The dish proposed for this special Sunday by could only be a tribute to Easter “Roberta's cooking with extra virgin olive oil”. A dish that ours Roberta Rogeri suggests both as an appetizer, and as a side dish, and also as a second course with eggs. And on the other hand this Easter salad in a basket of grana padano, is well suited to all three proposed solutions. Obviously with extra virgin olive oil which, in this case, is 100% Italian, medium fruity. Bon appetit and happy Easter!
difficulty: easy
Preparation: 10 min
Cooking time: 5 min
Serves: 1 guest
Cost: Bass
INGREDIENTS
- 50g. Grated Grana Padano PDO
- mixed salad
- radishes
- green asparagus
- quail eggs
- edible flowers
- sale
- Italian extra virgin olive oil – medium fruity
PREPARATION
Put a non-stick pan with a diameter of about 18 cm on the heat and grease the bottom with a drizzle of extra virgin olive oil. When hot, add the grated Grana Padano and spread it evenly with the back of the spoon, forming a disc as large as the diameter of the pan. Cook for a few minutes, the cheese should melt and brown.
Remove the pan from the heat, let it cool for 30 seconds and, using a fork or knife, lift one edge of the disc so that you can take it with your fingers and immediately place it on an overturned cup. Once hardened, the basket of parmesan will be ready to be filled with mixed salad, previously cleaned and cut radishes and green asparagus, hard-boiled quail eggs and edible flowers.
Add a pinch of salt and a drizzle of extra virgin olive oil, medium fruity.
