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

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

Flammkuchen Figs Pears pizza

 

Method:

  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)

http://www.castelli-uk.com

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Parmesan and Mushroom Arancini with Taleggio Filling

Parmesan and Mushroom Arancini with Taleggio Filling

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.

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

http://www.castelli-uk.com

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Parmigiano-Reggiano Polenta with Mushrooms and Spicy Sausage

Parmigiano-Reggiano Polenta with Mushrooms and Spicy Sausage

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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