Get in the festive spirit with this roasted chestnut, cous cous, dried apricots, #ParmigianoReggiano sauce & thyme!
Get in the festive spirit with this roasted chestnut, cous cous, dried apricots, #ParmigianoReggiano sauce & thyme!
Parmigiano Reggiano – Classic Caesar Salad @SpinellisSauce
Ingredients
- 3 romaine hearts
- 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 1 jar of Spinelli’s Caesar Dressing
- ½ cup shredded Parmesan cheese
Preparation:
If you have the time, make your own croutons. Its fast and easy. If not, a store bought option is possible. If making them at home, toss the torn bread on a cooking sheet with three tablespoons of olive oil. Season generously with salt and dash of pepper. Bake them at 375 degrees for 10-15 minutes until toasted.
Chop the romaine hearts and place in a mixing bowl. Add the croutons, a half jar of Spinelli’s Caesar dressing and half the shredded parmesan. Toss well. Garnish the top with the remaining parmesan cheese.
Parmigiano Reggiano – Classic Caesar Salad @SpinellisSauce
Ingredients
- 3 romaine hearts
- 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 1 jar of Spinelli’s Caesar Dressing
- ½ cup shredded Parmesan cheese
Preparation:
If you have the time, make your own croutons. Its fast and easy. If not, a store bought option is possible. If making them at home, toss the torn bread on a cooking sheet with three tablespoons of olive oil. Season generously with salt and dash of pepper. Bake them at 375 degrees for 10-15 minutes until toasted.
Chop the romaine hearts and place in a mixing bowl. Add the croutons, a half jar of Spinelli’s Caesar dressing and half the shredded parmesan. Toss well. Garnish the top with the remaining parmesan cheese.
Classic Caesar Salad @SpinellisSauce #foodaware #parmesan
Ingredients
- 3 romaine hearts
- 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 1 jar of Spinelli’s Caesar Dressing
- ½ cup shredded Parmesan cheese
Preparation:
If you have the time, make your own croutons. Its fast and easy. If not, a store bought option is possible. If making them at home, toss the torn bread on a cooking sheet with three tablespoons of olive oil. Season generously with salt and dash of pepper. Bake them at 375 degrees for 10-15 minutes until toasted.
Chop the romaine hearts and place in a mixing bowl. Add the croutons, a half jar of Spinelli’s Caesar dressing and half the shredded parmesan. Toss well. Garnish the top with the remaining parmesan cheese.
Parmigiano Reggiano – Classic Caesar Salad @SpinellisSauce
Ingredients
- 3 romaine hearts
- 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 1 jar of Spinelli’s Caesar Dressing
- ½ cup shredded Parmesan cheese
Preparation:
If you have the time, make your own croutons. Its fast and easy. If not, a store bought option is possible. If making them at home, toss the torn bread on a cooking sheet with three tablespoons of olive oil. Season generously with salt and dash of pepper. Bake them at 375 degrees for 10-15 minutes until toasted.
Chop the romaine hearts and place in a mixing bowl. Add the croutons, a half jar of Spinelli’s Caesar dressing and half the shredded parmesan. Toss well. Garnish the top with the remaining parmesan cheese.
Parmesan & Leek sausage rolls @ParmesanAus
Roast Chicken with lemon, herb and Parmesan butter @ParmesanAus
@ParmesanAus
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Try pairing your roast chicken with something new! Roast chicken with lemon, herb and #Parmesan sauce
Details
- Cuisine: British
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 60 mins
- Serves: 4
Ingredients
Metric Cups Imperial
- 1 free-range chicken, approx 1.8–2kg (4–4.4lbs)
- 1 shallot, finely chopped
- 100 ml dry white wine
- 150 ml double cream
- 125 g unsalted butter, cubed and chilled
- 50 g Parmigiano Reggiano, grated
- 10 g flat-leaf parsley, large stalks removed and finely chopped
- 1 sprig of tarragon, leaves removed and chopped
- 1 tbsp lemon juice
- 2 pinches lemon zest
- 1 pinch each of salt and pepper
Step-by-step
For the chicken
- Roast your chicken in your usual way or…
- Spatchcock chicken by cutting out the backbone and flattening the bird. Season generously.
- Place backbone, wing tips and any giblets (except the liver) that came with the bird into a baking tray with a good slug of water. Then place the chicken on a wire rack over the top of the roasting tray.
- Roast at 230°C/446°F/gas mark 8 for 30 to 45 minutes (depending on the size of your chicken) until golden brown, and the leg meat easily pulls away when pinched with your fingers.
- Remove the chicken and roasting tray from the oven and leave to rest for at least 15 minutes. Strain the chicken juices from the tray in to a small jug, spooning any fat off that rises to the top.
For the sauce:
- Place the shallots and white wine into a saucepan, bring to the boil and reduce wine by three-quarters.
- Add double cream, chicken juices and gently simmer for 5 minutes.
- Strain hot cream into a jug, add butter and blend with a hand blender until smooth.
- Add Parmigiano Reggiano, herbs, lemon juice and zest. Season with salt and pepper. Adjust seasoning if needed with more salt, pepper, or lemon juice to taste
To serve:
- Carve the chicken and serve with seasonal vegetable and the Parmigiano sauce.
This recipe was developed by Tastehead; photographed and styled at Steve Lee Studios; and courtesy of Parmigiano Reggiano.
Parmesan & Leek sausage rolls @ParmesanAus
Parmigiano Reggiano – Classic Caesar Salad @SpinellisSauce
Spinelli’s Sauce Co
@SpinellisSauce
Perfect Caesar Salad
3 romaine hearts
3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
½ cup shredded Parmesan cheese Olive oil 1 jar of Spinelli’s Caesar Dressing Salt Ground pepper http://spinellissauceco.com/classic-caesarIngredients
- 3 romaine hearts
- 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 1 jar of Spinelli’s Caesar Dressing
- ½ cup shredded Parmesan cheese
Preparation:
If you have the time, make your own croutons. Its fast and easy. If not, a store bought option is possible. If making them at home, toss the torn bread on a cooking sheet with three tablespoons of olive oil. Season generously with salt and dash of pepper. Bake them at 375 degrees for 10-15 minutes until toasted.
Chop the romaine hearts and place in a mixing bowl. Add the croutons, a half jar of Spinelli’s Caesar dressing and half the shredded parmesan. Toss well. Garnish the top with the remaining parmesan cheese.
Parmigiano Reggiano – Classic Caesar Salad @SpinellisSauce
Spinelli’s Sauce Co
@SpinellisSauce
Perfect Caesar Salad
3 romaine hearts 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons ½ cup shredded Parmesan cheese Olive oil 1 jar of Spinelli’s Caesar Dressing Salt Ground pepper http://spinellissauceco.com/classic-caesarIngredients
- 3 romaine hearts
- 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 1 jar of Spinelli’s Caesar Dressing
- ½ cup shredded Parmesan cheese
Preparation:
If you have the time, make your own croutons. Its fast and easy. If not, a store bought option is possible. If making them at home, toss the torn bread on a cooking sheet with three tablespoons of olive oil. Season generously with salt and dash of pepper. Bake them at 375 degrees for 10-15 minutes until toasted.
Chop the romaine hearts and place in a mixing bowl. Add the croutons, a half jar of Spinelli’s Caesar dressing and half the shredded parmesan. Toss well. Garnish the top with the remaining parmesan cheese.
Foodaware 