With summer finally here (here’s hoping) The Consortium of Parmigiano Reggiano have challenged me to come up with two summer recipes using the King of Cheeses.
First up I’ve gone for a cool and refreshing chilled gazpacho which I’m topping with a Parmigiano Reggiano crisp. This is a wonderful combo playing with different textures and tastes and it means you get a bowlful of Parmigiano Reggiano crisps to eat after! It’s a really healthy and delicious dish and kids will love the crisps!
I use Parmigiano Reggiano a lot, and not just on top of a pasta dish. As a Protected Designation of Origin (PDO) product, it is produced under the watchful eye of the Consortium who ensure that it is made with only 3 ingredients (milk, salt, and rennet) and absolutely no additives are added. It’s also packed with calcium, protein, and is naturally-lactose free, making it a key ingredient for many different groups of people. If you only use Parmigiano Reggiano on pasta, mix it up a little and you’ll be amazed at the added depth it gives your dishes.
8-10 Ripe red tomatoes
1 red/orange pepper
2 cloves of garlic
A few inches of cucumber
4 tablespoons of olive oil
200g Parmigiano Reggiano grated
Two teaspoons of flour
Fresh basil leaves
1. Blend the tomatoes, pepper, shallot, garlic, cucumber and olive oil together. Refrigerate.
2. Spread some baking paper across the bottom of a baking tray. Mix the flour with the Parmigiano Reggiano and sprinkle into the baking tray. Bake for 15-20 minutes.
3. Spoon the gazpacho into bowls. Break up the Parmigiano Reggiano crisp into pieces or use the outline of something for a desired shape (I used a mug). Place on top of the gazpacho and top with diced basil.