Reggiano Parmesan with Pickled Plum Tomatoes

Name: Reggiano Parmesan with Pickled Plum Tomatoes
Ingredients: 100 ml white wine vinegar; 5 g rosemary; 50 g demerara sugar; 12 plum tomatoes or 24 pieces of sun-dried tomatoes; 100 ml balsamic vinegar; 700-800 g Reggiano Parmesan; 5 g thyme

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

When buying Parmesan or Parmigiano, go for Reggiano. This is the best - anything that does not call itself Reggiano is not true Parmesan. Pickle the tomatoes one week in advance.

Ingredients

12 plum tomatoes or 24 pieces of sun-dried tomatoes
100 ml bals

Preserve
Dinner
Savoury
Gluten-free
Vegetarian

Method

Pre-heat the oven to 110°C/gas mark ¼ or its lowest possible temperature. Halve the plum tomatoes, lay them on the grill rack and put them in the very cool oven. Leave them overnight so that they dry out. Bring to the boil the two vinegars, sugar, rosemary and thyme, then leave it to c