Latest news with #ParmigianoReggiano
Daily Mirror
2 days ago
- Health
- Daily Mirror
Chef shares simple one-ingredient recipe for 'zero-carb' crisps
Emma Porter, who wrote "Life Without Diabetes, The Cookbook," shared the 'one-ingredient, zero-carb' crisp recipe to her TikTok account - and it's incredibly simple to make A culinary whizz and author of a cookbook dedicated to diabetes-friendly recipes has revealed her "one-ingredient, zero-carb" crisps recipe. She claims it's the simplest thing you could possibly whip up. The brains behind "Life Without Diabetes, The Cookbook" assures that this snack is a breeze to make and perfect for those managing diabetes or insulin resistance. Emma Porter, known on TikTok as @emmaporterskitchen, shared her straightforward Parmesan crisps recipe. She said: "They take under 10 mins to make and if you need a super quick last-minute gift that look great and are always a conversation starter then these are always a winner." She further explains that these nibbles are a "fantastic substitute for those with diabetes or insulin resistance. Helping keep blood sugars stable!". BBC Good Food confirms that hard cheese, like Parmesan, is one of the healthiest options out there. Made from unpasteurised cow's milk and aged for at least 12 months, Parmigiano Reggiano, as it's also known, is packed with "mineral-binding compounds that make it an especially useful source of bone-building minerals such as calcium and phosphorus.", reports Surrey Live. "It also contains proteins that may modulate the immune system as well as having blood pressure-lowering effects. Thanks to its long ageing process, parmesan has very low levels of lactose, making it a potential option for those with lactose intolerance. However, since it contains cow's rennet, it's not suitable for those following a vegetarian diet." One Ingredient Parmesan Crisps - full recipe Ingredients block of Parmesan (hard cheaper cheeses don't work as well and don't have the same snap/crunch) One baking sheet with a silicone/non-stick baking sheet Method Set oven to 190C Grate cheese Pop into measuring tbsp piles (a good pinch). Lay spaced out and not close to the edge as they met and spread out Bake 7 minutes approx (keep an eye on them!) until golden / browned around edges Remove from oven and slide sheet off baking sheet. Pop on side to cool for a minute before sliding crisps onto a cooling rack. This will take minutes You can serve straight away but if you are doing this, you'll want to ensure they're cool so they set and are nice and firm. If you have leftover, simply store them in an airtight container for up to 5 days. For an added kick, chuck some chili flakes. And if they're a tad on the greasy side, give them a pat with a kitchen towel so soak up any excess oil.
Yahoo
7 days ago
- Lifestyle
- Yahoo
The Italian Sandwich Bobby Flay Always Orders When In Rome
When Bobby Flay is in Rome, he could probably go to any restaurant or eatery in the city and get a table pretty quickly. While in the Eternal City in 2024, Flay didn't spotlight a Michelin-starred ristorante or a sit-down trattoria of any kind on his Instagram page, but rather, a tiny sandwich spot he called, "One of my favorite stops every time I'm in Rome." La Vita è un Mozzico is a 10-minute walk from the famed Spanish Steps and always worth a stop, according to Flay. His go-to order is a porchetta sandwich. Flay explained that patrons have lots of choices as far as which kinds of cured meats they can select for their sandwich, but he opts for sliced roasted pork with crispy skin, pesto sauce, and stracciatella cheese that's placed inside a square of pizza bianca. In this case, pizza bianca refers to a type of flatbread, not a slice of pizza with cheese on it. The salty bread -- which is made from a pizza crust-like dough -- is sliced in half to make a space for the ingredients, and the assembled sandwich is placed in a panini press to warm everything up. Flay warned his fans to be prepared to wait, as the shop is popular and usually busy. Even though he clearly knows the proprietor, Flay himself doesn't get special treatment when he drops by, and he takes a number like everyone else to patiently wait his turn to order. There are no tables or chairs at La Vita è un Mozzico, so this sandwich is best enjoyed standing up on the cobblestone streets of Rome. Read more: Regional Sandwich Chains We Want To See Everywhere Bobby Flay calls this porchetta number from La Vita è un Mozzico "the perfect Italian sandwich," which is quite a statement from a classically trained chef who has eaten all around the world. So what is it that makes this three-ingredient sandwich worthy of his highest praise? It's undoubtedly the quality of the Italian ingredients. The porchetta is a Roman-created dish that consists of a slab of pork that has been stuffed with aromatics, rolled, and roasted until the skin is crisp, though sometimes, porchetta refers to an entire roasted pig. This roasted meat is as delicious thinly sliced and stuffed between a halved slice of homemade pizza bianca as it is as a show-stopping centerpiece, like with this Thanksgiving porchetta. Flay selects stracciatella cheese for his favored sandwich. In Italy, stracciatella can refer to a few different ingredients or dishes. It is a soup made with broth, eggs, and parmesan cheese; it's also a flavor of gelato that is similar to chocolate chip ice cream. But stracciatella as a cheese is a creamy, bright white cheese that is made by mixing torn pieces of fresh mozzarella with cream. The gooey, oozy, creamy center of burrata cheese is stracciatella. Finally, Flay's sandwich order comes with a smear of pesto, which is a sauce that originated in the city of Genoa in northern Italy. It consists of basil, pine nuts, garlic, olive oil, and real-deal Parmigiano Reggiano, and it adds a wonderfully fresh yet savory flavor to the sandwich. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
Herald Sun
03-06-2025
- General
- Herald Sun
Italian wheel of cheese makes record
A wheel of Italian cheese known as Parmigiano Reggiano has been recorded as the oldest edible cheese. The 36-kilogram wheel of cheese was produced 27 years ago in 1998. It is estimated to be worth more than $35,000. Romano Camorani, who produced and looked after the cheese as it aged, opened and sampled the cheese over the weekend. He described the taste as "out of this world".
