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Insalata di rucola e parmigiano
Rocket and Parmigiano Salad
Ingredients |
400 g rocket leaves
150 g Parmigiano-Reggiano in petal-shaped slivers (*)
salt
black pepper corns
Ingredients for Vinaigrette
40 ml extra-virgin olive oil
20 ml Traditional Balsamic Vinegar from Modena or Reggio Emilia
5 ml walnut oil
5 ml grape-seed oil
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Preparation |
How to make the Insalata di rucola e parmigiano:
Prepare the vinaigrette by emulsifying all ingredients.
Clean, wash and dry the rocket leaves carefully.
Dress it with the vinaigrette and the Parmigiano-Reggiano cheese
petal-shaped slivers.
Grind the pepper corns in a mortar and sprinkle on the salad. Serve.
(*) to obtain the petal-shaped slivers, it is advisable to use
Parmigiano-Reggiano cheese with a minimum 14-18 months of
maturation.
Serves 4
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1997-2010 © Enrico Massetti
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