Serves 2 2 croissants 2 tsp wholegrain mustard 50g gruyere, sliced 2 eggs 4 slices Parma Ham Salt and cracked black pepper Directions Preheat the oven to 200oC and warm the croissants for 5 minutes Split the croissants in half. Set the top halves aside and…
Makes 6 large or 8 small scones ¼ tsp baking powder 225g self raising flour Salt and cayenne pepper 80g butter 1 egg 2 tbsp milk, plus extra to glaze 100g crushed, roasted pistachios 70g grated Parmigiano Reggiano ½ tbsp chopped fresh thyme 6-8 slices Parma…
Ingredients for the gnocchi dumplings: 1 kg potatoes 300 g strong white flour 1 egg 1 handful of Parmigiano Reggiano nutmeg, to taste Ingredients for the sauce: 500 ml of tomato purée 1 shallot basil extra virgin olive oil, to taste salt, to taste Preparation Boil…
Ingredients: 1 clove garlic, crushed 100 ml white wine ½ lemon 300 ml cream pinch nutmeg Pinch white pepper 150 g grated Parmigiano Reggiano plus 3 cm rind if available 1 tsp cornflour dissolved in 1 tbsp water Crunchy bread, to serve Fondue Parmigiano Reggiano (pour…
From: Ristorante Salone dei Cocchieri, Sassuolo, Modena Ingredients for two people: a few slices of Prosciutto di Modena DOP, a piece of Parmigiano Reggiano DOP cheese with rind, a carrot, a slice of celery, an onion, enough rice for two people, four ladles of vegetable broth,…
Ingredients: 10 Eggs, sal, rosemary, sage, basil, Traditional balsamic vinegar of Modena DOP Chop coarse cooking salt, rosemary, a clove of garlic and a little sage and basil together. Add ten eggs and beat thoroughly. Separately, fry a large, sliced onion gently in a pan, then…
Omelette with Truffles Lets “truffle up” some of that omelette! Use this dish as a morning pick me up or even as an unconventional lunch or dinner at home with some friends. Whatever you choose as the circumstance, we’re sure this omelette will be one to…
Cheese making is an art. In this short post we want to explain you how cheese is made A variety of features, all inseparably linked, contribute to its final result: type of milk used, territory, production process, climate, feeding, history and passion behind the producer –…
