A fresh and refined appetizer: thin slices of cedar, crunchy arugula, flakes of Parmigiano Reggiano Modenese White Cow 24 months, pink peppercorns, and a delicate vinaigrette. An elegant and original dish that enhances the unique taste of one of the rarest and most prized Parmigianos.
Wash the cedar well, dry it, and slice it into very thin slices (2-3 mm) using a mandoline. The edible peel adds aroma and character.
Arrange the cedar slices slightly overlapping on a serving plate.
Wash and dry the arugula, then distribute it over the cedar slices.
Prepare a vinaigrette by emulsifying extra virgin olive oil, lemon juice, salt, and, if desired, acacia honey.
Pour the vinaigrette over the cedar and arugula, add the Modenese White Cow Parmigiano in flakes or grated.
Finish with pink peppercorns, slightly crushed to release aroma, and serve immediately.
Lemon Gelatin
Consume immediately to maintain freshness. Store in the refrigerator, covered, for a maximum of 2 hours.
Italia, Emilia Romagna
| Energy (kcal) | 301.78 |
| Carbohydrates (g) | 55.12 |
| of which Sugars (g) | 55.12 |
| Fat (g) | 8.78 |
| of which Saturates (g) | 2.24 |
| Protein (g) | 2.8 |
| Fiber (g) | 2.5 |
| Sale (g) | 0.04 |
