Grilled Portobello With Pea Sprouts And Cacio Di Roma
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- (or other semi-soft sheep's milk cheese)
- 2 tablespoons lemon juice
- 4 domestic mushrooms
- (or other accessible sprouts)
- 4 tablespoons extra-virgin olive oil
- salt -- to taste freshly-ground black pepper -- to taste
- 8 ounces fresh pea sprouts
- 4 large portobello mushrooms -- stems removed
- 1/2 pound cacio di roma cheese
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
- Mandoline. Always use the hand guard, and stop before the last piece: that's where most cuts happen.
Method
Chef Wood
-
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- Preheat grill or broiler.
- Place mushrooms on grill toward the heat. Grill until soft and nicely cooked and barely charred (about 3 to 4 minutes per side).
- Toss pea sprouts, olive oil and lemon juice in a mixing bowl and evenly coat sprouts. Season with salt and pepper and divide among four plates in little hay stacks.
- Using a peeler, shave cheese over and around salad. Using a mandoline or truffle slicer, slice the domestic mushrooms in paper thin slices over and around the salad. Place the portobellos on each haystack and serve.
- Comments: The original recipe title as listed is "Grilled Portobello With Pea Sprouts, Cacio Di Roma And Shaved Field Mushrooms".
Plating
Cookware for this recipe
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Grill or grill pan
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Mixing bowl
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Chef's knife
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Cutting board
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Mandoline slicer
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Vegetable peeler