Parmigiano Reggiano, Beetroot And Pine Nut Salad
Enter
beetroot season in style with this flavoursome salad recipe, ideal for a light
evening meal in the sunshine.
Whisk
together balsamic vinegar, brown sugar, extra virgin olive oil and seasoning.
Arrange beetroot, rocket and pine nuts on dishes and drizzle with plenty of
dressing.
To serve, top
with chunked Parmigiano Reggiano, buon appetito!
Parmigiano
Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest
cheeses - still produced today as it was nine centuries ago. Totally natural -
it’s the only cheese that has such an extensive maturation which improves the
nutrition, aroma and taste.
The use of
raw milk and the richness of natural ingredients make this cheese a unique and
superior product - It takes 16 litres of milk to produce one kilogram of
cheese! The minimum maturation time for Parmigiano Reggiano is 12 months, but
only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional
qualities, it’s easy to digest and is high in calcium.
Parmigiano
Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined
and protected by European Union law in order to defend the reputation of
regional foods. This mark ensures that Parmigiano Reggiano can only be produced
in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the
Reno River and Mantua to the east of the Po River.
For more
information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com.
If you would
like to receive more recipes for Parmigiano Reggiano please contact; The
Dialogue Agency, 8 Oak Lane, Twickenham, London, TW1 3PA Tel: +44 (0)20 7389
9404 (24 hours) Email: a.bult@dialogueagency.com.
Parmigiano Reggiano, Beetroot and Pine Nut Salad
Serves 4-6
100g beetroot
(preferably baby), sliced
2 handfuls
rocket leaves
50g
Parmigiano Reggiano, chunked
15g toasted
pine nuts
Dressing:
2 tbsp
balsamic vinegar
½ tsp dark
brown sugar
3 tbsp extra
virgin olive oil
Salt and
pepper
Whisk
together the dressing ingredients and season to taste. Use less brown sugar if
you have a good, thick, aged balsamic vinegar
Arrange
beetroot, rocket and pine nuts on serving plates and drizzle over plenty of
dressing. Top with chunked Parmigiano Reggiano
Photography: Steve Lee
Recipe Editing and Food Styling: The Dialogue Agency
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