Parmigiano Reggiano & Cracked Pepper Biscotti
These biscotti made
with the King of cheeses are crisp with a richness of Parmigiano Reggiano and a
bite of black pepper make lots because they are extremely moreish! They are perfect for a savoury bite before or
after dinner and make a delicious festive gift – simplicity at its best!
Makes 20+
Prep time: 15 minutes
Cooking time: 1 hour
Ingredients
1 ½ tbsp black
peppercorns
480g plain flour
2 tsp baking powder
2 tsp salt
120g Parmigiano
Reggiano & 30g for topping
1 tbsp dried rosemary
170g butter
4 free range eggs
250ml whole milk
Method
1. Preheat the oven to 170°C/150°C
Fan/Gas mark 3.
2. Pulse the peppercorns
in a grinder until roughly ground and set aside.
3. In a food processor,
combine 1 tbsp cracked pepper, plain flour, baking powder, salt, Parmigiano
Reggiano and rosemary. Now add the butter
and blend until crumbly. Add 3 eggs and
milk and combine gently.
4. Place the dough in a
large bowl and finish mixing with your hands.
5. On a floured work
surface and with floured hands, roll the dough into two 30cm long logs. Place the logs on a baking sheet keeping a
good space between them. Whisk the remaining egg and brush some over the logs,
then sprinkle the tops of logs evenly with remaining Parmigiano Reggiano cheese
and 1/2 tablespoon ground pepper.
6. Bake in the oven for 30
minutes or until firm and golden brown.
7. Remove from the oven
and place on a wired rack to cool for 10 minutes. Now cut the biscotti with a bread knife on
the diagonal into 1.5cm slices. Place
the slices on the baking sheet and return to the oven and bake the slices for
30 minutes turning them over half way through.
8. Remove from the oven
and allow to cool on a wire rack for 10 minutes.
9. Store
the biscotti in an airtight container. If they soften, bake them again for a
few minutes on a baking sheet in a 170 °C/150 °C/Gas mark 3 preheated oven.
*
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/default.aspx
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