300 g grated parmesan cheese
1 teaspoon of white flour
100 g of fresh baby spinach
10 grape berries
10 slices of flat bacon
3 slices of sliced bread
Mix cheese and flour, and spread the mixture out into a nonstick pan and cook till it will become a golden waffle. Move the waffle to a basin or a plate and pinch it in order to obtain the same shape of the basin. Be careful – the waffle is really hot! Let it cool down, and the bowl will become hard and crunchy.
Now wash the grapes and wrap the bacon around every single grape berry; sauté for a while to make the bacon crispy and then remove from the pan. Clean the grease left in the pan with a piece of absorbent paper; cut the bread into cubes and toast them.
To assemble the plate: put the spinach into the waffle; add the wrapped grapes and the toasted bread cubes. Dress with aromatic vinegar and finish with olives and walnuts.
Instead of grapes, you can use fig slices: they are an excellent seasonal fruit and perfectly match the other ingredients.
Though not being frequently used, baby spinach is loaded with nutrients, such as fibres and folic acid, and it is easy to digest.
I used Taggiasca olives in oil, because they have a more intense flavour in comparison to olives in brine.
Quando sarà raffreddata la coppa indurirà e diventerà croccante. Prendere l’uva, lavarla e arrotolare le fette di pancetta attorno agli acini.
Saltare qualche minuto in padella per rendere croccante il bacon. Rimuovere dalla padella, passare la padella con un pezzo di carta assorbente per eliminare il grasso, tostare nella padella il pane in cassetta tagliato a dadini.
Le olive che ho usato sono taggiasche sott’olio: le preferisco a quelle in salamoia per il loro sapore più rotondo.
|Marco a.k.a Le Prince|