Sweet Potato Wedges with Parmesan and Basil Mayonnaise

Sweet Potato Wedges with Parmesan 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 for the still ongoing winter chills. It is creaminess topped with more creaminess – and truly bursting with flavor! The tangy basil as well as the umami parmesan 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 Parmesan and Basil Mayonnaise

Yield: 4

Sweet Potato Wedges with Parmesan 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 parmesan
  • 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 parmesan 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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Parmesan and Mushroom Arancini with Taleggio Filling

Parmesan and Mushroom Arancini with Taleggio Filling

Reading Time: 1 minute

 

Arancini, meaning “little oranges” because of their shape and colour, are fried, stuffed rice balls originating in Sicily.

They are a famous street food and, due to their popularity, widely available now in the UK from street vendors, Italian cafés and restaurants. Arancini are a clever way to turn leftover risotto into another culinary delight. These fried risotto balls make wonderful finger food – and not just for parties! They are a delicious and versatile little snack for on-the-go or for a lazy evening at home. Best enjoyed straight out of the oven while the Taleggio in the centre is still hot and gooey.

Parmesan and Mushroom Arancini with Taleggio Filling

Category: appetizer

Cuisine: Italian

Yield: 15

Parmesan and Mushroom Arancini with Taleggio Filling

They are a famous street food and, due to their popularity, widely available now in the UK from street vendors, Italian cafés and restaurants. Arancini are a clever way to turn leftover risotto into another culinary delight. These fried risotto balls make wonderful finger food – and not just for parties! They are a delicious and versatile little snack for on-the-go or for a lazy evening at home. Best enjoyed straight out of the oven while the Taleggio in the centre is still hot and gooey.

Ingredients

  • 200g risotto rice, e.g. arborio
  • 25g butter
  • 1 small onion
  • 125g chestnut mushrooms
  • 600ml vegetable, chicken or beef stock or broth (1 stock cube)
  • 100ml white wine, e.g. Pinot Grigio
  • 75g grated Parmigiano-Reggiano parmesan
  • Large handful of curly parsley, finely chopped
  • 1 clove of garlic
  • Salt, pepper to taste
  • 50 Taleggio, cut into 15 cubes
  • 2 small eggs
  • 5 tbsps. plain flour
  • 80g bread crumbs
  • Oil for frying

Instructions

  1. Chop the onion and garlic.
  2. Slowly heat the saucepan and melt the butter.
  3. Sweat the onion and garlic for about 2 minutes. Finely chop the mushrooms and add to the pan.
  4. Add the uncooked rice to the saucepan and cook for 1-2 minutes.
  5. Stir several times to avoid any burning of the ingredients and rice sticking to the bottom of the pan.
  6. Add a dash of salt and pepper to taste.
  7. Add the white wine to the pan. Cook for another 2 minutes.
  8. Add stock to the rice bit by bit (pour from the measuring jug).
  9. If you are using stock cubes, boil water and dissolve 1 stock cube in 600 ml hot water.
  10. Keep adding more stock once the liquid has been absorbed by the rice.
  11. Stir regularly to avoid any burning of the rice.
  12. Finely chop the fresh parsley and add to the pan.
  13. Finely grate the Parmigiano-Reggiano and stir into the risotto and turn off the heat.
  14. Let the risotto cool off.
  15. In the meantime, prepare three bowls, one with a whisked egg (you can use a fork for that), one with the flour and one with the breadcrumbs.
  16. Cut the Taleggio into 15 equally sized cubes.
  17. Once the risotto is cold, take a small spoonful of it in the palm of your hand, put a piece of Taleggio in the middle and enclose the cheese with some more risotto.
  18. The size of the risotto ball is roughly that of an egg.
  19. Lightly dust the risotto ball in flour, then dip it into the egg, covering every surface, then use a fork to transfer it into the bowl with the breadcrumbs for coating.
  20. Place the risotto ball, on the baking tray.
  21. Repeat the process until the risotto is finished.
  22. Take a clean frying pan and add as much oil to it as to cover the entire surface, with roughly half a centimeter in depth.
  23. Pre-heat the oven to 170°C (fan) or Gas mark 4.
  24. Once the oil is hot, carefully place the arancini in the pan and deep-fry until golden brown. Remove the risotto balls with a slotted spoon and place them on a baking tray.
  25. Use kitchen towels to remove excess fat.
  26. Bake the arancini in the oven, middle rack, for about 15 minutes.
  27. Serve immediately.
http://www.glotime.tv/parmesan-and-mushroom-arancini-with-taleggio-filling/

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

http://www.castelli-uk.com

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Pumpkin and Root Vegetables Soup with Parmigiano-Reggiano Croutons

Pumpkin and Root Vegetables Soup with Parmigiano-Reggiano Croutons

Reading Time: 4 minutes

Slowly but surely we are heading towards autumn, when cravings of hot and soothing meals emerge, especially in the dark, crisp evenings. If you feel the need to warm up with a bowl of soup, pumpkins are the way to go! Mixed with other classic autumn and winter vegetables, such as carrots and parsnips, this pumpkin soup boasts with sweetness and intense creaminess. What makes the soup an even heartier affair is adding big chunks of home-made croutons with melted Parmigiano-Reggiano cheese that enrich the dish with a depth of umami taste notes. How truly satisfying!

