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Updated 02/22/10- Our contest may be over, but there is always time to enjoy some Parmigiano Reggiano. Try the six winning recipes or pick from the thousand-plus contest entries in the comments below.
Parmigiano Reggiano is truly one of the incomparable cheeses of the world. We take extraordinary measures to work with a small group of artisan producers in Italy to hand-select the very best Parmigiano Reggiano. Our chosen wheels are carefully aged for 24 months to bring out the best of Parmigiano Reggiano’s nutty and sweet flavors and creamy and crystalline textures.
And now we want to know what you’ll prepare with this fabulous cheese when you get it home!
As part of our month long celebration of this fabulous cheese, we are holding an online recipe contest to find and share fresh and innovative ways to enjoy real Parmigiano Reggiano every day. Post your best, original recipe in the comment section below for a chance to win a $500 Whole Foods Market shopping spree, a gift basket chock-full of Parm and goodies to pair, and an authentic cheese knife set from Italy. Five runner-ups receive prizes too.
Comments must be submitted to this blog post between February 3 and February 10, 2010.
You may enter more than one recipe in the comments (but you can’t win more than one prize) — just make sure they are your original concoctions!
A panel of Whole Foods Market Team Member judges will select six finalists. Those finalists’ recipes will be prepared and served to a celebrity taste panel at our Austin headquarters in the middle of February to determine the Grand Prize Winner. The recipes will be judged based on flavor profile, culinary appeal and the innovative use of Parmigiano Reggiano. See all Contest Rules.
The finalists’ recipes will be spotlighted in this blog later in February so we can all give them a try!
We’ll share more tasty information about Parmigiano Reggiano and our in-store events throughout February, so check back. But for now, hit the kitchen and get creative! I can’t wait to see what you come up with. Just enter your recipe in the comment section below.
Comments are moderated
and generally will be posted if they are on topic and not abusive. For more information, please see
our
Parmitini Reggiano
1-1/2 oz Absolut vodka
1 tsp Strega liqueur (herbal)
1 txp kummel liqueur (caraway, herbal)
1/2 txp Metaxa brandy (deep herbal)
Shake with ice in a cocktail shaker.
Strain into martini glass.
Using vegetable peeler, in presence of drinker and directly over the cocktail, cut a healthy curl of Parmigianno Reggiano cheese and carefully hang it on the side of the glass.
Serve with garlic-stuffed olive on a toothpick as garnish.
February 3rd, 2010 at 10:06 am
Recipe for the Parmigiano Reggianno Recipe Contest!
Italian Cheezy Chicken
4 boneless, skinless chicken breasts
1/4 stick melted butter
1/2 cup Italian salad dressing
3/4 cup Italian seasoned bread crumbs
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 tsp garlic powder
1 tsp dried parsley flakes
Preheat oven to 350 degrees. Melt butter in microwave and pour into 9 X 12 baking dish.
Pound chicken breasts until tender and slightly flattened, but not too thin. Mix bread crumbs, Parmigiano Reggiano cheeese, garlic powder and parsley flakes in medium mixing bowl. Pour Italian dressing in small mixing bowl.
Dredge chicken breasts into melted butter; then dip into Italian dressing to coat. Finally, coat chicken in bread crumb mixture and place into baking pan.
Bake at 350 degrees for 45 minutes until golden brown and delicious!
Mrs. Oney Reynolds
San Antonio, TX
February 3rd, 2010 at 10:10 am
Reggiano Ravioli and Spinach Soup
1/2 lb ricotta
3/4 cup parmigiano reggiano
1 tbsp lemon zest
salt and pepper to taste
wonton wrappers
1 quart organic chicken broth
1 bunch spinach
clove or two of garlic
olive oil
mix ricotta, parmesan, lemon zest and salt and pepper – stuff wonton wrappers to form raviolis.
saute garlic in olive oil until softened. add broth. add ravioli and spinach – serve with as much parm as you can stand!
February 3rd, 2010 at 10:30 am
Ingredients:
For the topping:
3 cups coarse fresh bread crumbs
3 Tbs. unsalted butter, melted
1 1/2 tsp. lemon zest
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 Tbs. minced fresh flat-leaf parsley
For the gratin:
1 Tbs. unsalted butter
Kosher salt, to taste, plus 2 tsp.
2 lb. brussels sprouts, trimmed and halved lengthwise
2 Tbs. all-purpose flour
8 oz. Gruyère cheese, grated
1 oz. Parmigiano-Reggiano cheese, grated
1 tsp. lemon zest
3/4 tsp. freshly ground pepper
1 cup heavy cream
1 jar (8 oz.) caramelized shallots, liquid strained off
Directions:
Preheat an oven to 375°F.
To make the topping, in a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside.
To make the gratin, grease a 12-inch ovenproof nonstick fry pan with the butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
In a bowl, stir together the flour, Gruyère, Parmigiano-Reggiano, lemon zest, the 2 tsp. salt and the pepper. Stir in the cream, then the brussels sprouts and caramelized shallots. Transfer the mixture to the prepared fry pan and smooth the top. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.
Williams-Sonoma Kitchen.
February 3rd, 2010 at 12:48 pm
Risotto with Parmigiano, Prosciutto and Asparagus
Ingredients
5 cups chicken broth
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
1/4 cup minced yellow onion
1 garlic clove, minced
1 1/4 cups short-grained risotto rice
1 pound asparagus, tough ends removed and cut in 1-inch pieces
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
4 very thin slices Prosciutto, julienned
1. Bring broth to a simmer over medium heat.
2. Combine oil and 1 tablespoon butter in a heavy saucepan and heat over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 30 seconds or until fragrant.
3. Add rice; cook 5 minutes, stirring to coat well. Add 1 cup broth; cook, stirring constantly, until absorbed. Continue adding broth by small ladlefuls, stirring constantly and allowing each addition to be absorbed before adding more, until the rice is tender but still firm to the bite and creamy, about 20 minutes in all. Add asparagus during last 5 minutes of cooking.
4. Remove from heat and stir in the Parmigiano, remaining butter and salt.
5. Divide risotto among 4 pasta bowls, top each serving with Prosciutto, and let it “wilt” over hot rice. Serve immediately.
February 3rd, 2010 at 12:52 pm
John’s Artichokes
INGREDIENTS
6 large artichokes
2 tablespoons fresh lemon juice
1 whole bulb fresh garlic, minced
1 whole lemon, juiced
1 cup seasoned bread crumbs
6 tablespoons butter, melted
4 tablespoons grated Parmesan Reggiano cheese
salt and pepper
olive oil
DIRECTIONS:
Trim tops and stems from artichokes. Bring large pot of water to boil. Add 2 tablespoons lemon juice to water. Add artichokes and cook until tender, about 25 minutes. Drain well. Cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes. Mix garlic, lemon juice from 1 lemon, bread crumbs, melted butter, and grated Parmesan Reggiano cheese together in a small bowl. Season to taste with salt and pepper. Spoon mixture into center of artichokes and between the leaves, dividing equally. Drizzle generously with olive oil. Place artichokes in roasting pan or ceramic dish and cover. (Can be prepared 1 day ahead. Refrigerate.) Preheat oven to 400F. Bake until heated through, about 15 minutes. Serve.
(4 servings)
February 3rd, 2010 at 12:53 pm
This is one of my favorite recipes and always ensures that the kids will eat all of their fish!
Preheat oven to 350 degrees. Rinse and dry 1 lb. of tilapia or other whitefish. Sprinkle with salt and pepper.
Mix – 1/3 cup of Parmigiano Reggiano, grated
1/3 cup of mayonaise ( I prefer Veganaise for it’s flavor)
1 T. prepared pesto sauce
Spread over fish like a thick icing. Bake for about 20-25 minutes or until top is brown and bubbly.
February 3rd, 2010 at 12:54 pm
The recipe that my family adores:
1lb Angel Hair Pasta
1lb raw shrimp, peeled
2 cups cherry or grape tomatoes, sliced
6 oz Feta Cheese, crumbled
4 oz Parmigiano Reggiano, grated
3 leaves fresh basil, chopped
3 tbs Olive Oil
Sea salt and Cracked black pepper to taste
Prepare pasta to al Dente, while that is cooking, saute shrimp in skillet in olive oil on medium heat. When shrimp turn pink, add tomatoes and feta cheese turning heat to low. When cheese has melted, remove from heat and toss with pasta and top with fresh basil and Parmigiano Reggiano. Serve with a nice wine, crusty bread, and salad. Voila! A Battaglia family favorite! Salud!
February 3rd, 2010 at 12:55 pm
Ingredients:
Medjool Dates
Parmigiano Reggiano
Method:… See More
Pierce dates lengthwise until you feel the pit, remove pit. Repeat on all dates.
Stuff each date with a small wedge of Parmigiano Reggiano.
You can make as many as you want and serve as an appetizer or after dinner.
February 3rd, 2010 at 12:57 pm
Here is a link to my recipe–http://recipesfrommillermanor.blogspot.com/2010/01/pizza.html or here is the recipe itself:
GF Pizza on Zucchini Crust
I tried making a gluten free pizza crust recipe a while back and was not impressed. At all. So, my sister mentioned in passing that she used to make a crust out of zucchini, and I thought I would see what I could come up with. I researched several sites and found some recipes for zucchini crusts, but they were not all gluten free, nor were they as simple as I wanted to make mine. Here is what I ended up with:
Zucchini Crust:
about 2 cups grated zucchini w/ peel (I had 4-5 small squash)
about 1 cup shredded Parmigiano Reggiano cheese
2 whole eggs
pinch of sea salt
1/4 tsp. garlic powder or a pressed clove of garlic (optional)
Mix all ingredients together and spread thin on an oiled pizza stone–I used a stoneware bar pan by Pampered Chef, but I suppose you could use another type of pan. I also used coconut oil, but other oils would likely work as well. Bake at 400 degrees for about 35 minutes or until lightly browned. Watch it carefully as you don’t want to burn it, but you do want it cooked well so it will hold its shape.
Remove from oven and top with:
Marinara sauce
slices of uncured turkey pepperoni
pieces of red onion
sliced fresh mushrooms
grated cheese (I had several different types of cheese and grated them together including raw cheddar, more Parmigiano Reggiano, and some Grafton Reserve cheese I got from Whole Foods
(or your favorite toppings–this was just what I had on hand)
Return to oven and bake for about 10 minutes, until cheese is lightly browned and bubbly.
This pizza does not reheat well so only make as much as you will eat. This was a really REALLY good pizza, and I will certainly make it again!
February 3rd, 2010 at 12:58 pm
Risotto con Parmigiano-Reggiano!!!!
Super Yummy & everyone loves it everytime!!!
5 cups (about) canned low-salt organic chicken broth … See More
4 tablespoons (1/2 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups arborio rice
1 cup grated Parmesan Reggiano cheese
2 tablespoons chopped fresh Italian parsley
Shaved Parmesan Reggiano cheese
Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.
It’s a little time consuming, with simple ingredients, but the Reggiano stands bold!
February 3rd, 2010 at 12:59 pm
Thin slices of Parmigiano Reggiano with a glass (or two) of Anne Amie Pinot Noir.
Instructions:
1. Slice a thin serving of Parmigiano Reggiano.
2. Insert in mouth and let disolve.
3. Enjoy the amazing flavor.
4. Take a sip of Pinot Noir
5. Repeat.
I enjoy food from Whole Foods in the simplest way possible.
February 3rd, 2010 at 1:00 pm
Broccli Pepper Linquine
1 Head of Fresh Broccoli cleaned and cut into bite size pieces
2 Fresh Green Pepper cleaned and julienned or cut into bite size pieces
1 Fresh Red Pepper cleaned and julienned or cut into bite size pieces
1 Fresh Yellow Pepper cleaned and julienned or cut into bite size pieces
1 Fresh Orange Pepper cleaned and julienned or cut into bite size pieces
4-6 Cloves of Garlic cleaned
1 Sweet or White Onion cleaned and julienned or cut into bite size pieces
First cold pressed Extra Virgin Olive Oil
1 cup Parmigiano Reggiano
1 pkg of whole grain linguine cooked al dente
In large Dutch oven, Sauce Pot or Wok over medium-medium high heat pour enough EVOO in pan to cover entire bottom (2-4 tbls). Crush garlic cloves into EVOO and lightly brown. Add broccoli, peppers and onion. Cook, contstantly stirring until vegetables reach desired doneness (taste best when vegetables are on the crunchier side). Remove from heat and mix in linguine. Place in serving bowl and toss 3/4 cup of Parmigiano Reggiano into pasta. Sprinkle remaining 1/4 cup of Parmigiano Reggiano on top. Serve….
February 3rd, 2010 at 1:02 pm
Parmigiano and Spinach Stuffed Chicken:
1 large bunch of fresh organic baby spinach
1 large organic red bell pepper, if only small avail. use 2.
2/3 cup of grated parmigiano cheese
1/3 cup of mozzerella cheese, grated
4 all natural chicken breasts
Sesasoning for Chicken: basil, parsley, salt, pepper, olive oil
In a sauce pan heat about 2 tablespoon of olive oil at medium eat. Add washed and chopped spinach and diced red bell peppers. Cook down until spinach is fully reduced and bright green. In a food processor blend parmigiano and mozzerella with spinach and red peppers until finely chopped in a chunky paste.
Butterfly chicken breast laying flat and pound out the breasts.Divide spinach mixture evenly between each chicken breast. Fold together and either tie together or use tooth picks to hold chicken together so the mix doesn’t melt out. Place in a baking dish with a tablespoon of olive oil top chicken with about a tablespoon of parmigiano. Season chicken with basil, parsley, S&P.
Cook chicken Covered at 375 for about 25 minutes and uncovered for 5 to 10 minutes, depending on thickness of breast.
February 3rd, 2010 at 1:07 pm
Grandma Tucchi’s Parmi Eggplant
1 medium eggplant (at least a pound)
Sea salt
8oz shredded mozzarella
1 large egg
1/2 to 3/4 cup all-purpose flour
Extra virgin olive oil
2 cups Red Sauce (I make this homemade too)
2/3 cup freshly grated Parmigiano-Reggiano
1-1/2 teaspoon dried basil crushed between your hands
Fresh ground black pepper to taste
Small Handful of fresh basil leaves
First peel the eggplant and slice crosswise in slices about 1/2 inch thick. Stack the slices in a colander, sprinkling layers generously with salt, set a can of tomatoes on a plate to compress, and let it sit for 1 hour; finally, rinse the slices well in running water and dry them with paper towels.
Meamwhile, beat the egg with a fork in a pie plate with 2 tablespoons of water. Place the flour in another pie plate.
Pour olive oil into a cast iron pan to about 1/2 inch and heat on a medium burner to frying temp (360 degrees F). Lightly dip each dried slice of eggplant in flour and then in beaten egg, and fry the slices, turning them once, until they are golden brown on both sides. Drain the fried eggplant slices on a cooling rack covered with paper towels.
Heat the oven to 425 degrees F.
To assemble, place a couple of spoonfuls of warm red sauce in the bottom of a 2-quart stoneware oven dish and layer the eggplant slices in the dish, scattering over each layer a generous handful of grated Parmigiano Reggiano, more tomato sauce, a handful of mozzarella, and a sprinkle of dried basil and black pepper. On the final top layer of eggplant, spread the rest of the red sauce and a handful of grated Parmigiano-Reggiano.
Bake, uncovered, in the preheated oven for 45 minutes. Sprinkle with fresh chopped basil. The eggplant can be eaten hot, but my family have always liked it best at room temp.
February 3rd, 2010 at 1:09 pm
Pork Parmigiana- Gluten-Free
10 cubed, thin pork cutlets (boneless)
1 cup parmigiana cheese
2 cups Gluten-Pantry Flour
2 tsp garlic powder
3-5 eggs (depends on their size)
tsp milk
10 slices provolone cheeze
10 slices prociutto
2 cups. chopped tomato
Canola oil for frying
tomato sauce 15 oz can
350 degrees. Oil a (I use glass) baking dish and pour can of tomato sauce on bottom.
Mix gluten-free flour, cheese and garlic powder in a separate bowl.
Beat eggs and mix milk (or water is fine, too)in their own bowl. Dip the pork slices into the egg mixture. Place the egg-covered pork pcs into the flour mixture. Place floured mixture into a heated (not too hot, don’t want to burn the oil) sautee pan. Turn over to brown and cook inside, usually a few minutes, depending on the thickness of the pork.
When cooked, placed on a plate lined with paper towels to catch grease. Repeat with all pieces. When done, place the cooked pork pieces into the tomato sauce covered pan in ONE layer. Place on top of each pork pieces, 1 slice of prociutto, a tbsp of chopped tomatoes and then cover with a slice of provolone.
Back at 425 degrees for 30 minutes, or until done. (Sometimes you need to cook longer, depending on the thickness of the slice, sometimes less, just keep an eye on it.) MANGIA!!
February 3rd, 2010 at 1:09 pm
Garlic Parmesan Crusted Bison Burgers
Ingredients
3lbs Ground Bison
Made with:
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
3/4 cups Parmesan cheese, freshly grated
2 large eggs
1 tablespoon vegetable oil
1 cup dried seasoned bread crumbs (I use Progresso garlic and herb)
Olive oil (for shallow frying)
4 large cloves garlic, peeled and chopped
Lemon wedges, for serving
Parsley sprigs, to garnish
PreparationSpread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish.
Combine salt, pepper, sage, and thyme, and mold into patty, pressing seasonings into meat with your fingers. Bread Bison patties one at a time. Dredge patties in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of patties in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of patties in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded patties on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover bison patties loosely with wax paper and refrigerate for up to one hour.)
Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the patties, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add patties and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve onc hoice of bun with spreads and toppings!
February 3rd, 2010 at 1:11 pm
Healthy Chicken Parm
Preheat the Oven to 350 degrees.
2 Boneless/Skinless Chicken Breasts
1 Tbs Olive Oil
1 Tbs Freshly Chopped Parsley
1 Tsp Oregano
1 Tsp Basil (can use fresh herbs or dried)
1 Cup Fresh or 360 Brand Marinara Sauce
Fresh Parmigiano Reggiano Grated or Shaved
Rinse and clean the breasts and make sure they’re as lean as can be – never too healthy. Place them in a large baggie or bowl with a tight fitting lid. Add the oil and herbs. Seal and toss to coat well. Lightly Salt and Pepper, to taste.
Place the coated breasts in a baking dish and bake for 25-40 minutes – depends on the size of your chicken. Check to make sure they’re cooked through by piercing and checking to make sure the broth runs clear and not pink.
Heat the Marinara while the chicken bakes. When the chicken is cooked, top with the sauce and then the cheese. Place back in the oven to melt the cheese. If you like the cheese more done, place in the broiler, but watch closely so the cheese isn’t burned.
Enjoy with an Angel Hair, Spaghetti or Capellini. To stay even healthier with this dish, enjoy with sauteed fresh veggies!
February 3rd, 2010 at 1:12 pm
Mommy’s Quick Lunch
2 matzo crackers (or flatbreads?)
a couple ounces of Mozzarella cheese (or other preferred cheese) sliced thin
a pinch or two each dried basil and marjoram, sea salt (if desired)
shredded Parmigiano cheese
Ingredients are purposely not measured as this is, after all, supposed to be quick.
Arrange cheese evenly over a matzo, add herbs and optional salt over cheese slices and then the grated Parmigiano. Top with other matzo. Microwave for 40 seconds to a minute.If you have time, pair with tomato-basil soup! Best eaten immediately.
February 3rd, 2010 at 1:14 pm
Hello!!! I love whole foods, but don’t have lots of time to cook. I make the most out of the amazing ingredients that are available..making simple recipes that any working mom can do, that highlight the quality of the ingredients!
This is a very simple recipe for Zucchini Au gratin ENJOY!
6 -8med. zucchini, unpeeled and sliced to 1/4 in coins
3 tbsp. real melted butter unsalted
1/3 c. freshly grated Parmigiano Reggiano
1/2 c heavy cream
sea Salt & fresh ground pepper to taste
1 tsp. cayenne pepper
Fresh torn basil leaves (about 5)
1/2 cup bread crumbs dried
Spray baking pan with nonstick spray. In lasagna style, layer the sliced zucchini, the herbs, and cayenne and the Parmigiano Reggiano. Add the cream over the top before making the top layer of cheese. Sprinkle top of casserole with breadcrumbs. Cover and cook at 375 degrees for 30 minutes or until bubbly and browned.
February 3rd, 2010 at 1:17 pm
Ah, Parm! I’ll go the “interesting” route here with a recipe I came up with months ago using items purchase from my (then) local Whole Foods store and an idea gained from friends on Twitter.
After all, what is more interesting than making an amuse-bouche from Parmesan rind?
——————————-
Puffed Parm Bruschetta
**Ingredients
1/2″ cube parmigiano crust (or just the cheese itself)
Dash of Olive oil
Dash of Balsamic vinegar
Dash of salt and pepper
1 large fresh basil leaf, thick chiffonade
1 thin slice Prosciutto
1 thin slice of fresh Garlic
1/2″ – 1″ cube Tomato
Toothpick
———-
**Directions
1. Take the small piece of Parmesan rind and put it on the center of a plate.
2. Microwave until it stops “popping,” usually between 30 and 90 seconds. Be careful to not let it burn, though if you take it out too soon it may be chewy.
3. Take out and let rest until cool, usually for 60 – 120 seconds. This is important as the texture changes to a nice crispness as it cools.
4. Spear the now crunchy (and puffed) Parmesan with a toothpick.
5. Drip about 3 – 5 drops of both the olive oil and the vinegar onto the Parmesan.
6. Place the basil through the toothpick and on top of the Parmesan.
7. Place sliver of garlic through toothpick, on top of basil.
8. Dash of salt and pepper.
9. Spear through some prosciutto on top of the garlic.
10. Finish with a bit of tomato
11. Consume happily… should look a bit like this: http://bit.ly/9UbBQb
It really is a great snack and a very interesting use of the cheese!
February 3rd, 2010 at 1:17 pm
Italian Wedding Soup
Meatballs:
¾ pounds Ground Beef
½ cups Fresh Parmigiano Reggiano
3 Tablespoons Fresh Parsley, Minced
1 whole Egg
2 Tablespoons minced garlic
½ teaspoons Salt
½ teaspoons Black Pepper
¼ teaspoons Ground Oregano
2 teaspoons Lemon Juice
SOUP
1 1/2 cups small pasta prepared and drained
3 Tablespoons Olive Oil
7 cups Beef Stock
1 cup white cooking wine
1 cup heavy cream
2 cups Water
½ teaspoons Salt
2 Tablespoons Tomato Paste
¾ cups shallots, Minced
¾ cups Carrots, Chopped
¾ cups Celery, Chopped
1 cup Russet Potato, Chopped
4 large leafs of Kale
4-6 Slices of crispy baked proscuitto
Grated Parmigiano Reggiano To Serve
4 Tablespoons Fresh Parsley, Minced
2 whole Bay Leaves
1 teaspoon ground black pepper
To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill.
Measure 4 tablespoons parsley, bay leaves, and ground pepper.
After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, wine, water, salt, tomato paste, and measured herbs. Bring to a boil, then simmer 30 minutes.
Add shallots, carrots, celery, and potatoes. After these have cooked for about 25 minute use submersion blender and blend all ingrediants until smooth.
Add meatballs cook for 20 minutes. Let cool then add heavy cream and pasta. Simmer do not boil. Finally add cut large pieces of Kale and serve after ten minutes or Kale has started to wilt.
Serve with crumbled proscuitto and plenty of freshly Parmigiano Reggiano cheese over the top.
Toast pints with fresh Parmigiano Reggiano baked on top are also a must to serve with this tasty soup.
February 3rd, 2010 at 1:17 pm
Stephanie’s Smashed Potatoes
3 pounds red potatoes
1 1/2 tbsp kosher salt
1 cup whole milk
1 stick unsalted butter
reduced fat sour cream
1 1/2 cup freshley grated Parmigiano Reggiano
1/2 cup grated Mozzarella
freshley ground black pepper
few leaves of fresh basil (chopped)
1 clove garlic
Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.
In a small saucepan, heat the milk, garlic and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot milk and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, Mozzarella, the remaining salt, pepper, and basil; taste for seasoning and serve immediately. If the potatoes are too thick, add more of the garlic/milk/butter sauce.
Enjoy
February 3rd, 2010 at 1:17 pm
Cheesy Twice Baked Potato
1 large baking potato (white or sweet)
3 Tbs Parmigiano Reggiano
1 Tbs Butter – very soft or melted
2 Tbs Daiary (cream, yogurt or milk)
1 Tsp Oregano
2 Tbs minced chives or green onion
Dash Salt to taste
Dash Cracked Pepper to taste
Dash Cayenne to taste or Paprika if preferred. (I like it hot)
Bake potato as usual. When warm enough to handle, cut in half
Scoop out potato into a bowl
Add all but 2 Tbs Parmigiano Reggiano reserving 1 Tbs, butter, dairy, oregano, chives, salt, pepper, cayenne or paprika
Mix well with fork or ricer – do not use mixer – gets to mushy.
Stuff mixture back into potato skins
Sprinkle reserved 1 Tbs of Parmigiano Reggiano on top of each half
Sprinkle cayenne or paprika on top of each half.
Note: These can be saran-wrapped and refrigerated for 1-2 days or frozen for 1-2 months, and taken out and cooked when needed.
Refrigerated or thawed: Put on baking sheet at 350 til heated thru. Serve hot. Approx 20-30 minutes.
Frozen: Put on baking sheet at 300 for 15 minutes then at 350 for 20-30 additional minutes.
February 3rd, 2010 at 1:19 pm
Chicken Rollatini with Parmigiano Reggiano and Spinach
3 large boneless, skinless chicken breasts
1 jar chunky marinara sauce
12 slices salami (optional)
1 1/2 C frozen spinach
2 C coarsely grated parmigiano reggiano cheese
2 tsp oregano
1 tsp lemon pepper (or course-ground pepper blended with some lemon zest if you don’t have lemon pepper)
1 tsp sea salt
1. Preheat oven to 375°F.
2. Thaw spinach and squeeze out the excess water. In a bowl, mix half of the spinach (3/4 C) with the grated cheese, oregano, lemon pepper, and salt.
3. Cut each piece of chicken in half and flatten them out so they’re 1/2 an inch thick. Construct the rollatini by laying out the flattened chicken and placing 2 slices of salami over the piece. Then place a small pile of some of the cheese mixture down the center of the meat and roll together by bringing the two edges together on top of the cheese, securing along the seam with a toothpick or half of a skewer
4. Spread enough sauce to coat the bottom of a large glass baking dish. Place the rollatini on top of the sauce layer. Mix the remaining sauce and spinach together and spread over the top of the rollatini. If you have any cheese mixture or grated cheese leftover, it can be spread as a top layer – this is up to you.
5. Bake for 30-40 minutes, or until cheese melts and chicken is cooked thoroughly. Serve over whole wheat pasta (I suggest rotini or penne) or on its own.