News.com.au
02-06-2025
- Business
- News.com.au
Italian wheel of cheese makes record
A wheel of Italian cheese known as Parmigiano Reggiano has been recorded as the oldest edible cheese. The 36-kilogram wheel of cheese was produced 27 years ago in 1998. It is estimated to be worth more than $35,000. Romano Camorani, who produced and looked after the cheese as it aged, opened and sampled the cheese over the weekend. He described the taste as "out of this world".
The Guardian
02-06-2025
- Business
- The Guardian
Wheel of 20th-century Italian cheese smashes record for oldest parmesan
A wheel of Parmigiano Reggiano has been celebrated as 'an authentic jewel of nature' after setting a longevity record for parmesan cheese. The still edible 36kg wheel was one of the last made in 1998 by Romano Camorani and his wife Silvia at their dairy in Poviglio, a small town in Italy's northern Emilia-Romagna region. The parmesan, estimated to be worth more than €20,000 (£16,880), was finally opened and sampled on Sunday at the age of 27 years and three months, beating the previous record of 21 years. 'The aroma and taste were out of this world,' said Camorani, adding that he still 'lovingly' looked after the wheel as it aged, despite no longer making cheese. Parmigiano Reggiano has the EU's protected designation of origin status, meaning it can only be produced in the Italian provinces of Reggio Emilia, Parma, Modena, Mantua and Bologna. Made with cow's milk, salt and animal rennet, the cheese ordinarily takes 12 to 36 months to mature, with extended aging occurring only in exceptional cases. The larger a parmesan wheel is, the more chance it has of ageing for longer. The cheese also needs to contain the right amount of fat, protein and salt in order to make it endure over time. The longer the parmesan matures, the more intense its flavour. It is up to the cheesemaker to decide how long they want the maturation process to last and when to open it. The long-aged parmesan is then tasted by a panel from the Parmigiano Reggiano consortium and only considered authentic if judged to be edible and up to standard, which Camorani's record-breaking wheel was. Nicola Bertinelli, president of the Parmigiano Reggiano consortium, said the opening of Camorani's wheel marked 'an extraordinary moment'. 'Because it demonstrates how this product can remain amazing over time without the use of preservatives,' he added. 'It's an authentic jewel of nature.' About 7kg of Camorani's cheese was eaten alongside drizzles of balsamic vinegar during the cutting ceremony at Acetaia Razzoli, a family-run balsamic vinegar producer founded by Giuliano Razzoli, an ex-Olympic ski champion. Other than the right combination of ingredients, Camorani believes the wheel's longevity is due to him 'lovingly caring' for the cheese as much as he would a child. 'I think it could have even lasted 30 years,' he said. But now he needs to decide what to do with it. The previous record-holding Parmigiano Reggiano, made in 2000 by a dairy owned by the late cheesemaker Erio Bertani, was auctioned for charity. 'Some people have said that I should put it on the Japanese market,' said Camorani. 'But I want to keep it local.' If somebody wants to buy the whole of what remains of the cheese, they can, although it will most likely be sold in pieces. Buyers can either order the cheese and collect it from Romano, or have it delivered. Parmigiano Reggiano is promoted by Nazionale del Parmigiano Reggiano, an association linked to the consortium that supports its members in competing in cheese contests around the world, including at the upcoming international cheese and dairy awards in the UK. Its goal is to beat a 28-year record set by an American cheddar cheese in 2013. Gabriele Arlotti, a spokesperson for the association, said there's already a Parmigiano Reggiano contender, although its location is under wraps.
