Inspired by dinner with Chef Rafael Cagali at Michelin-starred Da Terra, I wanted to champion one ingredient at this dinner party - Parmigiano Reggiano. I’ve learnt this cheese can be used in almost any dish, bringing umami depth and butteriness. Read on for the recipes...
RECIPE
Salsa Verde
In the spring, I love to serve salmon and trout with a salsa verde. It’s an easy make-ahead fresh herb sauce that is packed full of spring flavour. Adding Parmigiano Reggiano PDO brings depth, creaminess and adds to the umami flavours of the capers. Serve it with baked salmon or trout, perhaps with some new potatoes and a green salad to accompany.
1 clove of garlic
1 large bunch fresh flat-leaf parsley (leaves only)
1 bunch of fresh basil (leaves only)
1 bunch of fresh mint (leaves only)
150g frozen garden peas
1 small handful of capers
1 small handful of cornichons
1 tablespoon Dijon mustard
Zest of 1 lemon
2 tbsp fresh lemon juice
8 tablespoons extra virgin olive oil
25 grams grated 20-month Parmigiano Reggiano PDO
Salt and pepper to taste
Simply add all the ingredients to a blender and blitz together. Adjust the flavours and seasoning to taste - adding more Parmigiano Reggiano and extra virgin olive oil for creaminess and flavour.
THE TABLE
Blossom & Berries
Now that I've been designing for two years, it's exciting to pair old and new designs - the Jaipur Bloom tablecloth is always an elegant pink, its pinks playing off the new placemats. Cherry blossom danced across the table, so these hand-painted glasses from Bonadea were a must. Pinks, greens and lots of personality.
RECIPE
Cheese Straws
I’ve been making these since childhood with my father, using leftover pastry from my mother’s tarts—but ready-rolled works just as well (start at instruction 7 if you are using this). The intense, 36-month-aged Parmigiano Reggiano brings warmth and richness to this simple recipe. There’s no more crowd-pleasing way to welcome guests than with a cool drink and these salty, buttery cheese straws.
375g plain flour
pinch salt
225g butter, diced
200g freshly grated 36-month Parmigiano Reggiano PDO
Preheat the oven to 190C/375F/Gas 5. Line a baking tray with baking paper.
1. Sift the flour and salt into a large bowl.
2. Using a knife, cut the cubed butter into the flour.
3. Once evenly mixed, rub together lightly with your fingertips until the mixture resembles bread crumbs.
4. Stir in the paprika, then gradually add water, one tablespoon at a time, until the dough comes together smoothly.
5. Wrap the dough and chill for 30 minutes. It can be kept in the fridge for up to three days, but bring it back to room temperature before rolling.
6. Roll out the pastry, sprinkle over the grated cheese, then gently knead to incorporate it into a smooth dough.
7. Roll the pastry to 2.5mm thick and cut into 1cm strips. If you're feeling creative, feel free to plait or twirl them into shape!
8. Sprinkle the cheese straws with extra grated cheese (according to my father, you can never have enough).
9. Bake for 10-15 minutes until crisp and golden. Leave to cool.
RECIPE
Spring Panzanella
Inspired by the delicious addition of 24-month Parmigiano Reggiano in Chef Rafael Cagali’s panzanella at Da Terra, I’ve created my own take. I love this traditional recipe but couldn’t wait until June for summer’s sweet tomatoes, so spring’s first asparagus, mint and courgette are star ingredients in this starter for my dinner party this month.
Parmigiano Reggiano croutons
100g sourdough bread cut into 1cm cubes
2 tbsp extra virgin olive oil
2 tbsp 24-month Parmigiano Reggiano, finely grated
2 garlic cloves, peeled and crushed
Salad
200g asparagus (blanched)
200g garden peas (frozen or fresh)
Half a cucumber, peeled and sliced
1 courgette, peeled and julienned
A handful of mint leaves, roughly chopped
A handful of radishes, thinly sliced
Half a red onion, thinly sliced then tossed in 1 tbsp of red wine vinegar and marinated for 20 minutes
Plentiful shavings of 24-month Parmigiano Reggiano to finish
The dressing
5 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
Salt and pepper
1. Toss the bread cubes in the oil, Parmigiano Reggiano and garlic. Season generously. Spread them on a baking tray and bake at 180°C for 10 minutes or until golden and crisp.
2. Prepare the vegetables. To blanch the asparagus: boil in salted water for 3 minutes, then transfer immediately to an ice bath for 2 minutes.
3. Assemble the salad and drizzle over the prepared dressing.
4. Finish with generous shavings of 24-month Parmigiano Reggiano.
I really encourage you to try the ingredient hero technique for your next menu—not only were the results delicious, but it was a great conversation starter, too!
This content has been created in partnership with Parmigiano Reggiano and co-funded by the European Union, according to EU Regulation n. 1144/2014.
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