Parmigiano Reggiano is not only a healthy and nutritious ingredient, but also an extraordinarily versatile cheese that can be used in an endless number of different preparations. Today, we present 3 Parmigiano appetizer ideas to add a special touch to your dinner. These recipes are also perfect as finger food if you have many guests invited to a standing dinner.
1) Parmigiano Cannoli with Ricotta Foam
Let's start with a truly delicious and inviting appetizer, especially for those who can't resist dairy products. It consists of a crispy Parmigiano Reggiano shell filled with cow's milk ricotta foam. We've already told you how to prepare Parmigiano crisps; today we're taking it a step further.
Place three level spoonfuls of grated 18-month Parmigiano Reggiano
on the bottom of a hot non-stick pan. With the back of a spoon, spread the cheese well to form a circle. Let it melt and wait until it turns golden. At this point, remove the crisp from the pan and roll it around a cannoli mold, sealing the joint. Let the crisp cool completely.
Whip the ricotta (300g) with the cream (100g) until a frothy mixture is obtained, then flavor it with lemon zest. Using a pastry bag, carefully fill the Parmigiano cannoli with the lemon ricotta foam and serve immediately.
2) Parmigiano Millefeuille
The Parmigiano millefeuille is a recipe we presented some time ago, and it can change from time to time based on the ingredients you have available. If you want to impress your guests, you can dare to make a Parmigiano millefeuille with ricotta and seared scampi flavored with citrus, a truly irresistible delicacy!
3) Parmigiano and Gruyère Soufflé
The perfect appetizer for the season leading into winter! Flavorful, comforting, and hearty, it's a fairly simple appetizer to prepare.
In a non-stick saucepan, melt 50g of butter with 150g of sifted flour, stirring continuously with a whisk. Dilute the mixture with half a liter of warm milk and cook gently for 25 minutes, continuing to stir.
Remove from heat, salt, add 100g of grated Gruyère and 100g of grated Parmigiano Reggiano, and mix well until perfectly melted. Let it cool slightly, then add 3 egg yolks, one at a time, and the same number of whipped egg whites, incorporating them gently from bottom to top. Pour the mixture into single-serving molds and bake in a preheated oven at 180° for 20 minutes, then for an additional 8 minutes at 170° without ever opening the door.
Serve after letting them rest for a couple of minutes.
Try Parmigiano from Caseificio San Simone now and get to work on your Parmigiano appetizers! Enjoy your meal!
