Prosciutto and Pickled Vegetables With Cheese
Prosciutto and Pickled Vegetables With Cheese requires about 10 minutes from start to finish. This recipe serves 4. One portion of this dish contains roughly 19g of protein, 29g of fat, and a total of 368 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, prosciutto, coarsely parmigiano-reggiano cheese, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and דל פחמימות, diet.
Combine the mushrooms, onion, cauliflower, thyme, red pepper flakes, vinegar and salt to taste in a bowl. Toss well to combine, cover and let sit outside of the fridge for at least an hour, stirring once or twice. This will sort of cook the veggies and lightly pickle them.
Preheat the oven to 375 degrees F. On a large baking sheet lined with a silicone mat or parchment paper, make 4 flat circles of parmigiano-reggiano.
Bake 8 to 9 minutes, or until the cheese looks golden and lacy.
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.
Divide the prosciutto among 4 plates. Toss the mushroom mixture with the arugula and a drizzle of big fat finishing oil. Taste to make sure the mix is delicious. Arrange a pile of the veggie mix on top of the prosciutto on each plate. Crumble the parmigiano disks on top.