Holiday Appetizers - Two Ways

Hosting a dinner party this holiday? Start your meal with an appetizer that's simple but impressive! Here are Chef Paola Martinenghi's two ideas for some holiday cheer. Just add sparkling wine, and call it a fun night.

Parmigiano Reggiano Mortadella Salad Bowls

Serves 4


Parmigiano Reggiano

Mortadella, large piece about 1/2 inch thick

Cherry tomatoes


Extra Virgin Olive Oil



  • Pre-heat oven to 400°

  • Chop mortadella, cherry tomatoes and a good heap of basil. Put in a bowl and drizzle with olive oil. Set aside.

  • Grate Parmigiano Reggiano freshly from the wedge and place on a baking sheet lined with parchment paper

  • Pan down and form a circle, then pop into the oven for 5 minutes!

  • Form over a cup or bowl

  • Add in your salad, and voila! An edible bowl that is as delicious as it is pretty.

Parmigiano Reggiano Tacos

Serves 4


Parmigiano Reggiano



Balsamic Vinegar


  • Put a non-stick pan over medium high heat

  • Grate Parmigiano Reggiano freshly from the wedge

  • Add Parmigiano Reggiano into your hot pan, form a circle, pat down and fry until bubbly!

  • Remove from pan and form taco shapes over a rolling pin

  • Add spinach, prosciutto and drizzle with balsamic vinegar!

  • Now you've got a beautiful and fun new appetizer for your guests!


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