Parmigiano Reggiano is regarded by gourmets as the king of Italian cheeses. It?s appeared on the banquet menus of European courts for centuries and been the favourite of Napoleon and Moli?re, who is believed to have asked for it on his deathbed!
What makes it so special? Well, for one, this along with Prosciutto di Parma is one of the prize products of Italy?s Po Valley, the area from Turin to Venice locally known as the Valley of Food. The factors that contribute to this high-quality cheese are all natural. Tens of thousands of dairy farms with their lush rich pastures produce rich milk, even the mingling of the sea breezes and mountain air that is vital to the natural ageing and maturing of the cheeses.
Only cheese stamped with the Parmigiano Reggiano Consortium?s official brand can be called Parmigiano Reggiano. Anything else is ?grana? in Italy and just Parmesan elsewhere.
Parmigiano Reggiano comes sprinkled on pastas, risottos, soups and salads. Best of all, it is produced at the end of the meal with a traditional knife, used to crumble the cheese rather than cut the pieces off.
Fish with parmesan crust
Ingredients: 1lb fish, about 4 fillets; 75gms freshly grated Parmesan cheese; 110gms stale white bread cut into cubes; 1 handful of fresh parsley leaves; 50gms melted butter, plus a little for brushing; salt and pepper to taste; lemon wedges for garnish
Method: Pre-heat the oven to 450?F. Line the baking tray with foil and brush generously with melted butter. Wipe the fish with kitchen paper, then lay the fillets on the foil and season them with salt and black pepper.
Place the cubes of bread and parsley leaves in a food processor and switch on the motor to whiz it all to fine crumbs. Then add the Parmesan, melted butter, half a level teaspoon of salt and some pepper, and pulse again to mix them in.
Spread the crumb mixture over the fish fillets, drizzle a little more melted butter on top and then place the baking tray on a high shelf in the oven for 7-8 minutes, or until the crumbs have turned a golden-brown. Serve with the lemon quarters to squeeze over.
