ANTICA POSTA
519 E. Paces Ferry Road, Atlanta. 404-262-7112, www.anticaposta.com.
Q: Will you please, please, please try to get the recipe for the arugula salad at Antica Posta in Buckhead? It is so good I could eat it every night. Thanks loads. — Jean Glenn, Atlanta
A: Marco Betti, owner of Antica Posta, said he created the recipe about nine years ago. "Some of our customers were asking about Caesar salad with Parmigiano-Reggiano, and I was explaining to them that we were not serving it because it's not an authentic Italian recipe. Arugula was becoming more available, so I created this salad using arugula and Parmigiano-Reggiano. It is meant to be served as an appetizer, a trend that's becoming more popular in Italy as well as in America. It's been one of our best-selling dishes ever since." Betti emphasized that such a simple recipe requires the best ingredients: fresh arugula, real Parmigiano-Reggiano and top-quality Tuscan extra-virgin olive oil. And at the restaurant, he'll serve you a double portion.
Antica Posta’s Insalata Con Rucola e Parmigiano
2 ounces (about 3 cups) arugula, cut into 1/4-inch wide strips
11/2 ounces shredded Parmigiano-Reggiano
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
1/2 ounce shaved Parmigiano-Reggiano
2 wedges ripe tomato
In a medium bowl, toss arugula, shredded Parmigiano, olive oil and salt. Put on serving plates. Top with shaved Parmigiano and garnish with tomato wedges. Serves: 2
Per serving: 368 calories (percent of calories from fat, 85), 12 grams protein, 2 grams carbohydrates, trace fiber, 35 grams fat (9 grams saturated), 21 milligrams cholesterol, 765 milligrams sodium.
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