Over the last few weeks, I have enjoyed working with Parmigiano-Reggiano on some very tasty recipes.
For Breakfast I made; Scrambled Eggs, Avocado and Parmigiano Reggiano Bagels.
These Parmigiano Reggiano Pizzas Whirls are perfect for a warm Lunch or even cold for party food.
Finally, this Pasta Bolognese With Parmigiano Reggiano Cheese makes a tasty Dinner idea.
I hate the thought of wasting food, especially around Christmas time. In the past, we have often bought more food than we can eat. The latest news articles are all saying we are wasting more food than ever before as a nation.
With this in mind, today I am sharing some recipe ideas which you can share with friends and family. Also how you can eat any leftovers the next day. Anytime you think you might have to throw some food out, have a friend or friends over and serve up the leftovers!!
Cooking up meals in the slow cooker is a great idea as you can get things prepared early and then just leave it to cook by itself.
Slow Cooked Chilli And Parmigiano-Reggiano Hot Dip:
You will need:
- 2 Tbsp Olive oil
- 2 Red onions, peeled and chopped
- 750g Minced beef
- 2 x 400g tinned chopped tomatoes
- 4 x Tbsps of tomato puree
- 3 Tsp Chilli powder
- 3 Tsp Cumin
- Salt and pepper
- 300g Frozen sweetcorn
- 2 x 400g Red kidney beans
- 100g Parmigiano-Reggiano grated
- You might need some hot water to make a little more liquid, I used 100ml
You will also need:
- 150g Seasalt and lime flavoured corn chip tortillas
- 1 Small avocado
- 1 red onion
- 1 great chilli
- Quarter of lemon
Heat the olive oil up in a large pan over a medium heat.
Gently fry the chopped onions for around 3 to 4 minutes, until softened.
Add the minced beef to the pan and fry until all the beef is browned. Stirring constantly for about 6-7 minutes.
Drain the fat.
Add the tomato puree, chilli powder, salt and pepper.
Mix in the tinned tomatoes.
Add a bit of boiling water if you want a little more sauce.
Transfer to a slow cooker on medium heat for around 3-7 hours on slow cook.
About 1½ hours before serving drain and wash the red kidney beans and stir in the chilli to cook.
Ready To Serve:
When nearly ready to serve, make the salsa dip.
Peel and roughly chop the onions, deseed the tomato, chop the chilli, peel and remove the stone from the avocado.
Place in a food processor and blitz until smooth.
Spoon into a dips tray and add the corn chips.
Get some serving bowls ready and pour in the chilli.
Sprinkle the Parmigiano-Reggiano liberally and serve.
Once cold store in a sealed container for a few days.
- Warm up a bowl full to serve with jacket potatoes.
- Add to your pizza before cooking to give your pizza more flavour.
- Serve warm with freshly baked bread.
- Re-heat and serve with rice.
Have you tried Parmigiano-Reggiano before?
Good To Know:
During maturation, Parmigiano-Reggiano gains its typical granular structure, and when cut it into slivers, it becomes crumbly and soluble. Delicious, easy to digest and with a host of nutritional benefits, Parmigiano-Reggiano always exceeds expectations. The unique taste of a product made without additives, with its concentration of proteins, vitamins, calcium and mineral salts make it perfect for all ages and for all situations, a ready source of useful energy for everyone.
18 Months: ideal with dry white wine or paired with fresh fruit like apples or pears.
24 Months: serve grated or shaved on traditional Italian pasta dishes or on beef or fish carpaccio.
30 Months: grate on to fresh pasta with cream-based sauces, ragu or meat-based sauces as it lets out intense aromas and flavours.
Parmigiano-Reggiano Deviled Egg:
- 8 Medium eggs
- 4-5 Tbsp of mayonnaise
- 1 Tsp mustard
- Sea salt and freshly ground pepper
Bring a large pan of water to the boil and gently place the eggs in the pan. Bring back to boil then turn to a medium heat for around 6-8 minutes depending on how you like your eggs cooked. I simmered mine for 8 minutes.
Drain the pan straight away once cooked. Fill pan with really cold water, drain and fill again. Make sure the water is cold so the eggs stop cooking.
Crack the eggs and peel. Rinse each egg to make sure all shell is off them, set aside to cool slightly.
Cut the eggs in half.
Scoop out the middle of the eggs and place into a bowl. Mix the egg yolks with mayonnaise, mustard, salt and pepper.
Fill a piping bag with the egg mix. Sprinkle the grated Parmigiano-Reggiano over the eggs.
Pop into a food processor with a bit more mayonnaise and blend together.
Serve on small pieces of bread cut out into shapes. Or even garnish some crackers.
What do you think of my buffet recipes and ideas for leftovers?
About this post:
This post is commissioned for Parmigiano Reggiano Cheese but as always, all thoughts are my own.