Marinate the sliced Cipolla rossa di Tropea in water and vinegar for at least 30 minutes.
Sear the strips in a pan with a drizzle of oil and deglaze with a little soy sauce.
Place three iceberg leaves overlapped on a sheet of parchment paper.
In the center, place the croutons or simply a slice of bread cut into cubes and toasted in the pan.
Add the Parmigiano Reggiano shavings, the strips, the onion and the dressing (1 teaspoon soy sauce, 1 teaspoon peanut butter, sesame seeds and a little water).
Close shaping it into a wrap and wrap it in the parchment paper.
Store in the refrigerator.
Can be served with a refreshing drink, such as iced tea.
Italia, Liguria
| Energy (kcal) | 82.91 |
| Carbohydrates (g) | 5.82 |
| of which Sugars (g) | 1.11 |
| Fat (g) | 3.75 |
| of which Saturates (g) | 0.77 |
| Protein (g) | 5.29 |
| Fiber (g) | 0.96 |
| Sale (g) | 3.6 |
