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Recipe of the Day Thursday 4 December
Light Glace Fruit Cake
This is an absolutely delightful alternative Christmas cake; one for connoisseurs, I think. It's light in colour with a fragrant flavour and the glacé fruits look jewel-like when you cut it open. It works well with marzipan and icing or a glacé fruit and nut topping.
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The real Parmesan…
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Given protected status, Parmigiano-Reggiano is the product of nine centuries of artisan cheese production, given its distinctive crumbly, grainy character by the milk of local cows and the process by which it’s made, maturing for up to 30 months to allow its full flavours to develop.
This Christmas, enjoy Parmigiano-Reggiano the way Italians do – serve it on a cheeseboard with fresh or dried fruit and nuts, savour it with a glass of Marsala or robust red wine or add it to all manner of festive dishes.
We’re delighted to share some stunning party food recipes and quick supper ideas using mouthwatering Parmigiano-Reggiano, and you can even win an Italian cookery course for two at La Cucina Caldesi, the only Italian cookery school in central London, run by Giancarlo and Katie Caldesi, from BBC2’s Return to Tuscany TV series.
