Linguine alla Parmigiana



This simple pasta dish is light and refreshing, a perfect recipe for summer evenings.

Cook the linguine until al dente, gently fry spring onions in butter, then add white wine and peas. Stir the spring onion and pea mixture into the cooked linguine along with Parma Ham strips and Parmigiano Reggiano. Serve with basil leaves and freshly grated Parmigiano Reggiano, buon appetitio! 

Parmigiano Reggiano in Numbers

 12 months is the minimum ageing process
16 litres of milk makes 1 kg of cheese
20-24 months is the average ageing of the wheels
39 kg is the weight of a whee
600 litres of milk to make one wheel
Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.  Totally natural - it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.  The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese!  The minimum maturation time for Parmigiano Reggiano is 12 months, but only when it reaches approximately 24 months of age, is it at its best.  As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.

Parmigiano Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com 

If you would like to receive more recipes for Parmigiano Reggiano please contact; The Dialogue Agency, 3rd Floor, Finland House, 56 Haymarket, London, SW1Y 4RN Tel: +44 (0)20 7389 9404 (24 hours) Email :j.robinson@dialogueagency.com


Linguine alla Parmigiana

Serves 4

100g (4oz) Parmigiano Reggiano, plus extra, to serve
400g (14oz) dried linguine or spaghetti
25g (1oz) butter
1 bunch spring onions, finely chopped
4 tbsp dry white wine
150g (5oz) frozen petit pois or garden peas, thawed
100g (4oz) Parma ham, torn into strips
Salt and freshly ground black pepper
Basil leaves, to garnish

· Grate the Parmigiano Reggiano finely and set to one side

· Cook the pasta in lightly salted boiling water for 6 to 8 minutes until just tender, or follow the pack instructions

· Meanwhile, melt the butter and gently fry the spring onions for about 2 minutes until softened. Add the wine and let it bubble up for a few moments, then stir in the peas and heat gently for 1 or 2 minutes

· Reserving 3 tbsp of the cooking liquid, drain the cooked pasta. Return it to the saucepan with the liquid. Stir in the spring onion and pea mixture, Parma Ham and Parmigiano Reggiano.

· Re-heat gently for a few moments, season, then serve at once with freshly grated Parmigiano Reggiano and basil leaves

The Consorzio del Formaggio Parmigiano Reggiano
Photography: Steve Lee

Recipe and Food Styling: Sue Ashworth, Dialogue Agency 

Comments

Post a Comment

Popular posts from this blog

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most ...
Read more

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then...
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist...
Read more