Ingredients:

For approx. 750ml soup (2-3 portions)

350g butternut squash or Hokkaido pumpkin

2 large carrots

3 parsnips

1 big shallot or 2 small shallots

2 cloves garlic

Olive oil, sea salt

1ltr vegetable stock

Sea salt, pepper and nutmeg to taste

2-3 tbsp. pumpkin seeds

 

For the Parmigiano-Reggiano croutons:

2-3 slices of white bread, preferably sourdough

6 tbsp. finely grated Parmigiano-Reggiano

Olive oil

 

What you’ll need:

Chopping board

Large kitchen knife

Bread knife

Baking tray lined with non-stick baking paper

Large pot

Mixing bowl

Frying pan

Vegetable peeler

Measuring jug

Kitchen scales

Grater

Stick blender

Sieve

Tablespoon

Wooden spoon or spatula

 

Method:

  1. Cut the pumpkin (or squash), peeled carrots and parsnips into chunks as well as the shallots and garlic. Place everything on a baking tray lined with non-stick baking paper, rub the vegetable 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 30 minutes until soft.
  2. Take a mixing bowl, add the baked vegetables to it and puree them using a stick blender. Gradually add the vegetable stock to the puree. Take a mesh sieve, place it over the pot and pass the thick liquid through it with the help of a spoon. On very low heat, let the soup simmer while preparing the croutons.
  3. Cut the bread into small chunks (one slice per portion). Drizzle a generous amount of olive oil on them and fry them in a non-stick pan. Frequently turn them with a wooden spoon or spatula. Once they are crusty, turn off the heat and sprinkle the Parmigiano-Reggiano on them. Stir again a few times to distribute the cheese and to avoid burning it.
  4. Taste the soup, add ground nutmeg to taste, and if necessary a bit more salt or black pepper. Serve the soup in deep bowls, add the Parmigiano-Reggiano croutons, a tablespoon of pumpkin seeds per portion and round off the dish with a drizzle of olive oil. Serve immediately!

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

http://www.castelli-uk.com

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Parmigiano-Reggiano Polenta with Mushrooms and Spicy Sausage

Parmigiano-Reggiano Polenta with Mushrooms and Spicy Sausage

Reading Time: 4 minutes

A creamy cornmeal porridge, polenta used to be made of other grains, such as hulled barley, spelt, buckwheat or chestnut flour before in the 16th century Christopher Columbus brought corn from the Americas back to Europe. A staple of Northern Italian cuisine, polenta is more than just a side dish. It is extremely versatile, eaten as a freshly cooked mush, cooled and then grilled or fried, or thinly spread out to be dried and baked to make polenta crisps. Instant cornmeal polenta is widespread nowadays and reduces the cooking time to a mere 2-3 minutes. Adding Parmigiano-Reggiano to the polenta enhances its fairly simple flavour to a delightfully creamy and savoury taste sensation. Polenta pairs well with tomato sauce, mushrooms, fried eggs or sausages. This recipe has combined mushrooms and spicy sausages to serve up a hearty meal for this fast approaching autumn. Buon appetito!

Ingredients:

For 2 portions

 

2 thick, spicy sausages (or 4 Merguez), cut in chunks

150g woodland mushrooms (e.g. Shitake, Oyster, Eryngii or Champignons)

½ large white onion, thinly sliced

Knob of butter for frying the sausages

Dash of sea salt and black pepper

 

For the polenta:

100g instant cornmeal polenta

100g grated Parmigiano-Reggiano

400ml water

Knob of butter

Dash of sea salt

 

For the parsley oil:

50ml extra virgin olive oil

Handful fresh parsley

Dash of sea salt

 

What you’ll need:

Chopping board

Large kitchen knife

Pot

Frying pan

Measuring jug

Kitchen scales

Grater

Blender

Small fine mesh sieve

Small jar

Method:

