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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Hearty Cottage Pie – With a Twist of ‘Love or Hate’

Hearty Cottage Pie – With a Twist of ‘Love or Hate’

Reading Time: 3 minutes

 

‘It’s like Marmite’ is a widely used phrase to describe an ambiguous feeling of love or hate – as experienced by tasters of this widely enjoyed savoury spread. I personally love the tangy bite first experienced when growing up either on toast or as a hot drink in the Winter months. But I have friends who loathe it with a passion. So here is my ‘Love or Hate’ Recipe offering – and if you and your loved ones like Marmite, it really does add the relish you will enjoy with this hearty Cottage Pie.

Ingredients

800g Potatoes (Maris Piper or King Edwards are best)
1 Tablespoon Oil
1 Medium Onion – Finely Chopped
1 Large Carrot – Finely Chopped
1 Leek – Thinly Sliced
500g Extra Lean Mince (Beef, Pork or Turkey works well)
1 and a half Teaspoons Marmite – The special ingredient
Instant Gravy Granules made up with 500ml of water
Knob Butter
Splash of Milk

Method

Cut Potatoes into chunks and boil for 12-15 Mins or until tender, Drain Well

Mix in butter and milk and set aside

Preheat Oven to 190c

Heat the oil in a pan and fry the mince & onion for 8-10 mins

Add the carrot and leek and cook for further 8 mins

Add the gravy and cook for 3 or 4 mins.

Place mince mixture into an oven proof dish

Top with the Mash

Make a fancy pattern on top of the mash, this helps create a crispy topping

Sprinkle a little grated cheese on top if you wish

Place in oven and cook for 20mins until bubbling and topping has browned.

Serve with steamed vegetables

Please let us know if you try this cottage pie with a twist of Marmite we are sure you will enjoy it

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Recipe: Parmesan Scotch Eggs with Parmigiano-Reggiano

Recipe: Parmesan Scotch Eggs with Parmigiano-Reggiano

Reading Time: 1 minute

 

Scotch eggs are the ideal snack food and much easier to make than one would assume! Using sausages instead of regular minced meat gives the advantage of already having perfectly seasoned meat. But this British classic comes with a twist: sharp, nutty Parmigiano-Reggiano added to the meat and the breadcrumb coating! Enjoy these flavour-filled goodies at parties or picnics or serve as a main meal with some green salad.

Scotch Eggs with Parmigiano-Reggiano

Yield: 4

Scotch Eggs with Parmigiano-Reggiano

Ingredients

  • 1.5 tbsp plain flour
  • 375g ground beef mince (500g if large eggs are used) from Cumberland sausages
  • 4 medium-sized eggs
  • 1 extra egg for crumbing
  • 4 tbsp Parmigiano-Reggiano, finely grated
  • 75g breadcrumbs
  • 350-500ml vegetable oil for frying (depending on height of pot)
  • 2 tbsp Worcestershire sauce
  • 1 dollop mustard
  • Generous amount of cracked black pepper
  • Pinch of salt

Instructions

  1. Place the four eggs in a pot and bring the water to a boil. Take the pot off the heat, place a lid on top and leave the eggs to sit for 9 minutes.
  2. In the meantime, take the sausages and one by one squeeze the minced meat out of the skin over a mixing bowl.
  3. Add flour, mustard, Worcestershire sauce, cracked black pepper and one tablespoon of grated Parmigiano-Reggiano. Mix well and form a ball. Then divide the mixture in four equal parts.
  4. After the eggs have been left in the heat for 9 minutes, drain the hot water and douse them with cold water. Remove the shells and leave them to cool.
  5. Lay out two bowls and a plate. Crack an egg in one of the bowls and whisk it up with a fork. In the second bowl, add the breadcrumbs and the remaining three tablespoons of grated Parmigiano-Reggiano.
  6. Take one piece of meat, flatten it in your palm and place a hard-boiled egg in the middle. Wrap the meat around the entire egg. Make sure there are no holes. Do the same with the other eggs.
  7. One by one place the meat-covered eggs in the whisked egg and then in the Parmigiano-Reggiano-breadcrumb-mixture and put them on a plate.
  8. Take a high-rimmed pot and fill it with vegetable oil. Heat up the oil. To find out if the oil is ready for frying, take a few breadcrumbs and sprinkle them in the oil. If they start to sizzle, the Scotch eggs are ready to be fried. Use kitchen tongues to place the eggs carefully in the hot oil. If there is not enough space to fry all eggs at once, fry them two at a time. It can get very smoky from the frying oil, so open a window or switch on the exhaust hood.
  9. Fry the eggs for about 5 minutes in the oil until golden brown, then remove them from the pot with the kitchen tongues and place them on a plate laid out with kitchen towels. Dab off any excess oil, then put the Scotch eggs on a baking tray and cook them in the pre-heated oven for about 10 minutes, middle rack, at 180°C (fan) or Gas Mark 5.
  10. Serve warm or cold with a side salad or as a snack. They are ideal to take to a picknick. Kept in the fridge, they will keep for up to 2 days.
https://www.glotime.tv/recipe-parmesan-scotch-eggs-with-parmigiano-reggiano/

