Recipe: Crispy Egg & Parmesan Breakfast Buns

Recipe: Crispy Egg & Parmesan Breakfast Buns

Reading Time: 3 minutes

 

Crispy Egg & Parmesan Breakfast Buns

Easter is fast approaching – the festive period where eggs are being served up in abundance. In case your Easter weekend is still in need of the perfect breakfast food to kick off the celebrations with, try these quick and easy Egg & Parmesan Breakfast Buns. Crunchy on the outside, warm and gooey within, these special bakes are not only quick and effortless to prepare but also incredibly tasty thanks to the sharp and nutty flavour from the Parmesan and the saltiness from the cured ham. Let the celebrations begin!

 

Ingredients:For 4 Buns

4 bread rolls

4 tsp. crème fraiche

4 slices Parma ham or similar

4 small eggs

70 – 100g Parmigiano-Reggiano cheese, grated

Bunch fresh chives (alternatively parsley)

Black pepper to season

 

What you’ll need:

Baking tray with non-stick baking foil

Grater

Chopping board

Large bread knife

Sharp small knife

Teaspoon

Scissors

 

Method:

  1. Preheat oven to 180°C (fan, middle-rack)
  2. Use a bread knife to cut the tops off the bread rolls, but make sure not to cut too low as there needs to be enough space for the egg without risking spillage.
  3. Scoop out the centre. Use a small sharp knife to cut around the edges before scooping out the centre.
  4. Fill each bread roll with a slice of cured ham, a teaspoon of crème fraiche and a raw egg. Then sprinkle some cracked black pepper on top, fresh chives (I use scissors to cut them) and a handful of grated Parmigiano-Reggiano cheese. Put the top back on each roll and sprinkle some more Parmesan on top.
  5. Place the filled Breakfast Buns on a baking tray that has been lined with non-stick baking paper. Take some extra baking paper or aluminium foil to cover the buns as they would burn too easily if left uncovered.
  6. Bake in the oven for 10-20 minutes (depending on how runny the egg yolk should be). Check frequently to avoid burning of the buns but also whether the egg is set.
  7. As soon as the egg is cooked, remove from oven and serve immediately.

Breakfast_Buns_1

 

(Credit to: Castelli/Parmigiano for these beautiful recipes)

http://www.castelli-uk.com

 

Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise

Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise

Reading Time: 2 minutes

 

These oven-roasted sweet potato wedges served with a generous amount of fresh, home-made basil mayonnaise are the perfect comfort food. It is creaminess topped with more creaminess – and truly bursting with flavor! The tangy basil as well as the umami parmigiano reggiano adds extra character to the savoury condiment, making it even more delectable. Making a home-made mayonnaise seems a daunting task, but is actually very simple and quick to whip up. This silky basil and parmesan mayonnaise is an irresistible dip and can be combined with a wide variety of dishes. Why not use it as a sandwich spread or, instead of tartar sauce, to complement a fish course?

Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise

Yield: 4

Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise

Ingredients

  • 4 midsized sweet potatoes
  • Olive oil for frying
  • Sea salt
  • 2 egg yolks
  • 1 tsp. Dijon mustard
  • 2 tsps. lemon juice
  • 250ml extra virgin olive oil
  • Large handful of fresh basil leaves
  • 35g grated parmigiano reggiano
  • Salt, pepper to taste

Instructions

  1. 1. Prepare the sweet potato wedges. Scrub the sweet potatoes under running water, then remove any spots or dry edges from the skin. Cut them into chunks and place the wedges on a non-stick baking tray, rub the potato pieces with olive oil and sprinkle sea salt on top. Bake in the oven, middle rack, fan 180-200°C or gas mark 5, for about 45 minutes until soft.
  2. 2. Please note: Before preparing the mayonnaise, make sure that all the ingredients you´ll need have room temperature.
  3. 3. Take a mixing bowl, add the egg yolks to it along with mustard, lemon juice and a dash of salt and pepper. With a hand mixer, combine all ingredients well.
  4. 4. Take a herb chopper (small blender) and combine fresh basil, grated parmigiano reggiano and 50 ml extra virgin olive oil. Alternatively, use a stick blender and combine the ingredients in a high rimmed bowl. Blend the ingredients well. Set aside.
  5. 5. Take the hand mixer and whisk the egg-mustard mixture on middle speed while very slowly pouring the remaining 200 ml of extra virgin olive oil to the bowl. Make sure not to rush the procedure as the egg may curdle otherwise. With a steady speed, the mixture should become thick and smooth. Once the oil is used up, carefully add the basil and parmesan oil. Combine well.
  6. 6. Serve the mayonnaise immediately. If the sweet potato wedges are not ready once the mayonnaise is prepared, store it in a sterilized glass jar or a vacuum seal plastic tub in the fridge. Because the mayonnaise is made with raw eggs, it should not stay uncovered and outside the fridge for too long. It can go off very easily, so make sure to keep it cool and finish it off within 3 days.
http://www.glotime.tv/sweet-potato-wedges-with-parmesan-and-basil-mayonnaise/