  1. For preparing the parsley oil, take a large handful of fresh flat or curly parsley and chop it up. Combine the chopped parsley and about 50ml extra virgin olive oil in a blender and blitz. Let it sit for approximately 30 minutes while preparing the main meal.
  2. Thinly slice the onion, cut the sausages and any large mushroom pieces into smaller chunks and fry in some butter until the meat is cooked through. Add a dash of sea salt and black pepper for taste.
  3. In the meantime, prepare the polenta by mixing 100g of cornmeal with 400ml of water and cook on low heat. Instant polenta will thicken very fast and needs to be stirred frequently to avoid burning on the bottom. Once the polenta is thick and throws bubbles, turn off the heat and stir in grated Parmigiano-Reggiano, a knob of butter and a dash of sea salt for taste.
  4. By now, the parsley oil should be sufficiently infused. Take a small fine mesh sieve, place it over a jar or glass and pass the oil through it. It should have taken on a light green colour from the parsley.
  5. Divide the polenta into two portions, add the fried sausage and mushroom pieces and round of the dish with a generous drizzle of parsley oil. Serve immediately.

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

http://www.castelli-uk.com

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Stuffed Heritage Tomatoes with Goats Cheese, Coppa and Parmigiano-Reggiano

Stuffed Heritage Tomatoes with Goats Cheese, Coppa and Parmigiano-Reggiano

Reading Time: 5 minutes

Heritage tomatoes are all the rage right now, and justifiably so! Sweet, succulent, colourful and full of flavour, the quality of heritage tomatoes, also known as heirloom tomatoes, is outstanding and miles apart from generic, red store bought tomatoes. Heritage tomatoes, with such whimsical names as Green or Black Zebra, Green Sausage, Candy’s Old Yellow, German Red Strawberry and Beefsteak, don’t just make for a colourful meal, but an extraordinarily tasty one, too, as they offer the perfect balance between sweetness and acidity and give the dish a complex, layered aroma. The soft, luscious flesh and fragrant aroma of the tomatoes pair extremely well with the creamy goat’s cheese, delicate fresh thyme and the nutty saltiness from the Parmigiano-Reggiano cheese and tender Coppa with its rich and meaty aroma. Best enjoyed with a glass of crisp white wine, this is the ultimate dish to celebrate the end of the summer season!

Ingredients:

For 3 stuffed tomatoes (1 portion)

 

3 mid-sized heritage (heirloom) tomatoes, mix of colours

3 slices of Coppa (cured meat from Northern Italy or Corsica, similar to prosciutto)

1 clove of garlic

4 tbsp. grated Parmigiano-Reggiano

2-3 pieces of sundried tomatoes

75g soft goat’s cheese

Olive oil

Fresh thyme

For the sauce:

½ yellow and ½ red pepper

1-2 tsp. cornflour

100ml vegetable stock

Olive oil

2 tbsp. Parmigiano-Reggiano, grated

Pepper, sea salt to taste

 

What you’ll need:

Chopping board

Kitchen knife

Measuring jug

Small mixing bowl

Small pot

Grater

Stick blender

Sieve

Tablespoon

Teaspoon

Whisk

Deep (non-stick) baking tray, preferably made from silicone

Method:

  1. Take a sharp kitchen knife and, at an angle, carefully cut off the top (spare the stalk). Take a teaspoon and extract the juice sack (keep it for later).
  2. Finely dice the garlic and place and equal amount in each hollowed out tomato.
  3. Prepare the filling by combining soft goat’s cheese, diced sundried tomatoes, grated Parmigiano-Reggiano, sliced Coppa, olive oil and a tablespoon’s worth of fresh thyme in a small mixing bowl. Stir well and use a teaspoon to evenly distribute the filling. Then, place the tomato tops back on the now stuffed tomatoes.
  4. Cut the peppers into chunks, as well as the juice sacks from the tomatoes. This will add a nice flavour to the sauce later. Place the tomatoes in the deep baking tray. Around it, scatter the pepper and tomato chunks. Add vegetable stock and drizzle a little bit of olive oil on top.
  5. Bake it the oven, middle rack, fan 170°C or gas mark 4, for about 20 minutes. Then, carefully put the stuffed tomatoes on a plate, take the baking tray with the pepper chunks and liquid inside and pour it in a bowl. Then, put the tomatoes back onto the tray and bake them in the oven for a further 10-15 minutes.
  6. In the meantime, puree the pepper chunks together with the liquid. Then pass everything through a sieve. Bring the sauce to a boil and let it simmer. Stir in the cornflour to thicken the sauce, then add grated Parmigiano-Reggiano and a dash of black pepper. Remove from the heat.
  7. Pour the sauce on a deep plate, then place the baked tomatoes in the middle and drizzle some olive oil on top.

Enjoy !

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

http://www.castelli-uk.com

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