3 Winter recipes From An All Year favourite… Pamigiano Reggiano… the one and only… parmigianoreggiano.com
Parmigiano Reggiano Pull-Apart Garland
This gorgeous garland makes a spectacular centrepiece for special occasions.
Preparation 30 minutes, plus time for rising and proving
Cooking 20-25 minutes
Serves 8 (2 slices each)
INGREDIENTS
500g White bread flour, plus extra for sprinkling
1 tsp. Salt
1 tbsp. Caster sugar
1 Rounded tsp. easy-blend yeast
300ml Warm water
4 tbsp. Red pesto or sun-dried tomato paste
2 tbsp. Fresh rosemary, finely chopped
150g Parmigiano Reggiano, finely grated
1 tbsp. Poppy seeds or sesame seeds
Parmigiano Reggiano shavings, rosemary sprigs
Olives, artichokes and sun-dried tomatoes in olive oil, to serve
METHOD
Tip the flour into a large bowl and stir in the salt, sugar and yeast. Pour in the water and mix with your hand, then bring the dough together.
Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes. Transfer to a large lightly oiled bowl and cover with a clean cloth. Stand in a warm place and leave to rise until doubled in size – about 1 hour.
Knead the dough lightly for 1 minute, then roll it out on a lightly floured surface into a rectangle measuring approximately 50x30cm.
Spread the red pesto or sun-dried tomato paste over the dough, leaving a 2cm border along one long edge. Scatter the rosemary and Parmigiano Reggiano evenly over the surface. From the other long edge, roll the rectangle into a sausage-shape, pressing the long edge to seal it. Curl the roll around into a circle, sealing the ends together.
Lift the ring onto a large greased baking sheet, then cut 16 even slices with a sharp knife, without cutting right through, keeping the circular shape. Twist each slice so that the cut surface lies upwards. Sprinkle with poppy seeds or sesame seeds. Leave in a warm place for 30-40 minutes to rise.
6 Meanwhile, preheat the oven to 210°C/Fan 190°C/Gas Mark 7. Bake the garland for 20-25 minutes until risen and golden brown. Cool on a wire rack.
Scatter the garland with shavings of Parmigiano Reggiano and sprigs of rosemary and serve with olives, artichokes and sun-dried tomatoes in olive oil.
Cook’s tip: To make separate buns, cut through each slice completely and arrange on lightly greased baking sheets, cut side up, leaving them to rise as before.
Minestrone with Parmigiano Reggiano
This classic minestrone is delicious – and it’s SO easy to make! It’s packed with healthy vegetables, and the Parmigiano Reggiano adds a wonderful flavour and authenticity – and some valuable protein too.
Preparation: 20 minutes
Cooking: 50 minutes
Serves 4-6
INGREDIENTS
1 tbsp. Olive oil
1 Large onion, chopped
2 Garlic cloves, crushed
2 Carrots, chopped into small pieces
3 Celery sticks, thinly sliced
1/2 Medium swede, chopped into small cubes
50g Fine green beans, trimmed and sliced
1.5 Litres vegetable stock
410g Can borlotti, cannellini or haricot beans in water, drained
400g Can chopped tomatoes
2 tbsp. Tomato puree
1 tbsp. Dried mixed Italian herbs
Chunk of rind from Parmigiano Reggiano, for added flavour
80g Small pasta shapes
Salt and freshly ground black pepper
Parmigiano Reggiano, finely grated, to serve
METHOD
Heat the olive oil in a large saucepan. Add the onion, garlic, carrots, celery, swede and green beans. Fry gently over a medium-low heat for 5-8 minutes, stirring often.
Pour in the stock, then add the canned beans, tomatoes, tomato puree and dried herbs. Add the chunk of Parmigiano Reggiano rind – this will impart a delicious flavour to the soup. Bring to the boil, then reduce the heat and simmer gently for 30-35 minutes, until the vegetables are tender.
Add the pasta to the saucepan. Stir well, then cook for 8-10 minutes, until the pasta is tender. Season, then serve, sprinkled with lots of Parmigiano Reggiano.
Cook’s tip: Always remember to make use of the flavourful rind from your chunk of Parmigiano Reggiano – especially good in soups and risottos.
Parmigiano Reggiano Nibbles
Perfect for entertaining, these three Parmigiano Reggiano nibbles are tasty and moreish.
Parmigiano Reggiano and Thyme Shortbread
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Makes approximately 26
INGREDIENTS
120g Butter, at room temperature
180g Plain flour
Generous pinch of salt (sea salt flakes are good!)
90g Parmigiano Reggiano, finely grated
1 tbsp. Fresh thyme, chopped
1 Egg yolk
METHOD
Preheat the oven to 180°C/Fan oven 160°C/Gas Mark 4. Line 2 baking sheets with non-stick baking parchment.
Beat the butter with a wooden spoon to soften it, then add the flour, salt, Parmigiano Reggiano, thyme and egg yolk. Work them in with a wooden spoon.
Gather the dough together and knead lightly for a few moments until smooth – though take care not to over-handle as you don’t want to warm the dough.
Roll out on a lightly floured surface to approximately 6-7mm thick and use a 5cm cutter to stamp out approximately 26 rounds. Arrange on the baking sheets, prick with a fork, and bake for 12-15 minutes until light golden brown. Cool on the trays, then transfer to an airtight tin to keep for up to 1 week.
Cook’s tip: Try using finely chopped rosemary instead of thyme.
Parmigiano Reggiano Puff Whirls
Preparation time: 10 minutes
Cooking time: 18-20 minutes
Makes 24
INGREDIENTS
1 x 320g Frozen puff pastry sheet, thawed
1 tbsp. Yeast extract (Marmite)
80g Parmigiano Reggiano, finely grated
METHOD
Preheat the oven to 210°C/Fan oven 190°C/Gas Mark 7. Line 2 baking sheets with non-stick baking parchment.
Unroll the puff pastry sheet and thinly spread the yeast extract over the entire surface, right up to the edges. Sprinkle the Parmigiano Reggiano on top, then roll up the sheet tightly from one long side.
Use a sharp knife to slice the roll into 24 equal pieces and lay these flat on the baking sheets. Bake for 18-20 minutes, until cooked and golden brown. Cool, then serve.
Cook’s tip: Use green or red pesto or sun-dried tomato paste instead of yeast extract.
Parmigiano Reggiano Seeded Bites
Preparation time: 15 minutes, plus chilling
Makes approximately 16
INGREDIENTS
125g Parmigiano Reggiano, finely grated
125g Low fat soft cheese
3-4 tbsp. Mixed seeds (sesame, poppy, linseed etc.) toasted
METHOD
In a mixing bowl, combine the Parmigiano Reggiano and soft cheese together, using a fork or wooden spoon. Chill for 10-15 minutes.
Form the mixture into roughly 16 small balls, then roll them in the toasted seeds. Keep covered and chilled until ready to serve.
Cook’s tip: Roll the balls in chopped herbs instead of seeds, for a change.
