RecipesHello everyone, I'm Ersilia. I love cooking and “treating” my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Dice the potatoes (1.5 cm). Meanwhile, boil the potatoes in slightly acidulated salty water.
Clean the green beans and boil them in salty water. Prepare the confit tomatoes, slicing the vine tomatoes and dry them in the oven at 80 °C for 45 minutes.
Dry the pancetta at low temperature (120°C) to make it crunchy, taking care to place it on baking paper in two baking sheets before putting it in the oven.
Clean and wash the basil.
Prepare the dressing, mixing some honey and mustard (to taste) in the Parmigiano Reggiano cream.
Pour the dressing on the potatoes in a bowl.
Place the dressed potatoes in bowls and complete the preparation by adding the green beans, confit tomatoes, Parmissimo Parmigiano Reggiano Toccolini and decorate with the crunchy pancetta.
Ligurian salad
| Ingredients | |
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serves 4: • 400g of Maxim potatoes • 40 leaves of Prà basil • 200g of green beans • 120g of Parmareggio Parmigiano Reggiano Petals • 24 slices of confit tomatoes • Parmigiano Reggiano Cream, honey and mustard dressing • 12 slices of Zibello pancetta (crunchy) |
Preparation
Dice the potatoes (1.5 cm). Meanwhile, boil the potatoes in slightly acidulated salty water.
Clean the green beans and boil them in salty water. Prepare the confit tomatoes, slicing the vine tomatoes and dry them in the oven at 80 °C for 45 minutes.
Dry the pancetta at low temperature (120°C) to make it crunchy, taking care to place it on baking paper in two baking sheets before putting it in the oven.
Clean and wash the basil.
Prepare the dressing, mixing some honey and mustard (to taste) in the Parmigiano Reggiano cream.
Pour the dressing on the potatoes in a bowl.
Place the dressed potatoes in bowls and complete the preparation by adding the green beans, confit tomatoes, Parmissimo Parmigiano Reggiano Toccolini and decorate with the crunchy pancetta.
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