When you add Parmigiano Reggiano to a dish, for me it evokes feelings of luxury and authenticy. Not many Italian dishes I make now don’t include it, whether it’s stirred into a glossy Carbonara sauce, shaved onto a salad or the finishing touches on my favourite pasta dishes. But I wanted to try something new, how would it fare alongside a beautifully cooked fillet steak, with juicy tomatoes and Parmigiano Reggiano roasted potatoes. And of course, Parma ham from the same region. Unsurprisingly, it uplifted the classic steak and chips to a new level, feeling like an indulgent date night dish, or one to try at the weekend or special occasion.
If you aren’t already familiar, Parmigiano Reggiano is a traditional cheese dating back hundreds of years. But it was in 2008 that the European courts decreed that it is the only cheese legally allowed to be called Parmesan, down to it’s DPO status and Parma-Reggio origin. From the cheesemaker right through to the delis, the famous cheese is said to be “made” not “produced.” The time and care taken to create such a distinct flavour shows too - I rarely add salt to any dishes when I know I’m using Parmigiano Reggiano as an ingredient, as the salty and piquant notes sing for themselves.
Shopping list
♥ 100g small potatoes, such as Jersey Royals or new potatoes, halved
♥ 50g of Parmigiano Reggiano, grated
♥ A spring of fresh rosemary
♥ A drizzle of olive oil
♥ Salt and pepper to season
♥ Two fillet steaks
♥ A packet of Parma ham (at least 4 slices)
♥ 8-10 fresh asparagus spears, ends trimmed
♥ A handful of vine tomatoes
Preheat your oven to 180 degrees.
Step one. Begin by scattering the potatoes out on a tray with a drizzle of oil, fresh rosemary and seasoning. Bake for 20 minutes.
Step two. In the meantime, prepare your steak by cooking in a pan on a high heat for 3 minutes each side.
Step three. When seared, wrap Parma ham around your steak.
Step four. Remove your potatoes from the oven and add a generous amount of Parmigiano Reggiano.
Tip: To reduce washing up, move the potatoes to take up half the tray and use the same tray for the steak and vegetables.
Step five. Add the wrapped steak, asparagus and tomatoes to the tray (or get a second tray if you need) and bake together for a further 10 minutes.
You should have everything ready all at once and ready to go from the tray - who knew it was so effortless to create something that looks so fancy and delicious!
Have you ever added Parmigiano Reggiano to potatoes? What dish would you add them to?
In collaboration with Parmigiano Reggiano
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ReplyDeleteI hate to do this b/c the recipe is sound, but I made this as an app at a dinner party & it was hardely touched. Personally, I just didn't like the flavor of melon & prosciutto together, although I like them both on their own. I know some ppl love it, so maybe it was just me & my company. The texture was not very.pleasant either. Kinda slimy. My suggestion would be to.serve them seperately (the melon & prosciutto). Thank u anyway!
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ReplyDeleteThe parma ham wrapped steak with parmigiano reggiano potatoes recipe is a delightful culinary experience with an exquisite and indulgent combination of flavors. The detailed cooking instructions ensure a perfectly cooked steak, but alternative protein options are needed. The incorporation of parmigiano reggiano into the potatoes is genius, and a brief note on selecting quality parma ham and parmigiano reggiano at the store could be beneficial. The visually appealing presentation and high-quality images enhance the appeal. A wine pairing that complements the rich flavors could be suggested. Pro tips for achieving the perfect sear on the steak and crispiness on the potatoes could elevate the cooking experience even further.
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ReplyDeleteThe reviewer praises the Parma ham-wrapped steak and Parmigiano Reggiano potatoes as a culinary masterpiece. They describe the dish as divine, with a rich, savory Parma ham and perfectly cooked steak. The cheesy twist of the Parmigiano Reggiano potatoes adds a delightful touch. The Parma ham adds a delicate saltiness that complements the steak, while the potatoes are a delightful cheesy revelation. The dish is a crowd-pleaser, with the Parma ham providing an incredible depth of flavor and the potatoes being like little bites of cheesy paradise. Overall, the reviewer calls it a culinary triumph.
