobello Ripieno (Stuffed Portobello Mushroom)
4 Portobello mushrooms
1/2 cup olive oil
2 large tomatoes, diced
1 cup fresh mozzarella, diced cubes
4 thick slices prosciutto, diced
1 tbsp. chopped basil
1 tsp. chopped garlic
1/2 cup demi glace
1/2 cup marsala wine
1 tbsp. butter
salt to taste
pepper to taste
Vegetable oil to brush on mushrooms
Start with the salad by mixing in a bowl, tomatoes, prosciutto, mozzarella, chopped garlic, chopped basil, salt, pepper and olive oil.
Next, clean the portobello mushroom removing the stem and the bottom and peeling the top.
Brush vegetable oil on mushrooms and season with salt and pepper, then grill for a few minutes on each side until grill marks appear.
Put the mushrooms upside down on a sheet pan. Top each with some of the salad mix, then sprinkle with parmesan cheese and bake for about 8 minutes at 450 degrees.
While mushrooms are baking, pour the marsala wine and demi glace into a saucepan and bring to a boil. Add the butter, then season with salt and pepper.
To plate, start with a bed of spinach, put the mushroom on top and add the marsala sauce. Garnish with a basil sprig.
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