Cookbook Club: Cooking with Curtis and a salad of crispy prosciutto, beets and mushrooms

cooking with curtis 1

I had so much fun (and a little too much red wine) at our latest cookbook club. My cousin is hilarious and arguably the best ravioli maker in town. But let’s start with the featured cookbook for this month: Cooking with Curtis by popular chef Curtis Stone.

The cookbook is divided into four main categories: Summer, Autumn, Winter and Spring. In each category Curtis Stone features a few main ingredients for the specific season in three different recipes. Every recipe is then categorized as easy, average or difficult to execute. The layout and photography is nothing special in my opinion, but the recipes are top notch and I would recommend it for every home cook.

I made the salad of crispy prosciutto, beets and mushrooms. I was heavily impressed by the intense flavour that this combo had to offer. Stone recons that this salad should be served warm, but I opted for serving it cold as we’re still enjoying warmer days. It has enough substance to serve as a main meal for two people or as a starter for four.

cooking with curtis 2


2 bunches baby beetroot

100 ml olive oil

salt and freshly ground black pepper

4 slices prosciutto

4 large mushrooms

100 ml sherry vinegar

1 shallot, diced (I used spring onions)

80 g mixed salad leaves


  1. Preheat the oven to 180 degrees. Lay the beetroot on a large roasting tray. Drizzle with olive oil and season with salt and pepper. Place in the hot oven for 20-25 minutes or until the beetroot is tender. Remove from the oven and keep warm.
  2. Place the prosciutto in a large non-stick frying pan and allow it to go crispy. Once crispy, turn the prosciutto over and remove from the pan. Leave to cool until required.
  3. Using the same pan, add the mushrooms, season and cook in the excess fat from the prosciutto for 2-3 minutes (you may need a little extra butter). Remove the mushrooms from the pan set aside.
  4. In the same pan, but not on the heat, combine the sherry vinegar and olive oil with a whisk for the dressing.
  5. Mix the beetroot, salad leaves and mushrooms together in a large bowl with the dressing. Place the salad leaves on each of 4 serving plates, then place the crispy prosciutto on top and serve.

cooking with curtis 3

And then there was the ravioli.

Cookbook Club - Cooking with Curtis (5 of 9)

Rhona made this amazing pumpkin ravioli with browned butter and sage. Check out the recipe at What To Do In The Garden Hood.


5 thoughts on “Cookbook Club: Cooking with Curtis and a salad of crispy prosciutto, beets and mushrooms

  1. Oh wow, that salad… it looks perfect! I love those mushrooms and paired with prosciutto…? Match made in my personal idea of heaven 🙂

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