A unique, fresh, and refined dish, where the protagonist 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 tomatoes, embracing the aromatic note of fresh basil. The whole is elevated by a final touch of Perle al Condimento Bianco for a true star restaurant experience: freshness, creaminess and small treasures of flavor that surprise with each bite.
Wash and trim the green beans, then boil them in salted boiling water for 7-8 minutes until tender but still crunchy; drain and immediately immerse them in ice water to preserve their bright color.
Wash and cut the cherry tomatoes in half.
In a large bowl, combine mixed salad leaves, cold green beans, and tomatoes, seasoning with extra virgin olive oil, salt, and pepper. Gently mix.
Cut the Untello Tre Latti into slices about 1.5 cm thick and grill them on a well-heated plate for 1-2 minutes on each side, until a golden crust forms.
Arrange the salad on plates, laying the hot grilled cheese slices on top.
Garnish each portion with fresh basil leaves and finish with the Perle al Condimento Bianco for an elegant, fresh, and slightly sweet-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.
Italy, 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 |
