parmesan Archives - vespresso cooking

Scotch Quail Eggs

Scotch eggs are nothing else but boiled eggs wrapped in sausage, coated in bread crumbs. Whenever I’m making scotch eggs, I like to use quail eggs because the final product is small and appetizing, but you can also use chicken or duck eggs. They can be served either hot or cold. Served hot, they make a delicious and hearty main dish and served cold, they make some eye-catching and mouth-watering appetizers.

I love my scotch eggs soft boiled with a crispy crust and an oozing, velvety and buttery yolk, but this is of course a matter of preference. If you like your eggs soft boiled, it is extremely easy to get that oozing yolk in this recipe too. The secret is that the boiling time should not be longer than two minutes and a half. A two-minute boiling interval makes the quail egg very difficult to peel and a three-minute boil starts to solidify the yolk, so a two and a half minute interval seems to be golden. Continue reading Scotch Quail Eggs

Melanzane alla Parmigiana – Parmesan Eggplants

I’ve always had mixed feelings about eggplants, I haven’t been able to figure out whether I like them or not. They are so big, and shiny and… weird. I try almost daily to find a way to include them in my diet, especially because I personally grew them in my own veggie garden. I find their taste at least interesting but I cannot stand their spongy texture. Yet, there is a delicious Italian dish, melanzane alla parmigiana or parmezan eggplants which is a cross between a lasangna and a moussaka. I don’t know what makes this dish exquisite, maybe the way the tomato sauce’s acidity amplifies the taste of the eggplants or the way the parmesan’s taste dances together with the earthiness of the eggplant. Maybe all the reasons combined, but the taste is simply amazing! Continue reading Melanzane alla Parmigiana – Parmesan Eggplants

Tuscan Bean Soup

As soon as the first leaf turns brown, I immediately start preparing soups, creams, stews and other semi-liquid and preferably hot dishes. I simply love the idea of having a melting pot on a stove, a pot that simmers quietly and makes the entire kitchen smell like fall. On this chilly Saturday morning, I decided it’s suitable, if not perfect, to make a delicious Tuscan bean soup, a flavorful Italian cannellini bean and prosciutto soup. It is so easy to make, you just have to saute some prosciutto, onion, carrots and celery, you deglaze the pan with wine, you cover the ingredients with cubed tomatoes and broth and you let the soup simmer. Before serving you add the beans and some baby spinach and the soup is ready. Simple as one, two, thee! The most intriguing part of this dish, and the source of its complex flavor profile, if I may, it’s the addition of a parmesan rind. This element gives the soup an unbelievable flavor! Next time you’ll be tempted to throw away a parmesan rind, think again and let the rind elevate a Tuscan bean soup. You won’t regret it! Continue reading Tuscan Bean Soup

Creamy Tomato Soup with Parmesan Chips

Today we’ll talk about tomato soup, a simple soup yet fascinating in its simplicity. I think tomatoes are the most versatile vegetables (or fruits, if we approach the problem in a scientific manner), they taste so good in so many combinations, this is why there are hundreds, even thousands of extremely tasty tomato soup recipes out there. I have two recipes, one suitable for cold weather, and one for hot weather. The first one is a tomato soup with homemade quadretti pasta, smoked sausage and poached egg. The second one is a tomato cream, flavored with roasted garlic and fresh basil and served with laced parmesan chips.

The cream of tomato soup is so welcomed during hot summer days, when the tomatoes are in season. It is a veritable flavor, color and texture symphony and it is so easy to make. I half or quarter the tomatoes, depending on their size, I drizzle them with olive oil and I roast them until they caramelize; this extra step augments the soup’s flavor. I serve this soup with adorable parmesan chips, which give the dish not only flavor, but also an elegant touch. Continue reading Creamy Tomato Soup with Parmesan Chips

Baked Zucchini and Feta Cheese Patties

I grew up in a meat-lover environment and the thought of a meatless lunch was simply unbearable. I try really hard to break the chain and I try to include in my family’s diet as many fruit and veggies as possible. It’s been a while since I’ve discovered this delicious zucchini and feta patties and I tend to make them once or twice a month. They are so simple to make, you just mix some basic ingredients, you form 12 balls, you flatten them and you bake them in the oven at high temperature. This way, the patties have a crunchy crust and a soft, almost creamy center. This being said, this delicious recipe has quickly become my summer “must-make”, and I hope it will become yours, as well! Continue reading Baked Zucchini and Feta Cheese Patties