Ingredients
- 6 plates
- 2 parmesan brittles
- 1 radicchio head
- 1 romaine lettuce
- 130 gr all purpose flour
- 110 gr butter
- 120 ml olive oil
- 40 gr parmesan cheese
- 30 ml wine vinegar (red)
- 10 ml dijon mustard
- 3 gr garlic
- 3 gr black pepper
- 1 gr paprika
- 1 gr salt
- some arugula
rectangle approx 12x7 inch (30x18cm) in size. Cut into 3 cm (2.5cm) strips. Lay strips onto a cookie sheet. Bake on middle rack for 9-10 minutes or until strips are pale gold. Cook on cookie sheet. Serve with salad. (Makes 10-12)
