Two delicious cheesy recipes from Knights!
Chef Scott has put together some delicious recipes using Parmigiano Reggiano which was our amazing cheese wheel at Lost Lanes! Check out these recipes and of course send us pictures when you have used these recipes at home!
Modern Pasta Alfredo
Ingredients
Zecca Pasta (available at Knights)
100gs Parmigiano Reggiano cheese (more if you like!)
Serves 4
White wine sauce
2 onions
8 garlic cloves
80mls olive oil
300mls white wine
500mls cream
3 fresh bay leaves
salt and black pepper to taste
Method
Cook onions in olive oil with salt and black pepper for around 8-12 minutes on medium heat.
Add sliced garlic and cook for a further 4 minutes.
Deglaze with white wine and reduce until sticky (wine will be completely gone).
Add bay leaves and cream. Bring to a boil and then simmer for 30 minutes.
Taste and season as needed.
Blanch pasta as per instructions and place directly into the sauce.
Cook for another 1-2 minutes (sauce will absorb into the pasta).
Grate Parmesan on top. Serve. Fold through at the end.
Serving suggestions
Baby spinach and spring onions (available at Knights)
Smoked snow mountains trout (available at Knights)
Shredded cooked chicken (available at Knights)
Knights own crispy bacon
Chicken and Parmesan Soup
Serves 4
Ingredients
6 potatoes
100g butter
100g flour
1L milk
250mls cream
Salt and white pepper to taste
5g nutmeg
40g roasted garlic
250g Parmigiano Reggiano parmesan cheese
Method
Pre boil peeled potatoes until tender
Melt butter in a large pot, add flour and cook whisking until combined.
Add milk and cream whisking vigorously until the mixture thickens.
Cook for 5 minutes on a gentle simmer and add remaining ingredients.
Lightly blend the soup with a stick blender.
Taste and season accordingly.
Serving suggestions
Drizzle truffle oil on top (available at Knights)
Knights own crispy bacon
Artisan baker multigrain loaf (available at knights) toasted with a little butter