- 30 min
Stacked salad with Nonno Nanni Lactose Free Robiola
300 g of amaranth
2 packages of Nonno Nanni Lactose Free Robiola
4 cherry tomatoes
Salt to taste
Oil to taste
Nonno Nanni Lactose Free Robiola is a fresh, tasty cheese designed to meet the needs of those who are lactose intolerant.
Wash amaranth and add to stock, cooking for about 30 minutes on low heat. Remove amaranth from the pot and let cool.
In the meantime, dice courgettes and cabbage. Add amaranth, a spoonful of oil and pinch of salt. Mix well.
Place in a food ring and top with Lactose Free Robiola, levelling layer with a spoon. Add a second layer of vegetables and amaranth. Remove the food ring. Garnish stack with half a cherry tomato.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola