Morning Gravatinhas with Roasted Vegetables, Rucola, and Crispy Parmesan

Place the vegetables, onion, and greens (except for the rucola), seasoned with extra virgin olive oil, salt, and white pepper, wrapped in aluminum foil

Leave them covered with charcoal for about 25 minutes

Remove from the foil and cut everything into fine strips

Remove the tough outer leaves and any remaining stems from the artichoke hearts and cut them into very fine strips

In a non-stick skillet, add a little extra virgin olive oil and when hot, add the artichoke and garlic; let it brown well without stirring too much

Add the vegetables and greens and let it brown

Finally, add the thyme, mix gently, remove from heat, and reserve

Divide 300 g of grated Parmesan cheese into 4 portions

Place the first portion in a hot skillet greased with butter

Let the Parmesan brown

Remove from heat and using a small bowl (using the outside), place the Parmesan and shape a small basket

When cooled, the Parmesan basket will come apart easily from the bowl

Cook the gravatinhas in abundant boiling water until al dente

Drain and reserve

Mix gently the gravatinhas with the vegetables, greens, rucola, cherry tomatoes, and remaining grated Parmesan cheese

Assembly

In the center of a flat plate, place the Parmesan basket

Inside the basket, make a 'bed' of fresh rucola leaves and place the mixture above

Add a drizzle of olive oil and some grated Parmesan cheese.