(Credit to: Castelli/Parmigiano for these beautiful recipes)

http://www.castelli-uk.com

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Savoury Parmigiano-Reggiano and Pancetta Pastry Scrolls

Savoury Parmigiano-Reggiano and Pancetta Pastry Scrolls

Reading Time: 4 minutes

After the busy work week, Saturday morning is the epitome of relaxation coupled with a little indulgence over breakfast. Whereas during the week, breakfast usually means gobbling up a bowl of porridge in two minutes whilst being half-way out the door in order to beat rush hour, the weekend makes way for an extended break over steamy, aromatic coffee and fresh flaky pastries. However, it doesn’t always have to be a sweet breakfast with pains au chocolat or cinnamon swirls. This recipe for savoury Parmigiano-Reggiano and pancetta pastry scrolls combines the rich umami flavour of Parmigiano-Reggiano cheese with the smoky taste of cured pancetta and sweetness of sweated onions rounded off with aromatic fresh thyme.

What an utterly delectable start into the weekend!

Flaky_Parmesan_Pastries_3

Ingredients:

For 10-11 pieces (approx. ø7cm)

 

1 sheet ready-made flaky pastry dough (ca. 25x35cm)

6 heaped tbsp. finely grated Parmigiano-Reggiano cheese

1 egg yolk

8 slices pancetta

1 large onion, thinly sliced

1 tbsp. butter

Several twigs of fresh thyme

Salt, pepper to taste

 

What you’ll need:

Chopping board

Large kitchen knife

Tablespoon

Frying pan

Spatula

Grater

Clean and dry work surface for preparing the dough

Large, flat baking tray, lined with non-stick baking paper

Two small bowls or other containers, one to store the egg white, the other for keeping the egg yolk

Pastry brush

 

Method:

  1. Finely slice the onion and the pancetta. Melt a knob of butter in a frying pan and, on low heat, lightly sweat the onion and pancetta pieces until the onion turns opaque in colour. Add a sprinkle of salt and a generous dash of black pepper. Take the pan off the heat and add fresh thyme to it (remove the greens from 3-4 twigs).
  2. Roll out the flaky pastry on a clean, dry work surface. The prepared dough won’t need any further flattening. Evenly distribute the onion and pancetta mixture on the dough and make sure to reach to the edges. Sprinkle 5 tbsp. of Parmigiano-Reggiano on the dough.
  3. Roll up the dough from the shorter side, which will produce approx. 10-11 pieces with a diameter of 7cm when baked. Carefully cut the dough with a large kitchen knife into pieces of 3cm thickness.
  4. Lay out the dough scrolls on a flat baking tray lined with non-stick baking paper. Leave a few centimetres space between each scroll to avoid them sticking together once they expand in the oven. Sprinkle the remaining grated parmesan on the scrolls.
  5. Bake in a pre-heated oven, middle rack at 160°C (fan) or top rack on Gas mark 5 for 20-25 minutes altogether.
  6. Ten minutes into the baking process, glaze the half-baked pastries with egg yolk using a pastry brush.
  7. Remove pastries from the oven once they are golden brown. Serve immediately.

Flaky_Parmesan_Pastries_2

(Credit to: Castelli/Parmigiano for these beautiful recipes)

http://www.castelli-uk.com

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Spinach & Parmesan Mini Quiches

Spinach & Parmesan Mini Quiches

Reading Time: 4 minutes

 

Spinach & Parmesan Mini Quiches

 

Mostly utilized in Italian-themed dishes such as pasta or pesto, Parmigiano-Reggiano cheese is much more versatile though and can add unique flavour to all kinds of dishes. The strong flavour of fresh goat’s cheese and the umami flavour of Parmesan cheese enhance the eggs and spinach used in this recipe for Mini Quiche Tartlets exceptionally well. Paired with walnuts and seasoned with aromatic nutmeg, these mini quiches bring a flavour explosion to the taste buds. The size of these tartlets not only proves to be the perfect individual portion for an elaborate brunch with one savoury treat after the next, it is also ideal as a lunch treat, served alongside baby leaf salad or fresh rocket.

