A meeting of crunchiness and freshness: golden and fragrant Parmigiano baskets encase a tender salad, to be dipped in a slightly spicy sweet and sour sauce. A scenic and irresistible appetizer that combines flavors, textures, and colors in a single gourmet bite.
For the baskets: Heat a non-stick pan over medium heat. Spread a thin layer of grated Parmigiano (about 30 g at a time) forming a disc about 12-14 cm in diameter.
When the cheese is completely melted and just golden, lift it with a spatula and immediately place it on an overturned cup (or mold) to give it the shape of a basket. Let it cool and solidify. Repeat for all the baskets.
Prepare the salad: In a bowl, mix the washed and dried mixed salad greens, chopped sun-dried tomatoes, and, if desired, slices of carne salada or roast beef. Season with oil, salt, and pepper.
Prepare the spicy sweet and sour sauce: In a bowl, combine the red sauce, vinegar, and honey. Mix well and add the chopped peanuts.
Only at the moment of serving, fill the Parmigiano baskets with the crispy salad.
Place each basket on an individual plate, add a generous spoonful of spicy sweet and sour sauce next to it, and, if you like, sprinkle with a bit of smoked paprika or pepper.
You can customize the salad by adding
To accompany
The baskets can be stored empty in a tin box, well dried, for up to 2 days. Once filled, consume immediately to maintain crispness. The sauce can be stored in the refrigerator for up to 3 days.
Italia, Emilia Romagna
| Energy (kcal) | 235.9 |
| Carbohydrates (g) | 8.26 |
| of which Sugars (g) | 8.09 |
| Fat (g) | 15.9 |
| of which Saturates (g) | 7.9 |
| Protein (g) | 14.86 |
| Fiber (g) | 1.14 |
| Sale (g) | 0.22 |
