As a starter course or appetizer bite, this caper and olive salad is served in a Parmigiano cup for an elegant aperitif.
As an appetizer or a delicious snack, this bite is excellent served as an aperitif. You can enhance the recipe to make it more hearty with with rice or boiled eggs and it becomes a light, but full, first course. For the success of the Parmigiano baskets it is preferable to use true Parmigiano cheese and not Parmesan, its imitation. You can make the baskets following one of the two versions listed here.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.