A fresh and refined appetizer: thin slices of cedar, crunchy arugula, flakes of Parmigiano Reggiano Vacca Bianca Modenese aged 24 months, pink peppercorns, and a delicate vinaigrette. An elegant and original dish that highlights the unique taste of one of the rarest and most prized Parmigianos.
Wash the cedar thoroughly, dry it, and slice it very thinly (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 spread 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 Parmigiano Reggiano from Vacca Bianca Modenese in flakes or grated.
Finish with pink peppercorns, lightly crushed to release aroma, and serve immediately.
Lemon jelly
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 |
