From crispy cauliflower bites to a creamy parmesan ice cream, Gennaro Contaldo shows us how to make the most of Parmigiano Reggiano in dishes that celebrate its versatility and irresistible flavour.
Place 5 or 6 slices of pancetta, slightly overlapping each other, onto a flat board, then place one of the filled chicken breasts widthways and wrap over the pancetta from side to side to secure the filling.
Place the chicken breasts onto a flat board and with a sharp knife cut a slit into one side of each chicken breast, then use your knife to open it out into a pocket.
“In this recipe, I have grated and finely chopped the rind to make a type of pesto filling in this delicious chicken dish.
In a large bowl, whisk the eggs, a little salt and pepper, flour and 20g of grated Parmigiano Reggiano PDO together.
