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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Home-made Ravioli with a Parmigiano Reggiano, Wild Garlic, Ricotta and Pine Nut Filling

Home-made Ravioli with a Parmigiano Reggiano, Wild Garlic, Ricotta and Pine Nut Filling

Reading Time: 7 minutes

Cooking pasta is for most people an everyday occurrence and usually entails using a packet of dry pasta and a jar of ready-made sauce. Whatever delicious dish you may be able to whip up with these labour-saving foods, how satisfying would it be though to do it from scratch, starting with the pasta dough. Quite honestly, making your own pasta is an ambitious and time-consuming project. Nevertheless, making fresh pasta with simple but good ingredients can be both an incredibly satisfying experience, albeit frustrating at times.

In this recipe, the pasta dough is not simply rolled out and cut, but filled to make ravioli. This type of pasta leaves creative freedom to an abundance of flavour combinations, both meat based and vegetarian. Here, soft and milky ricotta cheese and nutty Parmigiano Reggiano are paired with fragrant and tasty wild garlic, a popular herb to use in dips, sauces and salads. Available in spring and summer at farmer’s markets or in whole food stores, wild garlic can also be foraged for in woodlands where it grows in abundance during the springtime. However, as it can be very easily mistaken for the poisonous lily of the valley, I would recommend safety first and to opt for purchasing it from an experienced grocer.

Ravioli can be combined with a variety of pasta sauces, whether it be cream or tomato based. The proposed sauce for this pasta dish features Parmigiano Reggiano in combination with cream, white wine, sharp gorgonzola and buttery walnuts. Buon appetito!

Ricotta_Ravioli_Prep_1

Ingredients:

For 3-4 portions (approx. 30 pieces à 4.5x5cm)

 

For the dough:

400g strong white flour

2 eggs

4 additional egg yolks (1 for gluing the dough sheets together)

1 tbsp. olive oil

1 tsp. salt

Water

Extra flour for dusting the work surface

 

For the filling:

50g Parmigiano Reggiano, finely grated

50g pine nuts, lightly roasted

350g ricotta

7 large wild garlic leaves (remove the stalks)

½ tsp. lemon peel

Salt, pepper and olive oil to taste

 

For the sauce:

350ml single cream

150ml white wine

75g Parmigiano Reggiano, grated

50g gorgonzola dolce

60g walnuts, chopped

2 small garlic cloves, finely chopped

Salt, pepper to taste

 

What you’ll need:

Mixing bowl

Fork

Tablespoon

Teaspoon

Measuring cup

Kitchen scales

Large rolling pin

Chopping board

Large Kitchen knife

Grater

Long ruler (30cm length)

Large pot

Frying pan or casserole

Flat surface for working the dough or very large, flat chopping board and non-stick baking paper

Clean cotton kitchen towel (for covering the dough)

Small pastry brush

Slotted spoon

Pastry cutter (optional)

Ricotta_Ravioli_Prep_2

Method:

  1. In a mixing bowl, combine flour, eggs, extra egg yolks (spare one for gluing the dough sheets together later), olive oil, salt and water. Knead the dough well and let it rest for one hour covered with a clean and moistened cotton towel.
  2. For the filling, first roast the pine nuts in a frying pan until golden brown. Then, finely chop them as well as the wild garlic leaves. In a mixing bowl, combine grated Parmigiano Reggiano, ricotta, wild garlic, pine nuts and lemon peel. Stir well and add salt, pepper and olive oil to taste.
  3. Roll out the dough on a flat, floured surface. Use a ruler to cut out two rectangles of 30x24cm each to produce 30 top and bottom pieces of 4.5x5cm in size.
  4. Place half to three quarters of a teaspoonful of filling in the middle of each of 15 small rectangles. Take a small pastry brush, dip it in the egg yolk and brush the edges of the dough sheets with it. Then cover the filling with another dough sheet. Use your fingers to press out the air around the filling. Then take a fork and press the dough sheets together to seal them and create a nice pattern. Alternatively, use a pastry cutter to trim the edges and shape them. Place the prepared ravioli on a floured surface, again cover them with a cotton towel and let them dry slightly.
  5. Prepare a large pot with water and bring to the boil. Then add about three teaspoons of salt to it. Place several uncooked ravioli on a slotted spoon and gently place in the bubbling water. Repeat the process until all ravioli are in the pot. Let them cook for 8-10 minutes.
  6. In the meantime, prepare the sauce. In a large frying pan or casserole, combine single cream and white wine and gently heat the mixture. Add grated Parmigiano Reggiano, gorgonzola dolce and chopped garlic. Cook for a few minutes for the sauce to reduce and get thicker. Add salt and pepper to taste. Then stir in the chopped walnuts and turn off the heat.
  7. Once the ravioli are swimming on the surface, remove them from the pot by using the slotted spoon and then place them in the sauce. Carefully stir until all the pasta is covered in sauce. Serve immediately.

Ricotta_Ravioli_4

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

http://www.castelli-uk.com

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Quick, Easy & Tasty Miso Noodles with Egg

Quick, Easy & Tasty Miso Noodles with Egg

Reading Time: 2 minutes

A perfect quick and tasty lunch, so simple and quick to prepare
These Miso Noodles with Boiled Egg will get your taste buds tingling.

egg

Ingredients (For one person)

  • 1 medium sized egg
  • 1 tbsp t oil
  • 50g Mushrooms sliced
  • small piece ginger, finely grated
  • small piece garlic,  finely grated
  • chilli flakes (small pinch)
  • 2 spring onions, sliced
  • small handful beansproats
  • 1 tsp miso paste
  • 1 tbsp soy sauce
  • 100g egg noodles (fresh or dried), (cook to packet instructions if dried)
  • salt & papper
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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