Holidays are a special time to spend with family and unleash your culinary creativity!
Today, we offer you some tasty ideas for preparing your Easter menu, from appetizer to dessert, using Parmigiano Reggiano.
Parmigiano "Cacio e Pere" Baskets
Do you remember how to prepare Parmigiano baskets? They are perfect for a tasty and easy-to-make appetizer.
After creating the grated Parmigiano discs and baking them in the oven or microwave, let them cool while resting on an inverted glass to achieve the concave shape.
In the meantime, sauté some peeled and sliced pear pieces in a pan, just long enough to caramelize them, and add them to some spreadable cheese, mixing until a cream forms.
When the baskets are warm and crispy, they are ready to be filled and plated. For a chef's touch, garnish with a drizzle of honey or two washed mint leaves.
If you have little time to cook appetizers, you can always opt for 12-month Parmigiano Reggiano flakes, garnished with excellent balsamic vinegar.
Homemade Passatelli for your Easter Menu
Passatelli are an Emilian dish that evokes home and holidays, and Parmigiano Reggiano is one of its main ingredients.
To cook them, you will need meat broth, which you can prepare in advance.
In a bowl, combine equal parts grated Parmigiano and breadcrumbs, then add the beaten and salted eggs. To calculate portions, consider 1 egg for every 2 people.
The resulting dough should be worked first with a fork and then with your hands until it reaches a homogeneous consistency, then let it rest for about 20 minutes.
Pass small portions of the dough through a potato ricer and drop them directly into the already boiling broth, where they should cook for just a few minutes.
The classic recipe calls for enjoying them in broth, but if you prefer, you can drain them and season them with your favorite sauce. Have you ever tried them with Parmigiano cream?
Fried Lamb with Parmigiano Breading
Roasted or pan-fried, lamb is a dish that cannot be missing from an Easter menu.
To prepare exquisite fried lamb - if they are chops, even better - beat eggs and add salt, pepper, and spices to taste, then immerse the meat in the beaten eggs for 4-5 hours.
Its strong flavor can be tempered by soaking it in water and lemon overnight, but this step is not recommended for frying as the meat would retain too much moisture.
Heat the seed oil, and in the meantime, prepare a breading composed of 2 parts breadcrumbs and one part finely grated Parmigiano Reggiano.
Take the lamb pieces and pass them twice through the breading, applying light pressure with your fingers to ensure the breadcrumbs adhere well.
Fry in boiling oil until golden brown and drain carefully, blotting with absorbent paper to remove excess oil. Serve with a red fruit jam, and bon appétit!
From Caseificio San Simone, happy Easter wishes to all our readers!
