Editor's note: The recipe and introductory text are from Mario Batali's book Italian Grilling. Reprinted with permission by Ecco. All rights reserved.

　　This was one of the first dishes I put on the menu at my restaurant Pó... a long, long time ago. You can vary it by using different greens, such as spicy young watercress, or other cheeses, including sheep's-milk cheese, semi-soft or aged. The beauty of the dish lies in the seemingly incongruous marriage of anchovies and mushrooms: anchovies plus mushrooms equals steak.

　　

Ingredients

Serves 6

　　6 large portobello mushrooms, stems removed

　　1/4 cup plus 2 tablespoons extra-virgin olive oil

　　1 teaspoon anchovy paste

　　2 tablespoons balsamic vinegar

　　1/2 teaspoon dried thyme, crumbled

　　Generous 4 cups trimmed arugula, washed and spun dry

　　Juice of 1/2 small lemon

　　Coarse sea salt and freshly ground black pepper

　　A 4-ounce chunk of Parmigiano-Reggiano for shaving

　　

Step 1

Preheat a gas grill or prepare a fire in a charcoal grill.

　　

Step 2

Place the portobellos on the grill and cook, turning two or three times, until slightly soft-ended, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms grill side up.

　　

Step 3

In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme. Spoon the mixture evenly over the portobellos and let stand for 30 minutes.

　　

Step 4

In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the lemon juice. Season with coarse sea salt and pepper.

　　

Step 5

Divide the arugula among six plates and top each with a mushroom. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately.

　　From Italian Grilling by Mario Batali, © 2008. Reprinted with permission by Ecco. All rights reserved.