A delightful appetizer that combines the crispiness of fried vegetables in strands, bound by a light batter, with the intense and noble note of 24-month Brown Cow Parmesan Reggiano. All served with Modenese Yellow Sauce, for a lively contrast and a touch of color that brings Emilia directly to the plate.
Wash and peel potatoes, carrots, and zucchini, then cut them into thin julienne strips using a grater with large holes.
Thinly slice the spring onion.
Combine the vegetables in a bowl, add the grated Brown Cow Parmesan Reggiano, flour, egg, salt, and pepper. Mix until you obtain a homogeneous mixture.
Heat plenty of oil in a pan. When it is hot, take small portions of the mixture with a spoon and place them in the oil, forming round and compact "nests."
Fry for a few minutes on each side until evenly golden. Drain on absorbent paper.
Arrange the vegetable nests on a cutting board or serving plate, sprinkle with chopped fresh parsley, and serve with Modenese Yellow Sauce.
Consume immediately for maximum crispiness. If there are leftovers, store in the refrigerator in an airtight container and reheat in a hot oven for a few minutes.
Italia, Emilia Romagna
| Energy (kcal) | 120.6 |
| Carbohydrates (g) | 11.7 |
| of which Sugars (g) | 1.62 |
| Fat (g) | 4.71 |
| of which Saturates (g) | 2.53 |
| Protein (g) | 7.9 |
| Fiber (g) | 1.31 |
| Sale (g) | 0.2 |
