A unique, fresh, and refined dish where the star is the Untello Tre Latti cheese: grilled to enhance its creaminess and unique flavor, it rests on a bed of crunchy green beans and sweet cherry tomatoes, embracing the aromatic note of fresh basil. The whole is elevated by a final touch of White Dressing Pearls for a true Michelin-starred restaurant experience: freshness, creaminess, and small bursts of flavor that surprise with every bite.
Wash and trim the green beans, then boil them in salted water for 7-8 minutes until tender but still crisp; drain and immediately immerse in ice water to preserve the bright color.
Wash and halve the cherry tomatoes.
In a large bowl, combine mixed salad greens, cooled green beans, and cherry tomatoes, dressing with extra virgin olive oil, salt, and pepper. Mix gently.
Cut the Untello Tre Latti into slices about 1.5 cm thick and grill them on a hot griddle for 1-2 minutes per side until a golden crust forms.
Arrange the salad on plates and place the warm grilled cheese slices on top.
Garnish each serving with fresh basil leaves and finish with White Dressing Pearls to add an elegant, fresh, and slightly sweet and sour touch.
Serve immediately to enjoy the contrast between the warm cheese and the fresh salad.
Consume immediately after preparation. In case of leftovers, store in the refrigerator in an airtight container for up to 24 hours.
Italia, Emilia Romagna
| Energy (kcal) | 34.44 |
| Carbohydrates (g) | 1.77 |
| of which Sugars (g) | 1.77 |
| Fat (g) | 2.31 |
| of which Saturates (g) | 0.34 |
| Protein (g) | 1.06 |
| Fiber (g) | 1.39 |
| Sale (g) | 0.09 |
