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Caper and Olive Salad in a Parmigiano Cup

Veronica Levenia
As a starter course or appetizer bite, this caper and olive salad is served in a Parmigiano cup for an elegant aperitif.
Course Appetizer
Cuisine Italian
Servings 4 servings

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:

  • 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).
  • 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.
  • 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.
  • 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).
  • Cook until the edges of the disk begin to take on a golden color.
  • 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:
  • Wash the lettuce and chop. Chop the dried tomatoes and olives. Wash and drain the capers under cold water. Dice the hot pepper.
  • Put all the vegetables in a bowl.
  • In another bowl, add the oil, lemon juice and salt. Mix to emulsify and pour the vinaigrette onto the vegetables.
  • Arrange the salad in the Parmigiano baskets and serve immediately.