Insalata Di Rucola E Parmigiano


400 g rocket leaves
150 g Parmigiano-Reggiano in petal-shaped slivers (*)
black pepper corns

Ingredients for Vinaigrette
40 ml extra-virgin olive oil
20 ml Traditional Balsamic Vinegar from Modena or Reggio Emilia
5 ml walnut oil
5 ml grape-seed oil

How to make the Insalata di rucola e parmigiano:

Prepare the vinaigrette by emulsifying all ingredients.
Then, clean, wash and dry the rocket leaves carefully.
Dress it with the vinaigrette and the Parmigiano-Reggiano cheese petal-shaped slivers.
Finally, grind the peppercorns in a mortar and sprinkle them on the salad. Serve.

(*) To obtain the petal-shaped slivers, it is advisable to use Parmigiano-Reggiano cheese with a minimum of 14-18 months of maturation.

Serves 4

Regional recipe from Emilia-Romagna

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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