Tagliarini with nettles, nutmeg and parmesan
If you can't pick your own nettles, you can use spinach instead. Either way, this gloriously green pasta is more than worth the effort.
Tim Siadatan, Trullo Restaurant, trullorestaurant.com
Serves 2
125g nettles
2 eggs
125g '00' flour
100g semolina flour
For the sauce
125g nettles
60g butter, cubed
90g parmesan, grated
1 tsp finely grated nutmeg
Salt and black pepper
2 egg yolks, to serve (optional)
1 Blanch all the nettles for the pasta and the sauce in salted boiling water for 5 minutes. Strain, refresh in iced water and squeeze the liquid out. Whizz half into a paste for the pasta dough, then roughly chop the rest.
2 To make the pasta, whisk the nettles and egg together. Combine the flour and semolina and stir into the nettle mix to form a dough. Wrap in clingfilm and leave to rest for at least 1 hour.
3 Roll the pasta to grade 2 on your pasta machine, or as thinly as you possibly can with a rolling pin on a floured surface or with a pasta machine. Cut into 25cm-long rectangles, roll up into a tube and cut across to form tagliarini – they should be half the width of tagliatelle, about ½ cm.
4 Set a large pot of salted water on to boil. Meanwhile, in a saucepan over a medium heat, warm the nettles with a splash of water.
5 Drop the tagliarini into boiling water, and cook for 90 seconds. Drain the pasta, but reserve the water. Add the tagliarini to the nettles with a dash of pasta water and butter and stir for around 30 seconds. Then, take off the heat, add parmesan, nutmeg, and a good amount of pepper and salt to taste. Stir to emulsify the parmesan – you will probably need to add a little more pasta water – then top with an egg yolk, if using.
Parmesan and artichoke seasonal salad
A simple but stunning salad showcasing four big flavours on one plate.
Rachel Roddy, racheleats.wordpress.com
Serves 2
2 lemons
2 large or 6-8 baby globe artichokes
4 tbsp extra virgin olive oil
50g parmesan, thinly sliced
1 Prepare a bowl of cold water mixed with the juice of a lemon. Trim the artichokes by first pulling away the darker tougher leaves, dragging them down towards the base of the artichoke and snapping them off just before the base. Using a sharp knife, pare the tough green flesh from the base and the stem. Lop about an inch off the top of the central cone, As you work, rub the cut edges of the artichoke with the squeezed half of the lemon. Cut the chokes first into quarters (and pull away the hairy choke) then cut into thin slices and put them in the lemon water.
2 In another bowl, whisk 1 tbsp lemon juicewith the oil. Drain and dry the artichokes, then toss them in the dressing. Pile the artichokes on a plate, pour over the last of the dressing and scatter with parmesan.
Spaetzle with parmesan, hazelnuts and garlic
Northern European noodles get a slick makeover here with salty parmesan, creamy hazelnuts and a garlicky punch.
Olia Hercules, oliahercules.com
Serves 2
250g plain flour
2 eggs, lightly beaten
150ml water
70g hazelnuts, toasted and finely chopped
½ small bunch parsley, finely chopped
1 garlic clove, finely chopped
2 tbsp olive oil
50g parmesan, finely grated
1 Put the flour and eggs in a large bowl and mix roughly, then add 150ml water and mix vigorously. It should drip, but not be too thin.
2 Mix the nuts, parsley, garlic, oil and parmesan in a large bowl and set aside.
3 Boil a large pot of water and add some salt. When the water is boiling, hold a colander above and push ⅓ of the mixture through. The batter will resemble uneven wriggly worms. Lift the spaetzle out with a slotted spoon and drop into the garlicky oil. Repeat until all the batter is used up, then serve.
Parmesan and lemon chicken tenders with garlic aioli
These posh chicken nuggets will be popular with adults and kids alike. Serve with mayonnaise, rocket salad and skinny fries.
Clutch restaurant, London
Serves 4
4 skinless free-range chicken fillets, or 8 thighs
500ml buttermilk
100g parmesan, finely grated
200g panko breadcrumbs
Rock salt
Zest of 1 lemon
750ml groundnut oil
1 Soak the chicken in buttermilk in a large bowl for at least 3 hours, preferably overnight.
2 Mix 75g of the parmesan and panko with a pinch of salt and half the lemon zest, then roll the chicken fillets into the crumbs twice to ensure they are evenly coated.
3 Heat the oil in a saucepan or deep fat fryer to 160C/325F, or until a breadcrumb sizzles and turns golden in less than a minute, then fry each fillet or thigh for 8-10 minutes, or until cooked through. If you are using thighs, it willtake closer to 6 minutes.
4 When the chicken is cooked, roll into the remaining parmesan and zest, then sprinkle with salt and serve.
Parmesan, creme fraiche, mushroom and walnut pizza
Creamy creme fraiche makes a great change from the usual tomato topping. If you want to make a meaty version, add four rashers ofpancetta or streaky bacon.
