by Danica | Mar 25, 2020 | Featured, GloKitchen
Crispy Egg & Parmesan Breakfast Buns
Easter is fast approaching – the festive period where eggs are being served up in abundance. In case your Easter weekend is still in need of the perfect breakfast food to kick off the celebrations with, try these quick and easy Egg & Parmesan Breakfast Buns. Crunchy on the outside, warm and gooey within, these special bakes are not only quick and effortless to prepare but also incredibly tasty thanks to the sharp and nutty flavour from the Parmesan and the saltiness from the cured ham. Let the celebrations begin!
Ingredients:For 4 Buns
4 bread rolls
4 tsp. crème fraiche
4 slices Parma ham or similar
4 small eggs
70 – 100g Parmigiano-Reggiano cheese, grated
Bunch fresh chives (alternatively parsley)
Black pepper to season
What you’ll need:
Baking tray with non-stick baking foil
Grater
Chopping board
Large bread knife
Sharp small knife
Teaspoon
Scissors
Method:
- Preheat oven to 180°C (fan, middle-rack)
- Use a bread knife to cut the tops off the bread rolls, but make sure not to cut too low as there needs to be enough space for the egg without risking spillage.
- Scoop out the centre. Use a small sharp knife to cut around the edges before scooping out the centre.
- Fill each bread roll with a slice of cured ham, a teaspoon of crème fraiche and a raw egg. Then sprinkle some cracked black pepper on top, fresh chives (I use scissors to cut them) and a handful of grated Parmigiano-Reggiano cheese. Put the top back on each roll and sprinkle some more Parmesan on top.
- Place the filled Breakfast Buns on a baking tray that has been lined with non-stick baking paper. Take some extra baking paper or aluminium foil to cover the buns as they would burn too easily if left uncovered.
- Bake in the oven for 10-20 minutes (depending on how runny the egg yolk should be). Check frequently to avoid burning of the buns but also whether the egg is set.
- As soon as the egg is cooked, remove from oven and serve immediately.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
http://www.castelli-uk.com
by Danica | Sep 26, 2017 | Featured, GloKitchen
Slowly but surely we are heading towards autumn, when cravings of hot and soothing meals emerge, especially in the dark, crisp evenings. If you feel the need to warm up with a bowl of soup, pumpkins are the way to go! Mixed with other classic autumn and winter vegetables, such as carrots and parsnips, this pumpkin soup boasts with sweetness and intense creaminess. What makes the soup an even heartier affair is adding big chunks of home-made croutons with melted Parmigiano-Reggiano cheese that enrich the dish with a depth of umami taste notes. How truly satisfying!
Ingredients:
For approx. 750ml soup (2-3 portions)
350g butternut squash or Hokkaido pumpkin
2 large carrots
3 parsnips
1 big shallot or 2 small shallots
2 cloves garlic
Olive oil, sea salt
1ltr vegetable stock
Sea salt, pepper and nutmeg to taste
2-3 tbsp. pumpkin seeds
For the Parmigiano-Reggiano croutons:
2-3 slices of white bread, preferably sourdough
6 tbsp. finely grated Parmigiano-Reggiano
Olive oil
What you’ll need:
Chopping board
Large kitchen knife
Bread knife
Baking tray lined with non-stick baking paper
Large pot
Mixing bowl
Frying pan
Vegetable peeler
Measuring jug
Kitchen scales
Grater
Stick blender
Sieve
Tablespoon
Wooden spoon or spatula
Method:
- Cut the pumpkin (or squash), peeled carrots and parsnips into chunks as well as the shallots and garlic. Place everything on a baking tray lined with non-stick baking paper, rub the vegetable 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 30 minutes until soft.
- Take a mixing bowl, add the baked vegetables to it and puree them using a stick blender. Gradually add the vegetable stock to the puree. Take a mesh sieve, place it over the pot and pass the thick liquid through it with the help of a spoon. On very low heat, let the soup simmer while preparing the croutons.
- Cut the bread into small chunks (one slice per portion). Drizzle a generous amount of olive oil on them and fry them in a non-stick pan. Frequently turn them with a wooden spoon or spatula. Once they are crusty, turn off the heat and sprinkle the Parmigiano-Reggiano on them. Stir again a few times to distribute the cheese and to avoid burning it.
- Taste the soup, add ground nutmeg to taste, and if necessary a bit more salt or black pepper. Serve the soup in deep bowls, add the Parmigiano-Reggiano croutons, a tablespoon of pumpkin seeds per portion and round off the dish with a drizzle of olive oil. Serve immediately!
(Credit to: Castelli/Parmigiano for these beautiful recipes)
http://www.castelli-uk.com
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