Thursday, 2 February 2012

Open Lasagne Of Parmigiano Reggiano Cheese, Prawns And Baby Squid With Lemon And Basil Pesto Dressing

Beat those winter blues with this mouth-watering Open Lasagne of Parmigiano Reggiano Cheese, Prawns and Baby Squid – a great twist on the classic lasagne recipe! Make the white sauce by combining flour, butter, milk, crème fraîche and Parmigiano Reggiano cheese.

Simply pour the white sauce over cooked lasagne sheets and add marinated seafood, fennel and walnut pesto. Top with another sheet of lasagne and finish with a drizzle of pesto, a little olive oil and grated Parmigiano Reggiano cheese. Buon Appetito!

Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally naturally, it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano cheese is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.

Parmigiano Reggiano cheese is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano cheese can only be produced in designated areas near Parma and using specified artisan methods.

For more information on Parmigiano Reggiano cheese, please visit

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