La Rosa Azzurra-Italian Culinary Classics

Che ne dite di un piatto che porta fortuna? 🍀 I nostri pastai di terza e quarta generazione hanno creato due nuovi formati irresistibili: il Quadrifoglio Bianco e quello Verde agli Spinaci! Scoprite la nostra continua innovazione e portate in tavola la magia della pasta di Gragnano. Buon appetito! 🍝

Daniel Mancini’s
Portobello Parmigiana
•4-Large Portobello
mushroom caps
MARINADE
•1/2-cup extra virgin olive oil
•1-tsp sea salt
•1/4-tsp crack black pepper
•2-garlic cloves minced

TOPPING
•1/2-lb mozzarella shredded
•2-cups of tomato sauce heated
•grated Parmesan or Romano
•fresh basil optional

1-clean the caps then mix the marinade ingredients together and brush on both sides of the mushroom caps
2-place them open side up on a parchment lined baking sheet
3-place in a pre heated 350 degree oven for 15 minutes
4-remove and top with the sauce, mozzarella cheese and place back in the oven for 15 minutes
5-remove once they are done and to serve them top with more heated sauce, a sprinkle of grated cheese and the basil

Good to make double or triple the recipe!