Cooking with Parmigiano Reggiano and Gennaro Contaldo

My pre-covid life involved a lot of travelling, a lot of eating out and a lot of cooking. 2020 has been a very different year for me. Okay, the cooking at home has increased but I’ve missed the opportunities to cook all over the world and with different chefs. So today I’m excited to be taking part in a virtual cook-along with renowned Italian chef Gennaro Contaldo. We’re using that wonderful, special ingredient Parmigiano Reggiano (Parmesan) to create two delicious dishes. And it’s all happening on Zoom. Pandemics undoubtedly do bring new experiences!

So, ready to go with my box of ingredients, I logged in to the Zoom call.

First up a Parmesan tasting led by Simone Ficarelli from the Consortium  of Parmigiano Reggiano. Known as the King of Cheeses, Parmesan is one of the oldest cheeses in the world. And it’s still produced essentially as it was nine centuries ago. To have the designation of Parmigiano Reggiano PDO it must be produced in the provinces of Parma, Reggio Emilia, Modena, Mantua or Bologna. And every stage of the production must take place exclusively in the area of its origin. Which makes it a very special cheese.

We tasted 18, 24 and 36-month cheeses which all had very different flavours and textures.

Let’s get cooking

Parmesan is a versatile ingredient that’s great to cook with. As we were soon to discover as we followed Gennaro’s lead and produced the two delightful dishes.

Here’s my version of the Pasta e Fagioli – a traditional pasta and bean dish cooked all over Italy. So tasty and nutritious and packed with vegetables. I really must cook more with Borlotti beans, they’re so creamy and flavourful.

Here’s a printable version of the recipe so you can try it at home.

Quick pasta and beans

A traditional, simple and tasty Italian pasta and bean dish

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting time 5 minutes mins

Servings: 4

Course: Soup

Cuisine: Italian

Ingredients Method

Ingredients

  

• 4 tbsp olive oil extra virgin
• 0.5 red onion finely chopped
• 1 celery stick finely chopped
• 1 medium carrot finely chopped
• 1 clove garlic crushed
• 400 g borlotti beans bottled
• 1 litre vegetable stock
• 5 cherry tomatoes halved
• 200 g small pasta shapes
• 70 g Parmeasan rind cut into small cubes
• 25 g Fressella (crispy bread)
• Leaves of 6 small thyme branches

Method

 

1. In a large pot, heat the olive oil, add onion, celery, carrot and garlic and sweat for about 4 mins. Stir in the beans, add stock and tomatoes. Bring to the boil, then reduce the heat and simmer for about 10 mins.
2. Increase the heat, add the pasta, then reduce the heat to minimum and cook until the pasta is ready. Remove from the heat, stir in the Parmesan rinds and leave to rest for 5 mins.
3. In the meantime, combine the crispy brad, thyme leaves and a drizzle of olive oil. Divide the pasta and beans beten bowls. Sprinkle with the crispy bread mixture and serve.

Our second dish was chicken saltimbocca with Parma Ham,  Parmigiano Reggiano and sage. A really simple way of making a classic Italian dish that tasted incredible. Sweet and salty with that unique sage flavour – and that butter sauce. Just heavenly.

Here’s your printable version so you can make it at home.

Chicken saltimbocca with Parma ham, Parmesan and sage

A fast and easy way to make a saltimbocca with a sublime buttery sauce

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

  

• 2 Chicken breasts thinly sliced to get 6-8 slices
• Parmesan shavings
• 6-8 Slices of Parma ham
• 12-14 Fresh sage leaves
• A little plain flour for dusting
• Butter
• 150 ml White wine
• Cocktail sticks

Method

 

1. Place the chicken slices in between baking paper and bash to make them thinner. Tp with shavings of Parmesan followed by a slice of proscuitto so the cheese is covered. Trim the slice of prosciutto if necessary, to fit the chicken. Place a couple of sage leaves over and secure with toothpicks.
2. Place some flour on a plate and lightly dust the underneath of the chicken slices.
3. Heat a knob of butter in a frying pan. Add the saltimbocca chicken-side down and cook on a medium heat for 2 mins or until sealed. Turn over and cook for a further 2 mins. Turn them over again, increase the heat to high, add white wine and cook for a minute. Remove the chicken and place in a serving dish.
4. Add another knob of butter to the pan and cook for about 30 seconds or so until creamy. Pour the butter sauce over the chicken and serve immediately with some fresh parmesan shavings.

What a fabulous way to spend an evening. It felt like I’d been out socialising, sort of visited Italy and I had actually cooked and eaten a delicious dinner. And now I didn’t need to travel home – I was already there. Result! Perhaps Covid does have some advantages.

You can find plenty of ideas and recipes using Parmesan here.