Join the incredible Theo Randall at The Restaurant Show
Theo Randall will be on stage at The Restaurant Show on Wednesday 5th October at 1pm. In his session he will give us a ‘Taste of Parma’. Theo has a huge passion for Italian food, and this Parmigiano Reggiano live cooking demonstration is one not to miss. Watch how Theo cooks up an Italian storm whilst discussing his love for Italian products and the versatility and characteristics of Parmigiano Reggiano.
We asked Theo to share some of his favourite Italian recipes to give us all a little taster of what to expect.
Tagliata di manzo
This is a great way to serve a seared piece of fillet. The crusting of the thyme and sea salt on the outside gives it a lovely flavour and texture. Being such a simple dish, it is all about good ingredients – the tomatoes should be sweet and the Parmesan fresh. If you have some good balsamic vinegar, use it on this because it will work really well with the other ingredients.
1 x 500g piece of beef fillet (tail)
4 tbsp extra virgin olive oil
1 tsp chopped thyme
150g Datterini or cherry tomatoes, cut into quarters
100g wild rocket
juice of 1/2 lemon
1 tsp aged balsamic vinegar
75g Parmesan cheese shavings
sea salt and freshly ground black pepper
1 Rub the fillet with 1 tablespoon olive oil, then sprinkle over the thyme and season with salt and pepper.
2 Heat a heavy frying pan. Add the fillet and cook for 3–4 minutes, turning frequently to ensure an even searing that gives the meat a browned crust. Remove from the pan and leave to rest for 3 minutes.
3 Meanwhile, combine the tomatoes and rocket in a large bowl. Add the remaining olive oil and the lemon juice. Season to taste. Toss gently together, then spread the rocket and tomatoes on a large plate.
4 Thinly slice the beef and arrange on top of the rocket and tomatoes. Drizzle the balsamic vinegar over the beef and add a grinding of black pepper. Finish with the Parmesan shavings
Torta di pasta frollo
I love making this as a ‘standing-up starter’ when people come over – it is so easy and you can make it in advance and reheat it. The pasta frollo is an incredibly light pastry that tastes great with the topping of spinach, Parmesan, ricotta and slow-cooked onions. You could also have this as a lunch dish with a crisp green salad.
Serves 6 for lunch
For the pastry:
250g unsalted butter, chilled
250g plain flour
75ml ice-cold water
For the topping:
50ml extra virgin olive oil
2 red onions, finely sliced
1 garlic clove, chopped
leaves picked from a small bunch of thyme, chopped
1kg fresh spinach
200g ricotta cheese
leaves from a small bunch of flat-leaf parsley, chopped
200ml crème fraîche
2 organic egg yolks
50g Parmesan cheese, freshly grated
100g Parmesan cheese shavings
4 slices prosciutto di Parma
1 To make the pastry, put the butter and flour in a food processor and pulse to a breadcrumb consistency. Add the iced water and pulse just until a dough is formed. Wrap in clingfilm and chill for 30 minutes.
2 Preheat the oven to 180°C. Roll out the pastry on a baking sheet to a rectangular shape about 5mm thick. Prick all over with a fork, then bake for 10 minutes until crisp. Set aside to cool. Leave the oven on.
3 Start making the topping while the pastry base is baking. Heat the olive oil in a large heavy-based pan, add the onions with the garlic and thyme, and cook over a low heatfor about 15 minutes until softened.
4 Meanwhile, blanch the spinach in a pan of boiling water until wilted. Drain and, when cool enough to handle, squeeze or press the spinach to remove excess water. Chop the spinach.
5 Spread the cooked onions evenly over the pastry. Top with the spinach, the broken-up ricotta and chopped parsley. In a bowl, mix the crème fraîche with the egg yolks and grated Parmesan and drizzle this mixture over the spinach and ricotta. Bake for about 15 minutes until the topping is a light golden colour.
6 Scatter the Parmesan shavings over the pasta frollo and arrange the torn slices of prosciutto on top. Serve warm