February 3rd, 2010 at 1:20 pm
grate some Parmigiano Regiano in a big Pasta serving bowl, grate some Sheep’s milk Pecorino Romano too , add a couple or more of fresh organic egg yolks , fresh organic lemon juice (from real organic lemons, meyer lemons if you can find them), plenty of fresh organic Olive oil,available at Whole Foodspepperroncinno flakes to taste, freshly ground pepper medley,(pink, green, white, black, and cube pepper) ,and fresh organic parsley finely minced, toss in slices of organic roasted sweet red bell pepper(do ahead of time, in a hot wok or carbon steel pan, just lay the whole pepper on the hot surface and char it all over, then put in brown paper bag until cool enough to handle, peel and de-seed.) Add some capers(365 Organic, or the ones in Balsamic vinegar from Alessi, also from WF.), some artichoke hearts also, and some pre cooked garbanzos(chichi beans, I pre cook mine in well seasonedchicken broth or vegetable broth, also can be made aheadof time.). and always sea salt to taste.
Cook your favourite, preferably organic pasta,(whole grain or Farro pasta) in seasalted water, or broth, (vegetable, or Veal, or Chicken) . I like the thin spaghetti for this dish.. Serve with Crusty Whole grain bread from WF bakery.
Add warm pasta to the ingredients in bowl. Toss and serve with more grated parmigiano cheese sprinkled on top.The warm pasta will cook the egg yolks.. and the lemon juice does that too……. See More
You can vary what vegetables you add to the pasta. It is also delicious, with the egg cheese lemon juice and olive oil mixture only, plain, with no vegetables, served with a fresh green arugula and pear and walnut salad on the side, and warm crusty whole grain bread.
3 minutes ago ·
February 3rd, 2010 at 1:24 pm
Portobello Mushroom Parmigiana with fresh basil
4 large Portobello Mushroom cap (caps only)
2 tablespoons Olive Oil
1 jar/3-4 cups marinara/tomato sauce (your choice)… See More
1/2-1 package mozzerella cheese (8-16 oz) (can substitute with fresh mozzerella)
1/2-1 cup Parmigiano Reggiano cheese, coarsely grated
Salt & Pepper to taste
Pam, or other non stick spray
1 tablespoon butter
4 large leaves of fresh basil (washed)
Possible add ins if desired: finely minced garlic, or garlic powder.
Clean and rinse mushroom caps well. Brush wiith Olive Oil. Sprinkle with Salt and Pepper to taste. Set aside.
Coarsely grate the Parmigiano Reggiano cheese. Using anywhere between a 1/2 a cup and a full cup, depending how cheesy you like it.
Thinly slice and chop into small cubes the mozzerella cheese, using anywhere between half a to a full package, depending how cheesy you like it.
Open Sauce. (or prepare and season your sauce how you like it).
Grill mushroom caps either on outside grill, or inside grill. Panini maker (open) works well too. When mushrooms begin to feel firm and show grill marks, about 4-7 minutes depending on how large, remove from grill. You want a nice shell on the mushroom, where it holds its shape.
Spray a shallow pan with Pam or other non-stick spray. Coat bottom of pan with a thin layer of sauce. Place mushroom caps, cap side down (as if the mushroom was upside down) in the pan, about 1 inch apart. Season the caps with more salt and pepper to taste (and garlic if desired). Fill cap with sauce, leaving a little room at top. Sprinkle cubed mozzerella cheese over the cap, so it will melt and make an even layer over the top of the mushroom. Sprinkle generously with Parmigiano Reggiano cheese. Take butter and put a tiny bit (about the size of a chick pea) on top of each cap. Lay the basil leaves on top of one another, roll into a cigar shape, and slice across to make a chiffonade of basil. Sprinkle generously over caps.
Bake uncovered in oven at 350 degrees until cheese begins to really melt. This takes only a few minutes, approximately 10 or less. When cheese starts to look a lovely golden brown, remove from over. Serve immediately over pasta, or with a mixed salad. Serve with a side of sliced garlic bread, or toasted italian bread.
This dish is vegetarian, however you could always add things to spice it up if you wish such as olives, cubed chicken, or fresh mozzerella instead.
My husband loves chicken parmigiana, but he refused to try a vegetarian dish. He was happily surprised with this dish, and loves it. It is a great way to try a lighter, healthier variation on a traditional favorite. Enjoy!
February 3rd, 2010 at 1:24 pm
Lemon Fennel Salad with Parmigiano Reggiano
INGREDIENTS
Dressing:
2 cloves garlic, minced
2 shallots, minced
1 Tbsp fresh thyme, minced
2 Tbsp flat leaf parsley, chopped
2 lemons and zest of whole lemon
1/3 cup extra virgin olive oil
Sea salt and freshly ground pepper
Salad:
2 large artichokes
1 bag of Arugula, washed and dried
2 bulbs of fennel, stems removed and thinly sliced
1 small red onion, sliced thin
1 ½ cups of Parmigiano Reggiano cheese, shaved thin
METHOD
Prepare the artichokes:
Pare the artichokes down, leaving the hearts. Remove the choke with a spoon. Place the artichoke hearts in water with the juice of 1 lemon. Cook until fork tender (about 15 to 20 minutes).
Prepare the dressing:
In a small bowl place the garlic, shallots, thyme and parsley. Add the juice and zest of 1 lemon, olive oil, salt and pepper and whisk together. Set aside.
Prepare the salad:
Be sure to slice the fennel and red onion very thin. You may use a mandolin, if desired.
In a large salad bowl add the arugula, fennel, and red onion. Add the dressing and toss to combine. Taste for seasoning, and adjust with salt and pepper, if needed.
Serve on a salad plate, topped generously with curls of shaved parmesan.
February 3rd, 2010 at 1:25 pm
Chicken Potato Pesto
1 package of chicken breasts chunked
1/4 Flour with salt and pepper to taste (for dredging)
2-3 large shallots chopped
1 lrg garlic clove pressed
10 mini white potatoes cut in half (par boiled)
1 container of sliced mushrooms
1/2 C parmigiano Reggiano
For Sauce (combine all ingredients into a food processor until smooth)
1/2 C Parmigiano Reggiano
3 C basil packed
3 cups baby spinach packed
1/4 C toasted pine nuts
3 garlic cloves peeled
1/3 C olive oil
1/3 C of low sodium chicken broth
Salt and Pepper to taste
Dredge the chicken in the seasoned flour
Heat olive oil in a non-stick large saute pan
Add the chicken to the hot oil and saute until chicken is white on the outside
Remove the chicken from pan and keep warm
Add shallots, garlic and mushrooms to the pan and saute on medium heat until mushrooms are golden
Return the chicken to the pan, add the parboiled potatoes and the pesto sauce
Cover the pan (stirring occasionally) and simmer for 20 minutes
Put all contents of the pan on a platter
Sprinkle 1/2 C of parmigiano reggiano on top
Serve
February 3rd, 2010 at 1:26 pm
Easy recipe for Parmigiano Reggiano Recipe Contest
Bresaola – Arugula salad
1 pack of Bresaola (or 6-8 slices of paper thin slices)
1 bunch of baby arugula
1 medium thinly sliced vidalia onion
1/4 cup extra virgin olive oil
2-3 tbsp balsamic vinegar
1 tbsp dijon mustard
salt and pepper to taste
parmigiano reggiano
Lay slices of bresaola in serving dish. In a separate bowl, mix olive oil, vinegar and dijon mustard until emulsified. Add salt and pepper to taste. Toss with arugula and sliced vidalia onions. Place arugula mixture on top of bresaola. Top with large grated pieces of parmigiano-reggiano and enjoy!
February 3rd, 2010 at 1:26 pm
Easy, yet delicious. Kids love layering the potatoes for baking.
Potato Pizza
Ingredients:
•2 pounds baking potatoes, peeled, sliced very thin
•1 medium onion, thinly sliced
•Salt
•2 cups boiling water
•1-1/2 cups peeled, diced tomatoes
•1/2 teaspoon dried oregano
•Freshly ground pepper
•1/3 cup olive oil
•1/2 cup freshly grated Parmigiano Reggiano
•1/4 cup dried bread crumbs
Preparation:
Preheat the oven to 400 degrees F.
Arrange the potatoes and onion in a shallow 13-by-9-inch baking dish. Pat them down evenly. Season with salt. Cover with 2 cups boiling water. Bake 25 minutes or until the potatoes are almost done.
Remove the pan from the oven. Drain any water. Spread the tomatoes evenly over the surface. Sprinkle with oregano, and salt and pepper to taste. Drizzle the olive oil over the top.
Combine the Parmesan cheese and bread crumbs; dust evenly over the top. Return the pan to the oven; bake 10 more minutes. Serve hot.
February 3rd, 2010 at 1:28 pm
Zucchini and garlic skillet Parmigiano Reggiano
3 tbs olive oil
1 sliced sweet onion
4 cups sliced zucchini
5 cloves garlic sliced (or to taste)
black pepper
sea salt
thyme
1 cup or more shaved Parmigiano Reggiano
saute onion in oil till soft. Add zucchini salt and pepper, cook on low until tender. On a hot spot on skillet, toast garlic until fragrant, toss with zucchini and onions.
Cover with Parmgiano Reggiano, and allow to melt with skillet covered. Do not cook cheese.
Serve warm
February 3rd, 2010 at 1:29 pm
Very quick and simple light carbonara recipe.
1/4 lb Pancetta, diced
1 pint 1/2&1/2 or heavy Cream
2 cups frozen peas
1 large garlic clove, minced
1/4 tsp crushed red pepper
white pepper
2 cups Parmigiano Reggiano
1 lb penne pasta
Saute the Pancetta until cooked, but not to a crisp.
Remove with a slotted spoon.
Cook pasta according to directions. Return to pot after draining.
In Pancetta fat, saute the garlic for a minute, add cream.
Cook the cream over med-high heat until it becomes thicker. Add the peas and the cooked Pancetta. Add the peppers to taste.
Once the peas are soft, add the Parmigiano Reggiano. Mix to combine, pour sauce over pasta and combine.
Grate more Parmigiano Reggiano over each plate when served.
February 3rd, 2010 at 1:29 pm
stuffed chicken with proscitto and parmigiano reggiano.
chicken breast halves
Salt and black pepper to taste
prosciutto, preferably imported, halved
thin slices Parmigiano-Reggiano
pan sear the chicken and then put in the oven to finish cooking. once cooked, cut open in the middle and stuff with parm/prosciutto and continue to bake.
MMMM.
February 3rd, 2010 at 1:30 pm
This isn’t really that amazing, but I don’t have many original recipes. I confess I use cookbooks for pretty much everything.
But I love steamed broccoli, with dried italian seasoning or fresh herbs sprinkled over it, and grated fresh Parmigiano Reggiano on it.
Not complicated, but when you’re a busy mom, it works, and it’s delicious!
February 3rd, 2010 at 1:32 pm
Parmesan Crusted Tilapia
1 cup grated parmigiano reggiano cheese in shallow dish
1 cup whole wheat pastry flour in shallow dish
salt/pepper
2 eggs, beaten and mixed with a 1 tablespoon of milk or water in shallow dish
4 6 oz. tilapia fillets, cleaned and patted dry
2 tablespoons olive oil
Capers
4 lemon wedges
Tartar sauce
Season both sides of tilapia fillets with salt and pepper. Take one tilapia fillet and coat it lightly with the flour. Dust off excess flour. Then dip the same fillet into the egg mixture, letting the excess drip away. Finally, coat the fillet with parmesan cheese. Repeat for 3 remaining fillets. Heat wide, low skillet to medium high heat. Add olive oil to skillet when hot. Saute the tilapia fillets until golden brown on each side, about 3-4 minutes per side.
Serve with lemon wedges, tartar sauce, and capers.
Yum!
February 3rd, 2010 at 1:32 pm
Oven-baked potato chips. Slice potatoes (sweet potatoes or yukon gold) very thin using a mandoline or food processor. Spray the baking sheet with canola or olive-oil cooking spray. Spread the potatoes out and drizzle with melted butter and sprinkle with grated Parmigiano Reggiano. Bake at 350 until crisp.
February 3rd, 2010 at 1:37 pm
My favorite thing to do with Parmesano Reggiano is make Frico. Melt the cheese on nonstick aluminum foil and eat. YUM!!
February 3rd, 2010 at 1:41 pm
Mexican Street Corn Salad
Serves 2 (can be doubled)
Ingredients:
3 ears of corn, husks and silks removed
10 cherry tomatoes, quartered
2 tablespoons mayonnaise
Juice of half a lime
¼ teaspoon chili powder
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
Directions:
1. Set a grill pan over medium-high heat. Grill the corn until kernels begin to char, turning the corn every so often to get an even color, 10-15 minutes. Remove corn from grill pan and transfer to a plate to cool. Set aside until cool enough to handle.
2. While corn is cooling, pour in the mayonnaise and lime juice into a medium bowl. Whisk to combine. Sprinkle in the Parmesan cheese and chili powder. Taste for salt and pepper (remember: cheese can be salty!).
3. Strip the kernels off the corn into the mayonnaise mixture. Stir to combine. Stir in the tomatoes, making sure the corn and tomatoes are well-coated. Serve.
February 3rd, 2010 at 1:42 pm
1 spaghetti squash cut in half
1/2 bag frozen spinach
2 chicken breasts sliced into big chunks
Cavenders Greek Seasoning to taste
1 tbsp dijon mustard
1 tsp Garlic Powder
1/2 tsp Onion Powder
1 cup chicken stock
Parmesan Cheese to taste
Place Spaghetti Squash halves in baking dish with 1/2 inch water and bake at 350 for 45 minutes until flesh is soft and seperates into strands with a fork
Season chicken with cavenders in a large saute pan heat butter and oliveoil enough to lightly coat pan saute chicken until golden remove from heat. To pan add dijon and then using chicken stock deglaze the pan when all browned bits are incorporated add the frozen spinach, garlic powder, and onion powder. Cook just until spinach is thawed, add 1/4 cupp grated parmesan or more depending on taste and toss spaghetti squash to coat. Makes 3-4 servings depending on squash size. Top with chicken and additional parm serve with a vinagrette salad
February 3rd, 2010 at 1:47 pm
Cheese Appetisers
2/3 cup parmigiano Reggiano Cheese
1/3 cup bread crumbs
1 Tablespoon dry onions
a few shakes of Worchester sauce
2 tablespoons mayonnaise (at a time) until it makes a thick paste
cut slice bread into 4 squares, cover with paste and toast
serve hot
Enjoy!
Zucchini Appetizer
3 cups thinly sliced unpared zucchini(skin on)
1 cup bisquick baking mix
1/2 or 1/4 cup grated Parmigiano Reggiano cheese
2 tablespoons parsley
salt, oregano, pepper, one clove garlic (chopped)
1/2 cup vegetable oil
4 eggs – slightly beaten
Grease pan with oil, heat oven to 350
Mix all ingredients and put in a baking dish
Bake until golden brown about 25-40 minutes. Cut into pieces about 2 X 1 Makes about 6 dozen.
Enjoy!
February 3rd, 2010 at 1:48 pm
Eggplant Parmigiano
1 medium raw eggplant
cooking spray
1/2 cup fine bread crumbs – seasoned
1 cup Parmigiano Reggiano freshly grated
1/4 tsp garlic powder
2 eggs beaten
1 cup part-skim mozzarella cheese, shredded
2 cups marinara sauce
Directions:
Preheat oven to 375 deg. F. Spray a 9×13 inch with cooking spray, set to the side
Combine bread crumbs and 1/2 cup of the Parmigiano Reggiano and garlic powder in a medium bowl set to the side
Remove the skin from the eggplant, and remove ends. Slice into 1/2 in. thick size (big circles)
Dip the eggplant slices into the the egg mixture, then into the breadcrumb/parmigiano reggiano mixture. Bake eggplant on the sprayed cookie sheet until a light brown color, about 20 – 25 min. flipping once.
After eggplant cooks: place one layer on the bottom of a sprayed baking dish. Add 1/3 of the marinara sauce, 1/3 of the mozzarella and 1/3 of the remaining parmigiano reggiano. Repeat this step 2 additional times in the same order.
Bake until cheese is melted, and sauce is hot. about 10 min.
February 3rd, 2010 at 1:54 pm
This recipe is so simple and delicious!
Spinach Ravioli with Parmigiano Reggiano Sauce
1 pack fresh (not frozen) spinach ravioli from Whole Foods
4 tablespoons 365 butter
3 garlic cloves (minced)
1/2 cup red onion (chopped)
block of Parmigiano Reggiano (shaved)
Cook ravioli as directed on the package. Melt butter in a saucepan, add chopped onion. Saute until onion is translucent. Turn off heat and add garlic. Put cooked ravioli in a bowl and add sauce. Add Parmigiano Reggiano. Gently stir-cheese will melt a bit. Serve.
February 3rd, 2010 at 2:06 pm
[...] Customer Recipe Contest We will hold our first-ever Parmigiano Reggiano customer recipe contest with a chance to win over $500 in shopping sprees, authentic Parmigiano Reggiano cutting knives and gifts baskets. For one week, from February 3rd through February 10th, shoppers will be encouraged to submit their best, original recipes on the Whole Story Blog. Whole Foods Market and a celebrity taste panel will judge recipes on flavor profile, overall culinary appeal and the innovative use of Parmigiano Reggiano. For contest info click here. [...]
February 3rd, 2010 at 2:22 pm
Sun-dried Tomato & Basil Pesto:
* Fresh Basil
* Garlic
* Sun-dried tomatoes (I prefer them packed in oil, such as Bella San Luci)
* Pine Nuts
* Fresh Parmigiano Reggiano
* Extra-Virgin Olive Oil
* Salt and Pepper, as needed
This is a fairly common combination of ingredients and I never grow tired of it. I start by sauteing the garlic and pine nuts in a small pan with a bit of the oil or some butter. It mellows out the garlic and releases the nut oils. If you skip this step, be sure to toast the pine nuts in the oven. You always want the nuts toasted when making pesto. Then I throw everything into the food processor, pulse a few times and then let it go while adding olive oil. I taste test periodically to make adjustments. This pesto doesn’t typically need salt because of the parmigiano but you be the judge. I also love taking all of these ingredients and leaving them whole so you get more of the texture and bits while eating.
February 3rd, 2010 at 2:22 pm
1 sheet of puff pastry dough, thawed
1 egg
1-2 Tablespoons of milk
1/2-1 cup of parmigiano reggiano cheese, grated
Preheat oven to 375 – 400 degrees, depending on how your oven cooks. Next, prepare the egg wash: combine the egg and milk and whisk until combined, set aside.
On a clean work surface, lightly dust with flour. Then take the thawed sheet of puff pastry and begin to roll and thin out slightly. Once the sheet has increased a bit in size, no exact science to this recipe, brush the sheet with the egg wash. You may want to do this in sections just in case the wash dries. Then generously coat the dampened pastry with the parmigiano reggiano cheese. You as much or as little as you like. The extra will get baked in the oven and turn into yummy Parmesan crisps. Next, cut the pastry into strips, either by cutting long strips or cut the sheet in half and then into strips. Then take on strip at a time, flip it cheese side down onto the board (some cheese will fall off but most will stick because of egg wash) grab each end of the strip and roll the ends in the opposite direction of the other. Twist the dough until it becomes smaller in size and place onto ungreased cookie sheet. Twisting the dough may seem hard but the finished product is all that matters. After you twist every strip, place the sheet pan into the oven and bake for about 5-8 minutes, again depending on your oven. I watch them pretty regularly. A good rule of thumb is the aroma, if you can smell them it’s either time to check on them or time to take them out. They should be golden brown and puffed. When finished baking remove from oven and serve. Enjoy!
February 3rd, 2010 at 2:22 pm
Parm-Pepper Pasta
1 tablespoon fresh ground pepper
1/2 lb spaghetti pasta
1 cup very finely & freshly grated Parmigiano-Reggiano
This super simple recipe is one I first tasted in Rome on the recommendation of a friend. It has only 4 ingredients – the fourth and final being reserved pasta water. I tried it at other places after that and it always involves 4 ingredients but the taste can vary greatly depending on the pepper and parm you choose to use. It’s fiendishly simple and tasty. It’s hard to consider it “my recipe” because all I have done is play with the ingredient quantity until it became “right.” I still wanted to share it with everyone!
- Cook spaghetti in a pot of boiling salted water until al dente ( 4 – 5 minutes).
- When ready, remove 1/2 cup of pasta water and keep on the side for later.
- Drain pasta.
- Toss pasta noodles with 1/4 cup water and 3/4 cup parm (leave 1/4 cup parm for later) and the pepper. Add more of the reserved hot pasta water until the cheese is melted and spread evenly among the pasta noodles.
- Divide the cheesy pasta onto 4 serving plates.
- Garnish with extra cheese and serve.
February 3rd, 2010 at 2:23 pm
My Parmagiano Reggiano recipe(two servings—as as a salad/ appetizer)
“Painter’s Palette Teaser Salad”
INGREDIENTS:
~Approx.12 Fresh,washed,dried Radiccichio Leaves (approx. torn in half if large)
~Approx. 16 Fresh, washed, dried Spinach Leaves (stems removed)
~3-5 minced, fresh garlic cloves (depending on desired taste)
~Nicoise Olives
~1 medium Yellow or Orange Pepper(seeded,cut in thin slices)
~10-12 “Grape” tomatoes (if unavailable, use an aromatic Vine Tomato, sliced)
~1 ripe Haas avocado, cored and cubed
~Parmiagianno Reggianno (shaved, in prep and at table)
~Extra Virgin Olive Oil (good quality, for both cooking and drizzling)
~Balsamic Vinegar(“spritz” before serving)
~Fresh ground peppercorns (to taste, when served)
~Salt(to taste, when served)
~Crusty Baguette, sliced
Heat oil oil in saute pan, add garlic. Cook for 2-3 minutes. Add Radicchio, then Spinach. Cook quickly, just until slightly wilted. Do not overcook. Arrange leaves on plates, paying attention to color relationships as you create this visual and edible “palette”. (Separate or mix the vibrant magenta and green leaves to please the eye). Shave the cheese on top. Create a beautiful composition with the avocado, fresh pepper and tomatoes on top, then add the olives. Drizzle with olive oil, spritz with balsamic, and grind pepper and salt as desired. Shave more cheese. Serve with slices of crusty baquette. Enjoy; this is yummy, beautiful and healthy!
February 3rd, 2010 at 2:29 pm
Parmigiano Reggiano- Pepperoni- Buffalo- Burgers
8 oz Fresh Basil
1 large organic tomato thickly sliced
4 whole wheat organic buns
1 lb ground buffalo
4 oz quartered-sliced uncured nitrate-free pepperoni
10 oz brick parmigiano reggiano cheese
4 oz shredded
6 oz cubed
Olive Oil
Garlic Powder
Preheat grill or griddle.
Combine buffalo, pepperoni, and cubed parmigiano cheese in a large bowl. Divide into 4 equal patties. Place buffalo patties on grill and cook to desired temperature. Meanwhile prepare buns with a little olive oil and garlic powder(It’s best to rub these ingredients into the bread with your hands) and grill buns until crisp. Remove buns. Build your burger.
Crisp buns, buffalo patty, sprinkle of parmigiano reggiano cheese, 3-4 leaves of fresh basil, thick slice of tomato. Enjoy!
February 3rd, 2010 at 2:29 pm
Parma Inspired Whole-Wheat Pasta
1 lb. of whole-wheat thin spaghetti, cooked according to package directions, reserving a ladle of pasta water
2 whole lemons, zested and juiced
1/4 cup extra-virgin olive oil
1 Tbs. Kosher salt
1 Tbs. coarsely ground black pepper
5 oz. of Prosciutto di Parma, diced
1/2 cup plus 1 Tbs. of flat leaf parsley, chopped
1 cup finely grated Parmigiano Reggiano, divided
In a large bowl, toss spaghetti with lemon juice, olive oil, and pasta water to evenly coat the pasta. Add salt, pepper, lemon zest, Prosciutto, parsley, and 3/4 cup Parmigiano and toss to combine. Top with remaining Parmigiano Reggiano and parsley. Enjoy!
“No man is lonely while eating spaghetti.”
—Christopher Morley
February 3rd, 2010 at 2:31 pm
Recipe using Pamigiano Reggiano
Bruchetta
3-4 diced seeded roma tomatoes
2tbsp diced red onion
2 garlic cloves minced
2tbsp of balsmic or red wine vinagar
3-4 tbsp of EVOO
1/4 cup of Parigiano Reggiano
Salt and pepper to taste.
Cobime ingredients, to to top crustini bread slices. Heat in 375degree over for nice toasty flavor.
My Store is in Ann Arbor, MI and Washtenaw Ave.
February 3rd, 2010 at 2:33 pm
1 stick of salted butter
1 package of thin spaghetti noodles
1 clove of chopped garlic
2 cups of cooked no tail shrimp
1 cup of grated Parmigiano Reggiano
Cook noodles until done
in a differnt pan melt butter and saute shrimp with garlic for 15 mintues or until done
pour mixture over noodles put grated Parmigiano Reggiano on top and bake on 400 degrees for 15 minutes or until melted and browned slightly.
February 3rd, 2010 at 2:34 pm
Mashed Cauliflower with Boursin and Parmigiano-Reggiano!
Ingredients:
1 cup of chicken broth (or vegetable broth)
1 large head of cauliflower
1/3 cup of boursin cheese
1/4 cup of parmigiano-reggiano cheese
1/4 cup of chives (optional)
1 tblsp olive oil
1) Add chicken or vegetable stock and 1 tblsp olive oil to a large sauce pan.
2) Trim the stem and stock from the cauliflower and set the “head” in the pot.
3)Cover and bring to a boil; reduce heat to medium and cook until tender (about 8 minutes).
4) Mash the cauliflower with a fork or mashing tool while still on the burner (med. heat)
5) Cook some of the liquid off while you add the cheeses to the pan
6) As it thickens, turn off the heat and season with salt and pepper. Stir in chives last and serve!
So yummy!
February 3rd, 2010 at 2:38 pm
Brussel Sprout Salad with Parmigiano Reggiano and Brown Butter
1 1/2 pound fresh brussel sprouts
1 fennel bulb
5 tablespoons butter
5 tablespoons fresh lemon juice
1/4 cup fresh dill – chopped
1/2 of a red onion – finely diced
1/3 cup of grated Parmigiano Reggiano – Plus more for garnish
Salt and pepper
To make the brown butter:
Melt butter in a saucepan over medium heat, stirring to make sure it does not burn. The butter may begin to foam, which is normal, continue to stir until the butter turns brown. Remove from heat and set aside.
Thinly slice the brussel sprouts and fennel using a mandolin or a sharp knife. Place the shredded sprouts, fennel and red onion in a large mixing bowl and toss gently with the brown butter, lemon juice, dill, season with salt and pepper. Add the cheese and toss once or twice to distribute it evenly throughout. Generously shave more Parmigiano Reggiano on top to garnish. Enjoy!
February 3rd, 2010 at 2:40 pm
Parmigiano Reggiano Zuccini & Squash
2 zucchini
2 yellow squash
1 cup grated Parmigiano Reggiano
3 cloves garlic
5 tblsp Italian dressing (home made)
5-7 roma tomatoes
3 green chili peppers
heat Italian dressing in pan, chop/mince garlic cloves and sauté
slice zucchini & squash and add to pan
while cooking chop tomatoes and chilis and then add in to pot/skillet
top with 1/4 of the Parmigiano Reggiano and cover, I let it cook for a while on med/low heat
and then go back and stir and add more of cheese a couple times prior to serving & then again right before serving
mmmmm
Enjoy!
