An original receipt of Paola Naggi, chef of the Impero Restaurant of Sizzano.
For this receipt you will nedd this:
- 500 g of cheese Cuoricini
- 200 gr of fresh spinachios
- fresh ginger
- extravergine oil
- 50 gr of grated parmigiano
In a pan burn the oil, unite almost all the spinaches, some soft leaves apart to decorate the plates. Unite the parmigiano and a drop of water and cook for 5 minutes, don’t salt a lot. Cook the cuoricini in salt water, drain them in the pan, grate the ginger, distribute on the plate, decore with with the remaining leaves, add again the ginger and serve.
Enjoy your meal!