Italian Sausage, Parmigiano Reggiano & Cranberry Stuffing

Italian Sausage, Parmigiano Reggiano & Cranberry Stuffing

A great all-round stuffing made with the ‘King of Cheeses’.

This stuffing is absolutely delicious and so easy to make, it will compliment any Christmas dinner perfectly!

Makes 12 balls

Prep time: 10 minutes 

Cooking time: 30 minutes

Ingredients

1 tbsp olive oil

4 shallots, peeled & finely chopped

75g dried cranberries

2 tbsp Port

450g Italian sausages (or your favourite sausages), skinned

100g fresh breadcrumbs

120g Parmigiano Reggiano, grated

1 tbsp fresh sage, finely chopped

2 tbsp fresh flat leaf parsley, finely chopped

Freshly ground salt & pepper

1 egg yolk

Method

1.    Preheat oven to 200°C/Fan 180°C/Gas mark 6.

2.    In a large frying pan heat the oil and gently fry the shallots until softened.  Add the cranberries and port and simmer until all the liquid has been absorbed, set aside to cool.

3.    Now add the sausage meat, breadcrumbs, Parmigiano Reggiano, sage, parsley and egg yolk, mix through.  Season well and divide into 12 balls and place on a baking tray, bake for 30 minutes.  Enjoy!

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/english/default.aspx

Parmigiano Reggiano Roasted Cauliflower with Garlic & Thyme

Parmigiano Reggiano Roasted Cauliflower with Garlic & Thyme

This roasted cauliflower made with the King of cheeses is the perfect addition to any Christmas dinner.  It is so easy to make and absolutely delicious – simplicity at its best!

Serves 6

Prep time: 5 minutes 

Cooking time: 30 minutes

Ingredients

1 large cauliflower (600g-750g), cut into florets

2 tbsp olive oil

Freshly ground salt & pepper

3 cloves of garlic, peeled & crushed

1 tsp smoked paprika

1 tbsp fresh thyme, leaves only

100g Parmigiano Reggiano* cheese, grated

Method

1.    Preheat oven to 200°C/Fan 180°C/Gas mark 6.

2.    Add the cauliflower, to a large bowl and drizzle with the olive oil.  Season with salt & pepper and add the garlic, smoked paprika and thyme.  Mix well until fully combined.

3.    Place onto a baking tray and place in the oven for 15 minutes.

4.    Remove from the oven and turn the florets over and sprinkle with Parmigiano Reggiano.  Place back in the oven and bake for a further 15 minutes.

5.    Place in a serving bowl with the Parmigiano Reggiano crisps created from the bottom of the tray, enjoy!

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/english/default.aspx

Parmigiano Reggiano & Cracked Pepper Biscotti

Parmigiano Reggiano & Cracked Pepper Biscotti

These biscotti made with the King of cheeses are crisp with a richness of Parmigiano Reggiano and a bite of black pepper make lots because they are extremely moreish!  They are perfect for a savoury bite before or after dinner and make a delicious festive gift – simplicity at its best!

Makes 20+

Prep time: 15 minutes

Cooking time: 1 hour

Ingredients

1 ½ tbsp black peppercorns

480g plain flour

2 tsp baking powder

2 tsp salt

120g Parmigiano Reggiano & 30g for topping

1 tbsp dried rosemary

170g butter

4 free range eggs

250ml whole milk

Method

1.    Preheat the oven to 170°C/150°C Fan/Gas mark 3.

2.    Pulse the peppercorns in a grinder until roughly ground and set aside.

3.    In a food processor, combine 1 tbsp cracked pepper, plain flour, baking powder, salt, Parmigiano Reggiano and rosemary.  Now add the butter and blend until crumbly.  Add 3 eggs and milk and combine gently.

4.    Place the dough in a large bowl and finish mixing with your hands.

5.    On a floured work surface and with floured hands, roll the dough into two 30cm long logs.  Place the logs on a baking sheet keeping a good space between them.  Whisk the remaining egg and brush some over the logs, then sprinkle the tops of logs evenly with remaining Parmigiano Reggiano cheese and 1/2 tablespoon ground pepper.  

6.    Bake in the oven for 30 minutes or until firm and golden brown.

7.    Remove from the oven and place on a wired rack to cool for 10 minutes.  Now cut the biscotti with a bread knife on the diagonal into 1.5cm slices.  Place the slices on the baking sheet and return to the oven and bake the slices for 30 minutes turning them over half way through.

8.    Remove from the oven and allow to cool on a wire rack for 10 minutes.

9.    Store the biscotti in an airtight container. If they soften, bake them again for a few minutes on a baking sheet in a 170 °C/150 °C/Gas mark 3 preheated oven.

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/default.aspx

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