Parmigiano Reggiano And Seafood Linguini
The Only Parmesan
Impress your
guests with this indulgent Seafood Linguine. This recipe is fresh, flavoursome
and simple to prepare.
Boil the
linguine and drain. Fry onions, garlic and chilli until softened and beginning
to brown.
Add prawns,
mussels and scallops, then stir through lemon zest and juice. Toss the seafood
and Parmigiano Reggiano through the linguine and serve topped with extra
Parmigiano Reggiano shavings and parsley.
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.
Parmigiano Reggiano and Seafood Linguini
Serves 2
150g linguini
1 large
onion, sliced
3 large
cloves garlic, finely copped
1 red chilli,
deseeded and finely chopped (leave the seeds in if you like your food spicy!)
4 tbsp olive
oil
300g mixed
seafood (mussels, prawns, scallops – this can be either raw or pre-cooked)
1 lemon
40g grated
Parmigiano Reggiano
Salt and
pepper
Small handful
parsley, chopped
Cook linguini
in boiling salted water according to pack instructions. Drain and keep warm
Meanwhile, fry onion, garlic and chilli in olive oil over a medium heat for 3-5
minutes until softened and beginning to brown Add the seafood, stirring until
cooked-through, then stir through the zest and juice of one lemon Toss the
seafood mixture and 25g grated Parmigiano Reggiano through the cooked linguini
and serve topped with more Parmigiano Reggiano and parsley
Photography: Steve Lee
Recipe Editing and Food Styling: The Dialogue Agency
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