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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