Welcome spring with Parmigiano Reggiano
Parmigiano Reggiano brings you the perfect dishes for spring picnics and outdoor dining
As we look forward to blossoms on the trees and Easter meals shared with loved ones, it may be time for a slight change in menu to savour the longer days. Parmigiano Reggiano’s nuanced flavours provide recipe inspiration for plenty of seasonal dishes – from snacks to accompany an aperitivo, to hearty dishes to be enjoyed with the whole family.
As the one and only Parmesan, Parmigiano Reggiano is a 100% natural product, with no added additives or preservatives and made using only three ingredients: milk, salt, and rennet. It is also naturally lactose free and a source of calcium and phosphorous.
Granted Protected Designation of Origin (PDO) status in 1996, Parmigiano Reggiano is strongly bound to its area of origin and can only be produced in a small area of northern Italy. The techniques used to make Parmesan have undergone little changes over the last 1,000 years, maintaining the authenticity that makes Parmigiano Reggiano the one and only Parmesan cheese.
Enjoy a taste of Italy in the following easy recipes which are guaranteed to add a burst of flavour to any spring recipe book.
Parmigiano Reggiano Pâté on Sourdough Toast with Honey and Figs
Serve it on char-grilled sourdough with fresh figs, simmered with honey and nutmeg.
Serves 4-6
INGREDIENTS
• 200g Parmigiano Reggiano, finely grated
• 150g Low fat soft cheese
• 2 tbsp. Finely chopped chives
• Freshly ground black pepper
• 4 Figs, sliced into wedges
• 2 tbsp. Clear honey
• Pinch ground nutmeg
• Slices of sourdough bread
• Olive oil, for drizzling
• Whole almonds, extra figs, and chunks of Parmigiano Reggiano, to serve
METHOD
1. Put the grated Parmigiano Reggiano into a mixing bowl with the soft cheese and chives and beat with a wooden spoon to combine. Season with a little freshly ground black pepper. Keep chilled until ready to serve.
2. Put the figs into a saucepan with the honey and nutmeg, adding 3tbsp water. Heat and simmer gently for 2-3 minutes, until the figs are syrupy.
3. Preheat a chargrill pan or the grill. Drizzle the slices of sourdough with a little olive oil, then chargrill or grill until lightly browned. Serve spread with the pâté, topped with some of the figs – with salad leaves, whole almonds, extra figs, and chunks of Parmigiano Reggiano on the side.
Parmigiano Reggiano and Cauliflower Mac & Cheese
Make this inspired combination of macaroni cheese and cauliflower cheese – taken to new heights with the secret ingredient, Parmigiano Reggiano!
Serves 4
Preparation: 20 minutes
Cooking: 25 minutes
INGREDIENTS
• 150g Macaroni or tubular pasta shapes
• 500g Cauliflower, broken into florets
• 500ml Milk
• 40g Butter
• 50g Plain flour
• 150g Parmigiano Reggiano, finely grated
• 2 tsp. Wholegrain mustard
• 3 tbsp. Dried breadcrumbs (e.g. Panko)
• A few cherry tomatoes, halved
• 8 Slices pancetta
• Salt and freshly ground black pepper
• Flat leaf parsley, to garnish
METHOD
1. Put the pasta into a large saucepan with the cauliflower and cook in gently boiling salted water for 10-12 minutes, until the pasta is tender.
2. Meanwhile, put the milk, butter, and flour into a large saucepan (preferably non-stick) and bring to the boil, stirring constantly with a whisk to give a smooth sauce. Remove from the heat and stir in about three-quarters of the Parmigiano Reggiano and mustard. Avoid doing this over the heat, as it could make the sauce stringy. Season to taste with salt and pepper.
3. Preheat the grill and warm a large heatproof serving dish underneath it for a couple of minutes.
4. Drain the pasta and cauliflower very thoroughly, then tip it into the warm serving dish. Pour the sauce over the top, mixing it in gently. Scatter the breadcrumbs and reserved cheese over the top. Dot the halved cherry tomatoes over the surface and arrange the pancetta slices on top.
