Recipes

Zucchini Parmesan Fritters

Sharp and nutty, Parmigiano Reggiano adds nicely to the mild, and delicate flavour of courgettes. These delicious, crispy fritters are a perfect way to add more greens to your plate. Serve on a bed of mixed leaves and with a dollop of crème fraiche.
Buon appetito!
 

Ingredients

For 8 fritters
  • 400g grated zucchini (courgette) - excess water removed
  • 50g Parmigiano Reggiano, grated
  • 4 tbsps. curly parsley, finely chopped
  • 1 spring onion, chopped
  • 75g plain flour
  • 1 egg
  • 1 tsp. baking powder
  • Salt, pepper and nutmeg to taste
  • Butter or oil for the pan
To Serve
  • Quark or Crème fraîche
  • Mixed salad leaves
 

Method

  1. Grate the courgette and dry it between a few sheets of paper towel to remove the moisture.
  2. In a mixing bowl, thoroughly combine all ingredients with a whisk.
  3. Heat a frying pan with butter or oil.
  4. Add the batter to the pan with a tablespoon.
  5. Turn the fritters with a spatula and fry until golden brown.
  6. Serve immediately on a bed of mixed salad leaves topped with quark or crème fraîche.
 
 

Stuffed mushrooms with Asiago D’Allevo and Pancetta

Ingredients

  • 1 large breakfast or Portobello mushroom per person
  • Knob of butter
  • Olive oil
  • A bunch of spring onions, chopped (about 1 per person)
  • 2 cloves of garlic, peeled and crushed
  • Sea salt and freshly ground black pepper to taste
  • A handful of pancetta, chopped into small pieces
  • A handful of breadcrumbs
  • A handful of freshly grated Asiago D’Allevo
  • A handful of freshly chopped parsley
  • Brandy or sherry

Method

Preheat the oven to 175°C (350°F - gas 4) 

1. Brush the mushrooms clean but don't wash them
2. Remove the stems from the mushrooms and chop stems into small pieces
Put a large glug of olive oil into a frying pan, add the garlic and fry gently to soften for a few minutes
4. Add the spring onions and chopped mushroom stems and fry for a further 2 minutes
5. Stir in the pancetta and breadcrumbs and cook for 1 minute
6. Remove from the hear and stir in the parsley
7. spoon the mixture into the mushrooms and top with the grated Asiago D'Allevo, place on a baking tray
8. Pour a capful of brandy or sherry into each mushroom and top with a pinch of salt and some olive oil.
9. Bake for 15 minutes
 
Enjoy!
 
 

Leek and Gorgonzola Risotto

Ingredients

  • Olive Oil
  • 25g butter
  • 2 small leeks sliced
  • 1 garlic clove
  • 125 risotto rice
  • 1 glass of white wine
  • 900ml vegetable stock
  • 2tbsp tarragon, chopped
  • 125g creamy Gorgonzola

Method

1. Heat 1 tbsp of olive oil and half of the butter in a wide shallow pan. Add the leeks and garlic and cook over a gentle heat for 4-5 minutes, stirring occasionally.
2. Add the rice and stir to coat in the oil.
3. Increase the heat a little and pour in the wine, simmer for 2 minutes
4. Add a ladleful of the stock and simmer, stirring occasionally until all the liquid has been absorbed. continue adding stock this way until the rice is creamy and tender
5. Season and stir in the tarragon. Remove from the heat and fold in the remaining butter and cheese through the risotto
 
Serve immediately