A tasty appetizer that combines the crispiness of fried vegetable strands, bound by a light batter, with the intense and noble note of 24-month Brown Cow Parmigiano Reggiano. All served with Modenese Yellow Sauce, for a lively contrast and a splash 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 coarse grater.
Finely slice the spring onion.
Combine the vegetables in a bowl, add the grated Brown Cow Parmigiano Reggiano, flour, egg, salt, and pepper. Mix until a homogeneous mixture is obtained.
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. In case of leftovers, store in an airtight container in the refrigerator 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 |
