Parmigiano Reggiano is a one-of-a-kind cheese made using artisanal and natural methods. As one of the oldest cheeses in the world it has undergone little change to the production process, being made with only three ingredients, milk, salt and rennet, with no additives or preservatives. It’s a Protected Designation of Origin product (PDO) meaning it can only be made within a specific area of Northern Italy. There’s something for friends, family and even the festive party season in this selection of dishes.
Parmigiano Reggiano Pull-Apart Garland
This gorgeous garland makes a spectacular centrepiece for special occasions.
Preparation 30 minutes, plus time for rising and proving
Cooking 20-25 minutes
Serves 8 (2 slices each)
INGREDIENTS
- 500g White bread flour, plus extra for sprinkling
- 1 tsp. Salt
- 1 tbsp. Caster sugar
- 1 Rounded tsp. easy-blend yeast
- 300ml Warm water
- 4 tbsp. Red pesto or sun-dried tomato paste
- 2 tbsp. Fresh rosemary, finely chopped
- 150g Parmigiano Reggiano, finely grated
- 1 tbsp. Poppy seeds or sesame seeds
- Parmigiano Reggiano shavings, rosemary sprigs
- Olives, artichokes and sun-dried tomatoes in olive oil, to serve
METHOD
- Tip the flour into a large bowl and stir in the salt, sugar and yeast. Pour in the water and mix with your hand, then bring the dough together.
- Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes. Transfer to a large lightly oiled bowl and cover with a clean cloth. Stand in a warm place and leave to rise until doubled in size – about 1 hour.
- Knead the dough lightly for 1 minute, then roll it out on a lightly floured surface into a rectangle measuring approximately 50x30cm.
- Spread the red pesto or sun-dried tomato paste over the dough, leaving a 2cm border along one long edge. Scatter the rosemary and Parmigiano Reggiano evenly over the surface. From the other long edge, roll the rectangle into a sausage-shape, pressing the long edge to seal it. Curl the roll around into a circle, sealing the ends together.
- Lift the ring onto a large greased baking sheet, then cut 16 even slices with a sharp knife, without cutting right through, keeping the circular shape. Twist each slice so that the cut surface lies upwards. Sprinkle with poppy seeds or sesame seeds. Leave in a warm place for 30-40 minutes to rise.
- Meanwhile, preheat the oven to 210°C/Fan 190°C/Gas Mark 7. Bake the garland for 20-25 minutes until risen and golden brown. Cool on a wire rack.
- Scatter the garland with shavings of Parmigiano Reggiano and sprigs of rosemary and serve with olives, artichokes and sun-dried tomatoes in olive oil.
Cook’s tip: To make separate buns, cut through each slice completely and arrange on lightly greased baking sheets, cut side up, leaving them to rise as before.
Parmigiano-Reggiano and Butternut Squash Soup
This superb soup has a fabulous taste, enhanced by adding the rind from the Parmigiano-Reggiano cheese as it cooks, to extract every bit of flavour.
Serves 4-6
INGREDIENTS
- 150g (6oz) Parmigiano-Reggiano, with rind
- 25g (1oz) butter
- 1 large onion, finely chopped
- 1 medium butternut squash, peeled, deseeded and chopped into chunks
- 900ml (1 ½ pt) hot vegetable stock
- 150ml (¼ pt) milk
- Salt and freshly ground black pepper, to season
- 4-6 slices French bread
- Fresh parsley or thyme, Chopped to garnish
METHOD
- Reserve the rind from the Parmigiano-Reggiano and cut it into chunks, then finely grate the cheese
- Melt the butter in a large saucepan, and gently fry the onion for about three minutes, until softened, but not browned. Add the butternut squash, vegetable stock and Parmigiano-Reggiano rind. Heat until the mixture is just simmering, then turn the heat to low and cook gently for about 20 minutes, partially covered, until the vegetables are soft and tender
- Remove the rind from the saucepan, then transfer the soup to a blender or food processor and add most of the grated cheese, reserving about 25g (1oz) for garnishing. Blend the soup for 15-20 seconds, until completely smooth. Return it to the saucepan and add the milk. Stir thoroughly and reheat until piping hot. Taste and adjust the seasoning
- Meanwhile, toast the slices of French bread, sprinkle the remaining Parmigiano-Reggiano on top and grill until melted. Ladle the soup into warmed bowls, then top each portion with one piece of French toast. Sprinkle with fresh parsley or thyme and a little extra ground black pepper, then serve
Cook’s tips: You’ll need roughly 500g (1lb 2oz) of butternut squash when peeled and deseeded. If you have any left over, simply roast it until tender to serve as a vegetable with another meal. To store the soup, cool it quickly, then refrigerate for up to three days, or freeze for up to three months.
See also: More Parma Ham Recipes for Christmas
