by Danica | Sep 25, 2020 | Featured, GloKitchen
Smoked Salmon & Parmesan Brunch Tarts
What would be a Sunday Brunch without a little indulgence? As the weather is picking up and spring being on the rise, most Sunday mornings are not as gloomy anymore as in previous weeks. The sun gleaming brightly through the windows makes me never wanting to leave the kitchen table, but to keep on sipping coffee and eating crispy bread rolls for hours. If you are feeling a bit decadent this coming Sunday, why not try these Smoked Salmon and Parmesan tarts with cream cheese served alongside a glass of bubbly? Not only will those flaky tarts be a feast for the eyes and your palate, but a sure-fire way to impress any guest. A toast to the perfect brunch delight!
Ingredients:
For 6 Tarts
1 pack puff pastry (ready rolled, ca. 375g)
75 – 100g Parmigiano-Reggiano cheese, grated
100 – 150g cream cheese
100 – 150g smoked salmon
Bunch fresh dill
Black pepper to season
What you’ll need:
Flat baking tray
Round stencil (e.g. wide mug), ø10cm
Grater
Large bread knife
Rolling pin (to roll out the dough scraps)
Method:
- Unroll the sheet of ready-made puff pastry and place it on a flat surface (the dough should be rolled in baking paper already).
- Take a round stencil such as a glass, mug or small bowl with an average diameter of 10cm and cut out 9 pieces (you may have to take the dough “scraps” and roll it out again to cut out more pieces). The dough itself should not be rolled any thinner as it already is.
- Place the cut-outs on a flat baking tray lined with non-stick baking paper.
- Grate the Parmigiano-Reggiano and sprinkle it generously on all pieces.
- Bake in a pre-heated oven (180°C, fan, middle-rack) for 15-20 minutes until the rounds have risen well and are golden in colour.
- Remove from the oven. Half each of the puff pastry rounds to end up with 18 pieces. With a knife, spread six pieces with cream cheese (no need to be exact with the amount, just make sure you have enough cream cheese for all of them) and sprinkle with cracked black pepper. Take another six pieces and place smoked salmon on them as well as fresh dill. Stack the salmon rounds on top of the cream cheese rounds and top them off with the remaining six Parmesan-coated pieces.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
http://www.castelli-uk.com
by Danica | Sep 10, 2020 | Featured, GloKitchen
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
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
- What you’ll need:
- Frying pan
- Spatula
- Bowl
- Fork or whisk
- Knife
- Grater
- Measuring cup
- Tablespoon
- Method:
- Crack the eggs in a bowl. Add the milk and whisk thoroughly with a whisk or a fork.
- 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.
- 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.
- 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.
- Wash pea shoots, watercress or mixed green leaves. Drizzle with olive oil or salad dressing, plate the omelette and serve immediately.
With thanks to http://www.castelli-uk.com/
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by Danica | Aug 28, 2020 | Featured, GloKitchen
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:
- 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).
- Finely dice the garlic and place and equal amount in each hollowed out tomato.
- 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.
- 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.
- 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.
- 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.
- 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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