How to use parmesan to make something special and delicious!
published on 14 August, 2019 at 12:57
1. Parmesan cheese cannoli
INGREDIENTS
2 tbsp Parmesan cheese for each cannolo
2 tbsp Parmesan cheese for each cannolo
for the mousse:
150g ricotta cheese
salt
pepper
150g ham
150g ricotta cheese
salt
pepper
150g ham
METHOD
- In a hot pan, make a circle with the Parmesan cheese.
- Let it cook on low heat.
- Once the cheese has fused together around the edge of the circle, remove it from the pan and wrap it around a piece of rolled up parchment paper and let it cool.
- In the meantime, prepare the mousse: slice the ham into strips and blend it with the ricotta cheese, salt, and pepper.
- Fill each cannolo with the mouse and serve.
2. Parmesan pearls
INGREDIENTS
2 egg whites
100g Parmesan cheese
to fry:
vegetable oil
METHOD
1. Beat the egg white together with the Parmesan cheese until it becomes dough-like.
2. Shape it into balls. Fry them in hot oil until golden brown
3. Serve them hot.
2 egg whites
100g Parmesan cheese
to fry:
vegetable oil
METHOD
1. Beat the egg white together with the Parmesan cheese until it becomes dough-like.
2. Shape it into balls. Fry them in hot oil until golden brown
3. Serve them hot.
3. Mashed potato Christmas trees
INGREDIENTS
3 potatoes
60g pesto
50 Parmesan cheese
1 egg yolk
3 potatoes
60g pesto
50 Parmesan cheese
1 egg yolk
METHOD
1. Microwave or boil the potatoes.
2. Mash the potatoes, add the egg yolk, pesto, and Parmesan cheese.
3. Using a pastry bag, make some trees on a sheet of parchment paper. Bake at 190°C for 15 minutes.
4. Let the potatoes cool and serve with a cheese star on top.
1. Microwave or boil the potatoes.
2. Mash the potatoes, add the egg yolk, pesto, and Parmesan cheese.
3. Using a pastry bag, make some trees on a sheet of parchment paper. Bake at 190°C for 15 minutes.
4. Let the potatoes cool and serve with a cheese star on top.
4. Creamy parmesan carbonara chicken
INGREDIENTS
For the chicken:
2 chicken breasts;
2 tbsp flour;
3 tbsp parmesan cheese;
salt and pepper.
For the sauce:
1 tbsp olive oil;
200 g (7 oz) bacon;
1 small white onion, minced;
4 garlic cloves, minced;
1 ½ cup cream;
½ cup parmesan cheese;
½ tsp cornstarch (dissolved in some cold water).
METHOD
For the chicken:
2 chicken breasts;
2 tbsp flour;
3 tbsp parmesan cheese;
salt and pepper.
For the sauce:
1 tbsp olive oil;
200 g (7 oz) bacon;
1 small white onion, minced;
4 garlic cloves, minced;
1 ½ cup cream;
½ cup parmesan cheese;
½ tsp cornstarch (dissolved in some cold water).
METHOD
- Slice both chicken breasts in half lengthwise and season with salt and pepper on both sides.
- Mix cheese and flour, then use this mixture to dredge chicken pieces.
- Fry chicken with some olive oil for about 3 minutes on each side (until cooked through).
- Remove from the pan, add more oil and bacon. Cook it until some fat melts and add minced onion.
- After 2-3 minutes add garlic, mix and cover with cream. Add parmesan, salt and pepper to taste. Pour the cornstarch mixture in.
- Add chicken into the sauce and serve, sprinkled with parsley and chili flakes.
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