 

Ingredients:

For 6 tartlets, ø12cm

 

For the base:

125g plain white flour

100g wholemeal flour

150g butter, salted (extra butter for greasing and for the pot)

1.5 tsp. baking powder

 

For the filling:

3 medium-sized eggs

150g fresh goat’s cheese

180ml milk

125g fresh spinach (approx. 110g after cooking)

50g walnuts, chopped

Salt, black pepper and ground nutmeg to season

 

Fresh rocket to serve

Olive oil to serve

 

What you’ll need:

Flat baking tray to carry the tartlet moulds

6 tartlets (ø12cm), ideally made from silicone (if moulds are metal, use butter for greasing)

Kitchen scales

Grater

Pot

Strainer or colander

Mixing bowl

Whisk

Teaspoon

Large spoon for stirring

Chopping board

Knife

 

Method:

  1. In a mixing bowl, combine the flours with baking powder. Cut salted butter into small cubes and add to the mixture.
  2. With your hands to knead the dough until the crumbs form a uniform mass. Divide the dough into 6 portions.
  3. Place the tartlet moulds on a flat baking tray. Press each dough portion firmly and evenly into the moulds. In case you use moulds other than silicone, grease them with butter first. Chill the pastry in the fridge for 30 minutes.
  4. In the meantime, wash the spinach thoroughly and drain by using a strainer or colander. Heat a pot with a teaspoon of butter. Add the spinach leaves and half a teaspoon of ground nutmeg. Cook the spinach for several minutes until the leaves are wilted. Let it cool.
  5. Prepare the quiche filling by combining eggs, fresh goat’s cheese and milk in a mixing bowl. Whisk the mixture thoroughly. Add a dash of sea salt, half a teaspoon of black pepper and another half teaspoon nutmeg to season.
  6. Chop the walnuts into small pieces and stir into the egg mixture. Add the seasoned cooked spinach to the bowl as well, but make sure to drain access water.
  7. Pre-heat the oven to 180°C (fan, middle rack).
  8. Take the tartlets from the fridge and carefully fill them with the egg mixture.
  9. Bake them for 30 – 40 minutes.
  10. Serve with a drizzle of olive oil and a side of fresh rocket.

Spinach_Quiche_3

 

(Credit to: Castelli/Parmigiano for these beautiful recipes)

http://www.castelli-uk.com

 

Parmigiano Reggiano Nests with Goat’s Cheese and Walnut Bites and a Balsamic Glaze Drizzle

Parmigiano Reggiano Nests with Goat’s Cheese and Walnut Bites and a Balsamic Glaze Drizzle

Reading Time: 4 minutes

 

Hors d’oeuvres are the epitome of fancy party food. A little dish typically served before a meal or between courses at a dinner party, they involve no fuss with cutlery as they are usually designed to eat by hand. First and foremost, appetizers are supposed to be pleasing for the eyes. This recipe for Italian-style hors d’oeuvres combines fresh goat’s cheese with tangy Parmigiano-Reggiano, sweet sundried tomatoes and buttery walnuts that will also satisfy your taste buds. What a perfect mouthful!

 

Ingredients:

For 5 pieces

 

100g Parmigiano-Reggiano, shredded

50g soft goat’s cheese

3-4 pieces of sundried tomato (dry, not preserved in oil)

Handful walnuts, finely chopped

5-6 fresh basil leaves

A pinch of black pepper

Balsamic glaze

Rocket garnish

 

What you’ll need:

 

Chopping board

Large kitchen knife

Small mixing bowl

Kitchen scales

Tablespoon

Teaspoon

Grater (for producing long, thin cheese shreds)

Silicon mould for mini muffins or cake pops (ø3.5-4cm)

Alternatively: 5 shot glasses (ø3.5-4cm, measured at the bottom) and a flat baking tray with non-stick paper

Parmigiano

Method:

 

  1. For the Parmigiano nests, take a cheese grater that produces long, thin cheese shreds and grate the parmesan into a mini muffin or cake pop baking mould. Alternatively, prepare a flat baking tray with non-stick baking paper, and grate the parmesan on the surface. Bake in the pre-heated oven for 2-3 minutes at 160°C (fan) or gas mark 4 until the cheese is melted and bubbles but is not crisp yet. Cut the cheese apart into five pieces and quickly drape them over the upturned shot glasses and bake for several more minutes until crisp golden brown. If you have a mini muffin tray at hand, keep the cheese in the tray until crispy and most of the moisture from the cheese has evaporated. After the baking process, take them aside to cool.
  2. In a bowl, mix soft goat’s cheese, chopped sundried tomatoes and finely chopped fresh basil. Add a pinch of black pepper and stir well. Take a teaspoonful of cheese mix and roll into a ball. The mixture should make five balls altogether. Finely chop a handful of walnuts, and then roll each ball over the walnut crumbs until fully covered.
  3. Prepare a serving plate and place the Parmigiano nests on a few rocket leaves. Place a cheese and walnut bite in each nest. Drip some balsamic glaze on the plate for decoration. Serve immediately.

(Credit to: Castelli/Parmigiano for these beautiful recipes)

http://www.castelli-uk.com

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