IN PARMAGIANO BASKET
large green apples, peeled and diced
2 tablespoons lemon juice
1 cup parmigiano-reggiano cheese, grated
2 cups shelled
walnuts, 1 cup lightly toasted 1 cup ground fine
2 ounces balsamic vinegar
2 ounces olive oil
1 pound arugula,
washed and trimmed
1/2 pound red seedless grapes
1/4 cup thinly sliced
red onion, soaked in balsamic vinegar
1/2 pound orecciette or shells pasta,
cooked, cooled and oiled
4 ounces gorgonzola cheese, crumbled
Set aside a little more than 1/2 of apples in bowl with
water and lemon juice.
Place remaining apples in small saucepan with cider.
Bring to a boil. Reduce heat and simmer until apples are tender. Remove
apples from heat, strain (reserving cider) and purée.
Combine 4 ounces of purée with oil and vinegar. Add salt, pepper and
about 2 ounces reserved cider to taste.
Drain remaing apples and tos
together with walnuts, pasta, grapes, arugula, onions and dressing. Serve salad
in baskets and top with gorgonzola.
Place non-stick 9"
sauté pan over low heat. Sprinkle bottom of pan with 1/4 cup Parmigiano
to cover surface (cheese will melt), then with 1/4 cup ground walnuts.
edges of crêpes are golden brown, peel away from pan with rubber spatula
and invert slowly into 6-7" bowl to form basket.
If it tears, place back in
pan with a bit more cheese to seal. Basket will crisp within seconds. Repeat to
make 4 baskets.