parmigiano reggiano crusted salmon with mozzarella, basil and tomato salad.

Beautiful Parmigiano Reggiano PDO cheese, an Italian inspired caprese salad and lightly seasoned salmon make this Italian style dish ideal for enjoying on these long Summer evenings. Enjoy with a cold glass of crisp Pinot Grigio to balance out the classic salty flavours of the cheese, aroma of basil and sweetness of the plump Vittoria tomatoes. 

Exclusively produced in the Northern Italian provinces of Parma, Modena Reggio Emilia, as well as parts of Mantua and Bologna, Parmigiano Reggiano PDO is a much coveted cheese. It hails from the plains, hills and mountains between the rivers Po and Reno, where the long and natural maturation makes for its distinctive fruity, nutty and yet salty taste with the crystallised texture. Cheese masters and inspectors actually say that cheese must pass “two summers”, as the transformations that determine the changes and flavour in Parmigiano Reggiano PDO are more intense in summer because of the heat.

The Parmigiano Reggiano crusted salmon recipe is simple, and would be lovely paired with potatoes, roast vegetables and your choice of salad alike. Here of course it had to be with mozzarella, basil and tomato salad, for that fresh flavour of Italy.

Shopping list.
♥ Two salmon fillets
♥ 25g finely grated Parmigiano Reggiano PDO
♥ 1 tsp dried basil
♥ 25g breadcrumbs
♥ Black pepper to season, no need for salt
♥ A good quality mozzarella ball
♥ 100g good quality tomatoes
♥ A handful of basil
♥ A drizzle of olive oil
♥ Fresh ciabatta, or your favourite Italian bread

Step one. Begin by blitzing together your breadcrumbs, cheese, dried basil and a pinch of pepper. Cover your salmon and cook in a preheated oven on 180 degrees for 20 minutes.

Step two. Meanwhile, make the salad simply by roughly tearing the mozzarella, chopping the tomatoes and adding the fresh basil leaves. Leave some extra leaves to tear on top too.

Step three. When your salmon is cooked, bring together with the salad and ciabatta, toasted or left simply sliced as you wish. Add extra cracked black pepper and Parmigiano Reggiano if you like. Because, why not?

If you prefer red wines, a fuller bodied Syrah or rich Sangiovese would go well with both the cheese and tomatoes. Of course then there's the classic sparkling Lambrusco from the region, which, if you find in red, you should snap up! I loved it when I went to Parma, and here's why you should visit too.

Have you ever created a recipe with Parmigiano Reggiano PDO? What are your favourite food and wine pairings? You can read more Parmigiano Reggiano recipes from me here or on their website here.

In collaboration with Parmigiano Reggiano