Serves 2
350g strong white bread flour
1 tsp fast action dried yeast
1 tsp caster sugar
1 tsp sea salt
1 tbsp olive oil
2 tbsp semolina or polenta (optional)
For the topping
100g creme fraiche
2 garlic cloves, thinly sliced
50g parmesan, grated
100g chestnut mushrooms, sliced
4 spring onions, sliced
50g walnuts, roughly chopped
Salt and black pepper
Olive oil
1 Heat the oven to 220C/430F/ gas mark 7. Put the flour in a large bowl and stir in the yeast, sugar and salt. Pour in the olive oil and water and quickly mix the ingredients together until they form a dough. Remove from the bowl onto a lightly floured surface and knead for about 8 minutes or until the dough becomes smooth. Cover with a tea towel while you prepare your toppings. If you've already prepped them that's fine, as the dough doesn'tneed to rise.
2 Lightly sprinkle a couple of tablespoons of semolina (if using), or flour over a large baking sheet. Using a rolling pin, roll out the dough into a rough oval shape about 30x35 cm – you can do this on the baking tray if you wish.
3 Spread the creme fraiche around the base using the back of a spoon. Scatter over garlic, half the parmesan, the mushrooms, spring onions and walnuts then the remaining parmesan. Season with salt and a good grinding of black pepper. Bake for 12–18 minutes or until the base is crisp and top is golden. Serve with a drizzle of olive oil.
Beef with rocket and parmesan
Carne salada is rump of beef cured in salt and pepper for a short period of time, and has a very delicate flavour. In this recipe, it can be substituted with bresaola or sliced beef.
Vivo Restaurant, vivotaste.com
Serves 4
400g carne salada, sliced beef or bresaola
1 bunch or bag of wild rocket
1 head of radicchio
1 head of frisee (curly endive)
100g parmesan, shaved
12 sprigs of thyme
For the mayo
25g black garlic or normal garlic
2 egg yolks
200ml vegetable oil
50ml extra virgin olive oil
Juice of 1 lemon
Balsamic vinegar, salt and pepper to taste
1 Grind the garlic into the egg yolk with a pestle and mortar, then very slowly pour the vegetable oil and olive oil into the mix, beating all the while. Add the lemon juice, balsamic vinegar, salt and black pepper tothemayonnaise.
2 To prepare the salad, wash and drain the leaves before mixing in a bowl. Wrap the carnesalada in clingfilm and freeze it for an hour before slicing as thinly as possible. Lay the sliced beef out on greaseproof paper, then drizzle with extra virgin olive oil.
3 Divide the meat between four plates, then add the leaves, parmesan, thyme and mayo.
Pork with a parmesan crust
This Brazilian-style pork recipe will get a big thumbs up at any barbecue this summer. The parmesan adds a sophisticated edge.
The Cabana Cookbook by David Ponte (Quadrille)
Serves 4
500g pork fillet
Juice of 1 lime, plus extra wedges, for garnishing
75g parmesan, grated
Salt and black pepper
For the molho dressing
3 ripe plum tomatoes, about 250g, halved, seedsremoved and chopped
1 small onion, diced
A small handful of flat-leaf parsley
1 tbsp white wine vinegar
3 tbsp light olive oil
Salt and black pepper
For the marinade
30g flat-leaf parsley
5 large garlic cloves
1 tsp dried oregano
150ml light olive or sunflower oil
½ tsp dried chilli flakes
35ml red wine vinegar
1 tsp sea salt
1 tsp ground black pepper
1 To make the dressing, place the tomatoes in a large bowl with the onion and parsley. Whisk together the vinegar, oil and a pinch each of salt and pepper to make a dressing. Drizzle it over the tomato mixture and stir well. Spoon into one or more bowls to serve.
2 To make the chimichurri marinade, bring a small pan of water to the boil and have a bowl of iced water ready. Blanch the parsley for 1 minute, drain and plunge into the icy water. Drain and pat dry with kitchen paper.
3 Finely chop the parsley and garlic and place it in a bowl or a clean jar with a lid. Add the rest of the ingredients and stir well. Alternatively, blend the blanched parsley with the rest of the ingredients in a food processor.
4 Trim the pork of fat or membrane, then drizzle with the lime and 5 tbsp chimichurri marinade, if using. Toss till evenly coated, cover and marinate inthe fridge for 4 hours, or overnight.
5 Light the barbecue and let the flames die down before starting to cook. Cook the pork over direct heat on a barbecue for 2–3 minutes on each side, until evenly browned all over. Transfer to a cooler part of the barbecue, cover with a lid and continue to cook for about 10–15 minutes, until it is slightly springy to the touch or a pair of tongs. (Check and turn the pork occasionally. Timings vary depending on the thickness of the fillet and the intensity ofthe heat).
