Caper and Olive Salad in a Parmigiano Cup
Author: 
Recipe Type: Appetizer
Cuisine: Italian
Serves: 4 servings
 
As a starter course or appetizer bite, this caper and olive salad is served in a Parmigiano cup for an elegant aperitif.
Ingredients
  • 200 g (7 oz) Parmigiano cheese, grated
  • 5 romaine lettuce leaves
  • 8 sun-dried tomatoes
  • 4 tbsp pitted olives
  • 1 tbsp desalted capers
  • 1 hot chili pepper
  • Extra virgin olive oil, to taste
  • 1 lemon, juiced
  • Sea salt, to taste
Instructions
Oven baked Parmigiano baskets:
  1. Cut four squares of parchment paper and pour a spoonful of grated Parmigiano on each sheet. With the back of the spoon, spread out the cheese to form a circle with a diameter of 15–20 cm (6–8 in).
  2. Bake at 180°C (350°F/gas 4), in a preheated oven, for 5 minutes or until the edges of the disk begin to take on a golden color.
  3. Remove from the oven, wait a moment and mold the Parmigiano disks into small bowls to give them the shape of a basket. Leave to cool and then remove the baking paper from the back.
  4. Parmigiano baskets cooked in a frying pan: 1. Pour a spoonful of the grated Parmigiano into a nonstick skillet pan. With the back of the spoon, spread out the cheese to form a circle with a diameter of 15–20 cm (6–8 in).
  5. Cook until the edges of the disk begin to take on a golden color.
  6. Remove from the pan and mold the Parmigiano disk into a small bowl to give it the shape of a basket To make the salad:
  7. Wash the lettuce and chop. Chop the dried tomatoes and olives. Wash and drain the capers under cold water. Dice the hot pepper.
  8. Put all the vegetables in a bowl.
  9. In another bowl, add the oil, lemon juice and salt. Mix to emulsify and pour the vinaigrette onto the vegetables.
  10. Arrange the salad in the Parmigiano baskets and serve immediately.
Recipe by Honest Cooking at https://honestcooking.com/caper-olive-salad-parmigiano-cup/