Warm Arugula Salad with Parmigiano Reggiano

Recipe Summary

Fresh flavors combine to make a remarkable salad

Recipe Servings: 6 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 5 minutes

Featured Product: 36-Month Stravecchio Parmigiano Reggiano

36-Month Stravecchio Parmigiano ReggianoOrganic Stravecchio Parmigiano Reggiano is the crown jewel of the Reggio-Emilia cheese region of Italy. It is handcrafted in limited quantities and exclusive to Lucini Italia. Relying on simple ingredients of extraordinary quality (organic milk from select local alfalfa-fed cows, rennet and salt) this is entirely a product of sustainable farming. Quality aged for 36-months, stamped D.O.P and honored as Stravecchio (meaning extra aged) each 8oz wedge is hand cut by artisan cheese makers in Italy and vacuum-sealed at location to maintain flavor integrity.

Lucini Italia's Parmigiano Reggiano is the only 100% Organic 3 year aged available in the United States. Our cows are free of antibiotics, rest in "living rooms", and walk to the milking room when they feel ready.

Ingredients

  • 2 tbsp Lucini® Organic Limited Reserve™ Extra Virgin Olive Oil
  • 6 cloves garlic, thinly sliced
  • 1 jar Lucini™ Organic Tuscan Harvest Plum Tomatoes, Diced
  • 1/4 cup Lucini® 10 Year Gran Riserva Balsamico
  • 1 tablespoon chopped fresh basil
  • Salt and cracked black pepper
  • 2 bunches arugula, washed and spun dry
  • 1/2 cup shaved Lucini™ Stravecchio Organic Parmigiano Reggiano

Instructions

  1. To prepare the tomatoes, heat the oil in a large sauté pan. Add the garlic and carefully cook until golden brown. Add the tomatoes, vinegar, and basil and simmer gently 5 minutes. Season with salt and black pepper.
  2. To serve, divide the arugula onto 6 salad plates. Top with warm tomatoes and finish with shavings of parmigiano reggiano cheese.

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Recipe by: Chef Caprial Pence

Chef Caprial PenceChef Caprial Pence is the chef and co-owner of Caprial?s Bistro in Portland, Oregon, which opened in 1992. Shortly after graduating from the Culinary Institute of America, Caprial was named Best Chef: Pacific Northwest by the James Beard Foundation, the first female recipient of this prestigious award.