Ilaria Cappellacci

Salad

Ilaria Cappellacci

Ilaria Cappellacci, who comes from Italy, won over the jury with her delicious red cabbage salad with
Fuji apples and Primo Sale cheese with sesame and hazelnuts.

For Ilaria, the simplicity of nature is an inexhaustible source of inspiration. In her dishes, she likes to use fresh ingredients from the garden and dairy products. Whether it be freshly picked apples, honey from bees or dried fruit that she carefully stores in wooden boxes, Ilaria likes to keep the natural colours and textures of the ingredients she uses intact. Anyone who tries her recipe will recognise how good it is!
Speaking of Marlene® apples, Ilaria likes to quote a sentence from the writer Henry David Thoreau: “It is remarkable how closely the history of the apple-tree is connected with that of man”. It is no wonder that this quote is so meaningful to Ilaria: her family had a small apple orchard, and for her, apples are linked to many fond childhood memories.

Recipe

Red cabbage salad with Fuji apples and Primo Sale cheese with sesame and hazelnuts

Ingredients

serves 4

Ingredients

2 Marlene® Fuji apples
1 red cabbage
4 blocks of Primo Sale cheese of about 100 g each
40 g hazelnuts
Sesame seeds to taste
4 tablespoons of Greek yoghurt
4 teaspoons acacia honey
Extra virgin olive oil (optional)
Fresh or dried edible flowers for decoration

Recipe

Red cabbage salad with Fuji apples and Primo Sale cheese with sesame and hazelnuts

Preparation

Remove the outer leaves of the red cabbage, cut it in half and slice it thinly with a mandoline. With a cake ring about 5 cm in diameter, cut out discs of Primo Sale cheese and dip them in sesame seeds. Crumble the rest.
Cut the Fuji apples in half, slice them into wedges, remove the core and seeds, then cut them into  thin slices. Brush the apple slices with lemon juice to prevent oxidation.

Salad composition
arrange the red cabbage in a bowl or on a salad plate. Place the Primo Sale cheese in the centre, add the apple slices, hazelnuts and crumbled Primo Sale. Mix the Greek yoghurt with honey and pour the sauce over the salad.

Presentation

Decorate with fresh or dried edible flowers. Before serving, add a drizzle of olive oil.