Made by Cesare and Ferruccio Baruffi in the hills outside Modena. Most Parmigiano is made at a co-operative owned dairy using milk from several farms. The Baruffis are unusual because they use their own milk. The result is an exceptionally creamy cheese with sweet, fruity, mouthwatering flavours. Our parmigionos are selected by Giorgio Cravero in Bra, Piedmont, Italy who looks specifically for these succulent sweet cheeses. The Baruffi’s Parmigiano is one of his favourites.
Thanks to Bristol Bites for this lovely recipe for Watercress and Baby Spinach Pesto
Nice and seasonal!!
50g baby spinach
2 tbsp pine nuts (or can use walnuts)
2 small cloves of garlic, crushed
50g grated Parmesan
Extra virgin olive oil
1. Place the watercress, spinach (including stalks), pine nuts/walnuts and garlic in a food processor with around 8-10 tablespoons of olive oil, until you have a smooth puree. Add more olive oil while blending as required.
2. Transfer to a bowl and mix in the grated Parmesan.
3. Chill and serve!
If you know of any delicious ways to use Parmesan, please let us know of them and we’ll post them here. A chunk of the hard stuff will go to the best, most delicious recipe. Photos v welcome too!