Warm Salad with Brigante Cheese



INGREDIENTS (serves 4):

1 cauliflower
1 small can of sweet corn
300g/10.5oz snow peas
200g/7oz mixed salad leaves
300g/10.5oz Brigante cheese
4 quail’s eggs
20g/0.7oz butter
4 tablespoons of extra virgin olive oil
1 lemon
White pepper

Clean and boil the cauliflower in salted water, taking care to take off the heat when cooked to “al dente”. Rinse and drain the lettuce leaves. Clean the snow peas, cook in salted water, drain, cover and leave to one side. Using a non-stick skillet, sweat the corn in the butter, season with salt and pepper and cook for 5 minutes until the liquid evaporates. Boil the quail’s eggs for 5 minutes, peel and cut them into halves using a sharp knife. Cut the Brigante cheese into 0.5cm-long/0.19in-long slices, then cut into thin strips. Put the cauliflower into a salad bowl with the florets cut in half together with the snow peas and the corn cooked in butter. Stir and dress with oil whisked with salt, white pepper and lemon juice. Add the salad leaves, then toss and garnish with the quail’s eggs and the Brigante cheese.stampa



F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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