Parmsesan Potato Skins

1/4 cup of olive oil
Pinch of cayenne pepper
1/3 cup freshly grated Parmesan
Coarse salt and freshly ground black pepper

Line the skins up on a baking sheet so they are very close together but not overlapping. Brush with the olive oil. Stir the cayenne into the cheese. Sprinkle the skins with the cheese and season with salt and pepper. Roast at 475° for 7 minutes until crisp.

Cress and Potato Salad

1 pound waxy potatoes, scrubbed
Coarse salt
Generous 1/2 cup-thin radish slices
1/2 cup crème fraîche
4 teaspoon Dijon mustard
about 4 cups trimmed watercress
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon juice
Freshly ground black pepper

Put the potatoes in a saucepan, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Cover partway, reduce the heat to medium, and cook until the potatoes are very tender. Drain on a rack set in the sink and allow to cool in a single layer.
    Peel the potatoes and cut them in to 1/3-inch dice. Transfer to a mixing bowl and add the radishes. Whisk the crème fraîche and mustard together and scrape into the potatoes. Toss well.
    Toss the watercress with the oil, lemon juice, and salt and pepper. Pile the greens on a platter, mound the potatoes on top, and serve

Serves 4

Parmesan Baskets with Arugula and Bresaola (Italian Air-Cured Beef)

3 spoons of parmesan cheese for each basket
bresaola
arugula

Heat a non-stick pan on the stove. Once hot, lower the heat to the minimum and spread the parmesan cheese as evenly as possible. 
     Let the cheese cook until it completely melts, then turn it on the other side. -A few seconds will be enough. 
    Immediately after removing the pan from the oven, let the cheese cool down on the bottom of a bowl turned upside down.
    Once hardened, the parmesan basket can be stuffed with your favorite ingredients. Personally, I love to use these parmesan baskets to prepare an indulging and fine appetizer. My suggestion is to fill the baskets with arugula and bresaola, an amazing Italian air-cured beef with a delicate flavor.