As summer graces us with its warm weather (finally), it’s the perfect time to explore some simple summer recipes.
Below I have shared a collection of Parmigiano Reggiano summer recipes.
Known for its rich heritage and unparalleled flavour, Parmigiano Reggiano is the ideal ingredient to elevate any seasonal dish. Parmigiano Reggiano is a one-of-a-kind cheese and is made using the artisanal and natural methods. As one of the oldest cheeses in the world, it’s undergone little change to the production process – being made with only three ingredients: milk; salt and rennet ,with no additives or preservatives.
It’s one of my favourite cheeses. I love the umami element it gives – particularly with fruit…
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.
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.
