It’s getting so close to Christmas now that I thought I would share a recipe with you that will definitely win over all of your friends and family and could easily become your favourite canapé of choice for the festive times ahead. Rare beef, basil pesto and Parmigiano Reggiano bites are more than just a bit addictive and extremely moreish.
Tender strips of rib eye steak layered with a gorgeously aromatic basil pesto topped with shards of umami rich Parmigiano Reggiano. Roll them up and your work is done. Simple as that. But simple in flavour – no way! The smell of basil pesto which has just been mashed together in a pestle and mortar is such a heavenly aroma. A heady, powerful perfume that complements the beef perfectly.
Naturally, a good dose of Parmigiano Reggiano also goes into this pesto to give it a savoury seasoning as well as a creaminess along with the pine nuts and garlic. I have been revelling in the chunks of Parmigiano sent to me recently and have created two other dishes this month which are:
If you have any vegetarian guests coming over this Christmas, then you could easily swap the steak for some char-grilled aubergine or courgette which has been thinly sliced and cooked on a griddle pan. Alternatively, you could use strips of roasted peppers which come in jars and can be kept in the cupboard for ease.
The recipe for these rare beef, basil pesto and Parmigiano Reggiano bites will provide you with more pesto than you need for the canapés, so you can use it again with pasta, add it to pizza, make a turkey and pesto sandwich with it or mix it into a mayo or salad dressing.
I hope you enjoy trying this recipe and my other creations for Parmigiano Reggiano and if you need any more information or recipe ideas why not pop over to www.parmiginoreggiano.com
This is a sponsored post.
Parmigiano reggiano Bites
A perfect party appetizer for the Christmas season
- 1 rib eye steak seasoned with olive oil, salt & pepper
For the basil pesto:)
- 1 clove garlic
- 1 bunch fresh basil
- 25 g pine nuts
- 30 g Parmigiano Reggiano grated
- 100 ml Extra virgin olive oil approx. Use more for a looser sauce.
- salt to season
For the garnish:)
- wild rocket leaves
- Parmigiano reggiano shavings use a vegetable peeler to make them
Fry the rib eye steak in a very hot pan for no more than 3 minutes, then leave it to rest for 5 minutes before slicing thinly
For the pesto:)
Using a pestle and mortar, blend the garlic with salt and the pine nuts to form a rough paste then tip onto a plate
Using the same pestle & mortar, crush the basil to a rough paste then add in the blended pine nut and garlic paste
Add in the olive oil gradually and mix to form a rough paste. For a smooth pesto, blend the mixture for longer
Pour in the Parmigiano, then mix until it is blended into the pesto. Check the seasoning
Top the sliced steak with some pesto and flakes of Parmigiano Reggiano and fold in half. Place the steak onto a bed of wild rocket and continue to make the bites until you have used up all of the steak. You will have some leftover pesto to use another time.