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12-month Parmigiano baskets with crispy salad and spicy sweet and sour sauce

12-month Parmigiano baskets with crispy salad and spicy sweet and sour sauce

@vandelli-formaggi

A meeting of crunchiness and freshness: golden and fragrant Parmigiano baskets encase a tender salad, to be dipped in a slightly spicy sweet and sour sauce. A scenic and irresistible appetizer that combines flavors, textures, and colors in a single gourmet bite.

Difficulty: Medium
Cooking: 8 min
Preparation: 20 min
Country: Italia

Ingredients

No. Servings
  • 12-month Frisona Cow Parmigiano Reggiano
    12-month frisona cow parmigiano reggiano120g
  • Mixed salad greens80g
  • Sun-dried tomatoes20g
  • Extra virgin olive oil10mL
  • Salt and pepperto taste
  • Red sauce
    Red sauce30g
  • Wildflower honey
    Wildflower honey20g
  • Coarsely chopped peanuts10g
  • White dressing
    White dressing20mL

Purchasable products

  • Parmigiano Reggiano Frisona Cow 12 months (approx. 1 KG)

    Parmigiano Reggiano Frisona Cow 12 months (approx. 1 KG)

    1 product
    € 20.10
  • RED SAUCE

    RED SAUCE

    1 product
    € 6.60
  • Wildflower Honey

    Wildflower Honey

    1 product
    € 7.00
  • Purezza - White Balsamic Condiment 250 ml

    Purezza - White Balsamic Condiment 250 ml

    1 product
    € 9.10
  • Pecorino Dolce Armonia (WHOLE FORM 1.5 KG approx.)

    Pecorino Dolce Armonia (WHOLE FORM 1.5 KG approx.)

    € 35.30
  • ONION AND BALSAMIC VINEGAR OF MODENA PGI COMPOTE

    ONION AND BALSAMIC VINEGAR OF MODENA PGI COMPOTE

    € 5.90

Preparation

  1. STEP 1 OF 6

    For the baskets: Heat a non-stick pan over medium heat. Spread a thin layer of grated Parmigiano (about 30 g at a time) forming a disc about 12-14 cm in diameter.

  2. STEP 2 OF 6

    When the cheese is completely melted and just golden, lift it with a spatula and immediately place it on an overturned cup (or mold) to give it the shape of a basket. Let it cool and solidify. Repeat for all the baskets.

  3. STEP 3 OF 6

    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.

  4. STEP 4 OF 6

    Prepare the spicy sweet and sour sauce: In a bowl, combine the red sauce, vinegar, and honey. Mix well and add the chopped peanuts.

  5. STEP 5 OF 6

    Only at the moment of serving, fill the Parmigiano baskets with the crispy salad.

  6. STEP 6 OF 6

    Place each basket on an individual plate, add a generous spoonful of spicy sweet and sour sauce next to it, and, if you like, sprinkle with a bit of smoked paprika or pepper.

Suggestions

  • You can customize the salad by adding

  • To accompany

General Information

Storage notes

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.

Origin

Italia, Emilia Romagna

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    14.86g·37%
  • Carbohydrates
    8.26g·21%
  • Fats
    15.9g·40%
  • Fibers
    1.14g·3%