If you have followed my blog page you might remember I wrote
a paper on my experience at a wonderful Osteria in Salt Lake City
last year. Well I had an opportunity to be in Salt Lake City last week
and couldn’t resist dinner at one of the best Italian Restaurants
(Osteria) west of the North End Italian district in Boston.
Well Valter, the Chef and Owner of Valter’e Osteria, created another
of his magnificent dishes, which was no surprise because Valter is
one of those chef’s who cooks and creates his masterpieces from the heart.
This one was a Portobello Mushroom to die for.
Start with a Portebello mushroom at least 5-6″ in diameter. Slice horizontally
making a top and a bottom. Fill with one thin slice of Prosciutto, 3 light slices
of Fontina Cheese and add a pinch of salt. Cook in the oven using a pan with
fresh olive oil, and 3 cloves of garlic, 1 bunch of Rosemary and 1 bunch of Sage.
Cook in a 350 degrees oven for 15 minutes. Be sure the mushroom has enough
olive oil so it will not dry out.
I have to say part of the excitement is having Valter serve you. Not only a genius
in the kitchen but an entertainer in the dinning room when he presents you with
his creations. A labor of love there is none greater.
If you travel to Salt Lake City a visit there would be incomplete if you fail to make
the time to experience one of the great dinning experiences. Tell Valter, Puglisi
sent you. Buon Appetite!