A meeting of crunchiness and freshness: golden and crispy Parmesan baskets enclose a tender salad, to be dipped in a slightly spicy sweet and sour sauce. A spectacular and irresistible appetizer that combines flavors, textures, and colors in a single gourmet bite.
For the baskets: Heat a non-stick pan over medium heat. Spread a thin layer of grated Parmesan (about 30 g at a time) forming a disc about 12-14 cm in diameter.
When the cheese is completely melted and just golden, lift it with a spatula and immediately place it over an inverted cup (or a mold) to shape it into a basket. Let it cool and solidify. Repeat for all the baskets.
Prepare the salad: In a bowl, mix the washed and dried mixed salad greens, chopped sun-dried tomatoes and, if desired, slices of carne salada or roast beef. Season with oil, salt, and pepper.
Prepare the spicy sweet and sour sauce: In a bowl, combine the red sauce, vinegar, and honey. Mix well and add the chopped peanuts.
Only at serving time, fill the Parmesan baskets with the crunchy salad.
Place each basket on an individual plate, add a generous spoonful of the spicy sweet and sour sauce beside it and, if you like, sprinkle with a bit of smoked paprika or pepper.
You can customize the salad by adding
To accompany
The baskets can be stored empty in a tin box, well dried, for up to 2 days. Once filled, consume immediately to maintain crispness. The sauce can be stored in the refrigerator for up to 3 days.
Italia, Emilia Romagna
| Energy (kcal) | 235.9 |
| Carbohydrates (g) | 8.26 |
| of which Sugars (g) | 8.09 |
| Fat (g) | 15.9 |
| of which Saturates (g) | 7.9 |
| Protein (g) | 14.86 |
| Fiber (g) | 1.14 |
| Sale (g) | 0.22 |