Parma ham-wrapped steak with Parmigiano Reggiano potatoes is a delicious dish that combines the flavors of beef, Parma ham, and Parmesan cheese. The recipe involves four beef steaks, eight slices of Parma ham, salt and black pepper, olive oil for cooking, and potatoes. For the Parmigiano Reggiano potatoes, four large potatoes, grated Parmigiano Reggiano cheese, heavy cream, minced garlic, salt, black pepper, and fresh thyme leaves are prepared.
ReplyDeleteTo prepare the potatoes, preheat the oven to 375°F (190°C), prepare the potatoes by mixing them with garlic, grated cheese, heavy cream, salt, and black pepper. Layer the potatoes evenly in a baking dish, bake for 40-45 minutes, and sprinkle fresh thyme leaves over them before serving.
For the steak, preheat the grill or pan on medium-high heat, season the steaks with salt and black pepper, wrap each steak with two slices of Parma ham, cook the steaks for 4-5 minutes per side for medium-rare, and allow the steaks to rest for a few minutes before serving. Plate the steaks alongside the potatoes and garnish with fresh thyme leaves if desired.
This dish is a sophisticated culinary experience that combines the tenderness of the steak with the salty flavor of Parma ham and the richness of Parmigiano Reggiano potatoes.abogado de planificación patrimonial
ReplyDeleteParmigiano, often referred to as Parmigiano-Reggiano, is a high-quality Italian cheese known for its granular texture and rich, savory flavor. Produced in specific regions of Italy, including Parma and Reggio Emilia, it undergoes a lengthy aging process, resulting in a hard and crystalline consistency. Parmigiano is widely used in Italian cuisine, prized for its versatility and distinctive taste.
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ReplyDeleteThe parma ham-wrapped steak with parmigiano reggiano potatoes is a culinary masterpiece that showcases a perfect harmony of flavors. The tenderness of the steak, complemented by the savory parma ham, creates a delightful dining experience. The dish is cooked to perfection, and the rich and indulgent twist of the parmigiano reggiano potatoes adds a rich and sensational flavor. This dish is a culinary triumph, elevating the dinner to a whole new level. The cheesy, savory element of the potatoes makes every bite a delight. Overall, the parma ham-wrapped steak with parmigiano reggiano potatoes is a culinary masterpiece that showcases the chef's skill in creating a gourmet dining experience at home.
This recipe for Parma Ham-Wrapped Steak with Parmigiano Reggiano Potatoes is a simple and flavorful meal. It involves two beef steaks, 4-6 slices of Parma ham, salt and black pepper, 2 tablespoons olive oil, and fresh rosemary or thyme for garnish. To prepare the steaks, preheat the oven to 375°F (190°C), season them with salt and black pepper, wrap each steak with Parma ham slices, and sear them in an oven-safe skillet over medium-high heat until the ham is golden brown.
ReplyDeleteFinally, bake the steaks in the oven for 10-15 minutes, depending on the desired doneness of the steak. After resting the steaks, garnish with fresh rosemary or thyme. For the Parmigiano Reggiano Potatoes, boil four large potatoes, 1 cup grated Parmigiano Reggiano cheese, 2 minced garlic cloves, 1/4 cup butter, salt and black pepper, and chopped fresh parsley.
To prepare the cheese mixture, boil the potatoes in salted water for 5-7 minutes, then drain and set aside. In a baking dish, layer the partially boiled potato slices with the Parmigiano Reggiano mixture, then top with the cheese and season with salt and black pepper. Bake in the preheated oven for 25-30 minutes or until the top is golden brown. Garnish with chopped fresh parsley before serving. Enjoy this delicious and flavorful meal with the Parma Ham-Wrapped Steak and Parmigiano Reggiano Potatoes Accidentes de Motocicleta Ayer.
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