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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Mushroom and Pea Risotto with Parmigiano-Reggiano

Mushroom and Pea Risotto with Parmigiano-Reggiano

Reading Time: 2 minutes

 

This Risotto is a great family favourite I always cook for my wife and four girls.  Yes I am completely outnumbered – but this is such a winner and keeps me in their good books for at least a day.!!

Try it for your loved ones and make sure you add the Parmigiano-Reggiano cheese – it really enhances the flavour and makes it a bit special.

Mushroom and Pea Risotto with Parmigiano Reggiano

Mushroom and Pea Risotto with Parmigiano Reggiano

Ingredients

  • 4 cups vegetable or chicken stock
  • 1 tablespoon butter
  • 1 finely chopped onion
  • small glove minced garlic
  • 1 cup uncooked Risotto rice
  • 1/2 cup dry white wine
  • 1 tablespoon olive oil
  • 500g thinly sliced shiitake mushrooms
  • 2 teaspoons chopped fresh thyme
  • 3/4 cup frozen peas
  • 2 tablespoons lemon juice
  • 6 tablespoons grated fresh Parmigiano-Reggiano cheese
  • freshly ground black pepper

Instructions

  1. Begin by pouring the stock into a saucepan over medium to low heat and let it simmer.
  2. Melt butter in a pan on medium heat.
  3. Add the onion and garlic and sauté for 2 minutes.
  4. Next, add the risotto and cook for 1 minute.
  5. Then add 1/2 cup wine and continue to stir while cooking for another 2 minutes or until wine has absorbed.
  6. After the wine has absorbed, stir in 1/2 cup of the stock and continue to stir until the liquid has absorbed.
  7. Keep adding 1/2 cup stock at a time, continuing to stir until absorbed.
  8. Heat the oil in another pan over medium heat and add shiitake mushrooms.
  9. Sauté for about 5 minutes and add in the 2 tablespoons lemon juice.
  10. Add the peas into the risotto followed by the mushrooms & thyme
  11. Add salt and pepper to taste and add 1/2 cup of the Parmigiano-Reggiano to the mix.
  12. Mix all ingredients well and spoon portions onto a plate.
  13. Top with remaining Parmigiano-Reggiano cheese and serve.
  14. Why not try topped with a poached egg for an extra twist.
http://www.glotime.tv/mushroom-and-pea-risotto-with-parmigiano-reggiano/

Find more information about Parmigiano-Reggiano at https://www.parmigianoreggiano.com/

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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. 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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Recipe: Asparagus, Leek and Parmigiano-Reggiano Puff Pastry Tarts

Recipe: Asparagus, Leek and Parmigiano-Reggiano Puff Pastry Tarts

Reading Time: 1 minute

 

Easter is approaching fast and what could be better than digging into a vibrant green spring tart? This flaky delight couples sweet leeks, fresh asparagus, succulent pancetta and nutty Parmigiano-Reggiano with an Easter staple – an egg! Pleasing both the eye and the appetite, these delicious tarts are perfect for a celebratory brunch or lunch or even a picnic. Enjoy hot or cold!

 

Asparagus, Leek and Parmigiano-Reggiano Puff Pastry Tarts

Yield: 2

Asparagus, Leek and Parmigiano-Reggiano Puff Pastry Tarts

Ingredients

  • 1 ready-made puff pastry sheet
  • 1 large leek or two small ones
  • Butter (approx. 15-20g for sautéing the leeks and another 10g for the asparagus)
  • 70g pancetta cubes
  • 125g asparagus tips (between 6-8 stalks per tart)
  • 50g grated Parmigiano-Reggiano
  • 3 eggs (2 medium or large and one small for glazing the edges of the dough)
  • Cracked black pepper and salt to taste
  • Parsley (optional)

