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Pork Piccata with Ruggeri 36-mth Parmigiano Reggiano Cheese

cheesy pork piccata with emborg mushroom sauce recipe
Known as the King of Cheese, Parmigiano Reggiano is often shaved or grated over food, and I love the gritty texture and the strong umami flavour of the gourmet cheese.

You may wonder if there is a difference between Parmigiano Reggiano and Parmesan Cheese. Do you know that Parmigiano Reggiano is actually the real deal, and it can only come from the Parma region in northern Italy? Parmigiano Reggiano cheese is a product with the Protected Designation of Origin ( PDO ), so Parmesan is kinda like an imitation. According to the trademark laws in Italy, the cheese cannot be called Parmigiano Reggiano unless it's made in Italy according to a specific recipe.

antica pizzicheria ruggeri 36 mth parmigiano reggiano cheese
A lovely friend, who was back from Italy recently bought me this delectable 36-mth Parmigiano Reggiano Cheese from Ruggeri Antica Pizzicheria. Parmigiano Reggiano is used to generate deep essence in dishes such as soup, pasta and risotto. The older the age, the more intense the flavour, which also means you will get different results with a 24, 36 or a 48-month cheese. A 24-mth-old Parmigiano Reggiano is used in soup and pasta courses, whereas an older cheese like the 36-mth-old can enhance the flavour in main courses such as this Pork Piccata.

italian pork piccata ruggeri parmigiano reggiano cheese
Instead of using a standard sauce to finish my dish, using a Mushroom Cream Sauce allows me to add flavour and texture without making the dish too heavy.

pork piccata ruggeri 36 mth parmigiano reggiano cheese
To have a truly authentic Italian experience, I added Pork Piccata with 36-mth Parmigiano Reggiano Cheese and paired with some healthy vegetables, bringing the main course to a scrumptious new level.

pork piccata ruggeri parmigiano reggiano cheese recipe
Ingredients:
450g Pork Loin ( approx 12 slices )
150g Oyster Mushrooms
200g Broccoli Florets
½ Capsicum / Red Bell Pepper
¼ Canned Whole Kernel Corn
1 tbsp Camelina Oil / Olive Oil
1 tsp Chopped Garlic
100ml Emborg Cooking Cream
50ml White Wine
Pinch of Salt

Pork Marinade:
1 tbsp Corn Flour
½ tsp Salt
Dash of Pepper

Method:
    how to make italian pork piccata
  • Rinse pork fillet, pound using a meat tenderizer and brine the meat. Marinate pork for about 15 minutes.
  • benefits of capsicum red bell peppers
  • Rinse capsicum, and cut into thin strips.
  • healthy living cooking broccoli
  • Remove broccoli stem, and keep for other use. Cut up broccoli into florets and rinse thoroughly.
  • king oyster mushrooms recipe
  • Rinse mushrooms and slice the stems.
  • how to cook pork chop
  • Heat oil and pan fry the pork loin on medium heat till they are slightly char. Do the same for the other side. Remove.
  • emborg cooking cream mushroom sauce
  • Stir fry mushrooms with garlic. Pour in cooking cream and white wine, and add a pinch of salt.
  • pork loin in emborg cooking cream mushroom sauce
  • Throw in pork and mix well.
  • difference between parmesan cheese and parmigiano reggiano
  • Place vegetables on plate and drizzle extra virgin olive oil or camelina oil. Next, arrange the meat neatly and shave the cheese. Enjoy your Delicious Pork Piccata with 36-mth Parmigiano Reggiano Cheese!

20 comments:

  1. Your piccata must be flavorful with the cheese to it.

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  2. Yummy! Thanks for sharing about cheese...for I know nothing about the age till now..

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  3. Oh dear, I am sorry I do not like this cheese as I find the smell and taste too strong for me.

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  4. yummy, what a great recipe!

    https://modaodaradosti.blogspot.com/

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  5. We love chicken piccata, so I know we'd enjoy your pork version, too! And you're so right about Parmigiano Reggiano---the real deal is the best!

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  6. That really does look delicious.

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  7. This sounds amazing. Love it when you share new recipe on your blog. Have a great week.

    http://www.amysfashionblog.com/blog-home/

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  8. Wow, you cooked this just like fine dining! You are a masterchef!

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  9. It looks so delish.

    Ann
    https://roomsofinspiration.blogspot.com/

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  10. Thats great dear it look very good 😊

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  11. This looks really interesting and even more so as I've been trying more unusual foods lately and trying to break out of my habit of eating quite dull food, haha :)

    aglassofice.com x

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  12. That looks delicious! I love Parmigiano (an all things Italian...)
    Enjoy it!

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  13. That looks amazing! Beautiful clicks! And that knife...!!

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  14. This is so mouthwatering, Shirley ^.^
    Gahh...wish I could get a taste.

    ReplyDelete

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