Friday, February 18

Prosciutto, Zucchini, Mushroom, and Mashed Potatoes

Mashed potatoes, when served with a motley crew of flavorsome friends, can be enjoyable and colorful!

Pan-sear the prosciutto slices in a hot pan with olive oil until crispy.  Set aside.  In the same pan, saute thinly sliced zucchini.  Set aside.  Then toss in portobello or Swiss mushrooms and saute to perfection.

Bring water to a boil, add a piece of peeled potato (per person), and allow to cook in a gentle simmer.  You can test doneness by placing a paring knife right smack in the center, and if the potato falls off the knife, it's cooked to the core.  Remove from the pot and place in a bowl along with a knob of butter per person.  If you're inclined on having a richer flavor and velvet-like consistency, you can go for an added dollop of cream.  Mash and season to taste with salt and pepper.  For this recipe, I chose to season with Sabatino & Co. Truffle Salt.  Then place in a serving bowl.

Assemble the prosciutto, zucchini, and mushrooms on top of the mashed potato and for unctuous goodness, drizzle liberal amounts of truffle oil.  Season with truffle salt.  Garnish with a sprig of fresh rosemary.
Sabatino & Co. truffle products are available locally albeit not in a mortar and brick store.  Email: for orders.

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