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06 February 2012 11:46
Recipe
Smoked chicken Caesar canapés
Impress your dinner guests with these mouth-watering smoked chicken Caesar canapés served with chicory leaves and Parmigiano Reggiano.
Whatever the occasion, these delicious canapés are perfect for an evening of entertaining and look lovely too! Simply prepare the dressing by whisking together the egg yolk, lemon juice, anchovies and garlic, drizzle into the chicory leaves and top with smoked chicken and plenty of delicious Parmigiano Reggiano shavings.
Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally natural - it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano cheese is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.
Parmigiano Reggiano cheese is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano cheese can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.
For more information on Parmigiano Reggiano cheese, please visit www.parmigianoreggiano.com
CREDIT:
The Consorzio del Formaggio Parmigiano Reggiano
Photography and Reportage: Steve Lee
Recipe and Food Styling: Jocelyn Barker, The Dialogue Agency
Smoked Chicken Caesar Salad Leaf Canapés with Parmigiano Reggiano Shavings
Makes about 20 canapés
2 bulbs red chicory
30g chorizo, diced
100g smoked chicken, thinly sliced
1 handful basil leaves, roughly chopped
25g Parmigiano Reggiano cheese, to serve
Caesar Dressing:
1 egg yolk
Juice of ½ lemon
½ tbsp finely chopped anchovies
1 garlic clove, crushed
3 tbsp olive oil
20g Parmigiano Reggiano cheese, grated
2 tbsp double cream
½ tbsp mascarpone cheese
Salt and black pepper
1. First, make the dressing by whisking together the egg yolk, lemon juice, anchovies and garlic clove and gradually whisk in the olive oil to thicken the mixture. Add the grated Parmigiano Reggiano cheese and gradually whisk in the double cream, followed by the mascarpone cheese. Season to taste
2. Assemble the canapés by taking leaves off the chicory bulbs and filling with a little dressing, followed by a few cubes of chorizo and plenty of smoked chicken
3. Drizzle a little with more dressing over each canapé and top with chopped basil leaves and shaved Parmigiano Reggiano cheese before serving
Cook's tip: To save some time on the night, try making the dressing in advance, remembering to keep it refrigerated.
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