Instructions

  1. Pre-heat the oven.
  2. Unroll a sheet of ready-made puff pastry. Cut the dough in half. Then roll up each side to create a barrier of about 1-1.5cm width.
  3. Alternatively, instead of rolling up the sides, take a knife and lightly score a smaller rectangle into the dough. With a fork, prick the inside of the rectangle of each tart.
  4. Place the tarts in the oven and bake on the middle-rack for about 10 minutes at 190°C (fan) or Gas Mark 5 and then another 10 minutes on low heat (100°C, Gas Mark 1).
  5. In the meantime, wash the leeks and cut into thin slices.
  6. Place the slices in a colander and separate all individual rings by pushing them out with your fingers. Then wash the rings again under cold water.
  7. Melt butter in a pan. Then add the pancetta cubes and let them sizzle for a minute.
  8. Add the leek rings and cook until soft. Add a dash of salt if needed (the pancetta already adds saltiness) and some black pepper.
  9. Place the cooked leeks on a plate to cool.
  10. In the frying pan, melt some more butter. After washing the asparagus and cutting off the wooden lower part, place the stalks in the pan and sauté them for several minutes to slightly soften them. Take them off the heat and let them cool.
  11. Remove the tarts from the oven. If the middle of the dough has risen, take a fork or tablespoon and carefully push the dough down and let the risen edges stay up. Then divide the cooked leeks among the two tarts.
  12. Sprinkle half of the grated parmesan on top.
  13. Place either 3 or 4 sautéed asparagus stalks on the left and right side of each tart. T
  14. hen carefully crack open one egg over the middle of each tart.
  15. Crack the third egg in a bowl and whisk with a fork. Take a pastry brush and coat the edges of each tart with the egg for better browning in the oven.
  16. Place the tarts in the oven and bake for a further 15-20 minutes until the eggs are cooked. If after 10 minutes in the oven the edges are getting too dark, reduce the heat and leave in the oven for the remaining time.
  17. Remove from the oven and serve with parsley (optional). The tarts can be enjoyed warm or cold.
http://www.glotime.tv/recipe-asparagus-leek-and-parmigiano-reggiano-puff-pastry-tarts/

With thanks to http://www.castelli-uk.com/

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Recipe: Parmesan Scotch Eggs with Parmigiano-Reggiano

Recipe: Parmesan Scotch Eggs with Parmigiano-Reggiano

Reading Time: 1 minute

 

Scotch eggs are the ideal snack food and much easier to make than one would assume! Using sausages instead of regular minced meat gives the advantage of already having perfectly seasoned meat. But this British classic comes with a twist: sharp, nutty Parmigiano-Reggiano added to the meat and the breadcrumb coating! Enjoy these flavour-filled goodies at parties or picnics or serve as a main meal with some green salad.

Scotch Eggs with Parmigiano-Reggiano

Yield: 4

Scotch Eggs with Parmigiano-Reggiano

Ingredients

  • 1.5 tbsp plain flour
  • 375g ground beef mince (500g if large eggs are used) from Cumberland sausages
  • 4 medium-sized eggs
  • 1 extra egg for crumbing
  • 4 tbsp Parmigiano-Reggiano, finely grated
  • 75g breadcrumbs
  • 350-500ml vegetable oil for frying (depending on height of pot)
  • 2 tbsp Worcestershire sauce
  • 1 dollop mustard
  • Generous amount of cracked black pepper
  • Pinch of salt

