Summer’s seasonal flavours with Parmigiano Reggiano recipes

Saturday 06th Jul 2024 |

Parmigiano Reggiano invites you to savour the flavours of summer with our exclusive collection of seasonal recipes. From refreshing salads to vibrant risotto dishes, each creation highlights the rich, nutty flavour of our authentic Parmigiano Reggiano. Whether you’re hosting a sunny picnic or a cozy backyard dinner, our recipes promise to add a touch of Italian elegance to your table.

Twice-baked Parmesan & Pancetta Potatoes

A great everyday family filler – simple, nutritious and satisfying.
Preparation: 20 minutes / Cooking: 1 hour 20 minutes / Serves 4-6

4 medium baking potatoes
4 medium sweet potatoes
100g pancetta cubes
20g butter
2tbsp chopped fresh chives or parsley
200g Parmigiano Reggiano cheese, grated, plus extra to serve
12 cherry tomatoes, halved
Salad, to serve

1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
2 Prick the baking potatoes, then place in the oven and bake for 15 minutes. At this point, prick the sweet potatoes and put them into the oven alongside the baking potatoes. Bake until tender – about 45 minutes. Remove from the oven and cool for 5 minutes. Meanwhile, sizzle the pancetta cubes in a dry frying pan until browned.
3 Halve all the potatoes and carefully scoop the flesh from the skins, keeping the sweet potatoes and regular potatoes separate, and keeping the skins intact. Mash the potato flesh with a fork. Mix half the butter, chives and pancetta into the sweet potatoes with a third of the Parmesan cheese, and the remainder into the regular potatoes with half the remaining cheese. Pack the mixture back into the skins and arrange in a baking dish. Tuck in the cherry tomatoes and sprinkle the remaining Parmigiano Reggiano on top.
4 Return to the oven to bake for a further 15-20 minutes, until golden brown. Serve with a little extra Parmesan cheese grated on top, with salad on the side. Cook’s tip: Just use one type of potato if you prefer.

Parmigiano Reggiano recipes

Parmigiano Reggiano Risotto and Risotto-stuffed Peppers

Enjoy two dishes in one – as half the risotto can be eaten on day 1, then the rest packed into halved red and yellow peppers and baked for a tasty transformation for day 2 – making this economical and waste free.
Preparation: 20 minutes / Cooking: 30 minutes / Serves 2

2 vegetable stock cubes
1 bay leaf
2tbsp olive oil
15g butter
300g risotto rice (Arborio or carnaroli)
200ml dry white wine
1 bunch spring onions, chopped
100g mushrooms, sliced
80g frozen petit pois or garden peas
100g Parmigiano Reggiano cheese, finely grated
Salt and freshly ground black pepper
Parmigiano Reggiano cheese shavings and basil leaves, to garnish

1 Pour 1 litre boiling water into a saucepan. Crumble in the stock cubes. Add the bay leaf and simmer for 5 minutes.
2 In a large frying pan or flameproof casserole dish, heat the olive oil and butter. Add the rice and sauté gently over a low heat, stirring often for 3-4 minutes until it looks translucent. Keep an eye on it and don’t allow it to brown.
3 Pour the white wine into the rice. Let it bubble up, then cook gently until absorbed, stirring frequently.
4 Stir in the spring onions and mushrooms. Ladle about one quarter of the hot stock into the rice and simmer gently until absorbed. Be sure to cook the rice slowly, so that it gradually becomes tender all the way through. Avoid stirring all the time, as it can break down the rice grains too much to give a stodgy texture.
5 Keep ladling in the hot stock as soon as the last ladleful has been absorbed. Taste the rice from time to time to check when it’s tender. As soon as it is, add the peas and grated Parmigiano Reggiano and stir them through. Season to taste, then share half the risotto between 2 warm plates and serve topped with Parmesan cheese shavings and basil leaves.

Cool, cover and chill the remaining risotto and use the following day in stuffed peppers.
Cook’s tips: Make use of the rind from the Parmigiano Reggiano – if you add a chunk with the stock it will impart extra flavour to the risotto.

Risotto-stuffed Peppers

Preparation: 14 minutes / Cooking: 35 minutes / Serves 2
Half portion of risotto from the previous day
1 large red pepper, halved and deseeded
1 large yellow pepper, halved and deseeded
A little olive oil, for drizzling
50g Parmigiano Reggiano, finely grated
Flat leaf parsley, to garnish

1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

2 Spoon the cold risotto into the halved peppers and arrange them in a baking dish. Drizzle with a little olive oil. Sprinkle the grated Parmigiano Reggiano on top, then bake for 30-35 minutes until the peppers are tender. Serve, garnished with flat leaf parsley.
Cook’s tip: Use large flat mushrooms instead of peppers, for a change.

