Arugula and Shaved Parmesan Insalata

Arugula and Shaved Parmesan Insalata

A great party food. Our distinctive Italian Flatbread is hand rolled in paper-thin. Ready to be toasted to crispy golden perfection.



  • 2 large handfuls of baby arugula leaves
  • 1 wedge of Parmesan {for shaving}
  • 1 shallot, peeled and chopped finely
  • 1 Tablespoon cabernet or red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 3 Tablespoons Bella Cucina Extra Virgin Olive Oil
  • 1 sheet Pane Rustico flatbread



Wash and dry the arugula leaves. With a vegetable peeler, shave the Parmesan cheese into thin shards until you have around a quarter cup or so.

In a small bowl, add the shallot, vinegar, salt and pepper. Slowly whisk in the olive oil until blended well.

Gently toss the arugula just until the leaves are lightly coated. {you may not need all of the vinaigrette-best to add less to start}. Place on a sheet of cooked Pane Rustico. Top with shaved Parmesan cheese. Makes an antipasti selection, salad course or a main course when topped with grilled salmon or pulled roasted chicken.

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