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Insalata di Rucchetta con Fragole Appassite Scaglie di Parmigiano, Aceto di Pomodoro
(Arugola Salad; Dry Strawberries, Shaved Reggiano, Tomato & Vinegar condiment )

Serves: 8

1 Lb. or 454 gr. arugula salad washed
1 Lb. or 454 gr. strawberries, cleaned and cut in half
3 Tbsp. sugar
Ingredients for Condiment
½ cup or 125 ml. EVOO
3 Tbsp. tomato Vinegar
1 Teaspoon mustard
salt and pepper
1 pc. parmiggiano Reggiano for shaving & garnish

Method: Preheat oven at 200° F
1. Line a baking tray with parchment paper
2. In a bowl, toss the strawberries with the sugar and place on the parchment lined tray.
Bake for 3 hours, turning every 30 minutes.
3. When ready, place in a bowl and refrigerate. This can be prepared 2-3 days before.
Method for Condiment
4. In a bowl place the mustard, tomato vinegar and mix with a whisk, slowly adding the
EVOO, continue mixing adjusting to personal taste with salt and pepper.
5. In a bowl, add the arugula and dressing, mix well. Divide the arugula evenly amongst
the serving dishes and spoon the strawberries and shaved parmiggiano overtop before serving.

EVOO = Extra Virgin Olive Oil

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.