10 Jun


Salad of arugula, tomatoes, asparagus & black truffle

This recipe was one of the highlights of a cooking class in NYC with

Umbrian Chef Andrea Tiberi of EatalianStyle

For the cheese basket:

All you need is about 1/3 cup shredded (not grated) Grana Padano cheese (**see below) for each basket and a non-stick skillet.

Heat skillet on medium high heat. Sprinkle cheese to form a circle. Try to use slightly more cheese in the center than around the edges to get a beautiful lacy effect.

As soon as it begins to smoke and becomes golden and solid, gently and quickly remove it from the pan with a wide spatula and drape over an upside-down cup or small bowl, as shown above. Let cool.

Repeat until you have as many baskets as needed. The salad below will fill about 6 baskets.

Arugula salad with candied tomatoes, asparagus, and black truffles

2 cups cherry or grape tomatoes
2 tablespoons granulated sugar
1 cup fresh asparagus
2 cups arugula (also known as rocket or in Italy as rughetta), roughly chopped
juice of one lemon
extra -virgin olive oil
1 black truffle (4 oz)


  1. Wash tomatoes and do not dry. Water should cling to them while baking.
  2. Place whole cherry or grape tomatoes on oven-proof tray, dust with sugar, and bake for one hour at 170 degrees Fahrenheit or lowest possible oven setting.
  3. Drop the asparagus into boiling water for about 3 minutes. Do not over-cook. Run under cold water and keep on ice until ready to use.
  4. Cut the tomatoes in half and chop the asparagus into 2-inch pieces. Combine with the arugula, season with salt, pepper, lemon juice, and extra-virgin olive oil to taste.
  5. Fill baskets with the salad and top with black truffle shavings.

Buon appetito!

**Grana Padano is a DOP (Protected Designation of Origin) cow’s milk cheese similar to Parmigiano-Reggiano, but less costly and excellent for grating.

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