MISTICANZA SALAD with Parmigiano Reggiano cheese, walnuts, Parma ham and balsamic
In Italy many people think that "misticanza" is a particular type of salad, but in fact this term of dialectal origin is used to define a fresh and healthy mix of herbs or raw vegetables. Filling a bowl with misticanza is like preparing a white canvas on which to paint with a thousand colors. As a matter of fact, the secret ingredient for a light and delicate, but also delicious and tasty, mixed salad is only one: imagination.
The colors we have chosen for this tasty misticanza are the gold of Parmigiano Reggiano cheese, the pink of Parma ham and the deep, dark brown of our Goccia Nera Balsamic Dressing: a finishing touch that will captivate the eyes and the palate, a precious ink with which to sign this recipe and many other ideas that will light up your kitchen with creativity.
Preparation time: 5 minutes
Servings: 2 people
Ingredients
250 g fresh misticanza salad
60 g Parma ham (Prosciutto di Parma DOP)
40 g Parmigiano Reggiano DOP 18 months Emilia Food Love
30-40 g walnut kernels
2 tablespoons Goccia Nera - Balsamic Dressing Aged Emilia Food Love
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Salt and pepper
Method
- Prepare two bowls and in each one arrange half of the fresh misticanza salad, previously washed and drained.
- Season the salad with a drizzle of extra virgin olive oil Colline di Romagna, add a pinch of salt and a sprinkle of pepper.
- Cut thin slices of Parmigiano Reggiano using the cheese slicer, add them to the salad along with the walnut kernels and then mix everything well.
- Enrich with some Parma ham roses and, as a finishing touch, garnish with Goccia Nera Aged Balsamic Dressing.
Tip
If you prefer a less thick dressing and a more pungent taste, replace Goccia Nera with Emilia Food Love PGI Balsamic Vinegar of Modena Aged.
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Pistachio CHEESECAKE
As surprising as its origins, cheesecake was born in Ancient Greece as a dessert to be served during the Olympic Games, and from there it set out to conquer the entire world. A symbol of the Esperanto movement and today a delight suitable for every season of the year thanks to its infinite versions, cheesecake is a dessert loved by both adults and children.
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SMALL TAGLIATELLE TIMBALES
Some dishes are named after the tool needed to make them: this is the case of the protagonist of our new recipe which owes its creation and identity to the tambourine-shaped mold originally used to prepare it. Today we choose other methods of preparation, but we continue (and will always continue) to call it "timbale".
Pasta, rice, meat, fish, sweet or savory: every country, every family, every cooking enthusiast has its own version. Our idea is a simple, but with a great visual impact. The colorful and fresh Small Tagliatelle Timbales conquer the palate and catch the eye.
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