A meeting of crunchiness and freshness: golden and fragrant Parmesan baskets enclose a tender salad, to be dipped in a slightly spicy sweet sauce. A spectacular and irresistible appetizer that brings together 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 slightly 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 baskets.
Prepare the salad: In a bowl, mix the washed and dried mesclun, chopped sun-dried tomatoes, and, if desired, slices of cured meat or roast beef. Season with oil, salt, and pepper.
Prepare the spicy sweet sauce: In a bowl, combine the red sauce, vinegar, and honey. Mix well and add the chopped peanuts.
Only at the time of serving, fill the Parmesan baskets with the crunchy salad.
Place each basket on an individual plate, add a generous tablespoon of spicy sweet sauce alongside, and if you like, sprinkle with a bit of smoked paprika or pepper.
You can customize the salad by adding
For serving
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.
Italy, 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 |
