More Recipes Featuring Parmigiano Reggiano
Recipe and photography credit: Tastehead and Steve Lee Photography
The beginning of autumn is the perfect time to pull out the jumpers, pack away the picnic blankets and restock the larder with Parmigiano Reggiano. With its artisanal production and unique flavour, this cheese is the perfect addition for hearty and comforting autumnal recipes.
Parmigiano Reggiano is also highly digestible and filled with minerals and vitamins, making it a great cheese to keep on hand for an after-school snack or energy boost after a long day. With the cooler days of autumn ahead, try these warming and flavoursome recipes featuring Parmigiano Reggiano, the only Parmesan.
Parmigiano Reggiano, Barley, Butternut Squash and Pancetta Risotto (Serves 4)
- ½ Butternut squash, peeled and cut into 1cm cubes
- 1 Sweet potato, peeled and cut into 1cm cubes
- 3 tbsp Olive oil
- 10 Sage leaves, roughly chopped, plus extra to serve
- 3 Garlic cloves, roughly chopped
- 150g Smoked pancetta cubes
- Knob of butter
- 1 Onion, sliced
- 150ml White wine
- 400g Barley, rinsed
- 1.2 L Chicken stock
- Parmigiano Reggiano rind, 5cm long
- 2 tbsp Crème fraîch
- 50g Parmigiano Reggiano, grated plus extra to serve
- Preheat the oven to 200oC. Place the squash, sweet potato, 2 tbsp oil, sage, garlic and half of the pancetta on a baking tray and mix to coat with the oil.
- Roast in the oven for 20-30 minutes until it begins to brown.
- Meanwhile, melt a knob of butter in a saucepan with the remaining oil and sweat the onion until translucent. Add the remaining pancetta and cook until golden-brown.
- Add the wine and reduce slightly before adding the barley, chicken stock and Parmigiano Reggiano rind. Simmer, stirring occasionally, for 30 minutes. Add more stock if necessary.
- Add the roasted vegetables and pancetta (reserving some for serving) and cook for a further 10 minutes until the barley is cooked through.
- Remove from the heat, remove the rind and stir through the crème fraîche, grated Parmigiano Reggiano and season to taste.
- Serve with the reserved roasted vegetables and pancetta, extra Parmigiano Reggiano and sage.
Warm Salad of Purple Sprouting Broccoli, New Potatoes and Parmigiano Reggiano (Serves 2)
- 400g New potatoes, preferably Charlotte
- 20g Hazelnuts, blanched
- 200g Purple sprouting broccoli
- ½ Red onion, thinly sliced (approx. 75g)
- 20g Parmigiano Reggiano
- 2 tbsp Extra virgin olive oil (30ml) plus extra for drizzling
- Salt and freshly ground pepper to taste
For the salsa verde dressing:
- 20g Flat leaf parsley
- 6 Basil leaves (2.5g)
- Tarragon, leaves from 1 sprig
- 1 Garlic clove
- Anchovy fillets, from a tin (optional)
- ½ tsp Dijon mustard
- ½ Lemon, juiced, the rest kept for garnish
- 2 tbsp Extra virgin olive oil (30ml)
- Freshly ground black pepper, to taste
- Boil the potatoes until cooked, then drain.
- To make the salsa verde dressing, create a garlic paste by smashing it with salt with the back of your knife. Add to the picked herbs and the anchovies and chop finely. Put in a bowl and mix with the mustard, lemon juice, olive oil and black pepper. Set to one side.
- Toast the hazelnuts in a dry pan for a few minutes until they smell toasted and have taken on a little colour. Use a pestle and mortar to coarsely crush the hazelnuts.
- Heat 2 tbsp olive oil in the same frying pan. Add the broccoli and sliced onion and a splash of water. Cover and steam for about 5 minutes until the broccoli is cooked al dente. Remove the lid and boil off any water left in pan. Season and empty into large bowl.
- Thickly slice the potatoes and add to the pan, with a splash more olive oil if needed. Fry for a couple of minutes to reheat. Season well. Add to the bowl.
- Add the dressing to the bowl and coat everything using your hands.
- To serve, divide the salad between two warm plates. Sprinkle with the hazelnuts and shave the Parmigiano Reggiano over the two salads. Drizzle with a little more oil and serve with the other half of lemon, cut into two quarters, if more acidity required to taste.
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