Biscotti Alla Parmigiana Food

ROSEMARY-PARMESAN BISCOTTI

Steps:

• In a large bowl, combine the flours, rosemary, baking powder, salt, pepper and 2 cups cheese. Cut in butter until mixture resembles coarse crumbs. Whisk eggs and milk; stir into crumb mixture just until moistened., Divide dough into four portions. On an ungreased baking sheet, shape each portion into a 12-in. x 2-in. rectangle. Sprinkle each portion with remaining cheese. Bake at 350° for 30-35 minutes or until golden brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets., Bake for 25-30 minutes or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

ZUCCHINI ALLA PARMIGIANA

Steps:

• Thinly slice zucchini lengthwise, place in a colander, sprinkle with salt and let stand for 1 hour.
• Rinse the zucchini and drain on paper towel.
• Heat oil, dust the zucchini with flour and fry in batches until golden and tender. Drain on paper towel.
• Cut the garlic in half and rub the insides of a shallow,oiled gratin dish with the cut garlic. Discard garlic.
• Make layers of zucchini strips, sliced tomato, strewn with torn basil leaves and mozzarella. Lightly season each layer.
• Finish with a layer of tomato and basil leaves.
• Mix parmesan and breadcrumbs together and spread evenly over the top.
• Bake in a 190°C oven for 25 minutes or until the top is golden and crisp.
• Serve hot.

RISOTTO ALLA PARMIGIANA

Steps:

• Heat ½ the butter and sweat the onions.
• Add rice and stir until rice appears shiny.
• Using a 6 oz ladle, add 2 scoops of stock to the rice.
• Stir the rice over medium heat until almost dry.
• Repeat from step 3 until all stock has been used up.
• Stop cooking when rice is moist and creamy.
• Remove from heat and stir in remaining butter and parmesan cheese.

BISCOTTI ALLA PARMIGIANA

Steps:

• In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt. Pulse until crumbly, but sticks together when pressed with fingers. Pour onto a floured pastry board and gather into a ball. Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.
• Preheat oven to 350 degrees F.
• Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes. Place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness. Line a baking sheet with a silpat mat or parchment paper. Using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart. Gather dough scraps into a ball. Roll out leftover dough and cut additional circles. Continue until all the dough is used. If the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again.
• Place in oven and bake 8 to 10 minutes or until golden brown.

PUMPKIN PARMIGIANA

Steps:

• For the pomodoro sauce: Bring a pot of water to a boil; prepare an ice water bath. In 2 batches, blanch the tomatoes in the boiling water for about 1 minute, then shock in the ice water. Remove and discard the skins. Seed the tomatoes. Strain the seeds from the liquid through a fine-mesh strainer; reserve the liquid and discard the seeds.
• Put the peeled tomatoes, tomato liquid and a large pinch of salt in a large bowl. Mix the salt into the tomatoes and set aside.
• Put the garlic in a saucepan and cover with the olive oil. Cook over very low heat until the garlic is golden and soft, about 15 minutes. Strain and reserve the oil.
• Add the infused garlic oil and chile flakes to a large, heavy-bottomed stockpot. Turn the heat to low and slowly bloom the chile flakes, about 2 minutes. Add the salted tomatoes and liquid to the stockpot and increase the heat to medium high. Bring to a slight boil and skim any foam that rises to the top. Lower the heat to a simmer. Smash the tomatoes with a potato masher. Cook until reduced by one-fourth, 25 to 30 minutes. Adjust the seasoning with salt.
• Remove from the heat and submerge the basil in the sauce to infuse it as it cools down. Set aside 2 cups of the sauce for the parmigiana; reserve the remaining 4 to 5 cups sauce for another use. It will keep in the refrigerator for up to 3 days and in the freezer for 3 months.
• For the pumpkin parmigiana: Preheat the oven to 325 degrees F.
• Peel the pumpkin, cut it in half and scoop out the seeds. Place it cut-side down on a cutting board and slice it crosswise into half-moons approximately 1/4 inch thick.
• Coat the bottom of a glass or ceramic deep-dish pie plate with 1/2 cup pomodoro sauce and arrange one-third of the pumpkin pieces in a single layer on top of it. Drizzle with 2 tablespoons olive oil, sprinkle with 1/3 cup Parmesan and scatter one-third of the basil leaves over the top. Season with salt and pepper. Spoon 1/2 cup sauce to cover this layer, then repeat two more times, layering the pumpkin pieces, oil, Parmesan, basil, salt and pepper and sauce until just below the lip of the pie plate. Scatter the remaining 1/3 cup Parmesan on top.
• Cover the dish with foil and bake until barely tender, about 30 minutes. Remove the foil and bake until browned on top and most of the liquid around the sides has evaporated, an additional 30 minutes. Let sit for 15 minutes before serving.