5. Grill for 6-8 minutes until the pancetta is crispy and the surface is golden brown and bubbling. Serve, garnished with chopped flat leaf parsley.
Cook’s tip: This is a great family meal, though if there are just two of you, share the quantity between 2 serving dishes and freeze one for another time.
Parmigiano Reggiano Roast Potato Salad with Parsley, Egg, and Caper Dressing
A simple dish using simple ingredients, topped with grated and shaved Parmigiano Reggiano for added flavour.
Serves 2
Preparation: 20 minutes
Cooking: 50 minutes
INGREDIENTS
• 500g Small potatoes, halved
• 2 tbsp. Olive oil
• Sea salt and freshly ground black pepper
• 2 Eggs
• 2 tbsp. Capers, rinsed and drained
• 2 tbsp. Fresh parsley, chopped
• 2 Handfuls mixed salad leaves
• 70g Parmigiano Reggiano, half finely grated, half shaved
To make the dressing:
• 3 tbsp. Olive oil
• 1½ tbsp. White wine vinegar
• 2 tsp. Wholegrain mustard
• Pinch of sugar
METHOD
1. Preheat the oven to 200°C/Fan oven 180°C/Gas Mark 6.
2. Put the potatoes into a roasting tin and add the olive oil, tossing to coat. Season with sea salt and black pepper, then roast until brown and crispy.
3. Meanwhile, hard-boil the eggs, then cool them in cold water. Shell and chop them finely. Combine them with the capers and parsley.
4. Arrange the mixed salad leaves on two serving plates and share the potatoes between them. Sprinkle with the grated Parmigiano Reggiano, then top with the egg and caper mixture.
5. Mix the olive oil, vinegar and mustard and add a pinch of sugar, salt, and pepper. Drizzle over the salads and finish off with the Parmigiano Reggiano shavings.
Cook’s tip: It’s always the best idea to work from a block of Parmigiano Reggiano – you’ll release the finest flavour when you grate or shave it freshly. And the best way to shave it? Use a potato peeler!
Parmigiano Reggiano Chicken Tray Bake
This delicious chicken tray bake with Parmigiano Reggiano is an easy assembly job – with great-tasting results!
Serves 4
Preparation: 25 minutes
Cooking: 35-40 minutes
INGREDIENTS
• 2 Red peppers, deseeded and cut into chunks
• 1 Yellow pepper, deseeded and cut into chunks
• 1 Red onion, sliced into thin wedges
• 200g Cauliflower florets
• 4 tbsp. Olive oil
• 4 Chicken breasts
• 4 tsp. Sun-dried tomato paste or red pesto
• 8 Basil leaves
• 1 Large egg
• 60g Parmigiano Reggiano, finely grated
• 60g Dried white breadcrumbs (e.g. Panko)
• Salt and freshly ground black pepper
• Basil leaves, to garnish
METHOD
1. Preheat the oven to 190°C/Fan oven 170°C/ Gas Mark 5.
2. Put the peppers, onion and cauliflower into a large roasting tin and add 2 tablespoons of the olive oil. Season and toss to mix.
3. Use a sharp knife to cut a pocket into each chicken breast. Add 1 tsp. of sun-dried tomato paste or red pesto to each pocket with 2 basil leaves, then use cocktail sticks or wooden skewers to close the pockets.
4. Beat the egg in a shallow bowl with 1 tbsp. of water and season with salt and pepper. Put the Parmigiano Reggiano and breadcrumbs into a second shallow bowl and mix. Dip the chicken breasts, one by one, into the beaten egg, then coat them in the Parmigiano Reggiano mixture. Place them on top of the vegetables and drizzle with the remaining olive oil.
5. Bake for 35-40 minutes, until the chicken is cooked. To test, insert a fine skewer or sharp knife into the thickest part – there should be no trace of pink juices. If there are, cook for a little longer. Serve, garnished with basil leaves.
Cook’s tip: If you like, bake some jacket potatoes in the oven to serve with the chicken – just put them in twenty minutes beforehand so that they cook for 1 hour.
