Tag: Parmigiano Cheese Recipe

Legendary Dishes | Risotto alla Zucca (rice with pumpkin)

ITALY

Some versions of this recipe call for the rice to be dry-toasted.

  • 1.4 litres vegetable stock
  • 650 g pumpkin, cubed
  • 320 g Carnaroli rice
  • 100 g shallots, chopped
  • 75 g Parmigiano cheese, grated
  • 60 g Asiago cheese, grated
  • 30 g butter
  • 60 g white wine
  • 30 g olive oil
  • 5 g black pepper
  • 2 sage leaves, chopped
  • 2 thyme sprigs

Sauté shallots in butter and one tablespoon of oil for 10 minutes.

Add pumpkin, fry for a few minutes, then add one ladle of stock. Cover and cook over a medium heat until the pumpkin has broken down, about 30 minutes.

Put a tablespoon of oil a large frying pan, heat and toast the rice, about three minutes.

Pour in white wine, allow to evaporate.

Add a ladle of stock, cook until it is absorbed by the rice. Repeat with three ladles.

Stir the pumpkin mixture into the rice. Add a ladle of stock and repeat with a sixth ladle.

Stir in the black pepper and cheese. Cover and leave to rest for 10 minutes.


Legendary Dishes | Risotto con Sedano e Porro (rice with celery and leek)

ITALY

One of the most aromatic of the numerous risotto dishes made with vegetables. The combination of celery and leek is culinary genius because the leek melts in the rice while the celery adds a piquancy that is subtle. We used the green part of the leek as well as the white to give the dish a bit of colour.

  • 1.2 litres vegetable broth
  • 320 g arborio rice / carnaroli rice
  • 300 g celery, cubed small
  • 200 g leeks, white part, sliced thin
  • 45 g + 30 g parmigiano, grated
  • 60 ml white wine
  • 45 g butter
  • 2 tbsp olive oil
  • 10 g black pepper
  • Salt, several large pinches

Sauté celery and leeks in butter and oil for 15 minutes, add the rice, toast, deglaze with the wine.

Add the stock a ladleful at a time to absorb the rice, about 20 minutes.

Add salt and test for taste, add more salt if necessary.

Sprinkle three tablespoons of cheese on top of the rice followed by the black pepper, turn off heat, cover and leave to rest for 10 minutes.

Serve garnished with more cheese.


Legendary Dishes | Risotto con Gamberi (rice with melon and prawns)

ITALY
  • 1.5 ml fish stock, heated
  • 1 melon, halved, skinned, deseeded, flesh cut into cubes
  • 350 g baldo rice
  • 250 g prawns
  • 2 shallots, chopped
  • 75 g parmigiano cheese, grated
  • 50 ml wine
  • 20 ml olive oil
  • 15 g butter
  • 10 g black pepper, freshly ground
  • Saffron, large pinch
  • Salt, pinch

Put half of the melons cubes into a food processor, refrigerate the paste.

In a deep, wide frying pan sauté shallots in butter and oil over a low heat, about 15 minutes.

Increase heat to medium, coat and toast rice, add wine and a ladleful of broth.

Repeat until the rice absorbs the liquid.

After the third ladle add the melon paste.

Reduce heat to low, stir and repeat until the stock is finished and the rice is al dente.

Add the melon cubes and push the prawns into the rice, then the saffron and seasonings and finally the cheese.

Leave to rest for ten minutes.


Legendary Dishes | Risotto in Bianco (white rice)

ITALY

Risotto is toasted rice slow-cooked in an aromatic stock with a butter-oil-onion base and a cheese and seasoning finish. It is made with a variety of ingredients. This is the basic risotto recipe where every risotto cook must start.

The choice of rice for basic risotto is arborio and the quantity is 350 grams to one and half litres of broth. Generally the quantity of rice across the range of risotto dishes is 320 grams to 1.2 litres of liquid, but this varies with the type of risotto rice – with Arborio, Baldo, Carnaroli, Roma and Vialone Nano the popular choices, Arborio favoured more than the others because it has a large grain and keeps its shape during cooking.

However we are going to remain consistent with all our risotto recipes and use 320 grams of rice, with baldo as our choice.

The story of risotto rice is told here.

  • 1.3 litres vegetable broth, heated
  • 320 g baldo rice
  • 100 g onions, chopped small
  • 30 g + 45 g grana padano / parmigiano, grated
  • 60 ml white wine
  • 15 g + 15 g butter
  • 20 ml olive oil
  • 1 tsp black pepper, freshly ground
  • Salt, large pinches

Sauté onion in butter and oil over a low heat for ten minutes.

Increase heat, add rice, coat and toast for five minutes. Reduce heat to medium.

Deglaze pan with white wine.

Pour in a ladleful of hot stock, cook until the stock is absorbed. Add a large pinch of salt.