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

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Chicken Goujons in a Parmigiano-Reggiano and Oregano Crust

Chicken Goujons in a Parmigiano-Reggiano and Oregano Crust

Reading Time: 6 minutes

 

Britain’s love affair with chicken seems to be a lasting one. Since the end of post-war rationing, Britain experienced a steady increase in consumption of poultry. Nowadays chicken meat is more or less a staple, not least due to the popularity of fast food restaurants and their chicken nuggets. Usually combined with French fries, chicken nuggets or goujons, can however make a wonderful pairing with healthy salad. The goujons are easy to cook and just as fast to prepare at home than waiting in line to fetch takeout. Another bonus is that you will know exactly what’s in your food. For best meat quality, opt for organic, free-range meat to ensure best flavour quality and rearing practice.

This home-made version of chicken nuggets boasts with authentic ingredients and full flavours, pairing nutty, umami Parmigiano-Reggiano and fragrant oregano with succulent chicken breast. Serve on a bed of mixed leaf salad and lunch is sorted.

Chicken_Goujons_1

Ingredients:

For 2 portions

 

2 free-range chicken breasts, approx. 145g each, cut into 11-12 pieces

1 medium-sized egg

5 heaped tbsp. finely grated Parmigiano-Reggiano

5 tbsp. bread crumbs

2 tbsp. flour

1heaped tsp. oregano

1 clove of garlic

Salt, pepper and dried chili flakes to taste

Vegetable or olive oil for frying

Mixed leaf salad and cucumber to serve (Dressing: Extra virgin olive oil, lemon juice, mustard, salt, pepper)

 

What you’ll need:

 

Chopping board, ideally glass for handling the raw meat

Large kitchen knife

3 deep plates/ bowls

1 regular plate

Grater

Fork

Teaspoon

Tablespoon

Frying pan (with lid)

Kitchen tongs or spatula

Kitchen roll (for drying off excess oil)

Baking tray, lined with non-stick baking paper

Small bowl (for salad dressing)

 

Method:

 

  1. Prepare the deep plates for battering the chicken strips. The first bowl contains flour. For the second bowl, crack an egg and use a fork to beat it. For the third bowl, mix breadcrumbs, Parmigiano-Reggiano cheese, oregano, garlic, a pinch of salt and dried chili flakes as well as a dash of black pepper. Place a piece of kitchen roll on a plate which will dry off the excess oil from the chicken goujons after frying.
  2. Chop the chicken breast into 11-12 equally sized pieces.
  3. Note: Be careful when handling raw chicken. Do not wash the chicken breasts and keep them separate from cooked foods. Use separate kitchen utensils for raw poultry. When cleaning your kitchen utensils and work surfaces after handling raw meat, especially chicken, make sure to be as thorough as possible. Use antibacterial cleaner for all work surfaces and kitchen utensils to avoid any contamination (and cross-contamination) with salmonella or any other pathogens.
  4. Take each of the chicken strips with a pair of kitchen tongs and dip them first into the flour and then the beaten egg before rolling them in the breadcrumb and Parmesan mixture. Make sure that every bit of the chicken piece is covered.
  5. Heat up vegetable oil (or any other oil suitable for frying) in a frying pan (the pan should be covered in 1-1.5cm of oil). Fry the pieces until golden brown and use the tongs to turn them over.
  6. Note: The frying process may create some smoke and strong cooking smells, so make sure to cover the pan with a lid and have adequate ventilation systems in place, such as a range hood or an open window. The smell of frying oil can also penetrate clothes, so make sure to keep away any delicates from the kitchen during the cooking process.
  7. After frying, place the chicken goujons on a plate and dab off excess oil with kitchen roll.
  8. Pre-heat the oven to 180°C (fan)/ Gas mark 5. Place the chicken pieces on a baking tray and cook for a further 10 minutes in the oven. The chicken is cooked thoroughly as soon as it does not appear translucent and of a slightly pinkish colour anymore.
  9. Prepare a handful of mixed salad leaves per portion and mix 1 tbsp. extra virgin olive oil, 3 tbsp. water, 1 tbsp. lemon juice, ½ tsp. Dijon mustard and a dash of salt and pepper for the dressing. Divide the chicken goujons into two portions and add to the salad leaves. Drizzle with dressing and some more olive oil. Add a sprinkle of Parmigiano-Reggiano and garnish with cucumber slices.

 

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

http://www.castelli-uk.com

Chicken_Goujons_3

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