WE SHIP ALL OVER EUROPE DIRECTLY FROM ITALY IN 72H BY AIR ✈️ TASTE THE TRUE FLAVOUR OF EMILIA ROMAGNA FOOD.

Savory Parmigiano Reggiano muffins with olives and cherry tomatoes

avril 05, 2024

Although we often imagine them as sweet, muffins can transform into irresistible savory delights. Their nice name was first pronounced in 1700 in England, but their origin is disputed among different European countries. It is said to have originated to feed the servants with the leftovers of the day before and what was recovered after baking desserts intended for the nobility. However, muffins didn't remain a secret for long: they soon came out of the kitchens and earned a place at the center of the richest tables set for teatime. Much loved in the United States as well, they have traveled, crossed every border, and learned all the languages of the world. Today they adorn themselves in a myriad of colors and flavors, some more classic, others more refined and surprising.

Our savory muffin is all Emilian, thanks to the unmistakable flavor of Parmigiano Reggiano, the King of cheeses which, together with olives and cherry tomatoes, is ready to envelop us with its intense yet fresh character suitable for all seasons. Each different aging gives this recipe a different nuance, from the delicate notes of a 24-month cheese to the more pronounced flavors of a 36 or 48-month one. Whatever your ideal taste, all that remains for us is to wish you buon appetito!

  

Preparation time: 10 minutes
Cooking time: 20 minutes

Servings:
 10-12 muffins

Ingredients

200 g of white flour type "00"
120 g of Parmigiano Reggiano DOP 24 months Emilia Food Love
180 g whole milk
2 eggs
10 g of instant yeast for savory cakes
Cherry tomatoes
Black olives
Fresh thyme
70 ml extra-virgin olive oil
Salt and pepper

Method

  1. In a large bowl, sift the flour with the yeast. Add the grated Parmigiano Reggiano and a pinch of salt and pepper. 

  2. In another bowl, combine the eggs, milk, and extra virgin olive oil, whisking until well blended. Pour the liquid mixture into the bowl with the flour and stir until smooth and homogeneous.
  3. Add the chopped cherry tomatoes and olives to the dough. Place the muffin liners in the muffin mold, distribute the dough inside, and add a few thyme leaves on the surface.
  4. Bake in a preheated static oven at 180 °C (356 °F) for about 20 minutes.

Tip

For a stronger flavor, you can replace the 24-month Parmigiano Reggiano DOP with our longer-aged varieties, for example 36 or 48 months.

 








Voir l'article entier

SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey
SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey

mai 17, 2024 0 Commentaires

A recipe disputed among several European countries and famous worldwide, documented for the first time in Italyspecifically in Piedmontin the 1960s: it's Panna cotta, a dessert with an unmistakable texture and taste.


Our Panna cotta is a savory delicacy with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey. Balanced yet enveloping, rustic yet elegant: its taste alone would suffice to make it the star of the table, but thanks to the decoration with walnuts and rosemary, it's also a delight for the eyes.

Voir l'article entier →

SOFT SAVORY CAKE with Parmigiano Reggiano
SOFT SAVORY CAKE with Parmigiano Reggiano

mai 03, 2024 0 Commentaires

If we think of a cake, the first shape that comes to mind is a round one, maybe because originally cakes needed to resemble the moon as they were baked in honor of the Goddess Artemis, guardian of the moon. Today there are cakes of every shape, color, and flavor. Sweet ones, but also savory ones, like the protagonist of our recipe.


Our Soft Cake with Parmigiano Reggiano is a real Emilian delight, so - along with the King of cheeses - Parma Ham could not be missing. Delicious and beautiful, it captures both the eye and the palate: whether it's an ordinary day or a special occasion, together with the Soft Cake, you'll bring to the table the atmosphere of celebration.

Voir l'article entier →

PASTA with Parmigiano Reggiano cream and pumpkin
PASTA with Parmigiano Reggiano cream and pumpkin

avril 19, 2024 0 Commentaires

It is said that Marco Polo brought pasta to Europe on his way back from his journey through the Silk Road in Asia. However, although fascinating, this story has turned out to be false: pasta, in fact, was already known and consumed in 1000 B.C. by the Greeks and the Etruscans and has been part of our history since the earliest wheat crops.

Today, when we think of a plate of pasta, we often imagine a simple and tasty tomato and basil sauce, but fortunately the possible seasonings are so many that they seem almost endless. Our recipe with Parmigiano Reggiano cream and pumpkin is rich yet delicate, creamy, and enveloping. It is ideal with a type of pasta such as "calamarata" because it will allow you to collect all the sauce, as we are sure you won't want to leave anything on the plate.

Voir l'article entier →