Keep adding ladlefuls of stock one at a time allowing the rice to absorb the liquid, continuing until the rice is al dente, no more than 20 minutes. Taste for flavour and add more salt if necessary.

Finish with a ladle of stock, dots of butter across the surface and about a tablespoon of grated cheese, grana padano or parmigiano. Season with black pepper.

Cover, leave to rest for ten minutes.

Serve with grated cheese. Use three tablespoons to enhance the flavour.




Some years ago the Italian Trade Commission in conjunction with Regione Lombardia and Ente Nationale Risi produced a booklet ‘to promote awareness and increase the popularity of risotto,’ which they described as ‘a traditional dish from the Lombardy region’.

This is their version of the basic recipe.

Fry some very finely chopped onion with butter slowly and carefully so as not to colour the onion.

When the onion is soft, add all the rice in one go and stir to heat the rice through for about 5 minutes, taking care not to brown either the rice or the onion.

When the rice is crackling hot, add a glass of dry white wine and stir for one minute to evaporate, then immediately begin to gradually add the hot stock. Each time add only enough stock to cover the risotto as it cooks, then stir gently until it has been absorbed and add only then add the next quantity. Continue in this way until the rice is cooked through which will be after 20 minutes.

When the rice is cooked but not mushy, the risotto is ready. Add the final quantity of butter and a handful of freshly grated grana padano, stir and cover. Leave to stand for 2 or 3 minutes before serving.


Legendary Dishes | Risotto alla Milanese (rice with cheese and saffron, Milan-style)

VialoneNanoRice
ITALY

Milan in the 1500s was the centre of rice production in Italy. An irrigation system of canals and locks criss-crossed Piedmont, Lombardy and the Veneto, covering the length of the Po Valley from the alps to the Adriatic. Now the rice varieties known as arborio, baldo, carnaroli and vialone nano are grown for the purpose of making a fabulous range of creamy risotto dishes. One more than any other has come to symbolise the rice of the Po Valley – Risotto alla Milanese.

Risotto alla Milanese is also made with beef stock, bone marrow, butter and white wine, the marrow being added with the onions, the white wine to deglaze and the butter as a finish. A third version has Marsala wine. Pancetta can replace the marrow.

  • 1.5 litres chicken stock, heated
  • 350 g vialone nano rice
  • 150 g onions, chopped
  • 100 g parmigiano, grated
  • 20 saffron filaments, ground, soaked in 100 ml of hot stock

Saute onions in butter in a deep, wide frying pan over a low heat, about ten minutes.

Coat and toast the rice in the butter and onions.

Increase heat to medium, coat and toast rice in the butter and onions, add a ladleful of broth.

When the rice absorbs the liquid, add more stock and continue for ten minutes, then add the saffron-infused stock.

Add more stock, cook until rice is al dente, a further seven minutes.

Dress with cheese, cover and leave to rest for ten minutes.

Legendary Dishes | Risotto con Gamberoni (rice with melon and prawns / shrimp)

ITALY
  • 1.5 ml vegetable broth, heated
  • 1 melon, medium-sized
  • 350 g carnaroli rice
  • 250 g prawns / shrimp
  • 125 g parmigiano, grated
  • 2 shallots, chopped
  • 20 ml olive oil
  • 15 g butter
  • 10 g black pepper, freshly ground
  • Saffron, large pinch
  • Salt, pinch

Cut melon into two halves, deseed and skin, cut into flesh into cubes.

Put half the cubes into a food processor, refrigerate the paste.

In a deep, wide frying pan sauté shallots in oil over a low heat, about 15 minutes.

Increase heat to medium, coat and toast rice, add a ladleful of broth, the remaining melon and shrimp.

When the rice absorbs the liquid, add more stock.

After three minutes add the melon paste, increase heat, stir and cook until the rice absorbs the liquid.

Reduce heat to low, keep stirring, add more stock and test, adding another ladleful of stock if necessary.

When the rice is al dente, add cheese, saffron and salt.

Leave to rest for ten minutes.

Legendary Dishes | Barbajuan / Monegasque Barbagiuan (cheese and vegetable pastries)

FRANCE MONACO

The ravioli-like vegetable pastries called barbagiuan belong to Monaco but they are rooted in the culinary traditions of the French Riviera, each area with its own version.

Chard is the vegetable of choice in the principality, spinach in others. Italian cheeses – a blend of ricotta and parmigiano or pecorino – are constants. Leeks and onions complement the greens. Oregano is the obligatory herb. Eggs provide the binding.

Other fillings include cooked rice and squash.

Along the Côte d‘Azur their cheese and vegetable pastry tradition calls for a dough made with egg yolks and olive oil. In Monaco they add yeast and the whole egg. Flour of choice is generally wheat, though spelt, now that it is becoming popular again, is also used.


