Summer makes us want cold dishes, to be tasted perhaps together with crunchy vegetables or delicacies such as tuna, cheese and much more!
So I thought of a super inviting and above all different summer dish: a "bulgur salad enriched with cherry tomatoes and black olives, flavored with rocket pesto."
To make the recipe even more exciting, we will serve the bulgur inside parmesan cheese cups! If I have whetted your appetite then stay glued to the screen and find out what you need.
Video of the Recipe
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Identity Card of the Recipe
- 194 KCal Calories per serving
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Ingrediants
For 4 baskets
- About 100 g of grated Parmesan cheese
For the accompanying sauce
- 70 g of peretto tomatoes or coppery tomatoes
- 15 g of pine nuts
- q.s. salt and pepper
- 2 tablespoons of extra virgin olive oil
- 20 g of capers
- 2 tablespoons of water
- About 30 g of rocket
For the bulgur salad
- 1 tablespoon of extra virgin olive oil
- 50 g of mozzarella cherries
- 50 g of green olives
- 50 g of black olives
- 50 g of cherry tomatoes
- 200 ml of water
- 100 g of bulgur
Materials Needed
- Small bowls or narrow-bottomed glasses
- Stone or non-stick pan
- Immersion mixer
- High-walled container (becker)
- Baking paper
- Casserole for cooking bulgur
- Food cutting board
- Knives
- Bowls
- Scoop
Preparation
- First, cook the bulgur in lightly salted water: for optimal cooking, pour the bulgur into boiling water, then turn off the heat and cover with the lid until the water is completely absorbed. 10 minutes will be enough.
- In the meantime, prepare the baskets of parmesan, which will be the "cups" on which we will then serve the bulgur. Heat a stone or non-stick pan on the fire: place a rectangle of parchment paper, then pour in a handful of grated Parmesan cheese (about 25-30 g), trying to form a uniform and rather thin layer. After a few moments, a golden crust will form. At this point, place another sheet of baking paper and gently turn the mixture, so that the crust also forms on the other side.
Please note
Do not be alarmed if the parchment paper is scorched after turning the grit disc: in this way, in fact, it will be very easy to remove the parchment disc from the parchment paper. We also remind you that only the paper must turn brown: the cheese disc, in fact, must be golden, well browned, but certainly not burned!- After a few moments, the disc of parmesan will begin to brown on the other side as well: quickly remove from the heat (with parchment paper) and turn the slightly solidified parmesan into the bottom of a narrow glass or onto a cold bowl. Allow to cool for a few moments: the thermal shock will favor the solidification of the cheese, which will acquire the shape of the container.
Why use baking paper?
Using parchment paper it will be easier to make sheets of uniform grain: the same operation can in fact be performed even without the use of wax paper but, in this case, it will be rather difficult to turn the disc in the pan.- Prepare the accompanying sauce for the bulgur. In an immersion blender, pour the rocket, chopped tomato, pine nuts, oil, salt, pepper, water and capers: blend well until a velvety sauce is obtained.
- After about ten minutes, the bulgur will have absorbed all the water: therefore shell the mixture with the help of a wooden spoon. Pour the bulgur into a bowl with a drop of oil to prevent the bulgur grains from sticking together.
- Season the bulgur with the chopped cherry tomatoes, black olives and green olives. Add the mozzarella only when the bulgur has cooled completely to avoid melting the cheese.
- Distribute the bulgur salad in the baskets with a few drops of sauce and serve.
Alice's comment - PersonalCooker
What did I tell you? These stuffed parmesan baskets look good aesthetically and are also tasty and very palatable. If you like the idea, you can also replace bulgur with cous cous, or if you want a gluten-free version you can use millet or quinoa. The result will always be surprising.Nutritional values and Health Comment on the recipe
Baskets of parmesan stuffed with Bulgur salad can be considered an appetizer or a first course; they bring a not too high energy value but made up of a good portion of lipids, both saturated and unsaturated, with a non-negligible contribution of cholesterol. The average portion of parmesan baskets filled with Bulgur salad equals about 150-200g (290-385kcal).