6 Remove the pork and roll it in grated parmesan until evenly coated. Cook for another 2–3 minutes, until the cheese has melted and is golden brown. The pork should feel just firm and the juices should run clear when you pierce it with a skewer. Rest for 5‑10minutes, then slice and serve with the molho dressing.
Beetroot and cauliflower parmigianina
Simple, unique but absolutely delicious. We've added this to our Sunday supper repertoire, served with roast beef and a glass of cabernet franc.
Sager and Wilde, sagerandwilde.com
Serves 6
2 large cauliflower heads, chopped into florets
Olive oil
Salt and pepper
A good pinch of chilli flakes
A pinch of dried oregano
4 garlic cloves
3 tbsp mascarpone
1.5kg beetroot, cooked
250g grated mozzarella
200g parmesan
3 tbsp dried breadcrumbs
1 Mix the cauliflower florets with olive oil, salt, pepper and a few chilli flakes and the oregano. Add to a roasting tray with the garlic and bake until soft and tender. Add the cauliflower to a mixer and blitz to a medium-to-fine puree, then mix in the mascarpone. Set aside to cool.
2 Slice the beetroot, then assemble a layer of beetroot slices in an ovenproof dish. Add a layer of cauliflower puree over the top, and then add another layer of beets. Sprinkle with the mozzarella, parmesan, salt, pepper, breadcrumbs and another pinch of dried oregano and bake for 20-30 minutes or until golden. Let it rest for 10 minutes then serve.
Parmesan fish with courgettes and chilli
Light and summery, we've been enjoying this combination with some minted new potatoes.
Ben Tish, Ember Yard, saltyardgroup.co.uk
Serves 4
100g panko breadcrumbs
75g aged parmesan, finely grated
Salt and black pepper
4 x 160-180g loin fillets of sustainably sourced white fish (the thicker the better), skin removed
Flour, for dusting
1 egg, beaten
3-4 courgettes (yellow, white, round or green)
Olive oil
100g unsalted butter
1 large or 2 small red chillies, deseeded andfinelychopped
2 tsp fresh oregano leaves
Juice of ½ a lemon
1 Heat the oven to 200C/400F/gas mark 6. Mix the breadcrumbs and parmesan together. Season the cod fillets, then roll lightly in the flour to coat, shaking off any excess. Next roll the fillets in the egg, and then finally the breadcrumb and parmesan mix. Ensure that the fillets are evenly and well coated. Transferthem to the fridge for at least 20minutes to set.
2 Cut the courgettes in half lengthwise and remove the seeds, then slice the courgettes finely with a very sharp knife.
3 Oil a non-stick baking tray and lay out thecod fillets, season again and place in the oven to cook through and brown the crust. This should take about 16-20 minutes and you'll need to turn the cod once duringcooking.
4 While the cod is cooking, heat a large frying pan over a medium heat and add a lug of olive oil along with the butter. When it starts to foam, add the courgettes and season well.
5 Gently cook the courgettes without colouring until just tender – this will only take a few minutes. Remove from the heat and add the chilli, oregano and the lemon juice. Let the courgettes rest, then serve with the cod.
Chard gratin with parmesan, creme fraiche and anchovies
We've served this gratin alongside a leg of lamb, but if you leave out the anchovies and use a vegetarian alternative to parmesan, it's a great meat-free option, too.
Petersham Nurseries, petershamnurseries.com
For 4 as a side dish
500g swiss chard, washed
150g creme fraiche
125g parmesan, grated
2-3 garlic cloves, peeled and finely sliced
4-5 fillets of tinned anchovies drained of their olive oil (optional) and roughly chopped
Salt and black pepper
Extra virgin olive oil
1 Preheat the oven to 210C/425F/gas mark 7. Put on a large pan of boiling salted water.
2 Cut the chard leaves away from the central stem, bunch, then roughly slice across into about four sections holding the leaves bunched in your hand. Put aside. Slice the stems crosswise to about 1cm thick.
3 When the water has come to the boil, blanch the leaves for 3-4 minutes, or until just cooked, remove with a slotted spoon and spread out on kitchen paper to cool. Now addthe chard stems to the water and cook until only just tender and retaining some firmness – about 4-5 minutes. Drain inacolander and cool.
4 Lightly mix the creme fraiche in a bowl with 25g grated parmesan and a few grinds of black pepper. Pour a generous drizzle of olive oil – about 2 tbsp – into a heavy-bottomed pan on a medium heat, and add the slivers of garlic and the chopped anchovies. As the garlic starts to turn golden and the anchovies to melt, add the chard stems and the blanched leaves. Toss lightly in the oil, making sure everything is evenly coated. Season with salt and pepper, but remember the anchovies are salty. Remove from the heat.
5 Spoon into a shallow ovenproof dish, lifting and separating the leaves to keep them light. Spoon dollops of creme fraiche and parmesan mix here and there, scatter the remaining cheese over thetop, plus a drizzle of oil, then bake for about 10 minutes, or untilthe creme fraiche starts to melt andcolour a little.
