THE REAL DEAL
Crafted using age-old methods and enjoyed on dining tables for centuries, versatile Parmigiano Reggiano offers an authentic taste of Northern Italy in every bite
Knowledge comes with age. Nobody understands this better than Italy’s passionate artisan Parmigiano Reggiano makers. The methods used in creating this superlative cheese date back some 1,000 years, making it one of the oldest in the world, and tradition and craftsmanship are the key components in its production. As authentic a part of Italian culture as da Vinci, aperitivo hour and opera, this rich, complex cheese has Protected Designation of Origin (PDO) status. This ensures only Parmigiano Reggiano can carry the hot-iron stamped name (‘Parmesan’ is simply a colloquial translation).
The unique qualities of this hard, crumbly cheese require it to be produced exclusively within the provinces of Parma, Reggio Emilia, Modena, Bologna (to the left of the Reno river) and Mantua (to the right of the Po river), in one of 300 or so artisan dairies. It's made from only three natural ingredients (milk, salt and rennet) with no additives or preservatives, and must be aged for at least 12 months. Even the fodder for the cows must in most part come direct from the Area of Origin.
When it comes to eating, explains Italian chef
Gennaro Contaldo, ‘The complexity makes it perfect for many different recipes. A 12-month-old Parmigiano Reggiano has a more delicate flavour, that’s good for aperitivos. At 24 months, it’s perfect with medium-bodied wines and to add flavour to traditional Italian dishes. More mature cheese, of 30–36 months, is richer – delicious in filled and baked pasta dishes.’
Try Parmigiano Reggiano shaved over salads, stirred through risotto or served in chunks with cured meats and crispbreads. Whichever way you use it, it’s the real deal. parmigianoreggiano.com
Roasted vegetables and Parmigiano Reggiano sauce
SERVES 4
4 small carrots, cut into slanted 0.5cm slices 2 small white beetroot, halved 1 fennel, cut into 4 slices 2 white onions, cut into thick rounds 200g pumpkin or squash, cut into 4 slices handful radishes, some halved 1-2tsp dried thyme olive oil, for drizzling 2 small heads Late Red Chicory 100g pomegranate seeds For the Parmigiano Reggiano sauce 200ml single cream 200ml vegetable stock 1tbsp finely chopped shallot 1 rosemary sprig 150g Parmigiano Reggiano, grated
Preheat the oven to at 180C/160C F/gas 4. Arrange all the vegetables, except the chicory, in a lightly oiled non-stick shallow baking tin. Sprinkle with salt, thyme, a drizzle of oil and half a glass of water.
Cover the tin with foil and put in the oven for 25 minutes, checking regularly and adding a little water, if necessary, to prevent the vegetables drying out. Cut the chicory in half, dress with oil and season with salt, then add to the tin and continue to cook, uncovered, for 10 minutes until the vegetables are soft and golden.
To make the sauce, mix together the cream, stock, shallot and rosemary in a pan, bring to the boil, then allow to reduce by one-third. Add the Parmigiano Reggiano, folding it in well. Remove the rosemary and blend the sauce for a few seconds with a handheld blender to your preferred consistency and season. Sprinkle the vegetables with pomegranate seeds and serve with the sauce.
Spicy spaghettoni with sautéed cauliflower, capers, breadcrumbs and Parmigiano Reggiano
SERVES 4
250g cauliflower florets 2tbsp extra virgin olive oil 1 garlic clove, sliced 4 anchovy fillets in oil 1 dried red chilli, chopped, or pinch red chilli pepper flakes 40g capers, rinsed and drained 4tbsp breadcrumbs 360g spaghettoni Parmigiano Reggiano, shaved, to serve fresh thyme leaves, to serve
Wash and drain the cauliflower, then cook in salted boiling water for 3-4 minutes. Drain and set aside until ready to use.
Heat 1½tbsp of the olive oil in a non-stick pan and add the garlic. Cook until golden, then remove and set aside. Drain the anchovy fillets, add to the pan and cook until they are almost completely melted.
Add the chopped chilli or chilli flakes, capers and the reserved cauliflower florets and sauté for a few minutes.
Pour the remaining oil into a second pan and add the breadcrumbs. Cook, stirring often, until golden.
Meanwhile, cook the spaghettoni according to the packet instructions until al dente. Drain, reserving some of the cooking water. Add a splash of cooking water to the drained pasta (enough to obtain a creamy mixture) and stir through with shavings of Parmigiano Reggiano, to taste. Stir the garlic and cauliflower mix into the pasta then transfer to plates. Transfer to plates and sprinkle with the thyme and breadcrumbs and serve.