A tasty and crunchy appetizer: golden Parmesan Reggiano baskets holding a fresh salad of green beans, avocado, and walnuts, dressed with a light emulsion. A play of textures and flavors that brings Italian creativity to the table.
Heat a non-stick pan (or line a baking sheet with parchment paper) and spread 2 tablespoons of grated Parmesan Reggiano for each basket, forming discs about 12 cm in diameter.
Cook over medium heat for 2-3 minutes, until the cheese is golden and melted.
Using a spatula, gently lift the disc and place it over an inverted cup, shaping it into a basket. Let it cool and solidify.
Boil the green beans in salted boiling water for 7 minutes, then drain and cool them in ice water. Cut them into pieces.
Cut the avocado into cubes and the olives into slices. Coarsely chop the walnuts and parsley.
In a bowl, combine green beans, avocado, olives, walnuts, and parsley. Season with oil, lemon juice, salt, and pepper.
When ready to serve, fill each Parmesan basket with the vegetable and walnut mix.
For an extra creamy touch, add inside
For a sweet-savory contrast
The baskets can be stored empty in an airtight container for 1 day. Fill and serve immediately to maintain crispness.
Italia, Emilia Romagna
| Energy (kcal) | 239.48 |
| Carbohydrates (g) | 1.78 |
| of which Sugars (g) | 1.78 |
| Fat (g) | 23.01 |
| of which Saturates (g) | 2.69 |
| Protein (g) | 4.77 |
| Fiber (g) | 3.25 |
| Sale (g) | 0.01 |
