El Parmigiano Reggiano It is one of the oldest and most precious cheeses in the world. It is intrinsically linked to the territory where it is produced. Today it continues to be made as it has been for nine centuries, in a craft and completely natural, without additives, only with milk, rennet and salt. In this article we present you up to four innovative Christmas recipes that feature this product. Surprise your guests by preparing delicious delicacies where the contrast of flavors and textures they will allow you to have unique gastronomic experiences to end the year!
Considered the 'king' of cheeses, the origins of Parmigiano Reggiano date back to the Middle Ages. At that time the Benedictine monks promoted the search for a cheese that would last for a long time. Fortunately, they found it, drying the dough and increasing the size of the pieces, with which they managed to prolong its consumption and extend it beyond its production area.
The first written reference to this cheese dates from 1254. It is found in a notarial deed of the file of the State of Genoa (Italy), in which the parmesan cheese. Although, without a doubt, the most representative text in which it appears is dated 1344When Giovanni Boccaccio describes in his famous "Decarmeron" the region of Bengodi. In the work he mentions a mountain of parmesan grated where "macaroni and ravioli" were rolled. In this way, it indicated the use that this cheese could be made in the kitchen. After a long time, today they can be made innovative Christmas recipes with the.
One cheese, one territory
Can't understand the Parmigiano Reggiano without linking it to the area where it is made: Emilia Romagna. The region has an area of 10.000 km2 comprising the provinces of Parma, Reggio Emilia, Modena, Mantua (east of the Po River) and Bologna (west of the Reno River). Here the milk is produced, transformed into cheese, cured (for a minimum of 12 months), packed and grated, if necessary.
The union of this cheese to its territory it goes far beyond a purely traditional or cultural issue. It is linked to its origin in the use of raw milk which is produced exclusively in this area. It is a milk special, characterized by a unique and intense bacterial activity of the autochthonous microbial flora. All of this is influenced by environmental factors and by forages, grasses and hay consumed by cows dedicated to the production of Parmigiano Reggiano.
Four innovative Christmas recipes
If you want to surprise this Christmas, try these original dishes full of flavor. Innovative Christmas recipes suitable for everyone, since the Parmigiano Reggiano, besides being a lactose-free dairy, presents other exceptional qualities intrinsic. The digestibility, the high content of calcium present in bioavailable form or the absence of additives and preservatives stand out. But it is also a source of minerals, delight and organoleptic pleasure. Due to these characteristics, this product is a fundamental food in everyone's diet. From children to the elderly, through athletes who find in this cheese a totally natural energy contribution.
Focaccia, rosemary and cherry tomato bites
Ingredients for 8 people:
- 150 g flour 0
- 150 g manitoba flour
- 1 sachet of dehydrated brewer's yeast
- 120 g of Parmigiano Reggiano grated
- 150 ml water
- 1 tablespoon olive oil
- 1 teaspoon fine salt
- Fresh thyme
- Pepper
- 12 cherry tomatoes
Add the two flours, the yeast, the Parmigiano Reggiano grated, fresh thyme and mix on low speed, adding water and olive oil. Next, knead until you get a smooth and elastic dough and add the salt towards the end of the kneading. Place the dough in a bowl and let it rise until doubled, covering it with plastic wrap.
After this time, divide the dough into 12 pieces of the same weight and shape it into a ball. Place the balls into molds greased with a jet of oil. Make a cross on the surface of each ball and put a cherry tomato on top. Cover with a damp cloth and let it sit for 30 minutes. Bake in a preheated 180 ° oven for 20 minutes.
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Apricot, raspberry and Parmigiano Reggiano cream
Ingredients for 6 people:
- 200 ml of fresh cream
- 50 ml of milk
- Yolks 2
- 30 g of Parmigiano Reggiano
- 4 apricots
- ½ vanilla bean
- 20 g of cane sugar
- 100 g of raspberries
- Some lavender flowers for food use
Boil the cream and milk with the vanilla bean and, meanwhile, beat the yolks in a bowl until they have more volume. Pour over the hot milk, add the Parmigiano Reggiano and mix. Spread the half-cut apricots, some raspberries, and some lavender petals into the molds. Pour the prepared mixture inside and bake in a bain-marie (starting with hot water) in a preheated 120 ° oven. For about an hour or until the cream appears compact at the edges and wobbly in the center.
Remove from the oven and allow to cool first at room temperature and then in the refrigerator for at least 2 hours. Sprinkle the surface of the creme brulee with brown sugar and flame with a blowtorch before serving. You already have another one of these ready innovative Christmas recipes with this great gourmet product!
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Salty rose cake from Parmigiano, dried tomato and almond pâté
Ingredients for 8 people:
- 140 g whole milk
- 200 g flour 00
- 200 g manitoba flour
- 7 g dehydrated brewer's yeast
- 80 ml water
- 20 ml of aceite oliva
- 1 teaspoon of salt
- 150 g of dried tomato paste
- 80 g cheese Parmigiano Reggiano grated
- 50 g almonds
Add the two types of flour, yeast, water and oil to the blender. Mix all the ingredients and then knead for about 15 minutes, adding the salt towards the end, until you get a smooth and elastic mixture. Cover with plastic wrap and let it rest until it doubles in size (about 2 hours).
After this time, spread the dough on a floured board and with a rolling pin, form a rectangle of about 45 × 30. Spread the dried tomato paste over the dough, 2 cm from the edges, and sprinkle with the Parmigiano Reggiano and almonds filleted. Roll into a narrow cylinder with the fold down.
With a sharp knife, cut into slices about 3-4 cm thick and put them side by side in a mold lined with parchment paper. Cover with a damp cloth and let it sit for 30 minutes. Bake the cake in the oven already hot at 190 ° for 45 minutes. Remove from the oven and let cool before serving.
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Wheels of raisins, walnuts and Parmigiano Reggiano
Ingredients for 4 people:
- 1 rectangle of puff pastry
- 100 g. flakes of Parmigiano Reggiano
- 80 g. walnuts
- 60 g. raisin
- Fresh thyme
- 1 egg
- 200 g. by mascarpone
- 60 g. of Parmigiano Reggiano grated
- 1 tablespoon of acacia honey
- White pepper
Last of our innovative Christmas recipes. Lightly beat the egg with a tablespoon of milk. Spread the puff pastry rectangle, brush it with the egg and cover it with the Parmigiano Reggiano. Top with chopped walnuts and raisins. Sprinkle with thyme leaves and roll to form a cylinder. Cut 1 cm slices. thick and put them on a griddle covered with baking paper. Lightly spread with beaten egg and put in the oven at 180 ° C for 10-12 minutes. Mix the mascarpone , Parmigiano Reggiano grated and honey. Add white pepper to taste. Serve the wheels with the cream cheese.
Enjoy making these innovative Christmas recipes to delight the palate of your relatives!