Angela
February 3rd, 2010 at 2:44 pm
originally got this simple recipe from my aunt, but kept adding tasty ingredients to it & made it my own. Her original recipe included the top 5 ingredents…
1 pkg spaghetti noodles (make sure they’re nice & HOT)
parm to taste
1/4 c butter
lemon pepper to taste
1 TBSP olive oil… See More
combine above ingredients, add below ingredients:
1 c cooked, cubed meat (I use leftover meats: chicken, pork)
1 c steamed broccoli
1/4 c sliced olives
2 cubed fresh tomato
toss everything together, enjoy! (I also have added mushrooms, bacon… it’s an easy recipe, very easy to adjust & add what you like)
February 3rd, 2010 at 2:48 pm
Summer Tomato
4 large beefsteak or ugly tomatos
2 cups diced yellow squash
2 cups diced zucchini
½ lb of pancetta diced
2 tbs EVOO
1 1/2 cups of freshly shredded Parmigiano Reggiano
Cut tops off of tomatos and save, remove pulp from tomatos and discard. Save tomatos for later step
Dice tops of tomatos
Heat large skillet to med high heat
Sauté pancetta, drain and set aside saving grease in pan for next step
Add EVOO, zucchini, squash and chopped tomato tops to pan with pancetta grease, sauté till tender about 10 mins.
Add pancetta and 1 cup of Parmigiano Reggiano to melt.
Preheat oven to 375 degrees. Allow mixture to cool
Stuff tomato shells with mixture and top with remaining Parmigiano Reggiano.
Cook for 30 mins.
Serve.
February 3rd, 2010 at 2:48 pm
Crab Linguine in Alfredo sauce
Ingredients : (3 servings)
3/4 lb Linguine
11/2 cups fresh crab meat
1 cup sliced portabello mushrooms
1 Tbsp butter
1 Tbsp olive oil
2 cloves garlic, finely minced
2 shallots, thinly sliced
1/2 Tbsp all-purpose flour
1 cup 1% milk
1 Tbsp brandy
1/4 cup grated Parmeggiano-Reggiano, plus more to be grated on top of the pasta
1/4-1/2 tsp kosher salt
fresh basil, jullienned
freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain and set aside. Reserve 1/2 a cup of pasta water if needed later.
2. Into a wide heavy bottomed saute pan, add the olive oil and butter.
2. When the butter has melted and the oil is hot, add garlic and shallots and fry on medium heat, until fragrant. Be careful not to burn the garlic though, or else your sauce may be bitter.
3. Toss in the mushrooms and season with some salt and pepper. Fry until the mushrooms have softened.
3. Sprinkle the flour over the mushrooms and stir until the flour is fully cooked.
4. Slowly whisk in the milk. Keep whisking until the flour has incorporated into the milk.
5. Bring to a simmer on medium to low heat, then add the 1/4 cup Parmigiano Reggiano cheese and season with salt and pepper to taste. Cook until the sauce has slightly thickened.
6. Add the brandy and gently stir in the crab meat. Bring the sauce back up to a slow simmer.
7. Add the cooked linguine and basil into the pan, and gently stir so that the pasta is completely covered in the Alfredo sauce. If the sauce is too dry, add some of the reserved pasta water.
8. Plate and serve with grated Parmigiano-Reggiano.
February 3rd, 2010 at 2:56 pm
Brown Rice and Parmigiano Reggiano Salad
10 oz cooked organic brown rice
1 c organic corn
1 c organic baby spinnach (roughly chopped)
1/2 c Parmigiano Reggiano
1/2 c chick peas
1 tsp. dried oregano
1 tsp. dried basil
2 Tbs. extra virgin olive oil
sea salt and pepper to taste
Cook rice and corn according to package directions. Roughly chop the baby spinnach. Mix Corn, Rice, and Spinnach in a medium size bowl. Rinse and drain chick peas and then add to rice mixture. Add olive oil, basil, oregano, salt and pepper. Stir rice mixture until evenly combined. Add Parmigiano Reggiano and toss lightly. Can be served warn or cold. Makes aprox. 4 servings. I enjoy it with some warmed or toasted Nan bread.
February 3rd, 2010 at 3:02 pm
…Parmesan Lace Wafer…
also known as the Frico, which is Italian for ‘little trifles.’
*8-10 ounces (4 cups) Parmigiano Reggiano, grated by hand with the fine holes of a box grater
*1 Tablespoon all-purpose flour
*1 Tablespoon garden fresh herbs, rough chopped, such as rosemary, sage, parsley, chives, cilantro.
Toss the grated cheese and flour together in a medium bowl. Heat a medium sized, non-stick skillet over medium heat. When nicely warmed, sprinkle cheese mixture into a 5″ circle, using a ‘light’ hand, beginning in the center and working in circle motion.
Lightly sprinkle 1/2 tsp. of fresh herbs on cheese, cooking until the Parmesan begins to melt. *Watch the process…as the cheese melts, a fine, lacey pattern develops. This takes about 1 to 2 minutes and then turn over with an off-set spatula and continue for another minute. Remove from pan and drape the pliable frico onto a rolling pin, inverted ramekin or shot glass.Continue with remaining mixture. As they cool, they will take the form of a basket or shell, just perfect for filling.
Now, the frico can be placed on top of a steaming bowl of soup or used as a shell for feather light salads, or in a clear dish. Absolutely delicious and people adore them.
Makes about ten.
February 3rd, 2010 at 3:02 pm
This is quick and VERY EASY!
8-10 oz. whole wheat/grain pasta ( i like penne!)
1 pt. grape or cherry tomatoes cut in half
(or 3 medium ripe tomatoes)… See More
2 TBSP Extra Virgin Olive Oil
4 cloves garlic – minced
8 oz. baby spinach
salt/pepper to taste
Bunch of FRESH Basil – broken apart (the more the better!)
1 1/2 cups chicken broth
1 sm can white or cannelli beans
Parmigiano Reggiano Cheese (Lots)
Put water in the pot and start to boil while your making the rest of this recipe.
Drain and rinse beans. set aside.
Heat skillet add olive oil, tomatoes, garlic, salt/pepper & basil about 3-4 min. just until soft. Add chicken broth, beans and spinach and let simmer for 5 min. at the most. You don’t want to overcook the spinach. Drain pasta and add to the skillet.
Top with Parmigiano Reggiano cheese and enjoy!
February 3rd, 2010 at 3:16 pm
GREEN BEAN AND ARTICHOKE CASSAROLE
A dish that receives raves because the cheese brings simple canned vegetables to life!
3 Cans Artichoke Hearts in water
3 Cans French style String Beans
1 to 1 1/2 cup Italian Bread Crumbs
Fresh squezzed Lemon Juice to taste
3/4 C grated Parmigiano Reggiano Cheese
3/4 to 1 C Extra Virgin Olive Oil
Granualted Garlic Powder to taste
Mix ingredients together in a large bowl. Grease a 9X13 pyrex dish and pour in mixture. Sprinkle a thin layer of Bread Crumbs over the cassarole. Bake at 350 degrees until dish is piping hot, approximately 30 minutes.
February 3rd, 2010 at 3:34 pm
Quick and Easy Chicken Parmesan
This is a dish I’ve made several times – no need to measure anything out and takes only about 20 minutes to prepare. Don’t let the long list of steps fool you!!
Ingredients:
Chicken breasts (1-4)
Pasta
Breadcrumbs – about a cup
2 eggs
All-purpose flour – about a cup
Salt and pepper – to taste
Dried basil and oregano – about 1t. each
Good quality parmesan cheese
1 jar of pasta sauce – your choice
———————————————-
• Begin by boiling water for pasta – make sure to add salt to your water! Any pasta will do, but spaghetti, rotini, penne, rigatoni, and similar are especially appropriate.
• In a shallow dish, beat two eggs until thoroughly blended, set aside.
• In another dish, combine a couple of handfuls (about a cup) of dry breadcrumbs, a few pinches of salt and pepper, a teaspoon or so each of dried basil and oregano and about half a cup of grated parmesan cheese. Set aside.
• In a third dish OR a plastic bag, add about a cup of flour. Set aside.
• Heat a large sauté pan over medium heat and add a few swirls of olive oil to coat the pan.
• With your flour, egg mixture, and breadcrumb dishes lined up next to each other, take up to 4 chicken breasts (double the breading mixture for more) and dip each one into the flour, then the eggs, then the breadcrumbs and set on a plate. Repeat until all chicken breasts are coated.
• Add each chicken breast to the heated sauté pan, making sure there is sufficient space between each breast.
• Add your pasta to the boiling water and cook until done (check the package – they usually have a time listed).
• Cook chicken breasts until medium golden brown on one side, then flip and continue cooking until breast feels firm and registers 165° on an instant-read thermometer. You can also cut into a breast to ensure the breast is white and that no pink remains.
• Remove breasts from pan and add 1 jar of pasta sauce to the pan. Heat through.
• When pasta is done, drain and pile onto dinner plates.
• Serve by topping pasta with a chicken breast, then smothering both in heated sauce.
• Top with lots of grated parmesan cheese.
February 3rd, 2010 at 3:38 pm
Parmigiano Reggiano!
This is a terrific appetizer for parties that I love because I can make it ahead of time and have it on a sheet pan ready to go into the oven.
Parmigiano Reggiano stuffed Figs
Ingrediants:
Parmigiano Reggiano, hunked using a fork to keep the lovely crystalline structure&
Fresh Figs, or dried & rehydrated by microwaving in a covered bowl with 1 Tbsp water for 25 seconds or until softened
Enough slices of good smoked bacon for each fig
Honey for drizzling
Directions:
Put bacon on a cookie sheet and bake at 400 just until softened/halfway cooked, 5 – 7 minutes. Let cool.
Cut the fig stems off, kitchen scissors are great for this, and quarter the fig just half way through to create a crevice for stuffing.
Stuff with a piece of Parmigiano Reggiano and wrap with a bacon slice.
Place the figs on a sheet pan with the end of the bacons tucked under. You can also use a toothpick to secure the bacon.
Grill, or bake at 450 degrees until bacon is crisp.
Serve drizzled with honey. Honey is key to this.
February 3rd, 2010 at 3:51 pm
Turkey Sausage, Pea & Pasta Bake
1 pound whole wheat spaghetti or other shaped pasta
3/4 pound Italian turkey sausage
1 tablespoon olive oil
2-3 garlic cloves, pressed or minced
1 can of peas, drained
1/2 cup heavy whipping cream
1/2 cup milk
1/2 cup grated Parmigiano Reggiano
8 ounces fresh mozzarella, cut into small cubes
Cook the pasta to al dente. Drain, saving 1/2 cup of pasta water for later.
Cook turkey sausage in a skillet until done. Transfer to a bowl or plate.
In the same skillet you used for sausage, heat the olive oil and add garlic. Saute for about one minute and add the peas, sauteing until warmed and slightly browned, about 4 minutes.
Add the sausage back to the skillet. Pour in cream, milk and pasta water and simmer about 5 minutes.
Pour over pasta and stir in the Parmigiano Reggiano and half of the mozzarella. Season with salt and freshly ground pepper.
Spread entire mixture into a 9×13″ baking dish and top with the rest of the mozzarella. Broil on high for about 5 minutes until lightly browned.
Yum!!
February 3rd, 2010 at 4:44 pm
Aloha all,
Here is a recipe that is a Whole lot of fun & tasty Goodness…
These are really hot when first out of the oven, but must be
worked with while still very warm for best results.
Parmigiano Reggiano Crisps
2 cups Parmigiano Reggiano ( grated, rough )
1/8 cup AP Flour
1 tsp Black Pepper ( fresh ground )
1 tsp Rosemary ( fresh, chopped fine )
1 tsp Crushed Red Chilis
Method:
Parmigiano Reggiano should be grated fresh or pre grated in
the specialty department. Do not used fine grated, the crisps will
not hold together well.
Mix all ingredients together, place 1/3 portions on parchment lined sheet pan, level out cheese on sheet pan evenly. Allow 1″ between portions as they will spread a bit.
Place in 375′ oven and allow to brown for 6-8 mins. Time will decrease if
Useing a convection oven. Be aware that once they begin to brown on the edges they will finsh quickly.
Remove from oven, place each crisp on top of small inverted bowl. They will form loosely to bowl.
Remove when cool, use these for a cool salad bowl.
Roll while still warm for a garnish once cooled.
Should be used in a couple of days as they will soften. Then they are no longer a crisp.
Enjoy
Alan
February 3rd, 2010 at 4:52 pm
Spinach & Artichoke Dip
1 cup low fat mayo
1 cup low fat cream cheese at room temperature
1 1/2 cup parmigiano reggiano grated cheese (reserve 1/2 cup for topping)
1/2 cup mozzerlla grated cheese
1 can artichoke hearts
1/2 cup frozen spinach thawed and chopped
1/2 cup chopped onions
1 clove minced garlic
pinch of pepper flakes
salt and peper to taste
1/2 cup chopped tomatoes (save for topping)
Blend all ingredients until smooth
pour into an oven safe baking dish
sprinkle remaining 1/2 cup parmegiano reggiano cheese on top
bake at 350 for 30 minutes until bubbly hot
remove and sprinkle fresh cut tomatoes on top
serve dip hot with corn chips, pita chips or cut veggies
February 3rd, 2010 at 5:01 pm
Butter Poached Diver Scallops With A Grape Tomato And Japanese Cucumber Salad Lemon-garlic Oil Parmigiano Reggiano Foam Recipe
Ingredients
•For the scallops
•12 U-10 Diver Scallops, best quality you can find, scored on one side
•5-6 cups water (enough to cover the scallops when they are immersed in the poaching liquid
•8 Tbsp. Unsalted Butter
•3 Tbsp. Extra Virgin Olive Oil
•Kosher Salt
•For the salad/oil:
•24 each, Grape Tomatoes, halved
•1 Japanese Cucumber, peeled, seeds removed, cut into 1/8″ dice
•2 tsp. Fresh Thyme
•3 cloves Fresh Garlic
•Fresh Lemon Juice to taste
•Kosher salt to taste
•Extra Virgin Olive Oil
•For the Parmesan Foam
•1/2 cup Heavy Cream
•3/4 cup Water
•1 cup finely grated Parmigiano Reggiano
•Kosher Salt to taste
•1 1/2 tsp. Lecithin
Directions
1.In a non-reactive container, combine the tomatoes, cucumber, and thyme with enough EVOO to cover. Smash the garlic cloves, rough chop them, then add salt and using the flat of a chef’s knife, make a paste with the garlic and salt then add to the oil. Season the salad to taste with fresh lemon juice and salt then let the vegetables marinate for at least two hours or overnight. Bring to room temperature before serving.
2.In a large sauce pan, combine the cream and water and heat over medium until hot. Whisk in the cheese until it is incorporated into the liquid. Season to taste with salt (the liquid should be fairly salty or else when you foam it there won’t be as much flavor), whisk in the lecithin and keep warm. The cheese wil eventually clump but don’t worry about it.
3.In a large skillet, heat the water for the poaching liquid along with the butter and olive oil until 160 degrees. Season the poaching liquid with salt (it should taste like salt water, similar to pasta cooking water. Place the scallops in the poaching liquid and cook until about medium doneness. Try to maintain a consistent water temperature. Remove the scallops and place on paper towels to dry.
4.To plate, place two scallops in a bowl or plate. Spoon some of the salad as well as the infused oil on and around the scallops. Using an immersion blender, foam the parmesan liquid and spoon on top of the scallops and serve immediately.
February 3rd, 2010 at 5:08 pm
Hot Artichoke/Parmigiano/Green Chile Dip
Heat oven to 350 deg.
Mix together:
1 cup mayonnaise
1 cup shredded Parmigiano Reggiano cheese
1/2 cup chopped green chile
1 can artichoke hearts (not in oil) chopped.
Place in round nonstick cake pan or similar stoneware and bake for 30 minutes until brown and bubbly (You can finish with 1 minute under broiler if desired)
Chop and mix together: 3 Roma tomatoes, 1 avocado, 2 green onions, and fresh cilantro to taste. Spread on top of dip.
Serve with fresh baguette slices or tortilla chips.
Enjoy…Bon Appetit!
February 3rd, 2010 at 5:12 pm
Bites of Heaven:
Place one slice Parmigiano Reggiano on top of your favorite cracker and lightly drizzle with honey.
Eat.
*SWOON*
February 3rd, 2010 at 5:13 pm
Rosemary Parmesan-Laced Bread:
Makes 12 servings
Bake at 400 degrees for 35 minutes.
1 pkg active dry yeast
1/1-4 C warm wter
2 tsp. sugar
4 to 4-1/2 C all-purpose flour
2 tsp. salt
2 tsp. chopped fresh rosemary
2 tsp. dried minced onion
1/8 tsp. cayenne pepper
2 T. Olive Oil
1/2 C shredded Parmesan cheese
1/2 C shredded Asiago cheese
1 egg beaten w/1 T. water
Sprinkle yeast over 1/4 C of the warm water in a glass measuring cup. Stir in 1 tsp. of sugar. Let stand for 10 minutes (mixture will foam).
Stir together 3-1/2 C of flour, salt, rosemary, minced onion, cayenne pepper and remaining teaspoon sugar.
Pour yeast mixture into flour mixture and add remaining 1 C warm water and the olive oil. Stir to form a ball, mix together the cheeses and add 3/4 C to the dough.
Turn out onto a well-floured surface, knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic.
Lightly grease a large bowl w/olive oil and place dough in bowl and turn to coat. Cover w/plastic wrap and let rise in a warm place for 1-1/2 hours until doubled in size, then punch dough down.
Roll out dough into a 20×8 rectangle on a lightly floured surface. Roll up from short side. Fold ends under loaf and place seam-side down in a greased 9×5x3 loaf pan. Loosely cover with plastic wrap and let rise in warm place for additional hour.
Heat oven to 400 degrees, brush top ofloaf w/egg wash, sprinkle with the remaining cheese and if you desire add poppy seeds or sesame seeds. Bake at 400 for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to cool on a rack.
February 3rd, 2010 at 5:14 pm
Cauliflower puree with Parmigiano Reggiano
One head of cauliflower – steamed
1/2 – 1 cup chicken stock
1 cup Parmigiano Reggiano
salt and pepper to taste
In batches, in the blender blend all ingredients until smooth. All the cauliflower will not fit in the blender – so you’ll need to do it in at least two batches. Add the chicken stock as you go until smooth consistance. Pour into individual ramekins, sprinkle with more Parmigiano Reggiano. Put under broiler until the cheese turns light brown. Enjoy!
February 3rd, 2010 at 5:28 pm
Parmigiano Reggiano Spinach/Basil/Walnut Pesto
two 5 oz packages of baby spinach
one bunch fresh basil
1/2 cup walnuts
2 tbsp. lemon juice (fresh is best)
1-1/2 cloves garlic chopped
1/2 cup of “garlic olive oil”
1 cup shaved Parmigiano Reggiano
Sea Salt (optional)
Sweet French Baguette and/or Sourdough Baguette
Blend 1 package of spinach, walnuts, basil, 1/2 cup Parmigiano Reggiano, lemon juice, garlic
While blending these ingredients slowly add garlic olive oil
Add remaining 5 oz package of spinach
Continue blending until smooth (spreadable)
Drizzle olive oil on slices of baguette and place in oven at 350 degrees for approximately 5-7 min (until golden brown)
Remove from oven
Spread mixture atop slices, add a generous portion of remaining shaved Parmigiano Reggiano cheese
or
Spread mixture atop slices of baquette and place in oven 350 degrees for 5-7 minutes (until bread browns)
Remove from oven and generously sprinkle remaining shaved Parmigiano Reggiano cheese
Note: Leftover pesto can be used in pasta dishes…I recommend Fettucine noodles with added roma tomatoes and pine nuts.
Viva Parmigiano Reggiano!
February 3rd, 2010 at 5:31 pm
CHILAQUILES EN SALSA VERDE
1 serving
Handful of Tortilla chips
(the baked, unsalted ones even taste good in this since there is so much flavor from the salsa)
1 cup Salsa Verde
1/3 cup cooked and shredded chicken or turkey
2 tablespoons Sour Cream or Plain Yogurt
2 tablespoons grated Parmigiano Reggiano
Heat the salsa in a frying pan. When it is bubbling, add the Tortilla chips and cook, stirring, for about 3 minutes.
Add Chicken and stir until warm
Add cheese and stir until melted
Spoon out onto a plate. Garnish with the sour cream. A sprig of cilantro is good too.
Expand this recipe for however many you are planning to serve.
I often make this when out-of-town visitors come. It is a quick, easy first-night supper.
February 3rd, 2010 at 5:33 pm
Improvised Pesto Pasta
Use favorite pasta which you can prepare separately: whole wheat,or gluten-free or gnocchi, ravioli, or totellini.
Make pesto out of as much garlic as you’d like, pureed in food processor or put through garlic press. Let sit at least a minute for flavor to ripen.
Add nuts or seeds from among pine nuts, almonds, pumpkin seeds, or walnuts to food processor, puree. (or use coffee grinder or juicer that makes nut butters, or mortar and pestle)
Add oil. Extra- virgin Olive oil is used traditionally, but virgin coconut oil has a sweet taste that goes well with sweet nuts like raw almonds, and herbs like lavender, anise hyssop, chickweed, shiso leaves or mint. A bit of walnut oil, truffle oil or toasted sesame oil can be added to olive oil for an interesting flavor….
Add favorite fresh herb(s) Traditional Basil of any variety most highly recommended (with olive oil), but mint, shiso/purple ruffles leaves, rosemary & lavender or anise hyssop added to chickweed, parsley, or violet leaves works (and goes well with coconut oil); arugula or mustard greens with mustard seed is best with olive oil…
Add sauce to preferred pasta…and top liberally with grated Parmigiano Reggiano….For dairy -free folks, dulse, gomasio, Braggs, nutritional yeast or white miso can replace the cheese as a salt source….Add lots of love! And enjoy!
February 3rd, 2010 at 5:34 pm
Spaghetti Squash with Parmesan Cheese
1 Spaghetti squash, 1/8 cup of shaved or shredded parmesan cheese, 5 tablespoons of ricotta cheese, 2 tablespoons olive oil, salt, pepper.
Cut spaghetti squash in two, lengthwise. Put a little bit of olive oil, salt and pepper on open sides.
Bake for 45 minutes to 1 hour at 400 (need to preheat oven), cut side down in an oven dish. Check that the squash is cooked by piercing with a fork. It should feel tender.
Remove from oven. In a bowl, empty the inside of the squash with fork. Add 1 tablespoon of olive oil, 5 tablespoons of ricotta and ½ of the parmesan. Put mixture back into the 2 halves of the squash. Sprinkle with the rest of parmesan. Broil in the oven 5 minutes. Serve warm.
February 3rd, 2010 at 5:44 pm
This is a hearty and delicious winter soup that wears grated Parm Reg as its crown.
Saute 3 chopped cloves garlic and 1 sweet yellow onion, finely chopped, in 4TBS olive oil. Stir in 1 TBS rosemary and 1 TBS thyme. Add 4 chopped celery stalks and 1# of sliced crimini mushrooms. Add a head of kale, destemmed and torn into smaller pieces. Add a couple pinches of salt, and pour in 2 boxes 365 Organic Veg Stock. Stir everything up. Add a can of 365 cannellini beans and 2 c brown rice. It is fine to use leftovers, or just throw 1 cup of wild rice in and let it cook with the soup. Let everything simmer for about 30 minutes until all the flavors have melded. Finish with a drizzle of Garlic oil (found on the bottom shelf across from the cheese) and a twist of fresh ground black pepper.
Serve with generous dusting of parm cheese on top and a warm seeded sunflower loaf. YUM! The longer this soup last
February 3rd, 2010 at 5:49 pm
Here’s my recipe.
Gather round a wheel of Parmigiana. With knife in hand, chip away at the wheel. Great Parm requires only that you get out of its way. Occasionally, take a sip of wine.
February 3rd, 2010 at 5:50 pm
Baked Zucchini with Parmegiano Reggiano
4 small zucchini (thinly sliced, lenthwise)
1 small onion (thinly julienned)
1/4 cup breadcrumb
Extra virgin Olive Oil
Fabulous Parmigiano Reggiano
Garlic Powder
Salt (& Pepper, if you like)
Preheat oven to 350 degrees. Place thinly sliced zucchini on parchment-covered cookie sheet, in neat, little rows. Drizzle with olive oil. Next, sprinkle garlic powder, salt & pepper on zucchini. Sprinkle with breadcrumbs and Parmigiano Reggiano. Layer with onions. Drizzle another bit of olive oil on top. Place into oven and bake for 10-12 minutes until zucchini is tender and delicious! Buon Appetito!
February 3rd, 2010 at 5:53 pm
BAKED ZUCCHINI WITH PARMIGIANO REGGIANO
4 small zucchini (thinly sliced, lenthwise)
1 small onion (thinly julienned)
1/4 cup breadcrumbs
Extra Virgin Olive Oil
Fabulous Parmigiano Reggiano
Garlic Powder
Salt (& Pepper, if you like)
Preheat oven to 350 degrees. Place thinly sliced zucchini on parchment-covered cookie sheet, in neat, little rows. Drizzle with olive oil. Next, sprinkle garlic powder, salt & pepper on zucchini. Sprinkle with breadcrumbs and Parmigiano Reggiano. Layer with onions. Drizzle another bit of olive oil on top. Place into oven and bake for 10-12 minutes until zucchini is tender and delicious! Buon Appetito!
February 3rd, 2010 at 5:54 pm
I would make Spaghetti Pie! The noodles form a yummy crust- and the cheese is really the star!
Ingredients
1/4 to 1/2 box of dried spaghetti
1 tablespoon butter or margarine
1 egg, beaten
1/4 cup grated Parmesan cheese
1/2 pound ground beef or bulk Italian sausage
1/2 cup chopped onion (1 medium)
1/2 cup chopped green sweet pepper
1 clove garlic, minced
1 8-ounce can tomato sauce
1 teaspoon dried oregano, crushed
Nonstick cooking spray
1 cup ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
Directions
1. Cook spaghetti according to package directions. Drain.
2. Return spaghetti to warm saucepan. Stir butter into hot pasta until melted. Stir in egg and Parmesan cheese; set aside.
3. Meanwhile, in a medium skillet cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain. Stir in tomato sauce and oregano; heat through.
4. Coat a 9-inch pie plate with nonstick cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spread ricotta cheese on the top and up the sides of pasta crust. Spread meat mixture over ricotta cheese. Sprinkle with shredded mozzarella cheese.
