Italian Kalette Bites
Imagine yourself in a little bistro on the Amalfi coast. Your sipping a glass of chilled wine while you look at the crystal-clear waters that spread out before you. The waiter interrupts your thoughts with a delightful dish of ever so moreish bites. The great thing is, they’re ever so quick and easy to make.
PREP TIME: 15 mins
SERVES: 30 servings
- 30 Individual Kalettes
- 200g Finely Grated Parmesan
- Rapeseed Oil
- Crushed Black Pepper
- Sea Salt
Trim the Kalette roots to remove any woody, dried ends.
Drizzle the Kalettes with a little Rapeseed oil and toss.
Season with salt and pepper and coat with the finely grated Parmesan cheese.
Roast at 160-degrees for 15 minutes then plate up.