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
Fork
Tablespoon
Measuring cup
Kitchen scales
Large, flat baking tray (lined with non-stick baking paper)
Small rolling pin
Chopping board
Large Kitchen knife
Grater
Method:
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.
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.
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.
Thinly slice the pear, figs and goat’s cheese and arrange on the tarte. Add fresh rosemary and cracked black pepper.
Pre-heat the oven to 250°C (fan) or highest gas mark.
Bake the tarte in the oven, middle rack, at 200°C (fan) or gas mark 7 for 20-25 minutes until golden brown.
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.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
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
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.
Persons
15
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
Chop the onion and garlic.
Slowly heat the saucepan and melt the butter.
Sweat the onion and garlic for about 2 minutes. Finely chop the mushrooms and add to the pan.
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.
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.
Finely grate the Parmigiano-Reggiano and stir into the risotto and turn off the heat.
Let the risotto cool off.
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.
Cut the Taleggio into 15 equally sized cubes.
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.
The size of the risotto ball is roughly that of an egg.
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.
Place the risotto ball, on the baking tray.
Repeat the process until the risotto is finished.
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.
Pre-heat the oven to 170°C (fan) or Gas mark 4.
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.
Use kitchen towels to remove excess fat.
Bake the arancini in the oven, middle rack, for about 15 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:
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)
January 18, 2021 1882 A.A. Milne 1892 Oliver Hardy 1904 Cary Grant 1913 Danny Kaye 1933 David Bellamy 1954 Richard Littlejohn 1955 Kevin Costner 1964 Jane Horrocks 1965 Richard Dunwoody
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