5. Bake in a 350 degree F oven for 20 to 25 minutes or until bubbly and heated through. To serve, cut into wedges.
February 3rd, 2010 at 5:57 pm
Amie Buck White Mushroom Lasagna
(Pairs Well with Pinot Noir or oaked Chardonnay)
Cook Time
2 hr 40 min
Yield
6 servings
Ingredients
For mushroom filling:
3 cups water
2 ounces dried porcini mushrooms (about 1 cup)
2 pounds fresh white mushrooms
2 large zucchini (about 1 pound)
1 large onion
3 garlic cloves
5 tablespoons unsalted butter
6 tablespoons sherry
2 teaspoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
For sauce:
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups), plus 1 1/2 ounces freshly grated Parmesan (about 1/2 cup)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1 tsp. fresh ground nutmeg
18 (7 by 3 1/2-inch) sheets dry no-boil lasagne (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
Directions
Make filling: In a small saucepan bring water to a boil and remove pan from heat. Stir in the porcini. Soak the porcini 20 minutes. Lift out the porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve, rinse the porcini to remove any grit and pat dry. Chop the porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with the porcini.
Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook 1/3 white mushrooms with 2 tablespoons sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to the porcini. Cook remaining mushrooms in 2 batches in butter with remaining sherry in same manner and add to the porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into the porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.
Make sauce: In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with waxed paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.
Preheat oven to 375 degrees F. and butter a 13 by 9-inch (3-quart) baking dish.
Assemble lasagne: Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don’t touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with 1/3 mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet, bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.
2 hours ago ·
February 3rd, 2010 at 6:00 pm
Caesar Salad Bowls
Parmesan Cheese
Romaine Lettuce
Caesar Dressing (homemade is best)
Croutons (again homemade is better)
Grate the parmesan cheese into 6 piles on a silpat covered cookie sheet and back at 350 until golden brown. Remove the melted cheese rounds with a spatula while hot and set on an upside down cupcake pan. Let cool into little bowls. In a large mixing bowl combine the caesar with the chopped romaine and croutons. Spoon the salad into each cheese bowl and top with more freshly graded parmesan.
February 3rd, 2010 at 6:01 pm
Ingredients:
* Nonstick vegetable spray
* 1/2 cup freshly grated Parmesan cheese, divided use
* 1/2 pound bacon, cooked, drained, and crumbled (reserve 2 Tablespoons of fat)
* 1 onion, diced
* 2 apples, peeled, cored, and diced
* 2 cloves garlic, minced
* Kosher salt and freshly ground black pepper to taste
* 32 ounces (4 large blocks) cream cheese, at room temperature
* 5 eggs
* 3 Tablespoons wine vinegar
* 1/4 cup whiskey
* 12 ounces blue cheese, crumbled
* 2 Tablespoons minced chives
* Sliced fresh apples, toast wedges, and/or assorted cocktail crackers
Preparation:
Preheat oven to 200 F. Coat a 9-inch springform pan with vegetable oil spray. Dust with 2 tablespoons of the Parmesan cheese. Set aside.
Saute onion in bacon fat until softened and translucent. Add apples and garlic and continue to saute over medium heat an additional 2 to 3 minutes until apples begin to soften. Remove from heat and season with salt and pepper. Let cool.
Beat the cream cheese in a large bowl until smooth. Add eggs, wine vinegar, and whiskey, beating until smooth. Stir in apple mixture, bacon, blue cheese, remaining Parmesan cheese, and chives by hand.
Pour batter into prepared pan and place in the preheated oven. Let bake overnight for 8 to 9 hours (timing is not critical). It should be fairly firm and slightly browned. Remove from oven and cool on a rack at least 1 hour.
Cover the top of the cooled cheesecake with plastic wrap. Place an inverted plate over the top, turn it over, and remove the pan. Refrigerate the upside-down cheesecake at least 1 hour. Reinvert the cheesecake and remove plastic wrap. Cover and refrigerate 1 hour.
To serve as an appetizer, cut slices with a knife dipped in warm water and garnish with fresh apple slices, toast wedges, and/or cocktail crackers of choice.
February 3rd, 2010 at 6:01 pm
Hi Parmigiano Reggiano lovers,
I don’t have a specific recipe – I like to slice a slab of Parmigiano Reggiano and eat it, as is…it is so delicious. However, when I cook any kind of pasta, I always top it off with some fresh grated Parmigiano Reggiano for that special treat which only this cheese is known for and which I buy at Whole Foods at the Bergen Square Mall in Paramus, New Jersey! Years ago, I would buy it in Da Bronx on Arthur Avenue. My family enjoys this cheese tremendously…way to go! alma
February 3rd, 2010 at 6:02 pm
1 16 oz package whole wheat fettucini pasta
1 lb fresh salmon broiled (can use leftover)cut in small chunks
1 T Willow Run Margarine
1 C lowfat half and half
1 C grated parmegiano-reggiono
boil past according to package, drain
in pot that pasta was boiled in (should be still hot)put in margarine, when melted add Half and half and parmegiano-reggiano.
add pasta, mix, add salmon, stir all until blended.
serve
February 3rd, 2010 at 6:06 pm
Parmigiano Reggiano Lasagna
Ingredients
1 Cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
8 corn tortillas (6-inch)
1 can (15.5 oz.) pinto beans, drained and rinsed
1 cup prepared salsa
8 ounces grated Parmigiano Reggiano cheese (approx. 2 cups)
Instructions
1. Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt (I use kosher), and ¼ teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden (15 to 20 minutes more). Cool 5 to 10 minutes before serving.
Using a colorful baking dish really adds to the presentation!
ENJOY!
February 3rd, 2010 at 6:08 pm
Simple – simple – simple.
A wonderful nibble, after dinner, appetizer or perfect party fare with drinks:
Thinly sliced or thickly shaved Parmigiano Reggiano
Walnut halves
Dark Agave Nectar
Drizzle agave nectar over walnut halves & Parmigiano Reggiano & serve.
February 3rd, 2010 at 6:10 pm
Cheesey Quiche
4 large eggs
6 oz frozen or canned drained spinich
8 oz swiss cheese
4 oz parmitini reggiano
1/2 cup half and half
1 scant teaspoon nutmeg
1 9 inch deep dish frozen pie crust
salt and pepper to taste
Beat eggs and half and half together
add drained spinich
add cheeses
add seasonings
bake 375 for 30 minuets or till eggs are set
February 3rd, 2010 at 6:11 pm
Salad
16 ounces Romaine lettuce
4 ounces baby spinich
1/3 c. chopped green onion
1 c. diced grape tomatos
2 sm. avacado (sliced and the cut to bite size pieces)
6 ounces slice white mushrooms
1/2 c. coursly grated Parmigiano Riggiano
1 clove garlic
1/2 tsp. extra virgin olive oil
Rub large salad bowl with olive oil and garlic. Prepare ingredients and toss lettuce, spinich and green onions in bowl arranging arranging avacado, mushroom and tomato on top for colorful presentation. This salad is best when prepared and chilled a few hours prior to your meal. Drizzle with a light balsamic vinagarrete and toss just before serving.
February 3rd, 2010 at 6:12 pm
Just to top off a pizza from any of your locations. Most of them totally scimp on the cheese. Is that via corporate direction?? Your location on the North end of Colorado Springs,CO is a case in point!! It is sorta like, Huh!, this is the way we have shown to do it.
Other than that, one or two very,very fine shavings of the cheese placed upon the top of large sea scallops and flashed under the broiler brings out an interesting taste.
February 3rd, 2010 at 6:13 pm
1 lb fresh mushrooms, 1/3 cup grated Parmigiano Reggiano cheese, 1/4 cup bread crumbs, 2 tablespoons of fresh chopped basil, 1 clove of garlic crushed, 1/4 cup of sundried tomatoes chopped finely, 1 tablespoon of olive oil. Mix all ingredients together except mushrooms. Remove stems from mushrooms. Insert filling into mushroom cavity. Place mushrooms on a baking sheet and heat at 350 degrees for 10-20 minutes until tops are slightly browned. Makes a wonderful appetizer.
February 3rd, 2010 at 6:15 pm
Tonight’s Dinner:
1/2 pound- 18 month aged Parmigiano Reggiano
1- 6+ year old bottle of Chianti
1- Italian Baguette
Serves Two
February 3rd, 2010 at 6:20 pm
Just wanted the world to know how much I absolutely LOVE Parmigiano Reggiano. Each little piece I purchase at Whole Foods is an absolute treasure added to all of our favorite dishes. I will try and come up with a great recipe to enter…
February 3rd, 2010 at 6:20 pm
Salmon Linguine (serves 4)
1 package of prepared smoked salmon (I like the cajun style)
1 small package of petite peas frozen
1 shallot
1 tsp minced garlic
1 tbsp olive oil
2 sprigs fresh basil, minced
1 pint heavy cream
1 package of linguine cooked al dente
1 cup Parmigiano Reggiano grated
Salt and pepper to tast
Warm the olive oil in a skillet with the chopped shallot and garlic. Add the peas and cook until warm. And the basil until basil is lightly coated. Add the cream and cook the cream until slightly reduced and thickened, careful not to scald, keep temp low. May need to add a tbsp of flour to thicken cream. When sauce is appropriate consistency pour over pasta and toss in salmon and Parmigiano Reggiano, combine and let flavors meld.
Enjoy!
February 3rd, 2010 at 6:21 pm
Simple, not fancy. Take one whole egg, scramble it and put it into a small pan lightly dressed with grapeseed oil. Add in a teapoonful of Herbs de Provence with lavender, a few pinches of broccoli sprouts, a teaspoonful of shelled hempseed and crumble a bit of parmigiano reggiano on top. Cook as if you were making an omelette, although no need to fold. Serve immediately with veggies or fruits of your choice ( I like a couple fresh strawberries and blackberries)
February 3rd, 2010 at 6:24 pm
Recipe for Minestrone Soup:
Have all Ingredients ready:
32oz canned cannelini beans
dried bay leaf
3 tablespoons extra virgin olive oil
large Onion, chopped
2-3 cloves minced garlic
2 carrots peeled and chopped 1/2″ across pieces
2 stalks celery chopped 1/2″ across pieces
32oz can of tomatoes whole plum with juice.
2 teaspoons fresh chopped rosemary
2 teaspoons fresh chopped thyme
1 large russet potato, chopped into cubes 1/2″ cubes
1 lb butternut squash cubed 1/2″ cubes
bundle of kale washed and stemmed and cut into strips.
3-4″ RIND of fresh Parmigiano-Reggiano cheese and 1/2 cup grated cheese.
1 Tablespoon sea salt
1/2 teaspoon fresh ground pepper
pinch red pepper flakes
in large heavy pot/dutch oven, put in cannelini beans with 2 quarts of water and bay leaf. Bring to boil and let simmer with lid adjar for one hour.
in large pan, heat olive oil and add chopped onion, minced garlic, carrots, celery, rosemary and thyme. Cooked covered until vegetables are softened. add tomatoes and cooked until tomatoes begin to cook down. add this mixture to the other pot with beans.
Add potato, butternut squash, kale, Parmigiano-Reggiano rind, salt & pepper & red pepper flakes. add water to cover everything. Bring to a boil. Reduce to simmer and let cook covered until potatoes feel tender about 30 minutes or so.
Serve with a sprinkle of fresh grated Parmigiano-Reggiano and a drizzle of olive oil.
(Take note: this recipe is ALL ABOUT the rind….it will give the flavor that makes it stand out)
February 3rd, 2010 at 6:25 pm
I make “mean’ veggie lasagna according to my mom.
1 box of lasagna
I can/jar of tomato sauce (or if inclined, your own homemade one)
1/2 an onion
1 tbsp garlic
1 bag of baby spinach
1 courgette
1 box of button mushrooms
small head of broccoli florets
mozzarella cheese
parmigiano reggiano
seasoning (oregano, parsley, salt and pepper)
**********
Par boil broccoli
Saute onion in skillet until translucent
Add garlic and seasoning
Add courgette, mushrooms and broccoli until tender
Mix in half of the can/jar of tomato sauce into the skillet
Heat through until everything is tender
Put a layer of lasagna into a 9X12 baking dish
add the vegetable mixture then add mozzarella and parmigiano reggiano
Do this two more times until you get three layer thick of the lasagna pasta.
Put on top the remaining cheese and tomato sauce
Add salt and pepper to taste
Put the pan into a 375º F oven covered with aluminum foil for half an hour… the last 15 minutes take toe tin foil off to get a crispy and bubbly cheese topping
Serves 8
Best enjoyed with a salad.
Enjoy !
February 3rd, 2010 at 6:29 pm
Insalata Gusto
16 ounces Romaine lettuce
4 ounces baby spinich
1/3 c. chopped green onion
1 c. diced grape tomatos
2 sm. avacado (sliced and the cut to bite size pieces)
6 ounces slice white mushrooms
1/2 c. coursly grated Parmigiano Riggiano
1 clove garlic
1/2 tsp. extra virgin olive oil
Rub large salad bowl with olive oil and garlic. Prepare ingredients and toss lettuce, spinich and green onions in bowl arranging arranging avacado, mushroom and tomato on top for colorful presentation. This salad is best when prepared and chilled a few hours prior to your meal. Drizzle with a light balsamic vinagarrete and toss just before serving.
February 3rd, 2010 at 6:30 pm
Inspired by Brazilian “pao de queijo” or cheese bread.
Sesame Seed Cheese Rolls
1 envelope active dry yeast
1/4 cup warm water
1 teaspoon sugar
—
1 cup warm water
1/4 cup sugar
2 tblspns shortening
2 tspns salt
—
1 large egg, lightly beaten
1/2 pound (2 cups) grated parmigiano reggiano
1/3 cup toasted sesame seed
4 to 5 cups sifted all-purpose flour
1 large egg white
Soften yeast in warm water containing the teaspoon of sugar. Combine the next 4 ingredients. Cool to lukewarm. Add yeast mixture, egg, cheese and sesame seed. Gradually stir in 3 1/2 cups of the flour. Turn onto lightly floured board. Gradually knead in the remaining flour. Knead gently 2 to 3 minutes. Place in a large greased bowl, turning to bring greased side to the top. Cover and let rise in a warm place until double in size. Punch down dough. Form into a ball. Cover and let rest 10 minutes.
Shape into small rolls in attractive, assorted shapes. place on lightly greased baking sheets. Brush tops with egg whites beaten only until frothy. Sprinkle with sesame seeds. Cover. Let rise in warm place until double in bulk. Bake in a pre-heated hot oven at 400. 15 minutes or until browned.
February 3rd, 2010 at 6:30 pm
Mine is very easy.
I take sheets of Lavish, often whole wheat and tear them into pieces(think chip sized) and then i brush them with olive oil and sprinkle with raw parmigiano and fresh rosemary. I then throw it in the oven at 350 until the cheese melts. It makes a tasty snack.
February 3rd, 2010 at 6:33 pm
Stuffed Zucchini Boats
4 large organic zucchini cut in half lengthwise, with inner pulp scraped out
Saute in 3 tbs olive oil: 1/4 cup organic onion, 2 cloves organic garlic, 1/4 cup pine nuts, 1/2 cup chopped organic mushrooms, 1/2 finely chopped organic red pepper, all of the zucchini pulp. Saute until softened, about 10 minutes and reserve.
Cook one box of organic risotto rice mix of your choice per package directions. Add this to the sauted mixture. Add 1tsp sage, 1/2 teaspoon of 365 Mediterraean Grill Seasoning, 1/2 cup small cubed 365 cheddar cheese and 1/2 cup shredded Parmigiano Reggiano cheese, 1/4 tsp 365 black pepper.
To arrange: Spray a 9×13 baking pan with 365 cooking oil spray and lay the zucchini boats in the pan. Spray the boats lightly with oil. Fill each zucchini shell with the above mixture, mounding well. Shred a generous amount of Parigiano Reggiano on top of each shell.
Bake in a pre-heated 375 degree over for about 45 minutes. Tent the pan with 365 aluminum foil during the first 20 minutes of the baking process to preserve pan fluids, then uncover to brown for the last twenty minutes or until done. Test for complete cooking by sticking the zucchini shells with a folk. They should be soft.
This dish is great for leftovers as the flavors get even better. Please remember to rinse and recycle the aluminum foil. Serves 4.
February 3rd, 2010 at 6:34 pm
Simple but great!
Chop a bunch of asparagus, a large red bell pepper, one large red onion, one medium zucchini and 1 pound of baby bella mushrooms try to get them about the same size.
Toss with Extra Virgin Olive Oil and sea salt and coursely fresh ground pepper. Place on baking sheet in oven that was preheated at 425 for about 15-20 minutes. The time varies depending on the size of the veggies.
Meanwhile, boil up a pot of water and make some whole wheat ziti.
When the ziti and veggies are done, toss together with sliced grape tomatos and about 1/3 cup parmigiano reggiano that is grated. Add some pasta water if needed, this will make a nice sauce.
When plated grate some extra parmigiano reggiano on top.
February 3rd, 2010 at 6:42 pm
All-Purpose Tomato Sauce:
Ingredients:
2 Tbsp Olive Oil
2 cups Sweet Onion, Diced
4 Garlic Cloves, Minced
Sea Salt and Freshly Ground Black Pepper
Freshly Grated Nutmeg
2 Tbsp Pure Maple Syrup
28 Ounces Fire Roasted Crushed Tomatoes
28 Ounces Tomato Puree
1/2 Cup Parmigiano Reggiano, Grated
Heat a large skillet over medium high heat, and once hot add the olive oil and coat the pan. Add the onions and the sea salt and black pepper to taste and let cook for 5-7 minutes, or until the onions are translucent. Add the garlic and cook for 1 minute, stirring constantly so garlic doesn’t burn. Add the maple syrup and stir to coat the onions. Grate the nutmeg and stir. Add the Crushed tomatoes and Tomato Puree and bring to a slight boil. Sprinkle the cheese and stir to incorporate until cheese melts into the sauce.
You can use this sauce for all kinds of pasta or pizza dishes. Also for Chicken or Veal Parmesan. Or just heat it up and dunk warm italian bread chunks into the sauce.
Enjoy!
February 3rd, 2010 at 6:42 pm
There is only one way to use a true Parmigiano Reggiano and that is to just slice it off and eat it with a beautiful dessert wine after a wonderful italian dinner of pasta with a wonderful meat sauce served with shaved or freshly grated Parmigian Reggiano. You could cook with it but that wouldn’t do it justice.
I know this isn’t a recipe to win but this is the way it should be eaten. We always keep it in the fridge for use over pasta, salad and as I said at the beginning as a nice light dessert.
Thank you
Faye Goldman
February 3rd, 2010 at 6:43 pm
Very simply, Parmigiano Reggiano broke into bite sized chunks and aged balsamic for dipping. There is nothing better.
February 3rd, 2010 at 6:44 pm
Insalata Gusto
16 ounces Romaine lettuce
4 ounces baby spinich
1/3 c. chopped green onion
1 c. diced grape tomatos
2 sm. avacado (sliced and the cut to bite size pieces)
6 ounces slice white mushrooms
1/2 c. coursly grated Parmigiano Riggiano
1 clove garlic
1/2 tsp. extra virgin olive oil
Rub large salad bowl with olive oil and garlic. Prepare ingredients and toss lettuce, spinich, green onions and Parmgiano Reggiano in bowl arranging arranging avacado, mushroom and tomato on top for colorful presentation. This salad is best when prepared and chilled a few hours prior to your meal. Drizzle with a light balsamic vinagarette and toss just before serving. Enjoy!!
I apologize for my 3 posts — please delete the previous posts — my mistakes have been corrected in the above recipe!
February 3rd, 2010 at 6:49 pm
Angie’s Broccoli Patties
Broccoli florets from head of broccoli
1/2 teaspoon salt
1/4 teaspoon pepper
1 beaten egg
1 cup grated Parmigiano Reggiano cheese
1 tablespoon anise seed
3/4 cup flour
1/4 cup olive oil
Cook broccoli florets until softened, drain and mash. Add all remaining ingredients, except olive oil, and mix well. Add oil to pan and when hot, drop batter by tablespoon into pan and fry in batches until crispy (cook on one side until crispy and then turn) and drain on paper towel. Absolutely delicious!
February 3rd, 2010 at 6:49 pm
This is so simple and so good my cauliflower-hating daughter cleaned her plate and asked for more! (And no stinky cauliflower odor either)
Roasted Cauliflower with Garlic & Parmigiano Reggiano
1 large head cauliflower, cut into florets
2 Tbs. olive oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
1-2 cloves garlic, finely chopped
1/2 cup freshly grated Parmigiano Reggiano, plus extra for serving on the side
Preheat oven to 450 degrees. Brush bottom of a large baking sheet with a little of the oil, then combine cauliflower florets, the rest of the olive oil, salt & pepper and toss well. Spread out cauliflower in a single layer in pan. Roast about 10 minutes or until sides touching pan are golden brown.
Pull pan out of the oven and turn over each piece to brown other side. Sprinkle with minced garlic, then top with grated Parmigiano Reggiano. Continue roasting in oven for 10 minutes or so until golden brown all over and cauliflower is soft.
Toss again and taste for seasoning; add salt and pepper as desired. Serve hot or at room temperature with additional freshly grated Parmigiano Reggiano on the side.
February 3rd, 2010 at 6:51 pm
Artichoke dip
this recipe was given to me by ms.Nancy korry, my former high school teacher in special ed, so i was the previous winner of my recipe makeover contest for my blueberry coffee cake, so im back in the contest world!
ingredients
1 large can Artichokes
4 oz can diced green chillies
1/2 cup low fat mayonnaise
1/2 (4 oz) parmigiano reggiano cheese
directions
drain and chop the artichokes in halves or thirds. drain chilies. mix all ingredients in a medium bowl. reserve half of the parmigiano reggiano to sprinkle on top. pour the mixture onto a ovenproof dish. sprinkle with remaining parmigiano reggiano cheese on top. bake uncovered at 350 degrees for 20-30 minutes or until heated through and crispy on top. serve with whole grain crackers!
February 3rd, 2010 at 6:55 pm
This is a recipe I got from White on Rice Couple blog. It’s delicious!
Baked Sweet Onion Dip
Ingredients:
1 8 oz package of cream cheese (very softened)
1 cup mayo (preferably Best Foods brand)
1 cup freshly grated Parmesan cheese
1 cup diced or chopped sweet onion. You choose your size
1 tablespoon fresh cracked black pepper
Crusty bread or crackers
1. Pre-heat oven to 350 degrees. In bowl, place softened cream cheese. The cream cheese must be very, very, soft (like spreadable butter) to allow all ingredients to blend evenly together. If your cream cheese needs to soften more, place in microwave for a few seconds.
2. Add mayo, parmesan cheese, onions and fresh cracked black pepper to soft cream cheese till everything is mixed thoroughly.
3. Place mixture in ramekins or any oven safe dishes. Bake slowly, for about 30-45 minutes for all ingredients to cook together. When the top crust is brown, almost burnt looking then the dip is ready. The darker brown the crust of the dip becomes, the better the flavors are cooked.
4. Serve with your favorite bread and crackers.
Visit their blog! Baked Sweet Onion Dip @ http://www.whiteonricecouple.com/
February 3rd, 2010 at 7:00 pm
Jeffrey’s Caeser Salad w/ Parmigiano Reggiano Chips
(a recent Caeser Salad Throw Down Winner – sorry Ryan)
course ground pepper
2 cloves garlic
2 anchovies (optional)
1 lemon
1 Tablespoon Dijon
Olive Oil
Fresh Baked Croutons
Fine Grated Parmigiano Reggiano
Course Grated Parmigiano Reggiano
1 Wood Bowl
Keep in mind, these are estimates, i never actually measure, i just make it!
Take a large wood bowl, throw 2 whole garlic gloves into it, and crack some pepper from your pepper mill – 6 healthy turns of course cracked pepper. Use a fork to mince the garlic and pepper – the course pepper helps to mince the garlic – rub it around the bowl. Add the anchovies and do the same mince all together.
Next squeeze half of a lemon and use your spoon/fork to mix into the bowl. Add your Dijon, just shy of a tablespoon is good.
Pour Extra Virgin Olive Oil around the bowl in a slow circle twice! Mix all together – should be a nice smooth almost creamy consistency.
Add Cut Romaine and Toss Once
Add Finely Grated Parmigiano Reggiano and toss – be generous with your Parmigiano Reggiano!
Add Croutons and toss.
Add Parmigiano Reggiano Chips and serve on chilled plates. Add a lemon wedge.
To make Parmigiano Reggiano Chips – put 2 tablespoons of Coursely Grated Parmigiano Reggiano onto parchment paper under the broiler for each chip – broil until browned – let sit at room temperature to cool.
ENJOY!
February 3rd, 2010 at 7:01 pm
Penne al Fresco with Spinach (meatless)
makes 6 servings
Ingredients:
4 garlic cloves, peeled and crushed
2 cups grape tomatoes
3 cups of uncooked penne pasta
3 cups chicken broth or stock
3/4 cup of dry white wine
1/2 tsp salt
1/2 tsp caorsley ground pepper
1 small bag baby spinach leaves
1 cup fresh basil leaves
1/4 cup freshly grated Parmigiano Reggiano
2 Tablespoons Extra virgin olive oil
Heat olive oil and garlic in large skillet over medium heat. Add grape tomatoes and cook with lid on just until tomatoes start to pop/break. Gently crush tomatoes with back of spoon. Add uncooked pasta, broth, wine, salt and pepper. Heat on high just until it starts to boil, then add spinach. Stir and cover. Turn heat down to medium and cook until pasta is tender. Add fresh basil and parmigiano reggiano. Toss and serve.
February 3rd, 2010 at 7:07 pm
Lentil Parmesan Soup
2 russet potatoes
2 medium carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
2 garlic cloves, chopped fine
1 medium onion, chopped fine
2 tablespoons unsalted butter
1 pound French lentils (about 2 cups)
8 cups low-salt chicken broth
1 cup thawed frozen cut spinach
1 cup grated Parmigiano Reggiano
Garnish: chopped fresh parsley
Peel potatoes and cut into 1/4-inch dice. In a pot, cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat until onion gets soft. Add lentils, broth, and salt and pepper to taste and simmer for about 45 minutes. Stir in spinach and then Parmigiano and bring back to simmer. Ladle into bowls and garnish with parsley.
Pull up a chair and revel in this delicious comforting bowl of soup.
February 3rd, 2010 at 7:07 pm
Years ago, my daughter said this was the best spaghetti sauce she had ever eaten. Here is the recipe:
1 Chopped red onion
3-4 cloves minced garlic
1 lb of firm tofu
A jar of Muir Glen pasta
sauce
Fresh Basil, Rosemary, Thyme
and Oregano
A tsp or two of organic
sucanut sugar (to taste)
Sometimes I add fresh
veggies, i.e. broccoli, etc.
I have served this over udon noodles or a rice pasta.
Saute the onion, garlic and add tofu and cook 5 minutes or so. Add pasta sauce and thin a little as sauce is thick. (I use pure water) This is a DELICIOUS SPAGHETTI SAUCE!!!
February 3rd, 2010 at 7:13 pm
Sunflower Seed Oat Balls
Plant some new seeds into your diet and reap the health benefits. If you are looking for an alternative to your ordinary bean and nut balls or perhaps looking for a way to get more nutrients in your diet, take a glance down the ’seed’ aisle of your local market. Unlike nuts, seeds are not common allergens- which is great news for those of you who suffer from food sensitivities. Furthermore, seeds are packed with nutrients such as Omega 3 Fatty Acids.
