Serves: 4 people
12-18 month aged Parmigiano Reggiano PDO
Ingredients
3 slices of Fresella (or rustic bread sliced and baked on a low heat until dried out and crispy)
1 small red onion
Red wine vinegar
200g plum tomatoes, cut into chunks
1 celery stalk, sliced
¼ red pepper, sliced into strips
¼ yellow pepper, sliced into strips
½ cucumber, sliced
1 dessert spoon of caperberries (or capers)
12 green olives
5tbsp extra virgin olive oil
2tsp dried oregano
A handful basil leaves
50g Parmigiano Reggiano PDO shavings
Salt to taste
Method
- Dip the fresella or baked bread in water for a few seconds, then remove and set aside.
- Place the sliced onion in a small bowl and cover with red wine vinegar.
- Meanwhile chop all the vegetables and place in a large bowl, break up the fresella or bread and add to the bowl. Drain the onions and add these along with basil leaves, capers and olives, sprinkle with salt and oregano, then drizzle with extra virgin olive oil, mix well together and top with shavings of Parmigiano Reggiano PDO.
- Serve immediately.
