Grilled Asparagus and Pancetta

Grilled Asparagus and Pancetta. What’s more fun than welcoming guests for an early summer dinner with these pretty Grilled Asparagus and Pancetta. It gives a little crisp, very promising before arriving at the sweetness of the asparagus. Of all the Asparagus types, green asparagus has the most pronounced flavour. 

Grilled Asparagus and Pancetta

First, here is the list of the different ingredients you will need to make the Grilled Asparagus and Pancetta that serves 6 to 8 

  • 24 Green Asparagus
  • 24 thin slices of peasant bacon
  • 3 tablespoons olive oil
  • 1 piece of Parmesan cheese
  • optional salt flower

Now, here are the few steps you will need to follow to make the Grilled Asparagus and Pancetta with a preparation of 15 minutes and a cooking time of 15 minutes 

With a sharp knife, Cut the hard ends from the spears. Use a vegetable peeler  to make Parmesan shavings.

Pre-cook the asparagus in boiling water for about 10 minutes depending on the size of the asparagus. Once cooled, wrap each asparagus, well dried,  from the end with the Pancetta and place the Asparagus in a baking dish.

Sprinkle the Asparagus tips with olive oil. At the arrival of your guests, place the baking dish under the grill. Leave the asparagus for 5 minutes in the preheated oven at 180 °C or 375°F or until the Pancetta sizzles.

Sprinkle the asparagus with parmesan shavings and a little salt flower if you like. Serve immediately with small paper towels.

P.S.

These succulent stems are delicious served with Parmesan cheese like here but also with melted butter, Hollandaise sauce, prosciutto, pine nuts and eggs or even sun-dried tomatoes.

Côté Table, Bienvenue en Mai, Welcome to May

Côté Table, Bienvenue en Mai, Welcome to May est un merveilleux temps de cuisine printanière. Les chaleurs estivales ne sont pas encore arrivées mais cette saison se remplit déjà de senteurs de grandes vacances.

Commençons donc par des Panna Cotta au Parmesan. Ces petites entrées sont rafraîchissantes et super faciles à réaliser. Elles seront aussi parfaites si elles sont servies en mini doses pour l’apéritif !

L’ail arrive sur les marchés… On pourrait dire aussi que l’ail est la pierre angulaire de la cuisine. Il a aussi longtemps été considéré comme un remède médicamenteux. Riche et intense, adoptez ces Calamars Farcis avec Sauce Tomate et Pignons de Pin façon Portugaise, vous allez juste vous régaler !

Enfin, qui dit Mai, dit Fraises… Et les desserts aux fraises ne manquent pas. Alors à vous de choisir entre Tarte aux Fraises à la Française, Tiramisu aux Fraises ou encore une Mousse de Yaourt aux Fraises, pour n’en citer que trois.  Alors, Bon Appétit sur la Classe de Cuisine et Joyeuses Pâques !

 

Côté Table, Bienvenue en Mai... Welcome to May

 

Côté Table, Bienvenue en Mai, Welcome to May is a wonderful spring-time cooking… Now, the summer heat has not yet arrived but this season already brings a scent of summer holidays. So let us start with these Parmesan Panna Cotta. These small starters are refreshing and super easy to make. Most noteworthy, these Panna Cotta will also be perfect as an appetiser if served in smaller containers !

As garlic comes into season we have got great plates designed to be shared. These cloves are the cornerstone of cooking. It has long been seen as a medicinal remedy too. Rich and intense, try these Stuffed Squid with Tomato Sauce and Pine Nuts, Portuguese way. You will definitely enjoy it ! 

Finally, who says May, says Strawberries … Furthermore, the strawberry desserts are so numerous. Then you have to choose, or not, between a French Strawberry Tart, a Strawberry Tiramisu and a Yogurt Mousse with Strawberries. Just to name three. And then, Bon Appétit at La Classe de Cuisine and Happy Easter !

Parmesan Panna Cotta

This Parmesan Panna Cotta is an easy and inexpensive starter. Its preparation is fast and after only 2 hours in the fridge you can already taste it. Then … Do not hesitate any more and prepare without delay these small Parmesan Panna Cotta.

Now, here is the list of different ingredients you will need to prepare Parmesan Panna Cotta for 4 to 6 people

  • 1 g gelatin or 1 large gelatin leaf
  • 50 g candied tomatoes
  • 250 ml whipping cream
  • 50 g  Parmesan cheese
  • freshly ground pepper
  • some parsley leaves

Now, here are the few steps you will have to follow to make the Parmesan Panna Cotta with a 10 minute preparation

Start by soaking the gelatin leaf in a bowl of cold water. Meanwhile, mix the candied tomatoes in a blender and divide them in the prepared small verrines or glasses.

Next, bring the crème fraîche or whipping cream to a boil and then, of the heat, add the drained gelatin. Mix well, add pepper and then pour your preparation into the verrines or small glasses.

When everything is done, refrigerate at least for 2 hours. For best results, refrigerate overnight. Then, just before serving, you may decorate with some parsley leaves and serve the verrines or small glasses with some breadsticks. Enjoy !