Last week, I was venturing through the aisles of Whole Foods Market when I stumbled upon the ’seed’ section…suddenly, a tiny light bulb went off in my head and I began brainstorming seed recipe ideas…(yes, these are the crazy things that I do in the food store..and the reason that it takes me hours to get through one trip). I whipped out my handy-dandy tiny note pad and started jotting down seed recipe ideas…Let’s just say you’ve gotta lotta seed recipes coming your way because I literally bought five different types of seeds because I simply couldn’t decide on one. Plus, it’s more fun when you have five fun seeds to choose from in the pantry instead of one lousy option, right? Well, that was my thought…I had created eleven recipes right there in the seed aisle of Whole Foods Market…I finally had to move out of the way since I was ‘hogging’ the aisle amongst many rushed Manhattan folks. Eleven recipes was enough, I thought, so I tossed the five different seeds into my cart and went on my way…Can you take a guess as to what the other four seeds are? Well, you’ll see them soon enough…they’ll be popping up in my recipes within the next few weeks because I have ten more exciting seed recipes to share with you. I hope you enjoy baking these delicious balls; let your imagination run wild and toss in a new grain or seed of your choice…let me know how your balls turn out!
This recipe can easily be made with sunflower, pumpkin, sesame and flax seeds. I enjoy using sunflower seeds with these balls, however, your seed opportunities are endless- get creative and have fun. Many of us are familiar with the mild nutty taste of sunflower seeds, which make a great snack and can easily be tossed into salads, stir fries and baking recipes. A handful of sunflower seeds will curb your hunger while supplying you with a healthy dose of vitamin E, selenium and magnesium. So, go ahead…have a ball in your kitchen and create these tasty balls for your dinner tonight!
Sunflower Seed Oat Balls
Ingredients
* 1 1/2 cup rolled dry oats
* 2 cups water (to cook oats)
* 1 Tbsp. sea salt
* 1 cup brown rice, cooked
* 1 cup crispy whole grain cereal
* 1 cup bran crumbs
* 2 Tbsp. Parmigiano Reggiano Cheese
* 1 Tbsp. oregano
* 2 cups finely ground sunflower seeds
* 2 Tbsp. wheat-free tamari
* 1 tsp. spicy mustard
* Dash of cumin
* Dash of pepper
* Organic Tomato Sauce
Directions
* Preheat oven to 350 degrees.
* Line a baking sheet with parchment paper.
* Combine all ingredients (except organic tomato sauce) in a large bowl; mix well until texture resembles cookie dough.
* Roll mixture into golf-ball sized balls and place on baking sheet.
* Bake for 30 minutes.
* Serve with organic tomato sauce and an additional sprinkle of Parmigiano Reggiano cheese.
* Enjoy!
February 3rd, 2010 at 7:16 pm
Parmeasan cracker bruschetta.
Grate 2″ rounds of Parmesan onto a baking sheet in and broil until golden brown.
Let cool off.
Top with favorite tomato bruschetta topping and a drizzle of creme fraische.
Yum!
February 3rd, 2010 at 7:21 pm
PARMIGIANO REGGIANO NOODLE PUDDING (KUGEL)
4 oz Cream Cheese
4 oz Low Fat Ricotta Cheese
1/2 cup Grated Parmigiano Reggiano Cheese
1/2 cup Granulated Sugar
4 large eggs, beaten
1 cup Skim or Low Fat Milk
1/2 cup Butter or Margarine melted
1/4 – 1/2 teaspoon Ground Cinnamon
1/2 cup White Raisins
12 oz package Wide Egg Noodles, cooked according to package directions and drained well
A pinch of Cinnamon and a pinch of Parmigiano to sprinkle on top
Cooking Spray
Preheat oven to 350 F. Coat a 1-1/2 quart casserole dish (or 8 X 12 inch pan) with cooking spray.
In large bowl, beat the 3 cheeses until fluffy. Gradually beat in sugar, then milk, butter, & cinnamon until smooth and blended well. Stir in noodles, pour mixture into baking dish that’s been well-sprayed, and smooth the top of the mixture. Then sprinkle pinches of both cinnamon and grated Parmigiano Reggiano cheese on top. Bake approx 40 – 50 minutes, until top of kugel is golden brown, and a thermometer inserted into the center registers approx. 160 F. Allow to cool 10 minutes (if you can resist cutting into it right away!) before serving. Enjoy!
February 3rd, 2010 at 7:23 pm
Zucchini Panini Sandwiches
With Yogurt Chipotle Sauce
A fusion of Italian and Mexican flavors
Ingredients:
2 medium zucchinis
½ tsp sea salt
½ tsp fresh ground pepper
8 thick sliced bacon strips cooked (beef, pork or turkey)
¼ cup small diced red onion
3 TB Sun Ripened Dried Tomatoes in Olive Oil, diced small
8 slices (1/2-inch thick) Sourdough bread from a round
Parmigiano Reggiano Cheese Grated with micro plane grater
Tomato sliced
5 TB Extra Virgin Olive Oil
8 Peperoncinis for garnish
Sauce:
½ cup thick style plain yogurt (Greek)
2 chipotle peppers in adobo sauce
2 tsp adobo sauce
½ tsp Crushed garlic
Juice from ½ a lime
Using a vegetable peeler, skin the zucchinis and chop off ends and throw away. Then continue peeling the zucchini down to the seed core rotating as you go to make nice thin strips. Throw away core. You want around 4-5 cups of thin peeled zucchini. Toss in a colander with salt and pepper and set aside.
For sauce add all the ingredients in a small processor or blender and blend till smooth. Refrigerate until use.
Cook bacon in skillet or microwave. While it is cooking dice up red onion and sun dried tomatoes. Cut Sourdough round in half and cut 4 ½-inch slices from each half from thick sides. Remove bacon when crisp to paper towel lined plate and blot to remove excess fat.
Heat a 12-inch pan with 3 TB olive oil on high. Squeeze and press zucchini in colander to release excess water. Toss in skillet with onion and sun dried tomatoes. Sauté on high for 5 minutes; do not over cook you want zucchini to be slightly crisp.
Preheat panini press, skillet or grill pan on medium heat. Lightly brush one side of each slice of bread with olive oil. Lay on work surface oiled side down. Layer 4 slices with the zucchini mixture, then chipotle sauce, bacon, micro-plane a generous amount of cheese, and add sliced tomatoes. Top with other bread slices oil side up.
Press in panini press till browned and cheese is melted. If you do not have a press you can heat a skillet and us another heavy skillet or Dutch oven to press sandwiches. Arrange panini in skillet and top with Dutch oven. Cook until bottoms of sandwiches are crisp. Remove Dutch oven, flip sandwiches, replace Dutch oven, and continue to cook until crisp on second side. Serve hot topped with 2 peperoncinis as a garnish.
Note: Omit the bacon for a vegetarian version.
Makes 4 sandwiches
February 3rd, 2010 at 7:27 pm
For the Contest….. Artichoke Pancakes
Step one-
Drain 2 cans of Artichoke Hearts (unflavored) and save the liquid
Coursely chop the Artichoke Hearts
Step two-
Chop a bunch of fresh chives for taste
Step three-
put aside plenty of fresh shredded Parmigiano Reggianano
Step four-
Beat 3 or 4 organic eggs
Step five-
Add to a large bowl the chopped artichoke hearts, fresh chives and the eggs. Once they are well mixed you would then add plenty of Parmigiano Reggiano and add any artichoke liquid if needed. I add more liquid so I can add more cheese,
Step six-
The mixture is solid enough that you can make pancakes. I personally put wax paper on the counter and put the pancakes on it
Step seven-
Heat some olive oil in a frying pan and start frying the pancakes and turn over when slightly browned. The smell at this stage is heavenly.
Optional step seven=
If you do not want to fry …. Put the pancakes in a preheated 375 degree oven and bake….turn when golden brown… the smell will tell you when ready.
The outcome is a crispy (lightly brown) pancake with the perfect blend of Parmigiani Reggiano and the sweetness of the artichoke and the fresh chives,,,,,,,,, The smell and taste is heavenly and I hope that all will try this wonderful family favorite. The eggs are used to bind and adds to the fluffiness.
As you leave the kitchen to the dinning room the family and guests are reaching for them..they are really delicious.
Enjoy
Laura from NY
February 3rd, 2010 at 7:33 pm
8 slices white bread several days old. crusts removed
4 sliced whole wheat (not the kind with honey)bread several days old , crusts removed
6 whole eggs
2 cups whole milk
1-1/2 c. evaporated milk
1/2 cup creme fresh
3 cups shredded Parmigiano Reggiano cheese
1 tsp.salt
1 tsp. white pepper
1/2 tsp cayenne pepper
1/2 tsp. freshly grated nutmeg
Roasted paprika for garnish
soft butter to butter baking dish
oil for frying
Combine eggs, milks, creme fresh, salt, pepper, cayenne pepper, nutmeg and beat until well mixed.
PLace 4 slices white bread in bottom of 9 x 11 baking pan, cutting it to fit, that has been greased with a bit of butter. Sprinkle with 1/2 of the cheese, repeat layer with the whole wheat bread, finally top with the last white bread layer. Pour milk and egg mixture over the dish, cover with plastic wrap and refrigerate for at least 4 hours. When thoroughly soaked, cut it into finger size pieces. Heat flat bottom fry pan or grill to hot and add 3 tbsp. oil. Fry individual pieces until brown and crispy on eich side. Sprinkle with paprika. Serve hot with a nice soup.
February 3rd, 2010 at 7:37 pm
spinach triangles
1 lb Spinach
1 Med Red Onion
4 Cloves Garlic
3/4 C pecans
1 box (1lb?)Phyllo Dough
1/3 C Ricotta Cheese
1/2 C Feta Cheese
1/2 C grated PARMIGIANO REGGIANO cheese
Thaw frozen phyllo overnight in refrigerator
Mix cheeses together in food processor
Saute onion, garlic, pecans and spinach.
Chop coarse in food processor
Mix together with cheese
Cut roll of phyllo into thirds. Keep the parts you are not using covered with a damp kitchn towel
Take a sheet from the stack of phyllo and place it flat. Spray lightly with olive oil. Take another sheet and place it on top of the first and repeat . One more time so that you have a stack of three phyllo sheets. Spoon a heaping tablespoon on one end and fold like a flag. Trim extra phyllo and place on cooking sheet. Spray lightly with olive oil.
Cook @ 350 until golden brown.
makes about 16 triangles.
February 3rd, 2010 at 7:40 pm
Parmigiano Popcorn
Make popcorn in your usual way. If popping in a pot, add 1/2 tsp garlic salt to the oil. Melt butter and add as much parmigianno as you like and pour over the popcorn. Yum!
February 3rd, 2010 at 7:42 pm
Darlene Willis: Recipe for Parmitini Reggiano Recipe Contest
Organic Vegetable Omelette with Pamitini Reggiano Cheese
INGREDIENTS:
1 32 oz Organic Vegetable Broth
1 Organic White Onion
1 Organic Garlic
1 Organic Zucchini
1 Organic Squash
1 Bunch Organic Spinach
1 Bunch Organic Kale
1 Bunch Organic Collard Greens
1 Bunch Organic Celery
1 Organic Red Pepper
1 Organic Yellow Pepper
1 Organic Green Pepper
1 Bunch Organic Broccoli
3 tbsp Organic Italian Seasonings
2 tbsp Organic Paprika
Pinch Sea Salt
Pinch Organic Black Pepper
2 Organic Cage Free Eggs
Organic Olive Oil Cooking Spray
1 Organic Tomato
Parmitini Reggiano Cheese
DIRECTIONS:
Place a 12 quart stockpot on medium heat put the vegetable broth and all the seasonings into the pot and then in the order mentioned above cut up all the vegetables together into the pot. By the time the broccoli is added the soup should be done. Approximately 45 minutes. Put one cup of drained soup to the side and freeze the rest in single freezer bags for omelettes on other days.
Spray a 12-inch skillet with organic olive oil cooking spray and place on medium heat. Beat two organic cage free eggs and pour into skillet, spreading it inside the skillet. Once the egg is slightly cooked placed slices of the organic tomato and shedded parmitini reggiano cheese onto the egg. Add the cup of soup, layered with more tomatoes and parmitini reggiano cheese and fold egg over it, making it into an omelette. Serves two. Excellent for Breakfast, Lunch, Dinner or Snack.
February 3rd, 2010 at 7:43 pm
healthy eggplant parm
2 eggplants
1-2 jars of marinara sauce
9″ by 12″ oiled baking dish
cup grated parm
pre heat oven 400. Slice eggpalnt half inch thick. Place on oiled cookie sheet. bake 20 minutes, flip over and bake another 20 minutes. Layer in baking dish with sauce an grated parm starting and stopping with sauce. Alternately layer all as indibvidual serving stacks of 3 eggplant slices on jellyroll pan or in individual ramikins for attractive individual servings. Bake until bubbly, 30 to 40 minutes. Top with chopped flat leaf parsley of basil, or both. Keeps well. After the eggplant slices are cooked, they can be stacled and refrigerated for several days. Individual stacks can be assembled to make quick individual servings.
February 3rd, 2010 at 7:46 pm
Michael B’s Cesar Salad
Ingredients:
1 head of fresh cut Romaine Lettuce, each leaf hand washed under warm running water. Then each leaf, laid flat on an open kitchen towel, and hand-pressed towel dried.
4 Oz. Crumbled bacon pieces
4 Oz. finely shredded Parmigiano Reggiano
4 Oz. seasoned croutons
4 Oz. light Cesar salad dressing
To prepare: slice lettuce down each side of stem, discarding all leftover stems. Slice lettuce into bite-sized pieces. Then, mix all other ingredients along with lettuce slices in a large salad bowl.
Preparation time: 20 minutes. Serves six people. Enjoy.
February 3rd, 2010 at 7:48 pm
healthy eggplant parm
2 eggplants
1-2 jars of marinara sauce
9″ by 12″ oiled baking dish
cup grated parm
Pre heat oven 400. Slice eggpalnt half inch thick. Place on oiled cookie sheet. Bake 20 minutes, flip over and bake another 20 minutes. Layer in baking dish with sauce and grated parm starting and stopping with sauce. Alternately layer all as individual serving stacks of 3 eggplant slices on jellyroll pan or in individual ramikins for attractive individual servings. Bake until bubbly, 30 to 40 minutes. Top with chopped flat leaf parsley or basil, or both. Keeps well. After the eggplant slices are cooked, they can be stacked and refrigerated for several days. Individual stacks can be assembled to make quick individual servings.
February 3rd, 2010 at 7:48 pm
for the Parmigiano Reggiano Recipe Contest:
Quick Spaghetti Sauce with Parmesan Cheese
Saute onion, celery, Italian sausage, red pepper flakes, eggplant, chopped garlic and mushrooms in olive oil till vegetables are soft. Add 360 spaghetti sauce and a can of fire-roasted crushed tomatoes, Italian seasoning, then simmer for 20 minutes. Serve over cooked spaghetti. Top with chopped fresh parsley and a generous helping of good quality Parmigiano Reggiano.
February 3rd, 2010 at 7:49 pm
First melt a few small anchovies in a pan,
add chopped garlic and saute until cooked through,
add 4 cup of hot broth (chicken, or beef, or vegetable)
add cleaned muscles, clams,
add 1 -2 tablespoons of good quality (sweet) balsamic vinegar
salt and pepper to taste
melt 2 cups or more Parmigano Reggiano cheese at the last moment
just as you are serving add large thin shaves of Parmigano Reggiano!
perfecto!
If you want to instead of seafood you can replace with your favorite vegetables
February 3rd, 2010 at 7:52 pm
Aside from just snacking on it plain…here is one of my favorite recipes using parmigiano reggiano, the ultimate of cheeses, which by definition, is made with raw milk from grass-fed cows, and loaded with taste and nutrition!
Saute chopped tomatoes (fresh in the summer, canned in the winter) in a skillet with a little bit of olive oil and garlic, and with herbs of choice (such as basil, oregano and/or italian parsley). Let this cook down a bit, until thickened. Poach 2 organic, free-range eggs per person in tomato mixture by hollowing out a spot to crack the eggs into, then covering them up with some of the tomato mixture. When eggs are cooked to desired consistency (I like the white firm, but the yolks still runny) scoop them out with a generous portion of the tomato mixture. Sprinkle with a generous portion of freshly grated parmigiano reggiano and enjoy! This is Italian comfort food at it’s best. I like to serve it with some toasted sourdough bread, spread with good butter from grass-fed cows.
February 3rd, 2010 at 7:52 pm
Recipe: 2 Tilapia filets
mayonaise
Parmesan shredded.
Spread some mayo on one side of the fish. Add parmesan
Bake in oven @ 400 for 10 min.
You may add a favorite herb, ex:sage and prehaps some finely grated lemon peel or some seasonned bread crumbs and finish with the parmesan if you wish.
Enjoy!
February 3rd, 2010 at 7:52 pm
an amazing versatile cheese
February 3rd, 2010 at 7:55 pm
Polpetti (Italian Cocktail Meatballs)
Time: 30 minutes
½ pound each ground veal and pork, or any combination of ground meats
1 egg
¼ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley leaves
¼ cup minced onion
Salt and pepper to taste
2 tablespoons extra virgin olive oil
Flour for dredging
1. Combine meat in a bowl with egg, cheese, parsley, onion and salt and pepper. Mix well. Form into balls of any size; tiny ones (½ inch in diameter) are nice but take longer.
2. Put oil in a large skillet. Turn heat to medium. One by one, dredge meatballs in flour and add them to oil. Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes; serve hot or at room temperature.
Yield: 6 to 8 servings
February 3rd, 2010 at 7:55 pm
You will need:
2 lbs boneless skinless chicken breat
2- Serrano Peppers
3- cloves garlic
1- tbsp fish sauce
1- tsp Sriracha hot / red pepper sauce
1- tbsp low sodium soy
1- tbsp oyster sauce
1- tsp sweet and sour sauce
1- pinch of salt
1- tbsp canola oil
1- tsp od seseme oil
Heat your canola and seseme oil low to medium
Slice peppers length wise and remove seeds
slice peppers into very small pieces
slice garlic into very thin pieces
put a pinch of salt onto peppers and garlic, mash the mixture with the flat side of your knife to make a rough paste
saute peppers and garlic for 2 min
cut your chicken into bite size pieces
saute chicken until light brown, roughly 2 minutes
pour the remaining ingredients in and cook until chicken is done….serve over brown rice for a delicious Asian inspired low fat recipe
February 3rd, 2010 at 7:57 pm
[These are absolutely delicious with wine or cocktails before dinner]
Fried Sage Leaves
Olive oil
Sage leaves, rinsed and patted dry
All-purpose flour
Salt and pepper or finely grated Romano or Parmigiano cheese
In a medium skillet, heat 1/4 inch oil over medium-high heat until hot enough to toast a bread crumb in 30 seconds. Toss sage in flour, shake vigorously to remove as much flour as possible and fry, 30 seconds per side. Drain on paper towels, sprinkle with salt and pepper or finely grated Romano or Parmigiano cheese and serve with wine or cocktails.
Fried Parsley
Large bunch of Italian or curly parsley washed, well dried and trimmed
Finely grated Romano or Parmigiano cheese
Garlic powder
Flash fry the parsley (as with sage leaves above). Drain on paper towels and dust with cheese and garlic powder, serve with wine or cocktails.
February 3rd, 2010 at 7:59 pm
Romantic Valentine dinner for a cozy night in with Parmigiano Reggiano Recipe Contest.
THIS is great for anyone wishing to make an easy but special valentine dinner or lunch that is vegetarian (except the parm) has a nice deep red color, wonderful with red wine, a cool salad and if you are a meat eater a nice little steak or lamb anything good with that red wine. This is rich so you won’t need a big piece of meat with it.
Take a baking dish and rub it generously with a light olive oil or coconut oil if you prefer. Take a nice loaf of uncut pumpernickel bread. break it up into bite size (not too small) pieces and arrange them in the baking dish. grate some fresh nutmeg over it. about a teaspoon’s worth. Then some fresh cinnamon half teaspoon,sprinkle. Two tablespoons brown sugar, crumble all over.
You can make some stewed tomatoes from scratch or use a canned ones if preferred. Ten to twelve tomatoes worth or the large size can. Two cans if you are using a really big loaf of bread. Drizzel it over the bread (juice and all) and burst open the tomatoes with your fingers. Crush or slice a whole clove of garlic (less if you don’t LOVE garlic) and sprinkle i on. Handful of raisins (I like the golden ones, sprinkle). Sprinkle on a half a glass of your favorite red wine. Mix it again with your fingers gently.
Take a cup of walnuts and grind fine. Shred Parmgiano Reggiano over the top so it can form a nice crunchy salty crust on top of the mixture and put it in the oven and bake at 325 degrees uncovered for thirty five minutes or until bubbly and crusty.
Anything chocolate rich and warm is a great finisher for this.
February 3rd, 2010 at 8:00 pm
Gnocchi w/ Tomatoes & Parmigiano Reggiano
February 3rd, 2010 at 8:03 pm
Mix together 8 diced plum tomatoes, 1 # sliced mushrooms, 2 tblsp. dried basil, 1 tsp. minced garlic, 1/2 tsp. oregano, 1/2 cup fresh grated Parmigiano Reggiano, 1/2 cup fresh grated mozzerella, 1/8 tsp. salt & papper. Let set til ingredients mingle at room temp. In the meantime, boil your favorite type of pasta til al dente’. Drain & place pasta on warmed plates & top with mixture above. Enjoy!!! Quick, easy & delicioso…
February 3rd, 2010 at 8:05 pm
Easy to prepare-great for week-night or dinner party.
Elegant Prosciutto-Parmigiano Stuffed Chicken Breasts
4 boneless skinless chicken breasts, pounded to 1/4 inch thick
1/2 cup + 2/3 cup freshly grated Parmigiano Reggiano cheese
1 1/2-2 cups Panko-style bread crumbs
zest of one lemon
2 Tbl.finely chopped flat-leaf parsley
12 very thin slices of prosciutto
6oz. jar of marinated artichoke hearts,drained well and chopped
5 Tbl. unsalted butter
2 Tbl. olive oil
1 minced garlic clove
Preheat oven to 350 degrees. In a pan, melt the butter, add the olive oil and the garlic and set aside.
On a large plate, mix together the bread crumbs, lemon zest, parsley and 1/2 cup of grated Parmigiano, and set aside. In a bowl mix the artichoke hearts and the 2/3 cup of grated Parmigiano, and set aside.
On top of a flattened chicken breast half, place three slices of prosciutto, then top with a 1-2 Tbl. of the artichoke mixture. Fold up from bottom, then fold in sides, and continue to roll, secure with toothpicks, if desired. Repeat with the other three breast halves.
Heat the butter-oil mixture over medium. Place each chicken packet in the butter-oil mixture and cook gently over medium heat, until lightly browned on all sides. Then roll the packets in the bread crumb-Parmigiano mixture and place in an oven-safe dish. Bake in the oven for 20-25 minutes, the filling may ooze out a little, and the outside crust may turn golden brown. Let sit about 10 minutes before slicing. Serves 4.
February 3rd, 2010 at 8:05 pm
Gluten Free Garlic Spinach Pasta
1/4 cup Virgin Oil Olive
3 tabs. butter
3 teasp. minced garlic
12 oz. Gluten Free Spinach Spaghetti Syle Pasta
February 3rd, 2010 at 8:11 pm
Grated parmegiano reggiano cheese sprinkled on a sizzling omlette pan, quickly followed by a sprinkling of freshly grated black pepper. When cheese melts and begins to brown slightly, carefully lift with the edge of a spatula and lay on a cylindrical form (paper towel roll, silicone garlic press)until cool. Remove and serve as an accompaniment to soups or salads.
February 3rd, 2010 at 8:11 pm
Parmigiano Reggiano and Spinach Meatballs
Combine 1 egg, 1/4 cup milk, 2 slices whole wheat bread finely chopped, 1/4 tsp salt, 1 cup loosely packed, finely chopped spinach, and 3/4 cup finely grated parmigiano reggiano.
Toss together, then add 1 lb. ground beef, and mix throughly.
Brush a flat skillet with olive oil.
With slightly wet hands, form 1 inch thick meatballs placing them in the prepared skillet as you go.
Cook over low to medium heat, carefully turning the meatballs with fork so that the ball stays intact. Cover skillet loosely with tin foil so the meatballs cook through.
Put into your favorite spagetti sauce.
Parmigiano Reggiano Walnut Crusted Salmon
Preheat oven to 425
Combine two tblsp olive oil, two tblsp butter, 1/2 cup crushed walnuts, 3/4 cup parmigiano reggiano, set aside.
Rinse large salmon fillet, pat dry, sprinkle with sea salt, place into deep roasting pan or casserole dish covered with parchment paper or brushed with olive oil, spoon Parmigiano Reggiano Walnut mixture onto Salmon fully covering entire fillet.
Place in oven on the middle rack for 12 – 15 minutes.
February 3rd, 2010 at 8:13 pm
Gnocchi with Tomato, Basil, & Parmigiano Reggiano
Ingredients
Potato gnocchi
Garlic cloves (3-4)
1 tbsp olive oil
15 oz. can of tomatoes (or 2-3 large fresh chopped and seeded)
Fresh basil (about 1/4 cup chopped)
1/2 tbsp brown sugar
Salt and pepper to taste
1/2 – 3/4 cup shredded Parmigiano Reggiano (or more!)
Prepare gnocchi from scratch or according to package.
Sautee garlic in olive oil. Add tomatoes, fresh basil, and brown sugar and simmer on low for about 20 minutes. Add to gnocchi and stir well. Then add the Parmigiano Reggiano and stir well. Let sit for about 5 minutes for cheese to melt well. Stir again. Serve with extra Parmigiano Reggiano on top!
Serves about 3.
(I hope I’ve got the measurements right. I’ve been making this recipe for years by taste and continually adapt it. So yummy with a good salad and some bread!)
February 3rd, 2010 at 8:13 pm
Parmigiano Reggiano and pita crackers! Yummy!
February 3rd, 2010 at 8:14 pm
STEWED TOMATOES
2 lbs, fresh ripe tomatoes
2 T butter or olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 T chopped fresh thyme
1 T fresh parsley
red pepper
4-6 biscuits
1 cup grated Parmigiano Regiano cheese
Peel and cut tomatoes into quarters.
Cook onions in oil or butter until translucent. Add garlic and sauté a minute more.
Add tomatoes, thyme, parsley and a dash of hot pepper with a pinch of salt. Simmer until tomatoes are tender.
Stir in 4 – 6 day old biscuits to absorb some of the liquid.
Top with grated Parmigiano Regiano cheese.
Bake at 350 degrees for thirty minutes, or until bubbling.
Serves 4 as a side dish.
February 3rd, 2010 at 8:15 pm
Stuffed Chicken Breast
Serves 8
Ingredients
4 large Organic Chicken Breasts
I/4 c. finely chopped broccolli
6-8 oz Parmigiano Reggiano
½ c. Cornmeal
Steam the finely chopped broccoli until tender. Grate the Parmigiano Reggiano and mix half of it with the broccoli. Cut chicken breasts in half and slice a pocket in the center. Stuff the breasts of Chicken with the broccoli and Parmigiano Reggiano mixture. Mix the second half of Parmigiano Reggiano mixture with the cornmeal. Roll the stuffed breast in the cornmeal and cheese mixture and place on a baking sheet prepared lightly greased with cooking oil. Bake at 350 for 25-30 minutes (cooking time may vary based on thickness of Chicken Breast.
