Hosting a dinner party this holiday? Start your meal with an appetizer that’s simple but impressive! Here are Chef Paola Martinenghi’s two ideas for some holiday cheer. Just add sparkling wine, and call it a fun night.
Parmigiano Reggiano Mortadella Salad Bowls
Serves 4
Ingredients:
Parmigiano Reggiano
Mortadella, large piece about 1/2 inch thick
Cherry tomatoes
Basil
Extra Virgin Olive Oil
Salt
Instructions:
Pre-heat oven to 400°
Chop mortadella, cherry tomatoes and a good heap of basil. Put in a bowl and drizzle with olive oil. Set aside.
Grate Parmigiano Reggiano freshly from the wedge and place on a baking sheet lined with parchment paper
Pan down and form a circle, then pop into the oven for 5 minutes!
Form over a cup or bowl
Add in your salad, and voila! An edible bowl that is as delicious as it is pretty.
Parmigiano Reggiano Tacos
Serves 4
Ingredients:
Parmigiano Reggiano
Spinach
Prosciutto
Balsamic Vinegar
Instructions:
Put a non-stick pan over medium high heat
Grate Parmigiano Reggiano freshly from the wedge
Add Parmigiano Reggiano into your hot pan, form a circle, pat down and fry until bubbly!
Remove from pan and form taco shapes over a rolling pin
Add spinach, prosciutto and drizzle with balsamic vinegar!
