Parmigiano reggiano Bites
Prep Time
30 mins
Cook Time
3 mins
Total Time
33 mins
A perfect party appetizer for the Christmas season
Course:
Appetizer
Cuisine:
Italian
Keyword:
Parmigiano Reggiano Bites
Servings: 12
Ingredients
- 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
Instructions
-
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
To assemble:)
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.