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.
Clean, wash and dry the rocket leaves carefully.
Dress it with the vinaigrette and the Parmigiano-Reggiano cheese petal-shaped slivers.
Grind the pepper corns in a mortar and sprinkle on the salad. Serve.
(*) to obtain the petal-shaped slivers, it is advisable to use Parmigiano-Reggiano cheese with a minimum 14-18 months of maturation.
Regional recipe from Emilia-Romagna