Posts Tagged ‘prosciutto’

bilblcooksI found this recipe in the November issue of Self magazine, and knew I had to give it a try.  I made it tonight for my parents and sister, and they couldn’t stop raving.  The recipe takes a bit of prep, but it’s perfect to make when entertaining, because the actual cooking time is relatively short – less than 20 minutes.  Plus, your guests will be really impressed! It’s a hearty, satisfying meal that is perfect for fall and winter.

Nutrition Info:

portabello nutrition

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(Note: the original recipe called for chicken broth, but I didn’t include it in the dish I made because I didn’t think it needed it).

Preheat oven to 450 degrees.

First, clean the portabello mushrooms and remove the gills and caps.

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Place a piece of parchment paper on a rimmed cookie sheet.  Put mushrooms cap up on the cookie sheet. In a small bowl, combine the olive oil and balsamic vinegar, and brush half of it onto the mushroom caps.

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Bake for 8 minutes.

While the mushrooms are cooking, start sauteeing shallot/garlic/onion mixture with olive oil, salt, and pepper.  Add in rosemary.

2013-11-02 18.44.46 The kitchen will start smelling heavenly at this point.

Add cannelini  beans that have been drained and rinsed, cubed prosciutto, and parsley.  Cook for 5 minutes. Remove mixture from pan and set aside.  Add spinach to skillet and wilt, about a minute.

At this point, the mushrooms will be ready.  Flip them over so you can fill them.  Brush with remaining olive oil/balsamic mixture.  Add spinach.  Then fill with bean/prosciutto mixture.

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Combine panko breadcrumbs and cheese, and divide among mushrooms.

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Coat with olive oil spray and bake for 10 minutes.  The panko breadcrumbs will turn golden and the kitchen will fill with such an amazing aroma that your dinner guests will ask if it’s almost ready.  Tell them it will be worth the wait.

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It’s hard to believe that something that tastes this good and has this much flavor is only 265 calories!


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I made the best salad tonight for dinner and I just had to share it with you. My mom found it in some magazine (sorry, I don’t know which one), and it is easy, delicious, and best of all, it reminds me of the beautiful summer evenings I spent in Italy. Since arugula, cantaloupe, and prosciutto are at the heart of this salad, I thought my name for it was appropriate.

This salad is ideal for summer, since that’s when many of the ingredients are in season.  I like it for a Friday or Saturday night dinner or even a special Sunday brunch.  It will impress your guests and it’s so easy to put together.

Italian Evening Summer Salad
Makes 3-4 servings
Nutritional Info: (per serving) 273 calories, 15.3g fat, 22.5g carb, 2.6g fiber, 17.9g sugar, 18.8g protein



  1. arugula  – I used most of one bag, maybe 5 cups
  2. mixed greens – since arugula is strong, I wanted to add in some other greens to help balance the flavors
  3. red onion – I used about a 1/3 of the large onion
  4. 6 oz Prosciutto di Parma, cut thick – imported prosciutto is essential because the taste is far superior
  5. 1 ripe cantaloupe – I used a Toscano cantaloupe because they are really sweet and delicious, but use what you have available
  6. olive oil – use good olive oil because it makes a huge difference
  7. balsamic vinegar
  8. black pepper, garlic powder, and salt (just a touch) to taste

20110722-092711.jpg Cut prosciutto into chunks, trimming the visible fat.  I would’ve liked these slices to be a bit thicker, but they worked out nicely.


Remove seeds from cantaloupe and cut into chunks.

20110722-092727.jpg  Roughly chop red onion to taste.  Strips would have been nice with this salad, too.  I left my onion very rustic because I wasn’t in the mood to chop.  😉

Dress salad with olive oil, balsamic vinegar, black pepper, garlic powder, and just a dash of salt to brighten the cantaloupe.  Toss and enjoy!


Does it get any better than this?  It’s gorgeous, isn’t it?  It tasted just as good as it looks.  Actually, probably better.  It’s a light summer meal that is nutritious.


A salad for dinner means artisan bread as an accompaniment, at least in my kitchen.  I got this one from Trader Joe’s, but you can use whatever type of bread you enjoy with dinner.  Or not.


A great meal meant to be shared.  My sister and I enjoyed our dinner on her back patio.  A beautiful meal, a nice glass of Chardonnay, and great company – I can’t ask for more on a Friday evening.  Even though I wasn’t in Italy tonight, this meal definitely transported me back to some of my favorite Italian coastal spots.

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