February 3rd, 2010 at 8:18 pm
Wild Mushroom Wild Rice Pilaf with Brussels Sprouts and Parmigiano-Reggiano
¼ cup evoo
½ cup minced shallots
3-4 cloves of garlic, diced
2 cups long grain wild rice
1 lb Brussels sprouts, cleaned, trimmed and lengthened halfwise
1 lb wild mushrooms, cleaned and stems removed
4-6 cups of chicken stock
½ cup of white wine
2 sprigs fresh thyme leaves, chopped
2 sprigs fresh rosemary leaves, chopped
¼ tsp ground nutmeg
½ tsp ground coriander
½ cup freshly grated Parmigiano-Reggiano
Salt and pepper to taste
Cover a large saucepan with evoo, sauté shallots until translucent but not brown. Add halved Brussels sprouts and sauté until lightly brown and caramelized. Add wild rice and sauté for a couple minutes, until evenly coated with oil, then add wine to deglaze pan and 2 cups of chicken stock. Include thyme, rosemary, nutmeg, coriander and salt and pepper to taste. Cook over medium heat until liquid is absorbed and then add chicken stock in ½ cup increments until fully cooked and liquid is absorbed, about 45 minutes.
In a separate pan, coat pan with evoo and sauté mushrooms until browned. Add mushrooms to rice after rice is cooked. Add more salt and freshly ground pepper to taste and stir in Parmigiano-Reggiano right before serving.
February 3rd, 2010 at 8:18 pm
Fresh Fettuccine with Butter, Peas and Sage Sauce
½ cup butter
12 fresh sage leaves
1 cup frozen petite peas
Salt
Freshly ground black pepper
1 pound fettuccine, preferably fresh
¼ pound Parmesan, grated (about 1 ½ cups)
1. Preheat the oven to 325 degrees. Over medium heat, melt ¼ cup of the butter in a small saucepan. Add the sage leaves and cook until they are crisp. When the butter begins to brown, add the peas and cook, stirring, for 1 minute. Add ¼ cup water, cover the saucepan and reduce the heat to low. Cook for 10 minutes. Season with salt and pepper to taste.
2. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes, drain well and toss with the remaining butter, ¾ cup of the grated Parmesan and the pea-and-sage mixture. Transfer to an ovenproof dish and place in the oven for 5 minutes. Sprinkle with the remaining Parmesan. Serves 5
February 3rd, 2010 at 8:30 pm
Recipe for Parmigiano Reggiano Contest Winner…
Parm Cosmos:
1 pint fresh Rasberries
1/4 C. Marcona Almonds
10 large Strawberries(halved)
Aprox 1 C. Parmigiano Reggiao(large shaved chunks)
1/4 C. White Balsamic Vinegar Reduction
1/4 C. Your Favorite Honey (used W.F. Chili Honey)
Layer above in a martini glass and drizzle over a reduction of white balsamic vinegar and honey. Simple and easy! Great snack or appetizer.
February 3rd, 2010 at 8:32 pm
Fettuccine with Porcini
Time: 1 hour
2 ounces dried porcini
5 tablespoons extra virgin olive oil
1½ ounces pancetta, finely diced
2 cloves garlic, sliced
Salt and freshly ground black pepper
1 pound fresh fettuccine
4 eggs at room temperature, beaten
1½ tablespoons minced flat-leaf parsley leaves
Grated Parmigiano Reggiano for serving
1. Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half.
2. Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté a minute or so.
3. Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates.
4. Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add ¾ cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with generous amount of grated Parmigiano Reggiano cheese.
Yield: 4 servings
February 3rd, 2010 at 8:33 pm
Salmon Linguine
8 oz salmon fillets
1 lb linguine
8 oz crimini mushrooms, sliced
4 oz baby spinach
2 large shallots, diced
1/2 cup Paremsano Reggiano, grated
1/4 cup EVOO (or more to taste)
1/4 cup pignoli, toasted
Season salmon with 1T EVOO, salt and pepper and broil 6-8 minutes or until the fish flakes with a fork. Remove from oven and shred with two forks. Meanwhile, cook linguine according to package directions and drain. Add remaining EVOO to skillet and saute shallots and mushrooms until softened, about 6 minutes. Add baby spinach, pasta, pignoli and salmon. Toss together and top with parmesano reggiano.
February 3rd, 2010 at 8:34 pm
BUTTERFLY PASTA with ASPARAGUS, ZUCCHINI, SUMMER SQUASH , TOMATO & CREAM
Farfalle pasta
3 TBS. Butter
1/4 cup Olive Oil
1 clove of minced garlic
3/4 pound thin asparagus, tough ends removed and cut into 1 1/2″ lengths
1 zucchini, sliced
1 yellow squash, sliced
2 meaty tomatoes, chopped (not too small)
1 TBS salt (half in pasta water, half in sauce)
dash pepper
dash dried hot peppers
2-3 cups of cream or less of milk
1 cup Parmigiano Reggiano cheese
1 pound of pasta
Boil pasta in salted water.
In a large skillet over medium-low heat, warm the olive oil and garlic.
Saute the garlic, stirring constantly, until it turns a light tan, about
1 min. Add the asparagus, squash, and zucchini and raise the heat.
Saute the veg., stirring constantly 4-6 min. until green and slightly
softened. Add the tomatoes, rest of the salt and pepper.
Add the cream and simmer until the sauce is reduced, about 3 min.
Drain pasta when al dente and pour the sauce over top. Toss gently,
add the cheese, adjust seasoning.
February 3rd, 2010 at 8:35 pm
2 cups of washed and trimmed fresh strawberries
1/4 cup balsamic vinegar reduction
1 tsp sugar
shaved parmigiano reggiano
toss strawberries, sugar and baslamic reduction in a bowl
liberally apply shaved cheese on top of fruit
serve at room temperature
February 3rd, 2010 at 8:36 pm
My Fav:
Peel and slice thin 2 Eggplants~Dip in a beaten egg and drench in Progresso Italian Breadcrumbs~Fry until golden brown in Olive Oil~Pat dry on paper towel while heating your favorite jar Pasta sauce (Mario Batali’s Marinara~ Alternate a layer of eggplant/marinara/mozerella and of course, Whole Foods, “Parmigiano Reggiano” on the top Layer!! Bake in a pre heated oven at 350 degrees for aprox. 30 – 40 minutes or until cheese is melted to perfection. Serve with salad, vino and French bread.
February 3rd, 2010 at 8:37 pm
Easy fancy pasta
Heat 1/4 C. olive oil and 1/4 C. butter together
Add 1/2 thin sliced red onion, 1/2 thin sliced red pepper,1/8th c. chopped fresh garlic and 1 c.chopped mushrooms
Saute for 2-3 min on high.Add 1 c.vodka, reduce liquid.then add 1 c.chicken broth. Reduce again. Add 1/2 cup heavy cream,stir constantly for 3-4 min., then stir in 1/2 cup grated parmigiano reggiano. Pour over any cooked stuffed pasta. Sprinkle more grated parmigiano reggiano on top and chopped fresh parsley and basil.
February 3rd, 2010 at 8:41 pm
POLPETTE DI MELANZANE (fried eggplant balls)
4 medium eggplants, peeled and cut into 1/2 lengthwise
Salt and freshly ground black pepper
4 large eggs
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh parsley & mint leaves
3 1/4 cups currants, soaked in warm water for 10 minutes, drained
1/2 cup pine nuts
3/4 cup fresh large roughly cut bread crumbs, plus extra for breading
Extra-virgin olive oil, for drizzling and frying
4 cups basic tomato sauce, recipe follows
1 to 1 1/2 tablespoons chopped fresh chiles
1/4 cup chopped fennel tops, about the tops of 2 fennel bulbs
Bring 4 quarts of water to a rolling boil in a large pot. Add the eggplant pieces and return to a boil. Reduce the heat and simmer until the eggplant pieces are tender, about 10 minutes.
Drain the eggplant pieces on paper towels. Poke holes in the flesh with a fork and squeeze out the excess liquid, a few pieces at a time, between 2 clean paper towels. Roughly chop the eggplant and season with salt and pepper.
Place the warm eggplant into a bowl with 2 eggs, the grated cheese, parsley & mint, currants, pine nuts, and 3/4 cup of the bread crumbs. The resulting mixture should be moist, but not wet. Add some more bread crumbs if necessary.
Beat the remaining 2 eggs in a bowl. Drizzle with extra-virgin olive oil and salt, to taste. Shape the eggplant mixture into small balls about 1 1/4 inches in diameter (like a golf ball). Coat each bowl with the egg and then roll the ball in bread crumbs. Let the breaded balls rest for 10 minutes before frying.
Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process. Working in batches of 6, fry the eggplant balls until golden brown. Use a slotted spoon or spider to gently drop the balls into the oil, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished balls, and drain them on paper towels.
In a 12-inch saucepan add the tomato sauce. Lay eggplant balls into sauce and add the fresh chiles. Over medium-low heat, simmer for 30 minutes, gently stirring occasionally. Sprinkle with the fennel tops and serve at room temperature.
Basic tomato sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups
February 3rd, 2010 at 8:43 pm
Just the Basics
Organic Romanine Heart Lettuce, washed then chilled.
Top w/ Kenzoil (room temp) &
Freshly grated Parmigiano Reggiano Cheese.
Sounds simple but is refreshingly all I need for my lunch!!
Enjoy!
(PS I usually make 2 servings for my lunch – so good one won’t do!)
February 3rd, 2010 at 8:44 pm
My three little boys love cheese and one of my son’s in particular absolutel loves Parmigiano Reggiano and adoringly refers to it as strong cheese.” Not only do my sonslove the cheese on their pasta , but i use it in many recipes. I enjoy grating it into my chicken cutlet bread crumbs and use it on rices as well. the recipe that I would like to share is the fresh vegetable bean soup that is perfectly paired with parmiagano reggiano on top for a warm winter or summer treat. the simple soup contains seasonal vegetables inclusing suashes in the summer and deep greens onion, tomato and beans in the winter or all year. I am the type of person wh cooks by feel and by mood. Please ask me for my recipe!!
February 3rd, 2010 at 8:44 pm
Parmigiano reggiano omlette
3 fresh eggs
splash of milk
1 tsp olive oil
1 TBS diced tomatoes
1 TBS diced onions
3 TBS shaved Parmigiano Reggiano
salt
pepper
non-stick pan and non-stick spatula
heat oil in pan on stovetop
saute onions in olive oil
add tomatoes when onions become almost translucent and continue to saute for 3-4 minutes
in a separate bowl combine eggs, milk, salt, pepper, and whisk
add eggs to pan, gently pushing cooked edges toward center of the pan and allowing liquid to run to the sides
cover pan with glass lid until eggs are firm and top of eggs are no longer liquid
liberally add shaved parmigiano
fold eggs over in pan, smothering cheese
flip on both sides
serve
February 3rd, 2010 at 8:45 pm
I like to enjoy parmigiano reggiano in its purest state possible. Th drier, more aged the cheese, the better.
Simply shave off pieces and serve with fresh apple or pear wedges or fig quarters.
I also enjoy it much like I would a hard, well-aged manchego cheese shaved, drizzled with olive oil and sprinkled with silvered almonds. This works well on its own, with good italian bread or in a salad.
Bon Appe’tit!
February 3rd, 2010 at 8:46 pm
Parmigiano reggiano omlette
3 fresh eggs
splash of milk
1 tsp olive oil
1 TBS diced tomatoes
1 TBS diced onions
3 TBS or more of shaved Parmigiano Reggiano
salt and pepper to taste
non-stick pan and non-stick spatula
heat oil in pan on stovetop
saute onions in olive oil
add tomatoes when onions become almost translucent and continue to saute for 3-4 minutes
in a separate bowl combine eggs, milk, salt, pepper, and whisk
add eggs to pan, gently pushing cooked edges toward center of the pan and allowing liquid to run to the sides
cover pan with glass lid until eggs are firm and top of eggs are no longer liquid
liberally add shaved parmigiano
fold eggs over in pan, smothering cheese
flip on both sides
serve
February 3rd, 2010 at 8:48 pm
parmigiano reggiano fig and balsamic bruschetta
1 loaf of crusty italian bread
olive oil
balsamic vinegar (reduction, if possible)
3 cups dried turkish figs
1 cup or more of shaved parmigiano reggiano
pre-heat oven to 350 degrees F
slice bread and place on foil-covered baking sheet
brush each slice with olive oil
toast bread slices until just barely brown at edges
remove bread from oven and turn the oven off
generously add parmigiano to bread slices
place pan back in oven and allow parmigiano to melt in the residual oven heat
slice figs into quarters
remove bread from oven
liberally add figs to toasts
serve warm or room temp
February 3rd, 2010 at 8:56 pm
Another great way I love parmigiano reggiano is to shave it over a bowl of hot polenta and watch it shine as it melts.
February 3rd, 2010 at 8:58 pm
Spiedi Verde Oliva de Parmigiano
Parmigiano Reggiano, room temperature, cut in cubes
Marinated Green Olives, pitted
wooden skewers
Alternate Parmigiano Reggiano cubes and olives on skewers
serve alone, or as part of an appetizer platter
couldn’t be easier, or more delicious!
Buon Appetito!
February 3rd, 2010 at 8:58 pm
Dinner Garlic Bread
1 Fresh Italian bread, cut length wise
1 stick of salted butter, softened
4-5 garlic bulbs, minced
1/2 to 1 cup grated Parmigiano Reggiano
your favorite dried spices: basil,oregano,pepper,etc.
your favorite veggies – grilled, steamed or raw
This bread comes out different every time cause you add what ever you want or have around that day. First you mix the butter, minced garlic and Parmigiano Reggiano to make a spreadable paste. (you can add a little olive oil if you put too much cheese in) Add the spices that you like, mix in & put aside. Then place the bread on a cooking sheet open with cut sides up and prepare oven to broil. Place a variety of thinly sliced or chopped veggies on top of bread. Like: thin sliced tomatoes,chopped olives, grilled asparagus or red pepper, grated fresh yellow & green peppers,fresh basil (No dry in butter then),steamed chopped broccoli. Carefully spread butter mixture over veggies and broil bread till brown and bubbly. Cut with large chopping knife & serve with a fresh salad or tomato soup!
Can add small bits of cooked chicken with the veggies for some protein. Be creative- it’s all good!
February 3rd, 2010 at 8:59 pm
Savory Parmesan and Chive Biscotti
Cooking oil, for greasing pan
1 cup flour
2 tablespoons plain yellow cornmeal
1/4 cup grated Parmesan cheese
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
Several grinds of black pepper
1 egg
2 tablespoons low-fat buttermilk, shaken
2 tablespoons olive oil
3 tablespoons snipped fresh chives
Preheat oven to 375 degrees. Grease a baking sheet with cooking oil; set aside.
In a mixing bowl, combine flour, cornmeal, cheese, baking powder, baking soda, salt and pepper.
In another bowl, stir together egg, buttermilk, oil and chives. Pour the egg mixture into the flour mixture and stir with a fork until combined. Turn dough out onto a work surface and knead a few times until ingredients are incorporated and dough is smooth.
Form dough into a 1-inch diameter rope. Place on prepared baking sheet and flatten slightly with your hands. Bake 20 minutes until golden.
Remove and let cool about 30 minutes.
Lower oven temperature to 300 degrees.
Using a sharp serrated bread knife, cut dough into 12 diagonal slices. Lay slices on baking sheet and bake 20 to 30 minutes, then flip the pieces over and bake 20 to 30 minutes more, until crisp and dry. Let cool completely and store in an airtight container.
Let the baked biscotti dough cool at least 30 minutes before cutting it into slices and rebaking it. Makes 12 servings
February 3rd, 2010 at 9:00 pm
Asparagus with Parmigiano-Reggiano Cheese
Serves 6
3 quarts salted water
1 1/2 pounds cleaned asparagus
½ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons fine plain dry bread crumbs
1/2 tsp. lemon juice
3 tablespoons butter, melted
Bring the water to a boil in a large saucepan. Trim the tough ends from the asparagus stalks. Peel the bottom half of the stalks. Add the asparagus to the boiling water and cook until just slightly crisp, about 4 minutes. Drain.
In a small bowl, toss the cheese and bread crumbs together.
Preheat the broiler. Arrange the asparagus stalks in a single later in an 8-inch square baking dish. Drizzle the asparagus with the melted butter and lemon juice mixed together and sprinkle an even layer of the bread crumb mixture over it. Broil about 4 inches from the heat until the bread crumb mixture is golden brown, about 3 minutes. Serve hot.
Even better when you grate some cheese over the finished recipe!
February 3rd, 2010 at 9:01 pm
Parmigiano comes from a fairly large area of Emilia Romagna, but the taste does change from producer; and from season to season. My relatives in Italy, who live very near the production area will argue for hours over the virtue of spring Parmigiano (grassy notes from grazing) vs. Winter (fattier & richer). My favorite trick is to put scoops of freshly grated Parmigiano on my hot panini press, and cook until lightly browned, then remove and cool before serving! Super good!!!!!
February 3rd, 2010 at 9:04 pm
Zucchini Squares
3 cups grated zucchini
1 cup biscuit or crust mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground pepper
1/2 cup cooking oil
4 eggs, lightly beaten
Preheat oven to 350 F. Line a 9- x 13-inch baking pan with foil.
Mix all ingredients together. Spread in pan and bake about 25 minutes, until golden brown. Let cool, then cut into bite-size pieces.
February 3rd, 2010 at 9:06 pm
Spinach & artichoke dip
1 (10oz) package of frozen spinach
8oz nonfat cream cheese, room temperature
6oz nonfat sour cream
1 14oz can artichokes hearts in water, quartered
1c mozzarella cheese
1/3c Parmigiano Reggiano grated cheese
1-clove garlic, minced
Drain thawed spinach cream cheese, garlic, sour cream and place into a food processor. Process until ingredients are combined. Remove and place into a oven safe dish. Fold in artichokes and half of each cheeses. Top with the remainder cheese. Bake at 350 degrees for ~15 minutes covered with foil. Remove foil and bake until bubbling. Remove, cool for
a few minutes and enjoy!
February 3rd, 2010 at 9:10 pm
Parmigiano Rye Crisp
1 C. Organic Mayo
1 C. Parmigiano Romano, grated
1 C. Chopped red onions
1 package cocktail rye bread
Mix everything together in a small bowl. Place a small dollop of the mixture on each piece of bread. Sprinkle with tarragon.
Broil in the oven until brown and bubbly. Serve warm.
February 3rd, 2010 at 9:16 pm
Parmigiano Reggiano Receipe Contest:
Take 1/2 lb potatoes, slice thin and boil in sea salt for 5 minutes. Spread 1/2 in a pan. Take 2 bunches spinach fresh and cook three minutes in vegetable or chicken broth. Add the spinach as a layer on top of potatoes. Sprinkle 2 tbs of homemade bread crumbs, tsp of parsley and 1/4 cup Parmigiano Reggiano. Add another layer of potatoes. Sprinkle 2 tbs bread crumbs, tsp of parsley and 1/4 cup of Parmigiano Reggiano. Bake in the oven 30 minutes and you have an Au Gratin that is light and delicate with Parmigiano Reggiano cheese.
February 3rd, 2010 at 9:19 pm
When baking chicken, I always dip the breasts in egg, then bread them in a 1:1 ratio of finely grated parm and breadcrumbs.
February 3rd, 2010 at 9:20 pm
Mediteranean crostini
1 loaf french or italian bread sliced(1-inch slices )
3/4 cup mayo
1 tsp dry mustard
1 tsp italian seasoning
2 clove garlic chopped fine
1 tsp lemon zest
1 can artichoke hearts drained & chopped fine
1 1/2 cup grated “parmigiano reggiano
2 lg tomatoes chopped fine( seeds removed )
1/4 cup fresh basil chopped
1 tbls olive oil
1 tbls balsamic vinegar
dash cracked pepper & salt
preheat oven to 350 degrees
Slice bread 1 inch thick,place on baking sheet bake 10 min
until light brown.Mix the next 7 ingredients in bowl,let set
In another bowl mix tomatos,olive oil,basil,balsamic,salt&
pepper, mix well. Spread bread with artichoke mixture,then
top with tomato mixture and bake another 10 min until hot ,
serve right away !
February 3rd, 2010 at 9:22 pm
Parmigiano Reggiano Pizza Joy
1 fresh pizza dough ball from Wholefoods pizza/deli area
1 box prepared 365 macaroni and cheese
2 tablespoons extra virgin olive oil
2 cloves crushed garlic
1 cup freshly grated parmigiano reggiano cheese
Preheat oven to 350 degrees. Roll out pizza dough and place on a baking stone. Brush with 2 tablespoons of e.v.o.o. and crushed garlic. Bake for 10 minutes. Remove pizza crust from the oven and top with macaroni and cheese, spread out the the edges, then sprinkle the parm. reg. cheese on top. Bake for 5 minutes. You can put it under the broiler for 1 to 2 minutes until it starts to turn golden brown and bubble if desired.
Optional: If you want to pump up the nutrition, you can add 2 cups of chopped broccoli to the macaroni and cheese. You can also make a carrot or sweet potato puree and use it as pizza sauce and spread it on the pizza crust before putting the mac and cheese on.
February 3rd, 2010 at 9:22 pm
My Recipe using Parmegian Reggiano Greek Seafood Dish
Serves 4
Saute two small sliced onions
Saute half a jar of sundried tomatoes
Saute two tablespoons of jar of jalepano peppers
Saute jar of artichoke hearts (cut them into pieces)
Saute two chopped medium sized tomatoes
Cook a box of penne pasta
Toss 5 large shrimp per person into cooked vegetables above; and cook 5 minutes
When it is all done, toss in four Tbsp of feta cheese and stir into the mix until melted down
Spoon on top of cooked pasta and top each bowl with two TBSP of parmegian reggiano
February 3rd, 2010 at 9:25 pm
lemon pasta
(this is one of my favorite recipes because it is so quick, simple, versatile, and delicious!)
1 lb tri-color, bowtie pasta
2/3 cup olive oil
2/3 cup grated parmigiano reggiano
1/2 cup fresh squeezed lemon juice
fresh ground black pepper, to taste
crushed red pepper, to taste
2 packed tbs fresh chopped basil leaves (minimum, i use more)
cook pasta according to package directions, until just al dente.
in the meantime, combine all other ingredients except basil in a 2-cup measuring cup or bowl. mix thoroughly.
when pasta is ready, drain quickly and not thoroughly leaving a little water in the pot. add oil/parmigiano reggiano mixture and basil. stir quickly and serve immediately.
variation: add strips of grilled chicken or sauteed shrimp.
February 3rd, 2010 at 9:26 pm
I cannot claim this to be original (so I guess it does not qualify for the contest). I don’t know where I got it from originally. These are very tasty, crisp treats. They can be used as a snack or to dress up a soup or salad:
Parmesan Crisps
Finely grate a cup or so of Parmegiano Reggiano.
Put a heaping teaspoon of the grated cheese in a nonstick skillet, and spread it to be about a 1 ¼ inch round. Repeat. (I can get 6-7 in the bottom of my omelet pan.)
Set the pan over medium-low heat and cook until the cheese melts and starts to brown underneath, 2-5 minutes.
Remove pan from the heat and let the wafer cool for 30 seconds, then transfer it to a rack to cool and stiffen, making sure it lies flat.
Yummy and crisp! May be stored a week or so in a tightly sealed container.
February 3rd, 2010 at 9:27 pm
Very easy hors d’oevres with Parmigiao/Reggiano cheese
French or Italian rolls, sliced into rounds 1/8 in thick
Olive oil and butter, 1/2 and 1/2, melted on stovetop frypan.
Place rounds in the melted oil/butter then place the rounds on cookie sheet. Sprinkle Parmigino/Reggiano on the rounds, sprinkle with cayenne pepper, or a few tiny slivers of onion. Place under broiler until cheese turns light brown.
Takes only a few minutes to brown).
These are so delicious with all types of wine, champagne, etc.
Enjoy.
February 3rd, 2010 at 9:27 pm
Cheesy Sprouted Egg
1 Slice whole grain bread
1 T. Mustard
1 T. Mayonaise
1 Cup + 1 T Parmigiano Reggiano cheese
1/2 Cup Alfafa Sprouts
1 Slice Tomato – thick
1/2 Avocado – sliced
1 Egg – jumbo
1 Slice hot pepper cheese
Mix mustard, mayonnaise and 1 T.. Make 3 small circles of grated Parmigiano Reggiano cheese, place on baking pan and brown slightly in oven. Remove and place on a plate. Toast bread. Spread bread with mustard, mayonnaise and grated Parmigiano Reggiano cheese mixture. Add another toasted Parmigiano Reggiano cheese circle. Add tomato slice. Add one toasted Parmigiano Reggiano cheese circle. Slice advocado, and add to top of cheese circle. Fry egg soft (with runny yolk) and add to top of advocado slices. Add sprouts and pepper jack cheese to cover all sprouts. Put under broiler for 30 seconds to melt cheese. Remove and add the last Parmigiano Reggiano cheese circle.
Enjoy with a knife and fork for a scrumptious brunch meal or add a cup of soup and have it for your dinner
February 3rd, 2010 at 9:28 pm
Breakfast,Lunch ,or Dinner
3 large eggs
leftover cooked pasta
parmigiano reggiano
fresh italian parsley
olive oil
garlic clove sliced
salt
pepper
1. Heat 2 Tbls. olive oil in a nonstick frypan
2. Add sliced garlic clove.Saute just enough to flavor oil. Do
not burn garlic.
3. Add a healthy serving of pasta to pan. Cook pasta until it
is heated through and hot.
4. Add grated Parmigiano (as much or as little as you like)stir
pasta and cheese and immediately transfer to a plate.
5. Add 2 Tbls. olive oil to same frypan.
6. When oil is hot, crack eggs into pan and cook eggs over easy
If you don’t like eggs over easy, you can scramble them.
Salt and pepper eggs.
7. When eggs are cooked, slide them onto the pasta. Add more
grated Parmigiano on top and chopped parsley.
Variations- When pasta is heating up you can add any herbs
you like or any cooked leftover meat you may have on hand.
You can also top off your pasta and eggs with your favorite
warmed up salsa.
Very fast, simple, and hundreds of ways to make it special
and delicious for yourself. Be creative! But don’t forget
to use the Parmigiano Reggiano! Enjoy.
February 3rd, 2010 at 9:30 pm
Spagetti and Meatballs alla Brittany
Ingredients:
*1 lb. grass fed organic ground sirloin
*1 cup italian dried bread crumbs
*1 tsp. garlic powder
*2 large eggs
*3/4 cup 2% or whole milk (gage it, add a little at a time)
*1 cup freshly grated Parmiggiano Reggiano (+ more for meal)
*1 cup grated Spanish onion (about 1 whole onion grated)
*6 freshly diced garlic cloves
*2 tbsps finely chopped fresh Italian parsley leaves
*2 tbsps finely chopped basil leaves
Olive oil for baking and rolling in hands.
