Lemon, Basil and Parmigiano Reggiano PDO Crusted Cod
Lemon and Basil Crusted Cod with 18 or 24 month month aged Parmigiano Reggiano PDO
This cod dish is light, crispy and perfect as a healthy midweek dinner. The Greedy Model used grated Parmigiano Reggiano PDO in the cod crust to add an umami flavour that complements perfectly with fresh fish. Serve it with crispy potatoes with tartare sauce and blackened cabbage with chopped crispy garlic and pistachios to add a depth of flavour to the recipe.
Parmigiana Pepe with 30 month month aged Parmigiano Reggiano PDO
This easy, classic pasta recipe is deliciously creamy, full of flavour and can be whipped up in minutes. While the traditional recipe doesn’t require butter, The Greedy Model used it here to ensure the sauce is smooth and silky. Make sure to grate the Parmigiano Reggiano PDO finely to achieve the desired texture.
Blackberry and Thyme Panna Cotta with Parmigiano Reggiano PDO Tuille
Blackberry and Thyme Panna Cotta with 12 month month aged Parmigiano Reggiano PDO
A pudding perfect for sweet and savoury lovers, this blackberry and thyme panna cotta with a Parmigiano Reggiano PDO tuille is delightfully decadent yet beautifully light. The Parmigiano Reggiano PDO tuille cuts through the sweetness of the blackberry sauce to provide a pudding that’s balanced and delicious.
Pea & Spinach Soup with Crisp Parma Ham
Pea & Spinach Soup & Crisp Parma Ham with 12 month month aged Parmigiano Reggiano PDO
The saltiness of Parmigiano Reggiano PDO adds a hit of flavour to this simple and elegant
Pea and Spinach Soup. It can be thrown together at the last minute on a busy weeknight, or
prepared ahead of time for a dinner party with friends.
Panzanella salad with 12-18 month aged Parmigiano Reggiano PDO
“This summery bread salad is delicious with fresh crunchy vegetables and the addition of Parmigiano Reggiano PDO adds a lovely tangy saltiness to the dish. Fresella is dried-out double-baked bread which you can buy in Italian delis. Otherwise, you can make your own using up leftover rustic bread. Slice bread into thick chunks and place in the oven on a low temperature for about 20-30 minutes until dried out and crispy. To soften, simply dip in water for a few seconds.”
Lentil Ragu with 30-month aged Parmigiano Reggiano PDO
“Rich lentil ragu is the perfect substitute to the traditional minced meat Bolognese. Simple to prepare with store cupboard ingredients, it makes a speedy nutritious meal at any time. For best results, use the small brown or green lentils that are widely available and do not require pre-soaking. Please note, I have put an approximate amount of stock and also the cooking time may vary depending on the brand of lentils you use. I like to add the rind of Parmigiano Reggiano PDO which adds extra flavour to the ragu and as it cooks it softens and is perfectly edible. Never throw Parmigiano Reggiano PDO rinds away, keep them in an airtight container in the fridge and pop them into ragus, soups and stews.”
Filled beef rolls in tomato ragu sauce
Filled beef rolls slow-cooked in tomato ragu with 24-month aged Parmigiano Reggiano PDO
“This traditional Southern Italian recipe takes me back to my childhood days when we would often enjoy a dish like this for Sunday lunch or feast days with all the family. I have used beef in this recipe, but you can also use pork or lamb. Thinly sliced pieces of meat are filled with Parmigiano Reggiano PDO, parsley, garlic, pine kernels and sultanas and slow-cooked in tomatoes, resulting in a rich sauce which can be used to dress pasta as a first course followed by the meat involtini as a main course.”
Green vegetable pie with 24-month aged Parmigiano Reggiano PDO
“This rustic pie from Emilia Romagna has humble origins and was made to use local seasonal greens of the area as well as some local cheese. My version uses swiss chard but you could use spinach and lots of Parmigiano Reggiano PDO for a flavoursome pie.”
Gnocchi di Parmigiano Reggiano
Parmesan Gnocchi with 24-month aged Parmigiano Reggiano PDO
“If you like gnocchi, then you will love this soft pillowy variety made with grated Parmigiano Reggiano PDO. Simply made with flour, water, cheese and egg yolks, they are a delight.
They are so soft, you have to be careful when handling them once cooked, so the best way of combining with the sauce is to have a layer of gnocchi topped with a little sauce and so on and avoid mixing with a spoon.”