Parmigiano basket with crunchy salad, green apple and ‘Balsamico Tradizionale’


Parmigiano Reggiano cheese 240 g

Green apple 2

Red chicory 80 g

Fresh spinach 50 g-Extra-virgin Olive Oil 15 g


Traditional Balsamic Vinegar of Modena




Heat a small nonstick skillet, previously painted with a few butter, over medium-high heat. Sprinkle 60 g Parmigiano Reggiano cheese and the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Using a spatula, carefully remove the cheese and immediately drape over an inverted small cup previously placed on a plate; cool completely.

Repeat with remaining cheese, forming three more baskets. Wash the red chicory and cut it into julienne strips. Set it in a small cup and season it with oil and salt. Wash the apples, cut them to half eliminate the core. Therefore, cut them into thin slices. Set every basket on a plate and place apple slice apple on 2/3 of the basket. Then, complete filling the basket with spinach and red chicory.

Finally, garnish with some drop of Traditional Balsamic Vinegar of Modena.

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