Instructions

  1. Place the four eggs in a pot and bring the water to a boil. Take the pot off the heat, place a lid on top and leave the eggs to sit for 9 minutes.
  2. In the meantime, take the sausages and one by one squeeze the minced meat out of the skin over a mixing bowl.
  3. Add flour, mustard, Worcestershire sauce, cracked black pepper and one tablespoon of grated Parmigiano-Reggiano. Mix well and form a ball. Then divide the mixture in four equal parts.
  4. After the eggs have been left in the heat for 9 minutes, drain the hot water and douse them with cold water. Remove the shells and leave them to cool.
  5. Lay out two bowls and a plate. Crack an egg in one of the bowls and whisk it up with a fork. In the second bowl, add the breadcrumbs and the remaining three tablespoons of grated Parmigiano-Reggiano.
  6. Take one piece of meat, flatten it in your palm and place a hard-boiled egg in the middle. Wrap the meat around the entire egg. Make sure there are no holes. Do the same with the other eggs.
  7. One by one place the meat-covered eggs in the whisked egg and then in the Parmigiano-Reggiano-breadcrumb-mixture and put them on a plate.
  8. Take a high-rimmed pot and fill it with vegetable oil. Heat up the oil. To find out if the oil is ready for frying, take a few breadcrumbs and sprinkle them in the oil. If they start to sizzle, the Scotch eggs are ready to be fried. Use kitchen tongues to place the eggs carefully in the hot oil. If there is not enough space to fry all eggs at once, fry them two at a time. It can get very smoky from the frying oil, so open a window or switch on the exhaust hood.
  9. Fry the eggs for about 5 minutes in the oil until golden brown, then remove them from the pot with the kitchen tongues and place them on a plate laid out with kitchen towels. Dab off any excess oil, then put the Scotch eggs on a baking tray and cook them in the pre-heated oven for about 10 minutes, middle rack, at 180°C (fan) or Gas Mark 5.
  10. Serve warm or cold with a side salad or as a snack. They are ideal to take to a picknick. Kept in the fridge, they will keep for up to 2 days.
http://www.glotime.tv/recipe-parmesan-scotch-eggs-with-parmigiano-reggiano/

With thanks to http://www.castelli-uk.com/

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Smoked Salmon, Parmigiano-Reggiano and Gorgonzola Dolce Omelette

Smoked Salmon, Parmigiano-Reggiano and Gorgonzola Dolce Omelette

Reading Time: 2 minutes

 

Looking forward to a special breakfast treat, but are not in the mood for an elaborate cooking session? Then this recipe for scrumptious Salmon and Parmigiano-Reggiano Omelette is just right! It’s easy and fast to make, but packs a flavour punch! The smooth, salty salmon harmonises well with the umami flavour notes of the Parmigiano-Reggiano as well as the tangy, milky Gorgonzola Dolce. Fresh dill and young pea shoots or watercress complement the dish and give it a green boost.
Why not try this weekend for a special Mother’s Day breakfast.

Smoked Salmon, Parmigiano-Reggiano and Gorgonzola Dolce Omelette

Yield: 1

Smoked Salmon, Parmigiano-Reggiano and Gorgonzola Dolce Omelette

Ingredients

  • 2 large Free-Range Eggs
  • 50 ml whole milk
  • 2 slices of smoked salmon
  • 2 tbsp grated Parmigiano-Reggiano
  • 15-20g Gorgonzola Dolce
  • Butter for the pan
  • Fresh Dill
  • Cracked black pepper to taste (salt optional, as smoked salmon, Gorgonzola and Parmigiano-Reggiano are already quite salty)
  • Pea shoots or watercress and olive oil to serve

Instructions

  1. What you’ll need:
  2. Frying pan
  3. Spatula
  4. Bowl
  5. Fork or whisk
  6. Knife
  7. Grater
  8. Measuring cup
  9. Tablespoon
  10. Method:
  11. Crack the eggs in a bowl. Add the milk and whisk thoroughly with a whisk or a fork.
  12. Melt butter in a frying pan. Add the whisked eggs and let it set on medium heat. Once the egg is almost cooked, sprinkle grated Parmigiano-Reggiano on it.
  13. Carefully place two slices of smoked salmon on half of the omelette. Scatter fresh dill on top and sprinkle with cracked black pepper. Cut up the Gorgonzola Dolce in small pieces and distribute on the salmon.
  14. With a spatula, carefully lift the empty half of the omelette and flip it on top of the filled half. Apply some pressure with the spatula to bond the two sides together. Cook for several more minutes to brown. The omelette is quite fragile, so the attempt to flip it over to brown the other side could break it. Alternatively, to brown the top further, the frying pan could be placed under the grill or in the oven on the grill setting (with open oven door and pan handle sticking out) for several minutes.
  15. Wash pea shoots, watercress or mixed green leaves. Drizzle with olive oil or salad dressing, plate the omelette and serve immediately.
http://www.glotime.tv/smoked-salmon-parmigiano-reggiano-and-gorgonzola-dolce-omelette/

With thanks to http://www.castelli-uk.com/

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