Red beet, Parmigiano Reggiano and herb sauce
Side
a few minutes
12-18 months
Ingredients
Serves 4
200 g red beet
100 g Parmigiano Reggiano
100 g fresh cut salads
12 slices of French loaf-type bread
1 bunch of parsley
1 tablespoon pickled baby onions
50 ml extra virgin olive oil
1 tablespoon white sesame seeds
Preparation
Peel the beet and cut it into thin slices. Dress it with oil and salt.
Toast the bread slices and cut the Parmigiano Reggiano into slivers.
Clean the parsley, put the leaves in a blender with the pickled onions and half of the oil.
Blend to a fine emulsion. Adjust the salt.
Assemble the dish with the beet, the slightly dressed salad, the slivers of Parmigiano Reggiano and bread croutons. Dress with the herb emulsion and sprinkle with the toasted sesame seeds.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
