The King of Cheese - Parmigiano Reggiano - Fun Cooking Event

Cheese is one of my 'can't live without' foods and the king of these is Parmesan (Parmigiano Reggiano),   I was recently invited to discover some new recipes using Parmigiano Reggiano 24 months aged Parmesan which was being held at Food at 52 a cooking school I have attended many times and I really look forward to going to.  If you are interested in finding a great cooking school in London check them out - you won't look back!

Anyway, back to the cheese!  A few Parmesan facts for you ......

1. The minimum age of the cheese is 12 months but the average is aged for 24 months.
2. It takes 14 litres of milk to make 1 kilo of the cheese.
3. 40 kilos is the weight of a wheel of Parmesan.
4. It takes 550 litres of milk to make a whole wheel of Parmesan.

All of the food we ate had Parmesan cheese as an ingredient.  To start as we assembled ourselves we were offered a glass of Prosecco and some tantalizing nibbles. These were made for our arrival to be enjoyed with a glass of Prosecco while we waited for everyone to arrive.  Parmigiano Reggiano & Wild Mushroom Risotto Balls, Parmigiano Reggiano Cheese Straws Wrapped in Parma Ham and Parmigiano Reggiano and Rosemary Shortbread - all delicious!

Then we had to work for our supper! We made Walnut and Parmigiano Reggiano Pesto - by making it in the mortar and pestle you can control the texture as well as the seasoning more easily.

The pesto was made to go with the home made Parmigiano Reggiano and Sage Gnocchi we made as well. It was really easy to make fresh gnocchi and very quick to cook.

They tasted lovely and fresh and we simple put the pesto we had made drizzled over the top and topped with some freshly shaved Parmesan and some rocket leaves.

For our pudding we made an Apple and Almond Cake with Parmigiano Reggiano, Pine Nut Streusel and served with Vanilla Cream. Fortunately there was loads left over so we could take some home for morning coffee the following day!

The King of Cheese is really versatile working well in savoury dishes as well as sweet ones. We had a really good time discovering new recipes to use Parmigiano Reggiano cheese in.  All of the recipes were developed by Bridget Colvin, Home Economist and Chef.

I was not required to write a positive account of our time. As usual all photos and opinions are my own.

Giveaway - Win a a bundle of goodies from the group of the Best Italian Foods

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Here is a chance to win a few great prizes .

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Prize Bundle 3:- It's all about parmigiano Reggiano

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Cooking with Parmigano Reggiano

It is always a treat to learn some tricks of the trade from the doyen of Italian cuisine, Chef Valentina Harris so it was with great delight that I attended a Parmigano Reggiano cooking event at Divertimenti Cookery School in London.

As with all Parmigano Reggiano events the prosecco was pouring from the moment I arrived and chatted to fellow attendees.  We had time to sample some canapes provided by Valentina for us, using the 18 month, 24 month and 36 month old cheeses.  We had parmesan lollipops, dates stuffed with parmesan and wrapped with parma ham and grilled and the simplest but tastiest canape - mere chunks of cheese and a dipping bowl of balsamic vinegar - rich and sticky.

Spicy Parmigiano Reggiano Lollipoops

Datteri al Procuitto (& Parmigiana)

Parmigiano al Balsamico

We split into two groups and proceded to make the food that we would later share as a whole group for our meal.

I learned two very important points at this event.  1. Do NOT ever, ever, ever cut Parmigiano with a knife! You use a pick and tease off a chunk and 2. When you think you have enough Parmigiano for your recipe add some more!

Some essential tools, pics, graters, chisels and slicers - all created for serving Parmigano Reggiano perfectly.

For our meal we made a stuffed duck

Fennel gratinato, so simple and easy and a perfect complement to the rich duck.

and a Risotto Parmigiana which would be our starter.

I have never seen a wheel of parmigiano opened before and believe me this was a wonderful experience.  First Valentina used a special chisle to reach through the tough rind and into the cheese itself.  As she moved around the whole cheese you could begin to see the join opening up and when it was almost ready the wheel was turned on its side and CRACK!! it fell into two halves.

This is the freshest Parmigano Reggiano I have ever tasted, just moments after it was opened.

The table was laid out very festively and we all assembled ready to eat the fruits of our labours.

First our risotto - Risotto alla Parmigianna Con il Vino Rosso.

then roasted Anatra con Pien - Stuffed Venetian Duck and Finocchio alla Parmiganna - Fennel gratin.

We sat and enjoyed ourselves and felt very full afterwards!  Walking to the underground station was not an easy task!

Thanks again to Parmigiano Reggiano and Valentina Harris for a lovely evening.