Directions:
Preheat oven to 350 degrees F. Oil a baking sheet with olive oil.
Place a small amount of olive oil in your hands for rolling the meatballs, makes it easier for rolling and also adds flavor. Mix all of the ingredients thoroughly in a large bowl. Gage the ingredients as you go and add the milk a little at a time as you go. If the mix gets too watery, add more breadcrumbs.
Roll the meatballs to the size of a golf ball and place on your greased baking sheet. Bake for appx. 35 – 40 minutes in pre-heated oven. Meatballs should be a nice golden brown when done and you should be able to smell the Parmagiano baking.
Serve over top of organic semolina spaghetti and Muir Glen Organic Garlic Tomato Sauce. Apply more grated Parmagiano Reggiano generously over top of the dish. Enjoy!!!
February 3rd, 2010 at 9:32 pm
Jane’s Scrumptious Sumptuous Parmigiano Reggiano Feta Dip
Take one block of feta and one block of Parm-Regg about 8oz each, crumble with fingers into a bowl. Try to get small crumbles. Add one to two cloves of garlic that you have passed through a garlic press, some salt and pepper, and enough good-quality cold pressed extra virgin olive oil (like WFM 365!) to mix in to form a creamy yet substantive cheese dip when stirred with a fork, pressing the largest lumps into smaller pieces. Allow to sit for a bit to encourage the flavors to marry, and finely grate Parm-Regg on top when ready to serve. Serve with a nutty seeded whole grain cracker (like WFM 365!) and use crackers to scoop up a bit of this heavenly cheesy pungent nutty olive-oily dip. Deceptive in it’s simplicity; truly delicious!
February 3rd, 2010 at 9:34 pm
Parm and Pancetta Biscuits
Ingredients:
4 cups all-purpose flour plus a bit for flouring your surface
3/4 cup cold unsalted butter (works best if you cut it up into small pieces)
1 3/4 cup buttermilk
2 cups freshly-shredded Parmigiano Reggiano cheese
1/4 (or more, if you love pancetta) cup diced pancetta (optional, but why not?)
4 tsp baking powder
1 tsp baking soda
1 egg
1 tsp salt
Preheat the oven to 350.
Using the paddle attachment on a mixer, mix the flour, baking power, baking soda and salt. Stop mixer and add in butter, turn mixer to low speed until the dough starts to look very crumbly, about 2 minutes. (If you don’t have a mixer, you can use a pastry cutter or, failing that, a fork, but prepared to work on this part for a bit.) Add the Parmigiano Reggiano, pancetta if using, egg and buttermilk and either mix on very low speed or do it by hand with a spatula, just until the dough gets uniformly sticky. When it is pulling away from the sides of the bowl, you are ready for the next part!
Scrape the dough out of the bowl onto a floured surface (if there are any dry pieces from the crumbs in the bottom of the bowl, go ahead and gently mix those in as you see fit). Gently knead the dough with floured hands only a few times, so that it remains sticky. Shape the dough into as close to a ball you can get and pat it down a bit to flatten it into a round layer cake shape. With a floured, sharp knife (or a pizza cutter), cut the dough across the circle several times to create pie shaped pieces (sort of like scones). Move the pieces onto a greased cookie sheet (or on top of a Silpat) and bake in the oven until firm to the touch, around 25-30 minutes.
Serve warm for applause and cheers from family.
February 3rd, 2010 at 9:35 pm
Braised Brussels Sprouts Parmigiano
1 lb Brussels Sprouts
2 shallots
2 cloves garlic, minced
1 cup (approx) chicken or Vegetable stock
1 TBSp butter
1/4 cup currants (optional)
1/2 cup grated parmigiano
1. Clean and halve brussels sprouts lengthwise, thinly slice shallots
2. Add above to skillet with butter, salt and pepper to taste, saute about 3 minutes until just starting to soften.
3. Add garlic (and currants if using) and enough stock to 1/2 way cover sprouts. Cover and cook on medium about 5 mins until sprouts almost tender.
4. Uncover and cook until liquid is almost but not quite evaporated. Take pan off heat and add parmigiano. If it seems too dry add a little more stock to desired sauce consistency.
This recipe works equally well with green beans – a great holiday side dish
February 3rd, 2010 at 9:36 pm
Farfalle with Italian Sausage, Pine Nuts, Swiss Chard and Parmigano Reggiano
1 lb. dried farfalle
2 Whole Foods hot italian pork sausages
1/4 cup pine nuts
2 cloves garlic, finely minced
1 shallot finely minced
1 head swiss chard, cleaned and torn into small pieces (discard stalk)
1 yellow bell pepper, diced
1 cup parmigano reggiano, grated
1/2 cup white wine
1/4 cup chicken stock
2 tbsp extra virgin olive oil
1/8 tsp red pepper flakes
salt and pepper to taste
Heat dry 3 or 4 quart chefs pan and toast pine nuts until golden brown. Set aside. Clean pan and add olive oil, head until shimmering but not smoking. Saute garlic and shallot until soft but not browned; add red pepper flakes and saute for one minute. Add sausage (broken up, casing removed and discarded) and saute until browned, breaking up with metal spoon or spatula as you saute.
Meanwhile, bring large stock pot of water to boil and cook farfale according to package directions, set aside. Reserve 1/4 cup of cooking water.
When sausage is browned, add yellow bell pepper and saute until soft. Add white wine and chicken stock to deglaze pan. Contine to cook until sauce is reduced to 3/4 cup. Add chard and cook until wilted (about one to two minutes). Add salt and pepper to taste.
Add reserved cooking water from pasta and farfalle, toss to coat. Adjust seasonings as needed Add 3/4 cup of parmesan cheese, reserving 1/4 for table. Toss to coat again and serve immediately with reserved cheese.
Serves 4-6.
February 3rd, 2010 at 9:36 pm
Butternut Squash Lasagna (aka “Hide the Veggies Lasagna”
- whole wheat lasagna noodles, cooked
- part skim ricotta cheese
- fresh Parm, grated
- butternut squash, sliced and roasted
- pasta sauce (homemade or your fave jarred)
- olive oil
- S&P
See pictures/detailed instructions here!
http://cookinfanatic.wordpress.com/2010/02/02/dunzo/
What a fabulous contest!
February 3rd, 2010 at 9:37 pm
365 whole wheat pasta, eggplant, 365 red bell peppers, artichoke hearts in water, onion, garlic, 365 olive oil , 365 chicken broth…parmesan reggiano cheese
sweat the eggplant …. (salt and let stand and wash)…
chop onion and press a couple cloves of garlic
cook onion and garlic in some olive oil
then add a bit (1/4 up or less) of 365 chicken broth
chop eggplant into one inch cubes…. and add to mix
chop the red bells and quarter the artichoke hearts
add to mix after a few minutes (when eggplant looks pretty cooked)
warm and let flavors marry…. adding more chicken stock if necessary…
cook the pasta as directed.
add the pasta and the mixture together and use microplane to put reggiano cheese on top of mixture.
serve
February 3rd, 2010 at 9:38 pm
B’s ARTICHOKE SUPREME
3 cans artichoke hearts, drained, quartered
2 large sweet onions, cut in half, sliced vertically
2 tablespoons unsalted butter
1-8 ounce package Philadelphia Cream Cheese, softened
3/4 stick unsalted butter, softened
3/4 cup Hellman’s mayonnaise
1 cup freshly grated Parmigiano Reggiano cheese
1 cup roasted red peppers, cut into 1 inch pieces
1 tablespoon (The Spice Hunter) Chef’s Shake
Paprika
DIRECTIONS
Saute’ onions in 2 tablespoons butter only until they glisten
Add drained, quartered artichokes to onions
Remove from stove
In large bowl, add softened butter, cream cheese, mayonaise Combine until thorougly mixed and smooth
Add Parmigiano Reggiano cheese, stirring to combine
Add Chef’s Shake seasoning, stirring to combine
Add artichokes and onions to this mixture, stirring to combine
Add roasted red peppers last, stirring gently to combine
Spoon into a lightly greased baking dish or pan. (I use a large oval dish, but a 9 X 13 dish can be used.)
Sprinkle with paprika
Cook at 325 degrees Fahrenheit for 20 minutes, then turn up to 375 degrees Fahrenheit until lightly browned
February 3rd, 2010 at 9:42 pm
Big D’s Peas and Cheese
1 8oz pkg sliced mushrooms (I use baby portabellos)
1 onion sliced
1 can early june peas (drained)
February 3rd, 2010 at 9:45 pm
365 Whole Foods Lazy Crostini
1 package 365 Everyday Value Organic Mini Toasts
6 tomatoes
2 medium onions
2 garlic cloves (or more to taste!)
small bunch basil
salt
pepper
365 Organic Everyday Value Olive Oil
365 Everyday Value Aged Balsamic Vinegar of Modena
PARMIGIANO REGGIANO!
1. Cut the tomatoes in half and scoop out the seeds. Dice them and place into bowl. Season with salt and pepper.
2. Dice the onions. Add to the tomatoes.
3. Peel and mince the garlic. Combine with the onion/tomato mixture.
4. Prepare cookie sheet with aluminum foil.
5. Place the toasts on the cookie sheet.
6. Set oven to broil
7. Spoon small amounts of the tomato/onion/garlic mix onto the toasts.
8. Drizzle 365 Olive Oil and Vinegar over the toasts.
9. Grate LOTS OF PARMIGIANO cheese over the toasts.
10. Place under broiler until cheese begins to melt.
Enjoy!
February 3rd, 2010 at 9:46 pm
Sauteed Veggies with Parmesean
As much as you want of the following:
Sliced white mushrooms
Organic spinach
Large chunks of white onion
Sliced shallot
Minced garlic
Freshly Grated Parmesean Cheese
Heat enough olive oil to coat the veggies in a saucepan. First add garlic, shallot and onion. When almost translucent, add mushrooms. Let cook about 2 minutes on medium. Then add spinach. Let wilt, but not get soggy. Top with Parmesean cheese!
If you like some spice, add some crushed red pepper flakes when you add the garlic, onion and shallot. It releases the flavor well, so don’t add too much, unless you have a cold!
I like to top either risotto or spagetti with this mixture, or you can eat it plain. You can also make a sandwich with it. I like to make a lot of it and then eat it with different things for a few days. It makes a great side dish if you are a meat eater or a vegetarian. AND MY KIDS LOVE IT!!!
February 3rd, 2010 at 9:46 pm
The World’s Best Pesto
4 cups basil leaves
1/2 cup walnuts, lightly toasted
3 cloves garlic, peeled and chopped
3 tbsp extra virgin olive oil
1/2 cup fresh Parmigiano Reggiano cheese, freshly grated
salt and pepper to taste
1. Toast walnuts until aromatic, either on the stove or in the oven. Set aside to cool slightly.
2. Whiz the garlic and walnuts briefly in a food processor until roughly chopped.
3. Add the basil leaves and pulse until mixed, then slowly add the olive oil through the feed chute until incorporated.
4. Add the cheese. Add salt and pepper to taste and pulse until combined.
4. Store in the refrigerator for up to a week, covered with a thin layer of olive oil.
February 3rd, 2010 at 9:46 pm
Parmigiano Reggiano Mushroom Rice
Take 1 stick of butter and melt in a skillet when melted add 1 carton of half and half. When heated add 1 1/2 cups of Parmigiano Reggiano grated cheese stir till cheese is melted and blended. Take another stick of butter and saute 1 pkg of mushrooms. Add mushrooms to cheese sauce. pour all over 8 servings of rice and blend. Serve hot. 2 sticks of butter
1 1/2 cups Parm/Ragg
1 pkg slicedMushrooms
1 carton half andhalf
8 cups of Rice
February 3rd, 2010 at 9:46 pm
TOFU PARMIGIANO REGGIANO CASSEROLE
1 tablespoon olive oil
1 to 2 additional teaspoons olive oil
1 small red pepper thinly sliced
1 small green pepper thinly sliced
1 small sweet onion thinly sliced
1 can (8 oz.) pesto flavored tomato paste
1 can 14.5 oz. Italian flavored diced tomatoes-do not drain
7 oz. firm or extra firm tofu
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon white pepper
3 cups cooked spaghetti
8 oz. Parmigiano Reggiano thinly sliced
Slice tofu into four 1/2 inch slices. Place between 2 baking sheets with added weight on top sheet to press liquid from Tofu (about 30 minutes).
Saute red pepper, green pepper and onion in olive oil in a medium saute pan over medium heat until slightly soft. Add diced tomatoes and tomato paste. Mix thoroughly and heat through.
Meanwhile, mix flour, salt and pepper. Dredge tofu slices in flour, mixture and saute in 1 teaspoon olive oil in a nonstick saute pan until lightly brown. Turn to brown other side. Add more olive oil if needed.
Spray 8″ square baking dish with with cooking spray. Place spaghetti evenly in dish. Pour half of sauce onto spaghetti.
Place four browned tofu slices in single layer on spaghetti. Pour remaining sauce onto tofu slices. Cover with aluminum foil and bake at 350 degrees F. for 30 minutes. Uncover and layer Parmigiano Reggiano cheese slices evenly over entire top of sauce. Bake an additional 10 minutes or until cheese is evenly melted.
Enjoy!
Serves 2
February 3rd, 2010 at 9:47 pm
Linguine with Sweet Potato, Garlic, and Parmesan
A simple and delicious winter pasta dish! Serves 2.
Ingredients:
–1 large sweet potato, peeled and cut into 1/2 inch cubes
–2 small onions, sliced
–10 cloves of garlic, with peel on
–1 tsp each of rosemary and thyme
–salt, pepper, optional pepper flakes
–olive oil
–1/2 lb linguine
–1/3 cup grated Parmigiano Reggiano
–optional truffle oil (just a few drops)
Instructions:
1) Preheat oven to 350 degrees. Mix diced sweet potatoes, sliced onions, garlic cloves, herbs, salt, pepper, red pepper flakes, and 1-2 tbsp of olive oil. Spread out on a baking sheet. Roast for about 30 minutes, or until sweet potatoes are cooked through and onions are browning.
2) Cook pasta until al dente.
3) Combine cooked sweet potato, onions, and garlic (remove peel after baking) with the cooked linguine. Stir in Parmigiano Reggiano. Add a few drops of truffle oil for an extra flavor boost.
Enjoy!
February 3rd, 2010 at 9:50 pm
Susan’s Greatest Ever Chili Cheese Scones (approx. 12-15 scones)
1 cup flour
1 cup corn flour
4 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 extra large eggs, beaten
3 tablespoons melted butter, unsalted
1 cup buttermilk
1 cup Pepper Jack cheese, grated
1 cup Parmigiano Reggiano cheese, grated
2 cups frozen corn kernals, defrosted and “dried’ on paper towel
1/2 cup cilantro, minced
1.Preheat oven to 400 degrees.
2.Combine flours, sugar, baking powder and salt.
3.Add melted butter to eggs slowly, whisking constantly, then add the buttermilk to egg mixture and whisk until blended.
4.Add wet ingredients to dry with a large rubber spatula and fold until dry mixture is blended with liquid.
5.Add cheeses, corn and cilantro to flour mixture until evenly blended.
6.Using a 1/4 cup measuring cup, drop dough mixture onto parchment paper lined jelly roll pan (or cookie sheet).
7.Bake at 400 degrees for 20 minutes. Serve warm or at room temperature.
February 3rd, 2010 at 9:50 pm
Big D’s Peas and Cheese
Needed for recipe:
1 package sliced mushrooms (I use baby portabellos)
1 large onion sliced
2 to 3 cloves chopped garlic
1 can early June Peas (drained)
1/3 cup shredded Parm Reggiano cheese
1 tbsp Olive Oil
In a large skillet heat oil and add onions and garlic. Saute until onions and garlic begin to carmalize. Add sliced mushrooms and cover so they saute with onion and release their juices.
Once the mushrooms soften and begin to brown and release their juices stir in the drained peas. Add the cheese, cover and let the cheese melt over the peas, onion mixture.
Serve with a sprinkle of fresh or dried basil.
THIS is a recipe I’ve had for years that I got from watching my ex-father in law cook! It is AWESOME as a side or mix it in pasta! It is even better the next day. Enjoy!
February 3rd, 2010 at 9:50 pm
“Parmigiano Reggiano Recipe Contest” entry
Crock Pot Italian Chili – AMAZING but easy!
1 lb. Italian sausage
1 lb. All natural ground beef
1 green bell pepper, chopped
1 onion, chopped
3 portobell mushrooms, chopped
1 small jar pitted black olives
1 small jar pitted green olives
2 large jars tomato sauce
1 large can tomatoes (not drained)
1 clove garlic (or 3 tbs. already diced garlic in a jar from produce section of Whole Foods)
Fresh Basil and fresh oregano, to taste
1 C red wine
Freshly-grated Parmigiano Reggiano
Brown Italian sausage and ground beef. Add onion and bell pepper while meat is cooking, and cook until onions are clear.
Drain, and pour into crock pot. Add all the other ingredients except the Parmigiano Reggiano. Let simmer on low for at least three hours.
After placing a serving of Italian chli in bowl, top with freshly-grated Parmigiano Reggiano just before serving. Serve with garlic bread.
February 3rd, 2010 at 9:52 pm
Deceptively simple – it depends entirely on the quality of the ingredients. It seems almost too simple, but it is fabulous. I learned it from my dear French-Swiss friend, Isabelle, when I lived in Geneva.
Nice in a glass bowl where you can see the layers:
A good layer of arugula, washed and dried
A layer of fresh Roma tomatoes, sliced thinly (other kinds of fresh tomatoes are OK too)
A scattered layer of really good parmesan shaved thinly – not too much
Sprinkle lightly with balsamic vinegar, olive oil, salt and fresh ground pepper
Repeat layers a few times
Can keep at room temperature for a while
February 3rd, 2010 at 9:52 pm
Regianno Roasted Potatoes
8-10 organic red potatoes, cut into 1 to 1 and 1/2-inch pieces
2-3 T. organic olive oil
1/2 bunch organic green onions, chopped
1 T. bulk herbes do Provence
salt and pepper
1-2 oz. Parmigiano Reggiano, or more, shaved with a vegetable peeler
Toss potatoes with olive oil in a parchment paper-lined baking pan. Bake at 375 degrees for 45 minutes total with a ahallow pan of water on rack below, stirring once or twice. When nearly done add green onion and herbes do Provence, stir, and return to oven. When potatoes are nicely roasted, remove from oven, add salt, pepper, and Parmigiano Reggiano, toss, and serve warm.
February 3rd, 2010 at 9:52 pm
Roasted Veggies Tossed With Parmesean
Add as much as you want of the following and cut in large chunks about 1 1/2 inch thick:
White Onion
Crushed Garlic (lay flat on counter and smash with the side of a knife)
Shallot
Carrot
Parsnip
Potato
Zucchini
Parmesean Cheese
Top with a drizzle of olive oil and some sea salt. Roast in a pan for about 20 min or until soft but not soggy or burnt. When done, put the veggies in a bowl and top with freshly grated Parmesean Cheese.
You can serve this as a side dish with meat. I also like to add this to a tomato soup. It gives a plain tomatoe soup lots of texture and flavor. Sprinkle the parmesean cheese on top of the soup or melt some over some fresh bread for dipping in the soup. Delicious and kid friendly!!! Make extra-leftovers heat well.
Zucchine
February 3rd, 2010 at 9:53 pm
Creamy Parmigiano Reggiano Sausage and Roasted Brussel Sprout Pasta
1.5 lbs. fresh brussel sprouts
3 tbsp. olive oil (divided use)
1 tbsp butter
1 lb. Smoked Hot Italian Sausage
1/2 cup grated Parmigiano Reggiano (divided use)
1 cup white wine
1 cup cream
1/2 medium red onion sliced thin
1/2 lb. rotini pasta
preheat oven to 400 F
Wash and trim 1.5 lb. fresh brussel sprouts.
Add 2 tbsp. unfiltered olive oil to roasting pan
and toss with brussel sprouts to coat.
Roast in oven for 30 minutes till browned and crispy on outside and creamy inside.
While brussels are roasting, saute 1/2 medium red onion, thinly sliced in 1 tbsp butter and 1 tbsp olive oil for about 5 minutes. Add 1 lb. sliced Italian sausage and saute till sausage is heated (or cooked). Remove sausage and onions from pan and add 1 cup white wine to drippings. Simmer till reduced to half.
Boil water for rotini pasta and cook according to instructions.
Return sausage and onions to pan and add 1 cup cream and 1/4 cup grated Parmigiano Reggiano. Let simmer on low heat stirring occasionally. Add sprouts to creamy Parmigiano Reggiano sausage sauce and stir gently.
Drain pasta and put in heated serving dish.
Pour creamy Parmigiano Reggiano mix over pasta and sprinkle with remaining grated Parmigiano Reggiano. Garnish with some fresh grated nutmeg. Enjoy!
Serves 4 generously!
February 3rd, 2010 at 9:56 pm
Stuffed Leg of Lamb Sicilian style
1 leg of lamb 5 lb (boned)
This recipe may be used in one of 2 ways, butterfly the lamb and stuff with the following ingredients or make multiple one inch slits in the lamb with a sharp knife and fill with the ingredients. I prefer to slit the lamb and have the cheese bubble over to give the lamb a great tasing crust.
Parmigiano Reggiano 1/2 lb cubed i inch
Provolone cheese 1/2 lb. cubed 1 inch
garlic cloves peeled and diced
parsley, Italian flat leaf preferred, chopped
1 tbsp extra virgin Olive oil
salt and freshly crushed black peppercorns.
Wash and dry the lamb.
Rub with the Olive oil
Salt and pepper all over
If stuffing a butterflied lamb,spread the ingredients on one side of the lamb, close and tie with Kitchen twine. If stuffing the slits add the garlic and parsley, then the provolone cheese and lastly the Parmigiano Reggiano.
Place on rack in roaster pan. Bake in 350 degree oven for 20 minutes per pound or follow lamb cooking guide for the doneness you prefer.
I serve this with a creamy mushroom risotto but you can bake peeled and quartered potatoes in the roasting pan, along with the lamb. A tossed green salad compliments the meal nicely.
When lamb is done, slice and serve. Buon’appetito
February 3rd, 2010 at 9:57 pm
Arugula and Pecan Pesto Fettuccine
Ingredients:
Course Salt and Black Pepper
1 pound whole wheat fettuccine
1 cup pecans chopped
1/2 cup extra virgin olive oil
1/2 cup of green beans
2 cups of arugula
4 garlic cloves (chopped)
1/3 cup of grated Parmigiano-Reggiano
1/2 cup shredded carrots
1/4 teaspoon ground nutmeg
4 medium scallions
Preparation:
Prepare Fettuccine as directed. Toast the nuts and set them aside. Boil the green beans and carrots for about 3 minutes in an inch of boiling salted water. Drain the veggies and then saute them in 2 tablespoons of the olive oil and the garlic. Then make the pesto by combining pecans, arugula, nutmeg and Parmigiano-Reggiano cheese in the food processor. After those ingredients have been chopped slowly stream in the remainder of the olive oil. Salt and pepper your completed pesto! Now combine everything in a bowl with the cooked pasta. Enjoy!
February 3rd, 2010 at 10:00 pm
Jennifer’s Chicken Parmesan
(no measuring required with restaurant quality results!)
1 loaf prepared french bread
3 boneless, skinless chicken breasts
1 egg, lightly beaten
Handful parmigiano reggiano
Bottled marinara
Mozzarella or Provolone cheese
Bake one half of prepared french bread according to package directions; reserve second half for later use. Let cool. Tear cooled loaf into pieces and place into food processor. Pulse until crumbs are pebble in size. Combine in shallow bowl with parmigiano reggiano so you have a 2:1 (bread:cheese)ratio.
Heat large, oven safe, non-stick skillet over medium high heat. Drizzle with olive oil so pan is evenly coated.
Bake reserved prepared french bread while preparing chicken.
Cut each chicken breast in half, horizontally, so that you have 6 total chicken breasts.
Dip each breast into egg and then dredge in bread/cheese mixture.
Place each breast into hot pan and pan fry on one side for 3-4 minutes; flip chicken towards you and pan fry additional 3-4 minutes. Pour bottled marinara around chicken breasts and top with mozzarella or provolone cheese. Broil until cheese is melted, brown, and bubbly.
Serve chicken parmesan and marinara with angel hair pasta along with reserved prepared french bread.
February 3rd, 2010 at 10:02 pm
Meatballs and Spaghetti
1 lb ground beef
1/2 C unseasoned bread crumbs
2 cloves garlic minced
1/3 cup parmigianno reggiano
1/2 TB dried basil
1/2 TB dried oregano
1 TB finely chopped parsley
1 egg
Salt and pepper to taste
Heat a pot of your favorite marinara on the stovetop. Mix the above ingredients thoroughly with your hands. Shape balls about 1.5-2 inches in diameter and drop into sauce. When all the meatballs are in the sauce, gently stir to make sure they are all submerged. Simmer on low for several hours (3-5 depending on size) stirring only occasionally and very carefully as to not break the meatballs. Serve with your favorite long skinny pasta, a side salad, and of course garlic bread topped with some more parmigiano reggiano.
* I always double the batch and freeze leftovers. Haven’t met a person yet who doesn’t enjoy this meal:)
February 3rd, 2010 at 10:02 pm
Cheezy Eggs(Scramble 3 eggs, quarter cup half and half or cream, handful of spinach, and quarter cup of grated Parmigiano Reggiano Cheese. Salt and Pepper, to your taste. Yum, Yum. Serve with Toast and Fruit.
February 3rd, 2010 at 10:05 pm
Have many favorites..however, my family enjoys this one the best…a gluten free recipe.
Spaghetti Carbonara
1/2 pound Nieman Ranch Applewood Smoked Bacon, cooked until crispy, and crumbled
3 Garlic cloves chopped
freshly ground black pepper to taste
1 package Tinkkyada Spaghetti
3 eggs..beaten
1/4 tsp sea salt
1 cup of Parmigiano Reggiano Cheese – grated
4 tablespoons chopped Italian Parsley
Cook Tinkyada pasta acording to directions. Drain and rinse. Set aside.
While the pasta is cooking place bacon in a large saute pan and cook until crisp. Remove bacon from the pan. Pour off bacon fat, leaving a bit. Turn heat to medium low and add garlic and freshly ground black pepper…saute for about a minute. Return the bacon to the pan and add the pasta. Whisk the eggs and add the salt to the eggs. Remove the pan from the heat. Add egg mixture and whisk quickly until the eggs thicken, but do not scramble. Add the grated Parmigiano-Reggiano. Check seasonings and add salt and/or pepper if needed. Place pasta into serving bowls and garnish with parsley.
February 3rd, 2010 at 10:05 pm
Italian Meatballs ala Victoria
Ingredients:
2 lbs. lean ground beef
1 1/2 C Parmigiano Reggiano cheese (grated very fine)
2 T dried ground oregano
2 T dried basil leaves
1 T crushed garlic
3/4 tsp. sea salt
3/4 tsp. freshly ground pepper
2 T extra virgen olive oil
2 eggs
Mix ingredients together and form into 2″ diameter balls.
