Savoury Parmigiano-Reggiano and Pancetta Pastry Scrolls

Savoury Parmigiano-Reggiano and Pancetta Pastry Scrolls

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 pastry that you can grab for breakfast, lunch or snack.



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


Frying pan



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


  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.


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

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Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise

Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise

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?

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

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Tarte Flambée with Parmigiano Reggiano, Ripened Goat’s Cheese, Figs and Pears

Tarte Flambée with Parmigiano Reggiano, Ripened Goat’s Cheese, Figs and Pears

An Alsatian and South German classic, the tarte flambée or Flammkuchen, is similar to a pizza, though its traditional toppings include crème fraiche, thinly sliced onions and lardons. Usually baked at an intense heat in a wood-fired oven, the tarte flambée would be cooked in a matter of minutes due to its paper thin crust. A tarte flambée allows endless variety with both sweet and savoury toppings. The soft and milky crème fraiche is perfect to not only pair with cured meats but also with sweet fruit, such as pears, and salty cheese, such as Parmigiano Reggiano. The umami flavour of Parmigiano is enhanced by the sweetness of the fruits, and the ripened goat’s cheese, or Buche de Chevre, adds a complex, bold flavour and an incredibly soft and creamy texture to the delicate tarte. Complemented with figs, honey and rocket, this tarte is the ideal summer dish!


For 1 oval tarte, approx. ø 21x28cm

For the dough:

100g plain flour

1/2 tsp. salt

1/2 tbsp. oil

55ml water


For the topping:

100g crème fraiche

25g Parmigiano Reggiano, finely grated

2-3 fresh figs (alternatively canned fruit)

1 fresh pear (alternatively canned fruit)

7-8 thin slices of ripened goat’s cheese (Buche de Chevre)

Fresh rosemary

1-2 teaspoons of runny honey

Salt and pepper to taste

Olive oil to taste

Handful of rocket (optional)

Chopped walnuts (optional)


What you’ll need:

Mixing bowl



Measuring cup

Kitchen scales

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

Small rolling pin

Chopping board

Large Kitchen knife


Flammkuchen Figs Pears pizza



  1. In a mixing bowl, combine flour, oil, salt and water to prepare the dough. Use a large fork to combine the ingredients and then your hands to knead the dough.
  2. On the flat baking tray, roll out the dough very thinly. Make sure that the surface is dusted with flour to avoid stickiness. Roll out the dough in an oval shape of approx. 21x28cm in diameter. Take a fork and pinch the surface with it to avoid air bubbles forming in the dough during the baking process.
  3. Evenly spread the crème fraiche on the dough, but leave the very edges uncovered. Add a pinch of salt, and then cover the cream with grated Parmigiano Reggiano.
  4. Thinly slice the pear, figs and goat’s cheese and arrange on the tarte. Add fresh rosemary and cracked black pepper.
  5. Pre-heat the oven to 250°C (fan) or highest gas mark.
  6. Bake the tarte in the oven, middle rack, at 200°C (fan) or gas mark 7 for 20-25 minutes until golden brown.
  7. After removing the tarte from the oven add a honey drizzle and a little bit of good olive oil on top. Add a handful of fresh rocket and chopped walnuts as well and serve the tarte immediately.

tarte flambée cheese

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

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