Ready in 30 minutes | Serves 2
During the holidays, it's right to indulge in a few sweet treats, and this year more than ever, we deserve it.
For a delicious aperitif or starter, here's a recipe full of contrasts and rich in crunch.
Ingredients
- 1 package of Arnaboldi red rice and vegetable soup
- 40g smoked salmon
- 75g of stracciatella flakes
- 100g grated Parmesan cheese
- 750 ml of cold water
- parsley (to taste)
- EVO oil to taste
- salt and pepper to taste
Preparation
First, prepare the Arnaboldi red rice and vegetable soup Following the package instructions: Pour 700 ml of cold water into a nonstick saucepan and add the contents of the sachet. Bring to a boil, then simmer for 14 minutes over low heat, stirring occasionally.
When the soup is ready, add a drizzle of extra virgin olive oil and mix well.
Prepare the basket by spreading the grated Parmesan cheese on a previously cut sheet of parchment paper and rolling it out into a circle with a diameter of 18-20 cm. Bake for a few minutes, until the edges of the wafer are golden brown.
To make the basket, take the still-hot wafer out of the oven and place it on the bottom and sides of a glass. Let it cool for a few minutes.
Once the two baskets are ready, remove them from the glass and fill them with a spoonful of soup. Top with a spoonful of stracciatella and a rose of fresh smoked salmon. Finally, garnish with a few parsley leaves.
Recipe by
Butter and Silvia Ravioli
How exciting to tell you about myself! I'm Silvia, I have Umbrian blood but I live in beautiful Turin, the city that introduced me to my passion for cooking. I love eating, but above all I love cooking, in simple and traditional ways, using fresh local produce, as you can see on my Instagram profile @ravioli_burro_e_silvia .
But if I'm asked to experiment, I reply, "Why not?" After all, after a busy day at work, I relax in front of the stove, playing with ingredients and dreaming of new destinations.
