RecipesHello everyone, I'm Ersilia. I love cooking and “treating” my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Mix the Parmareggio processed cheese triangles with the goat cheese in a terrine. Add the chopped herbs and 30g of hazelnuts and season with salt and pepper.
Arrange the cheese cream onto a sheet of baking paper and roll until forming a log. Leave to curdle in the fridge, unwrap it and roll it over the remaining hazelnuts.
Cut the log into chunks 3 cm high and arrange on a plate. Decorate with celery or basil leaves and hazelnuts and serve.
FROM THE PARMAREGGIO 2011 "GIFTS FOR CONNOISSEURS" COOKERY BOOK
Cheese and herb appetisers
| Ingredients | |
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serves 4: • 400g of goat cheese • 200g Parmareggio processed cheese triangles based on Parmigiano Reggiano • 1 spoon of herbs (basil, thyme, marjoram, parsley) • 100g of hazelnuts • salt and pepper |
Preparation
Mix the Parmareggio processed cheese triangles with the goat cheese in a terrine. Add the chopped herbs and 30g of hazelnuts and season with salt and pepper.
Arrange the cheese cream onto a sheet of baking paper and roll until forming a log. Leave to curdle in the fridge, unwrap it and roll it over the remaining hazelnuts.
Cut the log into chunks 3 cm high and arrange on a plate. Decorate with celery or basil leaves and hazelnuts and serve.
FROM THE PARMAREGGIO 2011 "GIFTS FOR CONNOISSEURS" COOKERY BOOK
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