Parmigiano Reggiano recipes

Parmesan, Pink Grapefruit and Avocado Salad This colourful, nutritious salad is so simple, yet so refreshing! The flavours go together remarkably well to make it intensely satisfying.
Preparation: 20 minutes / Serves 2

2 generous handfuls rocket or mixed salad leaves
2 pink or red grapefruit
2 medium ripe avocados, peeled, pitted and sliced
Parmigiano Reggiano cheese shavings
1tsp wholegrain mustard
2tbsp olive oil
Freshly ground black pepper
Parmesan and Parsley Spread
40g butter
80g Parmigiano Reggiano cheese, finely grated
1tbsp chopped fresh parsley
Crusty bread or sourdough toast, to serve

1 First, make the Parmesan and Parsley Spread by mixing together the butter, grated Parmigiano Reggiano and parsley. Chill until ready to serve.
2 Arrange the rocket or salad leaves on 2 serving plates.
3 Using a sharp serrated knife, peel the grapefruit, removing all the pith. Slice into segments, removing all the membrane. Do this over a mixing bowl to catch all the juice. Share the segments between the salads along with the slices of avocado. Top the salads with plenty of Parmigiano Reggiano cheese shavings (do this with a vegetable peeler for best results).
4 Mix the wholegrain mustard and olive oil into the grapefruit juice and sprinkle over the salads. Season with freshly ground black pepper. Serve with crusty bread or sourdough toast and the Parmesan and Parsley Spread.
Cook’s tip: The Parmesan and Parsley Spread can be frozen in small portions – ideal as part of a packed lunch or picnic, served with crackers or bread and vegetable sticks or fruit.

Parmesan, Pepper and Courgette Tart

Celebrate sensational ingredients in this simply delicious savoury tart.
Preparation: 20 minutes / Cooking: 30 minutes / Serves 6-8

Few drops vegetable oil
320g ready-rolled puff pastry sheet, thawed if frozen
150g Parmigiano Reggiano cheese, grated
1 courgette, thinly sliced
150g roasted red and yellow peppers (from a jar), drained and sliced
Salt and freshly ground black pepper
Beaten egg or milk, to glaze
Basil leaves, to garnish
1 Preheat the oven to 220°C, fan oven 200°C, Gas Mark 7.

2 Lightly grease a baking sheet with the vegetable oil and unroll the puff pastry sheet onto it.
Score a border 2cm around all the sides, taking care not to cut right through.
3 Sprinkle half the Parmigiano Reggiano cheese on top of the pastry sheet, within the border. Arrange the courgette slices and peppers on top. Season with a little salt and black pepper, then sprinkle the remaining Parmesan on top. Brush the edges of the pastry with beaten egg or milk.
4 Bake for 25-30 minutes, until the pastry has risen and is golden brown. Serve while warm, scattered with basil leaves.

Cook’s tip: When asparagus is in season, use instead of courgette, cooking it for 3-4 minutes in boiling water first.

Parmigiano Reggiano recipes

Parmesan & Leek ‘Sausage’ Rolls Sharing Platter

These tasty meat-free sausage rolls are the perfect nibble to enjoy as part of a festive
sharing platter. Easy to make and delicious to eat!
Preparation: 30 minutes / Cooking: 20 minutes / Makes 18

20g butter
1 leek, very finely chopped
1 small red onion, very finely chopped
200g Parmigiano Reggiano cheese, grated
100g fresh white breadcrumbs
20g plain flour, plus extra for sprinkling
2tsp mixed dried herbs
2tsp wholegrain mustard
2 eggs, beaten
500g pack ready-made puff pastry, thawed if frozen

For the sharing platter:
Little chunks of Parmigiano Reggiano, slices of Parma Ham, salami, bread sticks or sourdough, cherry tomatoes, artichoke hearts, crisp lettuce leaves, etc.

1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Grease 2 baking sheets with a little vegetable oil.
2 Melt the butter and gently fry the leek and onion until soft, about 8 minutes. Transfer to a bowl and add the Parmigiano Reggiano, breadcrumbs, flour, herbs and mustard. Season, then add just enough beaten egg to bind the mixture together. Chill while rolling the pastry.
3 Roll out the pastry on a lightly floured surface to just over 30x36cm. Trim the edges, then cut into three 12cm wide strips. Using floured hands, divide the filling into 3 equal pieces, then roll these into 3 lengths, placing one onto each strip of pastry. Brush the pastry edges with beaten egg.
4 Fold the pastry strips over to enclose the filling, pressing the cut edges together firmly. Cut each length into 6 to give 18 rolls and arrange on the baking sheets. Brush with remaining beaten egg then slash the tops with a sharp knife. Bake for 18-20 minutes, until risen and golden brown. Serve hot or cold.
5 Arrange the Parmesan and Leek rolls on a serving platter alongside little chunks of Parmigiano Reggiano with slices of Parma Ham, salami, bread sticks or slices of sourdough, cherry tomatoes, artichoke hearts, crisp lettuce leaves, etc.

Cook’s tip: Make the Parmesan and Leek rolls in advance and freeze them, then pop thawed
rolls in the oven at 200°C, fan oven 180°C, Gas Mark 6 for 6-8 minutes to warm them through.

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