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

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Stuffed Heritage Tomatoes with Goats Cheese, Coppa and Parmigiano-Reggiano

Stuffed Heritage Tomatoes with Goats Cheese, Coppa and Parmigiano-Reggiano

Reading Time: 5 minutes

 

Heritage tomatoes are all the rage right now, and justifiably so! Sweet, succulent, colourful and full of flavour, the quality of heritage tomatoes, also known as heirloom tomatoes, is outstanding and miles apart from generic, red store bought tomatoes. Heritage tomatoes, with such whimsical names as Green or Black Zebra, Green Sausage, Candy’s Old Yellow, German Red Strawberry and Beefsteak, don’t just make for a colourful meal, but an extraordinarily tasty one, too, as they offer the perfect balance between sweetness and acidity and give the dish a complex, layered aroma. The soft, luscious flesh and fragrant aroma of the tomatoes pair extremely well with the creamy goat’s cheese, delicate fresh thyme and the nutty saltiness from the Parmigiano-Reggiano cheese and tender Coppa with its rich and meaty aroma. Best enjoyed with a glass of crisp white wine, this is the ultimate dish to celebrate the end of the summer season!

Ingredients:

For 3 stuffed tomatoes (1 portion)

 

3 mid-sized heritage (heirloom) tomatoes, mix of colours

3 slices of Coppa (cured meat from Northern Italy or Corsica, similar to prosciutto)

1 clove of garlic

4 tbsp. grated Parmigiano-Reggiano

2-3 pieces of sundried tomatoes

75g soft goat’s cheese

Olive oil

Fresh thyme

For the sauce:

½ yellow and ½ red pepper

1-2 tsp. cornflour

100ml vegetable stock

Olive oil

2 tbsp. Parmigiano-Reggiano, grated

Pepper, sea salt to taste

 

What you’ll need:

Chopping board

Kitchen knife

Measuring jug

Small mixing bowl

Small pot

Grater

Stick blender

Sieve

Tablespoon

Teaspoon

Whisk

Deep (non-stick) baking tray, preferably made from silicone

Method:

  1. Take a sharp kitchen knife and, at an angle, carefully cut off the top (spare the stalk). Take a teaspoon and extract the juice sack (keep it for later).
  2. Finely dice the garlic and place and equal amount in each hollowed out tomato.
  3. Prepare the filling by combining soft goat’s cheese, diced sundried tomatoes, grated Parmigiano-Reggiano, sliced Coppa, olive oil and a tablespoon’s worth of fresh thyme in a small mixing bowl. Stir well and use a teaspoon to evenly distribute the filling. Then, place the tomato tops back on the now stuffed tomatoes.
  4. Cut the peppers into chunks, as well as the juice sacks from the tomatoes. This will add a nice flavour to the sauce later. Place the tomatoes in the deep baking tray. Around it, scatter the pepper and tomato chunks. Add vegetable stock and drizzle a little bit of olive oil on top.
  5. Bake it the oven, middle rack, fan 170°C or gas mark 4, for about 20 minutes. Then, carefully put the stuffed tomatoes on a plate, take the baking tray with the pepper chunks and liquid inside and pour it in a bowl. Then, put the tomatoes back onto the tray and bake them in the oven for a further 10-15 minutes.
  6. In the meantime, puree the pepper chunks together with the liquid. Then pass everything through a sieve. Bring the sauce to a boil and let it simmer. Stir in the cornflour to thicken the sauce, then add grated Parmigiano-Reggiano and a dash of black pepper. Remove from the heat.
  7. Pour the sauce on a deep plate, then place the baked tomatoes in the middle and drizzle some olive oil on top.

Enjoy !

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

http://www.castelli-uk.com

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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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Roasted Vegetable and Mixed Leaf Salad with Parmigiano-Reggiano Shavings

Roasted Vegetable and Mixed Leaf Salad with Parmigiano-Reggiano Shavings

Reading Time: 4 minutes

 

Salad to a picnic? That’s too elaborate, some might say. However, salads are super easy to prepare and nutritious! Sure – a fork and a plate will need to be carried around with you on your day out – but how much better would your lunch be out in the sun with some crisp and fresh leafy goodness? Gone are the days of having a picnic with ready-made supermarket sandwiches and run-of-the-mill plastic tray salads trapped in artificial air!

For this flavourful dish, mixing leaves with roasted vegetables, such as peppers, tomatoes and courgettes, transform a mere side salad into a main course. Best done with a vegetable peeler, Parmigiano-Reggiano shavings make an elegant garnish for this salad and add unique umami flavour coupled with saltiness to the subtlety of lamb’s lettuce and the slight bitterness of rocket. Tuck in – and don’t forget your fork!Parmesan_Salad_2

 

Ingredients:

For 4 portions

1 mid-sized courgette

150g mini vine tomatoes

1 large red pepper

70-100g rocket

70-100g lamb’s lettuce

75g Parmigiano-Reggiano shavings

Olive oil, approx. 1 tbsp. for the salad, and extra for the roasted veg

Juice from ½ lemon

Sea salt and pepper to taste

Balsamic vinegar (optional)

 

What you’ll need:

Chopping board

Large kitchen knife

Baking tray with non-stick baking foil

Tablespoon

Vegetable peeler (to use for the Parmigiano-Reggiano)

Large salad bowl for serving

 

Method:

  1. Preheat oven to 180°C (fan or fan with grill, middle-rack)
  2. Wash the vegetables. Cut the courgette in half and then each half lengthways. Cut the pepper into large strips and remove all seeds. Put all vegetables, including the mini vine tomatoes, on a flat baking tray covered with non-stick baking paper. Drizzle olive oil over the veg and sprinkle with sea salt. Bake until soft with some browning (if you prefer the veg to develop blackened edges, use the fan and grill option on your oven, but make sure to not burn the food too much).
  3. In the meantime, wash the lettuce and rocket thoroughly. Take the block of Parmigiano-Reggiano and a regular vegetable peeler and carefully shave off bits to add to the finished salad later.
  4. After 30-40 minutes in the oven (grill option reduces the baking time), let the vegetables cool off. Then slice them into smaller strips.
  5. Arrange the salad by carefully adding the baked veg strips to the salad leaves. Add juice from half a lemon, drizzle some olive oil on top (the veg will already be oily, so don’t overdo it), use sea salt and black pepper to taste. Finally, add the Parmigiano-Reggiano shavings. Feel free to round off this salad with a balsamic vinegar drizzle.
  6. If you plan to take this salad along to a picnic or barbecue, don’t add oil, vinegar and juice yet. Instead, combine them in a small airtight container, glass jar or bottle and add the sauce just before serving, otherwise the salad leaves will wilt too rapidly.

 

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

http://www.castelli-uk.com

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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