Cauliflower & Chestnut Gratin with a Parmigiano Reggiano
Cream
This decadent cauliflower
gratin made with the King of cheeses is the perfect addition to any Christmas
dinner. It is simply divine!
Serves 4-6
Prep time: 10 minutes
Cooking time: 30 minutes
Ingredients
1 large cauliflower (600g-750g),
cut into bite-size pieces
10 cooked chestnuts,
chopped
600ml double cream
60g Parmigiano Reggiano*
cheese, grated
½ tsp fresh thyme,
chopped
Freshly ground salt
& pepper
For the Herb Breadcrumb:
70g sourdough bread
1 small garlic clove, peeled
& finely chopped
1 tbsp. olive oil
1 tbsp. fresh parsley
½ tsp fresh thyme leaves
½ tsp fresh rosemary
leaves
1 tbsp. Parmigiano
Reggiano cheese, grated
Freshly ground salt
& pepper
Method
1. Preheat oven to 200°C/Fan
180°C/Gas mark 6.
2. Add the cauliflower,
chestnuts and cream to a large pan and bring to the boil, reduce to a simmer
and cook for 10-12 minutes or until tender.
Remove the cauliflower and chestnuts with a slotted spoon and set aside.
3. Now add the Parmigiana
Reggiano and thyme to the cream and return to the boil then reduce to a simmer
for 10 minutes or until the cream thickens.
4. Meanwhile make the herb
breadcrumbs, place the bread into a food processor and blitz until you have
fine breadcrumbs, now add the remaining ingredients and blitz until fully
combined.
5. Return the cauliflower
to the cream mixture and season to taste.
Spoon the cauliflower and Parmigiano Reggiano cream into an ovenproof
dish and sprinkle over the herb breadcrumbs.
6. Place in the oven for
5-10 minutes until golden and the sides are bubbling. Enjoy!
*
Parmigiano
Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and
richest cheeses - still produced today as it was nine centuries ago.
*
A
long ageing period is fundamental in building the aromas and texture of
Parmigiano Reggiano. Such complexity is achieved in a totally natural way,
without any additives, making Parmigiano Reggiano 100% natural, easy to digest
and high in calcium.
*
The
minimum maturation time is at least 12 months, but only when it reaches
approximately 24 months of age, is at its best. Ageing can continue up to 36
months or more, during which time the cheese develops its flavour, texture and
digestibility.
*
Parmigiano
Reggiano is a P.D.O. product. P.D.O. products are defined and protected by
European Union law in order to defend the reputation of regional foods. This
mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio
Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of
the Po River.
For
more information please visit https://www.parmigianoreggiano.com/english/default.aspx
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