Sauteed Mushrooms, Green Beans, Tomatoes and Prosciutto.

Spadellata di Funghi , Fagiolini, Pomidori e Prosciutto.

Cooking With Nick Stellino
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Ingredients:

1 pound of cherry tomatoes.
¼ tsp. of salt.
¼ tsp. sugar.
½ cup of olive oil.
8 garlic cloves sliced thickly.
1 pound of small Cremini mushrooms cut in ½ .
1 pound of green beans, trimmed at the ends.
¼ tsp. of red pepper flakes
¼ pound of chopped prosciutto.
½ cup of white wine.
2 Tbsp. chopped parsley.
Serves 6 to 8
Printable Version
Cut all the cherry tomatoes in ½ . Sprinkle the cut side with the salt and sugar, put aside
Boil a large pot of water over high heat. Add the green beans and cook for 7-8 minutes. Drain the beans and cool down with cold water, put aside.
Add ¼ cup of olive oil to a 12 inch non stick skillet, the garlic and cook over medium heat for 3-5 minutes until the garlic starts to brown.
Add the mushrooms and cook for 10 minutes stirring every 5 minutes.
Increase the heat to high and deglaze the pan with the white wine. Cook for 5 minutes.
Pour the mushrooms in large bowl, cover and keep warm.
Wipe the pan clean.
Add the remaining olive oil and cook over high heat until sizzling. Add the tomatoes, reduce the heat to medium and cook for 5 minutes.
Add the green beans, red pepper flakes, and chopped Prosciutto to the pan. Cook for 5 more minutes stirring well.
Add the parsley stir well and cook for 2 more minutes. Pour the tomatoes, green beans and Prosciutto in the bowl with the mushrooms, stir well to incorporate all the ingredients. Pour on a tray an serve. It can served hot or room temperature.
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