by Danica | Jan 14, 2022 | Featured, GloKitchen
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
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. 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. Please note: Before preparing the mayonnaise, make sure that all the ingredients you´ll need have room temperature.
- 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. 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. 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. 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.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
http://www.castelli-uk.com
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by Danica | Sep 2, 2021 | Featured, GloKitchen
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 that is quick and easy to make. 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:
- 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.
- 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.
- 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.
- 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.
- 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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by Danica | Jul 13, 2021 | Featured, GloKitchen
If dinner is usually deciding between having pizza or pasta, why not opt for a risotto instead? Another classic Italian dish, risotto is easy and foolproof to make. The basic recipe consisting of risotto rice, such as arborio, onion, garlic, broth, white wine, butter, and parmesan can be altered by adding an array of further ingredients like chicken, sausage, seafood and a variety of vegetables. Risottos are extremely versatile. The basic recipe can be whipped up to finish off leftovers or, using premium ingredients, be turned it into a dinner party’s culinary delight. This smooth and flavourful dish of nutty, salty Parmigiano-Reggiano cheese coupled with spicy chorizo and the rich, savoury tastes of Shitake mushrooms, the mild flavour of Chestnut mushrooms and meaty texture of Oyster mushrooms is a true delight for the senses. Whereas creamy in texture, the risotto still retains some bite to it and provokes the olfactory nerve with the most invigorating scent.
Ingredients:
For 2-3 portions
200g Risotto rice, e.g. arborio
5 heaped tbsp. of grated Parmigiano-Reggiano
15g dried Shitake mushrooms
4 mid-sized fresh Chestnut mushrooms
4 mid-sized fresh Oyster mushrooms
600ml vegetable, chicken or beef stock or broth (1 stock cube)
75g chorizo sausage, diced
100ml dry white wine, e.g. Sauvignon Blanc
Large handful of curly parsley, finely chopped
1 midsized onion
1 clove of garlic
25g butter
Extra virgin olive oil to taste
Salt, pepper to taste
What you’ll need:
Saucepan
Spatula
Tablespoon
Chopping board
Kitchen knife
Measuring jug
Kitchen scales
Method:
- Chop the Chorizo, fresh mushrooms, onion and garlic. Slowly heat the saucepan and melt the butter. Sweat the onion, mushroom, garlic and Chorizo for about 5 minutes.
- Add the uncooked rice to the saucepan and cook for 1-2 minutes. Stir several times to avoid any burning of the ingredients and rice sticking to the bottom of the pan. Add a dash of salt and pepper to taste.
- Add the white wine to the pan. Cook for another 2 minutes.
- Add stock to the rice bit by bit (pour from the measuring jug). If you are using stock cubes, boil water and dissolve 1 stock cube in 600 ml hot water. Soak the dried Shitake mushrooms in the hot stock before adding the mixture to the saucepan. Keep adding more stock once the liquid has been absorbed by the rice. Stir regularly to avoid any burning of the rice.
- Finely chop the fresh parsley and add to the pan.
- The cooking process takes about 20-25 minutes Test the softness of the rice. It should be slightly al dente.
- Finely grate the Parmigiano-Reggiano and stir into the risotto.
- Divide the mixture into 2-3 portions and serve with a drizzle of extra virgin olive oil and a sprinkle of extra Parmesan on each plate.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
http://www.castelli-uk.com
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