Page 28 - Issue 56_Full Page Bleed New 01/06/2022 17:54 Page 1
Issue 56 - July & August 2022 Editions
Parmigiano Reggiano
The only Paresan...
g in in d r o o td u o d n a s ic n Pic
Parmigiano Reggiano Pâté on Sourdough Toast with Honey and Figs
INGREDIENTS - 200g Parmigiano Reggiano, finely grated - 150g Low fat soft cheese - 2 tbsp. Finely chopped chives - Freshly ground black pepper - 4 Figs, sliced into wedges - 2 tbsp. Clear honey - Pinch ground nutmeg - Slices of sourdough bread - Olive oil, for drizzling - Whole almonds, extra figs, and chunks of Parmigiano Reggiano, to serve METHOD 1. Put the grated Parmigiano Reggiano into a mixing bowl with the soft cheese and chives and beat with a wooden spoon to combine. Season with a little freshly ground black pepper. Keep chilled until ready to serve. 2. Put the figs into a saucepan with the honey and nutmeg, adding 3tbsp water. Heat and simmer gently for 2-3 minutes, until the figs are syrupy.
Serves: 4-6 Serve it on char-grilled sourdough with fresh figs, simmered with honey and nutmeg. Parmigiano Reggiano’s nuanced flavours provide recipe inspiration for plenty of seasonal dishes – from snacks to accompany an aperitivo, to hearty dishes to be enjoyed with the whole family.
28 Recipes
3. Preheat a chargrill pan or the grill. Drizzle the slices of sourdough with a little olive oil, then chargrill or grill until lightly browned. Serve spread with the pâté, topped with some of the figs – with salad leaves, whole almonds, extra figs, and chunks of Parmigiano Reggiano on the side. Recipes courtesy of: Parmigiano Reggiano Visit https://www.parmigianoreggiano.com/ Like & Follow - Social Media... INSTAGRAM: DEPublications12345 FACEBOOK: DEPublicationsLimited Twitter: @DEPublications