Barbajuan

This is the Toulon version.

Dough

  • 200 g white wheat flour / white spelt flour
  • 50 ml spinach water
  • 2 egg yolks
  • 15 ml olive oil
  • Salt, pinch

Filling

  • 75 g spinach, blanched, drained weight, retain cooking liquid
  • 75 g onion, chopped
  • 2 egg whites
  • 50 g grano padano cheese / parmigiano cheese, grated
  • 50 g short grain rice, cooked in spinach water until soft
  • 15 ml olive oil, for shallow frying
  • 1 tbsp parsley, chopped
  • Salt, pinch
  • Pepper, pinch
  • Rapeseed oil, for deep frying

Sieve flour and salt into a large bowl, add egg yolks, oil and spinach water, form into a smooth dough. Leave to rest in fridge until the filling is ready.

Soak spinach in boiling water for two minutes, drain, chop.

Sauté onion in olive oil over a low heat for ten minutes until the edges turn brown-red, add spinach and heat through. Remove to a bowl.

When the mixture has cooled a little and is still warm, fold in the cheese. When the mixture is cold add egg whites, parsley and rice, season.

Roll dough thin, about 2 millimetres. Make rounds with 12 centimetre diameters. Put 35 grams of filling on each round, fold into semi-circles. Seal edges with prongs of a fork.

Deep fry barbajuans in hot oil for two minutes each side, until the crust turns brown.


Barbagiuan Monegasque

Dough

  • 200 g flour
  • 1 small egg (approximately 55 g)
  • 40 ml olive oil
  • 25 ml chard water, lukewarm
  • 10 g yeast
  • Salt, pinch

Filling

  • 75 g onions
  • 50 g chard, blanched, drained weight, retain cooking liquid
  • 50 g percorino cheese / ricotta cheese
  • 2 egg whites
  • 10 g oregano
  • 30 ml olive oil
  • Black pepper, pinch
  • Salt, pinch
  • Vegetable oil, for frying

Dissolve yeast in water.

Sieve flour and salt into a large bowl, add oil, egg and yeast mixture, knead into a firm, smooth dough, adding more water if necessary. Leave to rise for an hour.

Sauté onions in oil for ten minutes. Allow them to brown. Add chard, wilt. Take off the heat, leave to cool, stir in the cheeses and egg yolks for a creamy mixture. Add pecorino to thicken, if necessary.

Roll dough thin, about 2 mm thick. Make 20 short rounds using a cutter or rim of a small cup or glass.

Put one heaped tablespoon of filling on each round, brush edge with egg white, fold into semi-circles.

Seal edges with prongs of a fork.

Heat vegetable oil in a saucpan, deep fry barbagiuans for five minutes.


Legendary Dishes | Frittata al Forno (baked omelette)

ITALY

The oven omelette is lighter than the pan omelette and easier to dress, whether with bacon, cheese, salami, vegetables or leftovers.

We start with the bacon and cheese omelette.

  • 6 eggs
  • 200 g pancetta, diced
  • 150 g galbanino cheese / mozzarella cheese, cut into small pieces
  • 45 g grana padano cheese / parmigiano cheese, grated
  • 4 tbsp milk
  • 5 g salt
  • 15 basil leaves

Preheat oven to 180ºC.

Whisk the eggs into a large bowl, add the milk, grana padano or parmigiano and salt.

Pour into two trays lined with nonstick paper.

Arrange pieces of pancetta in the mixture followed by the galbanino or mozzarella.

Bake for 20 minutes.

Leave to rest for a couple of minutes, peel paper off each frittata and serve.



Legendary Dishes | Spinatknödel (spinach dumplings)

AUSTRIA GERMANY
  • 500 g spinach, chopped
  • 200 g breadcrumbs
  • 150 ml sour cream / cream cheese
  • 2 eggs
  • 30 g + 60 g butter
  • 90 g onion, chopped small
  • 45 g parmigiano cheese, grated
  • 1 tbsp + 1 tbsp flour
  • 1 tbsp parsley, chopped small
  • 1 garlic clove
  • 5 g black pepper
  • 5 g salt
  • Nutmeg, large pinch

Sauté onion and garlic in 30 grams of butter over a low heat for ten minutes, add spinach, increase heat and cook until the leaves wilt, evaporate liquid, leave to cool.

Whisk the eggs into the cream cheese or sour cream.

Combine the breadcrumbs, cream mixture and spinach mixture in a bowl, add seasonings, parsley and one tablespoon of flour, leave to rest for 30 minutes.

Make dumplings with wet hands. Roll in flour.

Bring salted water to a boil in a large pot, reduce heat to a simmer, add dumplings. Cook until they rise to the surface.

Serve with browned butter and parmigiano.