For the cheese cesta: Spread 6 1/2 ounces of grated Parmesan cheese (300g) on a non-stick skillet or griddle.
For the salad: 4 tomato slices, cut into cubes.
3 tablespoons of olive oil.
1 finely minced clove of garlic.
3 spoons of vinegar.
1 teaspoon of mustard.
1 teaspoon of sugar.
1/2 teaspoon of salt or to taste.
1 tablespoon of fresh parsley, chopped.
For the cheese cesta: Spread 6 1/2 ounces of grated Parmesan cheese (300g) on a non-stick skillet or griddle.
For the salad: 4 tomato slices, cut into cubes.
3 tablespoons of olive oil.
1 finely minced clove of garlic.
3 spoons of vinegar.
1 teaspoon of mustard.
1 teaspoon of sugar.
1/2 teaspoon of salt or to taste.
1 tablespoon of fresh parsley, chopped.
Prepare the cheese cesta: Spread the Parmesan cheese on a non-stick skillet or griddle
Place it over low heat until the cheese melts and forms a pancake-like shape
Flip and cook the other side
Remove from heat, place in a 8cm diameter mold with the opening facing down, and let cool
Gently remove from the mold
Repeat the process until all the cheese is used up
Prepare the salad: Mix all the ingredients together and check the seasoning
Arrange the salad inside the cheese cesta shells and serve.