Fry in olive oil, turning frequently until all sides are brown.
If eating meatballs only, test for doneness (don’t overcook!)
If using meatballs in marinara, place them in heated sauce to finish before they are cooked through.
Serve with your favorite pasta and add some extra Parmigiano Reggiano on top!!
February 3rd, 2010 at 10:08 pm
10-minute Spinach-Cheese Omelet!
Heat small saute pan, medium high
Add 1 Tbs. olive oil.
Add 2-3 Tbs. minced shallot, saute 2-3 minutes
Add 2 cups organic raw baby spinach, saute to reduce
Meantime Turn oven on to ‘Broil’
Whip up two medium or large eggs
Add pinch of salt and pepper
Add to spinach-shallot mixture, coat the pan
When egg is beginning to cook in the center, about 3 minutes,
smother with grated Parmigiano Reggiano cheese, 1/3-1/2 cup
Slide under the broiler for 1 minute or less to finish cooking egg and brown the cheese.
Slide the omelet onto a plate and garnish with your favorite salsa (I prefer tomatillo), avocado slices, fresh or sundried tomatoes, chopped cilantro
Serve with toast and homemade tomato jam, if you have some. (I love the way my tomato jam brings a sweet bite to balance the creamy sharpness of the cheese! I know not everyone has tomato jam, especially not like mine. But I digress…I often make this omelet, and the reggiano is THE perfect cheese compliment the spinach. Sometimes I get it down to 7 minutes!)
Creative Substitutions/Additions:
Sundried tomatoes, add with the egg
Pepitas or pigniolis
feta cheese (under the reggiano)
chopped cooked bacon or sausage
broccoli instead of spinach
sliced, sauted yellow or maui onions
cooked shrimp or crab
chopped mushrooms, peppers or other veggies to the saute
Yum
February 3rd, 2010 at 10:08 pm
Risotto bianco al parmigiano:
Saute one white minced onion in 4 tablespoons of butter, when golden add 4 cups of arborio rice coating it really well for about 3 minutes. Add one glass of Pinot Grigio at room temperature, let it cook down then add 2 cups at the time of 2 quarts total of organic chicken stock preheated, add 2 teaspoons of sea salt mixing constantly till the rice is cooked but still al dente, about 17 minutes. When done shut the stove, add 2 tablespoon of organic plain yogurt and 3 cups of parmigiano. Mix well and serve in individual plates with 3 or 4 leaves of white endives, white pepper and some shaved parmisan. Serve immediately. Serves 4 or 5
February 3rd, 2010 at 10:09 pm
Broccoli Reggiano
1 large bunch broccoli
3/4 cup plain bread crumbs
2-3 tablespoons grated Parmigiano Reggiano cheese
2 med cloves of garlic chopped
Olive oil
Salt
Pepper
Rinse and cut up broccoli leaving 2-3″ stems on heads, DO NOT MAKE BITE SIZE. Steam or cook broccoli until fork goes through and tender, DO NOT OVER COOK.
When done, transfer broccoli into large frying pan. Turn heat on to medium under pan. Drizzle some olive oil back and forth over broccoli. Sprinkle on bread crumbs, cheese, and garlic.
Drizzle on a little more olive oil to moisten the crumbs and cheese. Then add a few grinds of salt and pepper to taste.
Turn up heat a bit to sizzle, and gently fold broccoli over here and there until some browning occurs. Can also cover pan off and on to help moisten crumbs if needed. Simple and delicious- this recipe has won over many broccoli haters!
February 3rd, 2010 at 10:09 pm
Simple Delish Party Appetizer:
Small organic mushrooms sliced
melted organic butter
organic parmigiano reggiano
place sliced organic mushrooms on a cookie sheet, brush with melted butter, place a pinch of parmigiano reggiano on each one and bake for 10 minutes at 350 degrees. Place onto party platter, place a toothpick in each one. The rich flavors of the parmigiano reggiano and mushroom make an elegant hors d’oeuvre and they are delicious.
February 3rd, 2010 at 10:11 pm
Parmigiano Popovers
2 eggs
1 c flour
1 c milk
1/4 t salt
1/2 c freshly grated parmgiano reggiano
Preheat oven to 450. Beat eggs, flour, milk and salt until smooth. Grease muffin tins. Fill each tin half way with batter. Add some freshly grated parmgiano reggiano on top of the batter- about a heaping teaspoon in each. Bake at 450 for 10 minutes. Reduce heat to 350 and bake 10 minutes more.
Easy to make, simple ingredients, and perfect for breakfast, brunch, lunch or dinner!
February 3rd, 2010 at 10:13 pm
Vidalia Onion and Parmigiano Pie with Fresh Chives and Cayenne Pepper
Ingredients
1 refridgerated pie crust
8 tablespoons butter
6 vidalia onions sliced thin
3 large eggs
1 cup half and half
1 tablespoon sour cream
1/2 teaspoon salt
1/2 teaspoons black pepper
1/4 teaspoon cayenne pepper
3/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons fresh chives finely snipped
Directions
Preheat over to 350 degrees. Unroll pie crust into deep dish pie place and flute edges. In a heavy skillet, heat butter over medium low heat until melted. Add onions and stir until softened and slightly golden, approximately 12 minutes. Spoon into pie crust. In medium bowl, whisk the eggs, half and half, sour cream, salt, black pepper, cayenne pepper and 1/4 cup of the Parmigiano-Reggiano. Pour over onions. Sprinkle remaining cheese and chives over top. Bake for 15 minutes, reduce heat to 350 degrees and bake an additional 25 minutes. Top should be golden brown at this point. Remove from over and cool 5 minutes. Slice into 8 servings and serve. Yield: serves 8
I love the flavor combination of vidalia onions and fresh parmesan so I decided to make a classic Southern Onion Pie and add fresh chives and cayenne pepper. Its easy to make but tastes as if you went to a great deal of effort.
February 3rd, 2010 at 10:13 pm
Eggplant Parmesan
1 Large Eggplant, unpeeled
1 Large Red Bell Pepper
Dash Red Pepper Flakes
1 28oz Can Whole Tomatoes, drained
1 log of Fresh Mozzarella Cheese
½ Cup Shredded Parmesan Cheese
3 Tablespoons Olive OIl
Butter for greasing baking pan
3 Cups Fresh Bread Crumbs from Day Old Bread
1 Tablespoon Fresh Thyme
½ Tablespoon Oregano
¼ Cup Fresh Chopped Parsley
Salt & Pepper to Taste
1 Egg
½ Cup Flour
2 Tablespoons Olive Oil
Preheat Oven to 350 degrees.
Wash the Eggplant. Slice Eggplant Approx ¼ inch thick. Salt, then lay on a paper towel for 30 minutes. Blot dry.
Tear the day old bread in pieces and add them to a blender. Blend the day old bread until you have bread crumbs. Bake the bread crumbs on a baking sheet and bake for 30 minutes to dry out.
Mix dried bread crumbs with Thyme, Oregano, Parsley, Salt & Pepper. Scramble Egg in a Bowl. Place ½ Cup Flour in a shallow dish.
Heat a pan on the stove with the Olive Oil on medium high heat.
Dip Eggplant in Flour, then Egg then Breadcrumb Mixture. Lightly fry Eggplant in oil for approx 3 minutes on each side until golden brown. Drain each piece on a paper towel.
Roast the Red Pepper on the gas burner or grill until blackened. Rub the red pepper until the skin comes clean off. Chop the red Pepper and whole tomatoes. Place then in a small pan with 2 Tablespoons Olive Oil and a dash of red pepper flakes. Cook until the mixture becomes thick and is reduced by about 1/3.
Thinly slice fresh mozzarella. Butter a 9X13 glass baking dish. Put a layer of Eggplant on the bottom. Top with sauce mixture then a slice of mozzarella. Sprinkle a generous amount of fresh parmesan cheese. Repeat this process until you are out of Eggplant.
Bake in the oven until cheese is golden approx 20 minutes.
February 3rd, 2010 at 10:15 pm
Rinse and halve 2 pounds of fresh Brussels sprouts. Using a heavy non-stick skillet, saute sprouts over medium heat in 3 Tablespoons of olive oil, turning frequently. When sprouts turn bright green and begin to brown on the cut sides, add 4 ounces of water. Continue cooking until the water is absorbed or evaporated, and remove from heat. Coarsely grate 4 ounces of Parmigiano Reggiano over hot sprouts and serve immediately.
February 3rd, 2010 at 10:17 pm
Parmigiano Reggiano dill pasta with bread chunks melted butter
February 3rd, 2010 at 10:17 pm
Nonna’s meat sauce
1 lb ground chuck
3 slices of Prosciutto di Parma
1 medium onion (diced)
2 tbl extra virgin olive oil
1 tsp dried basil
1 cup Chianti wine
4 oz sun dried tomatoes
1 28 oz can of plum tomatoes
1 15 oz can of tomato sauce
1 lb Rotini pasta
Parmigiano Reggiano
In a large pan, heat olive oil. Chop prosciutto into small pieces and cook for 3 minutes. Add diced onion and cook until translucent. Add basil and ground chuck. Cook until meat is browned. Add Chianti and reduce to half. Chop sun dried tomatoes until fine in a food processor and add to pan. Chop plum tomatoes into small pieces and add. Add tomato sauce and stir. Cover sauce with parchment paper and put pan into a 350 degree oven for 1 hour. Cook Rotini until al dente and add sauce. Use a vegetable peeler to shave Parmigiano Reggiano and top the pasta generously.
February 3rd, 2010 at 10:18 pm
Cheese Sticks
1.5 sticks butter
2c grated Parmigiano Reggiano
2c crushed cornflakes
1 loaf thin sliced FROZEN white bread
In shallow dish, mix cheese and cornflakes
Melt butter in another shallow dish
Cut crusts off of 2 pieces of frozen bread and dip into melted butter – then into cheese & cornflakes
Cut each piece of bread into 4 strips and put onto parchment paper on baking sheet
Bake at 350 for 7-8 minutes or until golden brown
YUMMY!
February 3rd, 2010 at 10:21 pm
Reisling and Reggiano Fondue with Assorted Dippers
1 pound swiss cheese cubed
2 tablespoons flour
1 clove garlic minced
1 cup Reisling
2 tablespoons sherry
1 teaspoon salt
1/8 teaspoon nutmeg
Assorted dippers such as cubes of pumpernickel bread, cubes of artesian white bread, grapes, or slices of granny smith apples
In medium bowl toss the parmigiano-reggiano, swiss cheese and flour together. Heat garlic and wine in fondue pot set to low heat. Heat until bubbles rise to surface (not boiling). Add cheese/flour mixture, 1/4 cup at a time, stirring after each addition. Once cheese has melted add sherry, salt and nutmeg. Transfer fondue pot to table and place over flame. Serve fondue with assorted dippers and allow guests to spear dippers and swirl in fondue.
February 3rd, 2010 at 10:24 pm
My In-Laws are Middle-Eastern. These are puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt.
2 eggs
2 cups shredded parmigiano reggiano cheese
1 teaspoon dried parsley
1 pinch garlic powder
1 pinch onion powder
1 pinch salt
1 pinch black pepper
1 package frozen puff pastry
2 teaspoons water
2 tablespoons sesame seeds
Preheat oven to 350. Grease a baking sheet.
Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper.
On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total. Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash. Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds. Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately.
February 3rd, 2010 at 10:25 pm
Reisling and Reggiano Fondue with Assorted Dippers
1/2 pound Parmigiano Reggiano, shaved
1/2 pound swiss cheese cubed
2 tablespoons flour
2 cloves garlic minced
1 cup Reisling
2 tablespoons sherry
1 teaspoon salt
1/8 teaspoon nutmeg
Assorted dippers such as cubes of pumpernickel bread, cubes of artesian white bread, grapes, or slices of granny smith apples
In medium bowl toss the parmigiano-reggiano, swiss cheese and flour together. Heat garlic and wine in fondue pot set to low heat. Heat until bubbles rise to surface (not boiling). Add cheese/flour mixture, 1/4 cup at a time, stirring after each addition. Once cheese has melted add sherry, salt and nutmeg. Transfer fondue pot to table and place over flame. Serve fondue with assorted dippers and allow guests to spear dippers and swirl in fondue.
February 3rd, 2010 at 10:25 pm
Oven Roasted Red Potatoes
3# small red potatoes – scrubbed and quartered (do not peel!)
1/3 C Olive Oil
1/3 C Butter
Sea Salt to taste
Freshly Ground Pepper
3/4 C finely shredded Parmigiano Reggiano
Put oil and butter in Roasting Pan; Place in oven until oil and butter are just melted. Remove from oven, stir. Add potatoes, salt to taste, and pepper generously. Bake at 425 for 30 minutes stirring occasionally to brown peeled sides (check potatoes for doneness!). Top with Parmigiano Reggiano and return to oven 15 minutes or until lightly browned. Yummy!
February 3rd, 2010 at 10:28 pm
When my son was 13-years old, our family went to Italy with three other families. Besides sightseeing we tried to get to taste some of the local foods being the “foodies” that we are. Occasionally Zach and I share food, and he asked if I wanted to split an appetizer with him in this beautiful little trattoria in Florence. I said sure and let him pick what he wanted. I was surprised and a little disappointed when he picked the Pears and Parmigiano Reggiano (of all the other tasty sounding items on the menu). Boy, did I have a lot to learn. I still dream about those paper-thin pear & cheese slices with the raw honey drizzled on top. It was the most savory, nutty cheese I ever tasted. This combination of these three flavors was one of the most delicious things I’ve ever eaten anywhere in the world. I’m so glad Whole Foods is carrying Parmigiano Reggiano. We can’t wait to try to duplicate this most simple and most excellent dish.
Pears and Parmigiano Reggiano
1 fresh pear seeded and sliced very thin
Fresh Parmigiano Reggiano shaved on top of sliced pears
Raw honey to taste
Place pears on dinner plate or platter. Shave thin slices of
Parmigiano on top of pears. Drizzle raw honey on top. Be prepared to have it all melt in your mouth. Enjoy! All of it is to taste. I don’t think you can have too much Parmigiano Reggiano though.
February 3rd, 2010 at 10:33 pm
I just love to have a fresh bowl of Parmigiano Reggiano/on top of hot cooked spagetti, (the cheese melted with butter on top of the spagetti) Yum!! Nancy Faust
February 3rd, 2010 at 10:34 pm
Grandma Manno’s Italian-Style Breaded Steamed Artichokes
Serves 4
Ingredients:
4 large jumbo California Artichokes, trimmed and cleaned.
1 cup Italian seasoned bread crumbs
1/4 cup Parmigiano Reggiano, finely grated
3 cloves garlic, minced
4 TBSP parsley, chopped
1 TBSP olive oil plus additional to drizzle
1 lemon
Butter (optional)
Preparation:
Trim top and stem on artichoke, as well as sharp edges off leaves. Rinse and squeeze with lemon juice. Set aside. In the meantime, mix saute garlic in 1 TBSP olive oil until golden brown. Add garlic (in olive oil) to bread crumbs, cheese and parsley. Mix together well.
Using fingers, stuff each leave with breading mixture, starting at the bottom and working your way to the top. Once you reach the top, stuff the top with bread crumbs. Repeat until all four artichokes are stuffed. Place in steamer pan with about an inch or so of water, squeeze lemon and drizzle olive oil over top of each artichoke. Cover and steam cook on med-high to high for about 45 minutes or until leaves are tender enough to pull out.
Serve with melted butter and plenty of napkins! Enjoy!
February 3rd, 2010 at 10:34 pm
Parmigiano Reggiano and Backyard Honey
Grainy chunk of Parmigiano Reggiano dripped into freshly extracted summer honey. Yummy!
SF Beekeeper
February 3rd, 2010 at 10:36 pm
Apple Jack Mussels
2 lbs mussels-clean and trim
1/4 c.olive oil
2-shallots-peeled and finely chopped
2-cloves garlic-peeled and finely chopped
1 bottle J.K’s Solstice hard cider
baguette, sliced 1/4 inch thick
2-perfectly ripe plum tomatoes-thinly sliced
2-3 Tablespoons fresh basil chopped
1/4c.finely grated Parmigiano Reggiano cheese
1/2c.coarsely grated Parmigiano Reggiano cheese
Apple Jack Brandy
Cover bottom of a large dutch oven pan or pasta pot with olive oil. saute shallots and garlic over medium heat until transparent.Remove pan from the heat.
Lightly brush saute oil(leave garlic and shallots in pan) over top of baguette slices. Top baguette with tomato slices,sprinkle with basil and 1/4 c. of finely grated Pamigiano Reggiano cheese. Place baguette slices under broiler until lightly toasted.
Replace pan over medium-high heat to rewarm remaining oil,shallots and garlic-add mussels and 1 bottle of J.K’s Solstice hard cider-cover and heat to boil.Shake covered pan occasionally and cook until mussels open which will be about 7-8 minutes.
While mussels are cooking:arrange baguette slices around the edge of a heat proof platter.
Once mussels are cooked quickly scoop them into the center of your platter and drizzle with some of the cooking liquid being sure to include the shallots and garlic. Sprinkle the mussels with 1/2 c. coarsely grated Parmigiano Reggiano.Gently sprinkle apple jack brandy over the top of the cheese covered mussels.Carefully light brandy to flambe. (If you are unsure about how to flambe you may skip this step.)
Enjoy
February 3rd, 2010 at 10:36 pm
I am a vegetarian, but the rest of my family is not. I make a delicious lasagna with layers of noodles, lots of mozzarella, romana and parmesan cheeses, meatless spaghetti sauce and Italian seasonings. Then I sneak in a fake meat product. I bake it for 45 minutes at 350 and it comes out tasty and fabulous. They eat it up and have no idea it’s vegetarian — until I take a bite, of course!
February 3rd, 2010 at 10:39 pm
Shrimp Risotto With Parmigiano-Reggiano Cheese Recipe serves 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
* 4 Tbsp olive oil
* 2 garlic cloves, finely chopped
* 21 oz. frozen or fresh uncooked and shelled shrimp
* 1/2 cup chopped onion
* 1 and 1/3 cup Arborsio rice
* 1 and 1/3 cup water
* 1/2 cup dry white wine
* 1 and 1/3 cup vegetable or chicken stock, plus more if needed
* 1/4 tsp salt
* 4 grinds fresh black pepper
* 1 Tbsp and 1 tbsp finely chopped Italian parsley
* 1/3 tsp lemon zest
* 2/3 cup and 1 tbsp grated Parmigiano-Reggiano cheese
Preparation:
Warm 1 Tbsp olive oil in a large pot over medium heat. Add garlic and shrimp. Saute until shrimp are pink, about four minutes. Transfer shrimp to a plate and set aside.
In the same pot the shrimp was cooked in, add remaining 3 Tbsp of olive oil. Turn heat to medium-low. Add onion and saute for three minutes. Add rice and cook three more minutes to toast it lightly, stirring frequently with a wooden spoon.
Keeping heat on medium-low, add 1/2 cup of water and wine. Stir until liquid is absorbed. Add 1/2 cup stock and again stir until liquid is absorbed. Add remaining stock and stir until absorbed. This entire process will take around 15-20 minutes and the risotto should be cooked through but slightly firm. If needed, you can add an additional 1/2 cup of stock.
Add salt, pepper, Italian parsley, lemon zest and 2/3 cup cheese. Stir. Add the cooked shrimp back to the pot and stir again.
Serve Risotto garnished with an extra 1 Tbsp of cheese and 1 tsp. parsley.
Note: Risotto does take a little bit of time to cook, but the results are well worth it. It’s important to keep the heat on medium-low so the rice cooks slowly while absorbing the liquid so it maintains it’s consistency. If the heat is too high, the liquid will keep absorbing into the rice before the rice has a chance to really cook.
February 3rd, 2010 at 10:40 pm
Boil a bag of “Rigatoni” pasta until al dente, drain and while hot toss with small amount of extra virgin olive oil,pinch salt/pepper, a little Italian seasoning, and grate “Parmigiano Reggiano” in the hot pasta!
Toss and enjoy..so fresh..so wonderful!!!
Enjoy!
Stephanie
February 3rd, 2010 at 10:40 pm
Satisfying Salad
3 firm Granny Smith apples, cored, peeled, and cubed
4 ribs celery, peeled and thinly sliced
1/3 cup sliced almonds, toasted
1 tablespoon chopped fresh chives
1 bag Romaine Lettuce salad
Poppyseed Dressing
3 ounces shaved Parmigiano Reggiano
Toss the dressing over the first five ingredients. Add 2 ounces of the Parmigiano Reggiano, and lightly toss, again. Garnish with the remaining shaved cheese. Enjoy!
February 3rd, 2010 at 10:42 pm
PARMIGIANO Reggiano-Stir Fry Vegetable
1 lb of stir fry vegetable
1 or 2 spoon of olive oil
2 or 3 gloves of minced garlic
1 small onion(optional)
Adobo(spanish seasonning)or any other.
Pepper.
Preparation
In a large saucepan put the oil,when get hot add the vegetables,and the onion.Let it cook for 5 or 10 minutes then add the garlic the adobo and the pepper and then the parmigiano reggiano,you can grated or put pieces in the vegetables.This recipe is so good by itself but you can add pieces of chitken breast,pasta or rice to this recipe if you want.This is good,simple,and delisious.Enjoy it.
February 3rd, 2010 at 10:44 pm
1 lb Arborio Rice(2-cups)
3 Shallots-chopped
2 tbsp. Extra Virgin Olive oil
1/2 stick unsalted butter-sliced into tbsp sizes
6 cups chicken broth-warmed
2 tsp granulated onion powder
2 tsp granulated garlic powder
2 tsp Italian seasoning
1 tsp salt plus more for taste at end
1 tsp pepper plus more for taste at end
2 tbsp fresh or minced garlic
1/2 cup dry white wine at room temp
1 1/2 cup freshly grated Parmigiano Reggiano (more if wanted)
Heat oil and 1 tbsp butter in sauce pan at medium heat, when butter is melted and bubbly add shallots stir to coat, cook till shallots start to brown. Add onion powder, garlic powder, Italian seasoning, salt, pepper, and minced garlic, stir in and add rice and 1 tsp butter, stir and coat rice with butter and oil. Cook rice till it starts to brown. Stir frequently!! When evenly browned add wine and stir and cook until wine is absorbed. Add enough broth to cover the rice and 1 tbsp butter stir, cover, and cook till broth is absorbed, continue adding the broth and butter in batches till all is absorbed. After all the broth is absorbed take the pot off the heat and add any butter left and 1 cup cheese, stir. Serve topped with a sprinkle of remaining cheese.
February 3rd, 2010 at 10:45 pm
RISOTTO my way
1 lb Arborio Rice(2-cups)
3 Shallots-chopped
2 tbsp. Extra Virgin Olive oil
1/2 stick unsalted butter-sliced into tbsp sizes
6 cups chicken broth-warmed
2 tsp granulated onion powder
2 tsp granulated garlic powder
2 tsp Italian seasoning
1 tsp salt plus more for taste at end
1 tsp pepper plus more for taste at end
2 tbsp fresh or minced garlic
1/2 cup dry white wine at room temp
1 1/2 cup freshly grated Parmigiano Reggiano (more if wanted)
Heat oil and 1 tbsp butter in sauce pan at medium heat, when butter is melted and bubbly add shallots stir to coat, cook till shallots start to brown. Add onion powder, garlic powder, Italian seasoning, salt, pepper, and minced garlic, stir in and add rice and 1 tsp butter, stir and coat rice with butter and oil. Cook rice till it starts to brown. Stir frequently!! When evenly browned add wine and stir and cook until wine is absorbed. Add enough broth to cover the rice and 1 tbsp butter stir, cover, and cook till broth is absorbed, continue adding the broth and butter in batches till all is absorbed. After all the broth is absorbed take the pot off the heat and add any butter left and 1 cup cheese, stir. Serve topped with a sprinkle of remaining cheese.
February 3rd, 2010 at 10:47 pm
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@ Formaggio Parmigiano-Reggiano e Proscuitto Sticks @
@ @
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Ingredients:
Formaggio Parmigiano-Reggiano
Proscuitto
Mixed green salad
365 Organic Balsamic Vinaigrette Dressing
Pre-heat oven to 200 degrees.
Line a baking sheet with parchment paper. On the parchment paper draw elongated ovals about 4 inches long with a pencil. Turn over the parchment paper, so as not to get pencil on the cheese, grate an even layer of Parmigiano-Reggiano within the oval marking.
Bake in pre-heated oven until cheese is melted, about 10 minutes.
While cheese is in the oven, prepare Proscuitto. Take a slice of proscuitto and cut lengthwise into two strips.
Remove baking sheet from oven, and immediately put one slice of proscuitto on top of a cheese crisp and roll tightly into a cigar like cylinder. Continue inserting proscuitto and rolling cheese crisps.
Serve Parmigiano-Reggiano e Proscuitto sticks alongside a mixed green salad tossed with 365 Organic Balsamic Vinaigrette Dressing.
Great for a light summer dinner and glass of wine!
Buon Appetito!
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February 3rd, 2010 at 10:48 pm
Meatballs
1.25 lb ground beef 93% lean
1 egg
1/2 c warm water
3/4 c seasoned italian bread crumbs
1/4 c parmesan cheese, freshly grated
3 sprigs of thyme
salt and pepper
preheat the oven to 350 degrees. dump all ingredient into a bowl and fold together with your hands until just combined. spray a baking sheet with nonstick cooking spray. form meat into 1.5 inch balls (should make between 15 and 17). cook for 20 minutes. enjoy with your favorite fresh or jarred sauce.
February 3rd, 2010 at 10:51 pm
every time I make my Orzo salad,everyone asks fo the recipe, so here it goes, baby spinich, red onions, black olivs,pine nuts,dries cranberries,gorgenzola cheese,grape tomatos, fresh bluberries,cooked orzo, and salt and pepper, and white balsamic vineger and olive oil, toss well and step back,sprinkle peppercorn romone cheese on top, serve and watch it fly out of the salad bowl! Enjoy!!!
February 3rd, 2010 at 10:52 pm
heat desired olive oil and add 2 cloves of sauteed minced garlic and 1 large red onion..add shitake or baby bella shrooms..cook for 1-2 minutes..then add 1-2 pints what ever you like..cut in half or roasted into pot cook 1 minute..add 2 large handfuls of spinach..fresh is best frozen works well too…add 6 oz of chicken or veg broth..3/4 stick of butter..4 oz of parmesano reggiano ( preferably freshly shaved, and some left for topping)
fresh or dried sweet basil..s+p..a little dash of cilantro..and cook for 2 minutes or until hot pour over hot penne..about a pound box
February 3rd, 2010 at 10:52 pm
We call this The Siciliano~
On freshly baked artisinal bread add freshly sliced ham, salami, mixed greens, red onion and thinly sliced pieces of parmigiano reggiano. Drizzle with aged balsalmic and extra virgin olive oil. Top with cracked pepper.
Nothing beats a good sandwich!
Andrea Lombardo
Du Jour Fine Foods
Augusta, GA
February 3rd, 2010 at 10:53 pm
2 cloves of minced garlic
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup extra Virgin Olive Oil
1/4 cup Vinegar (red wine, balsamic, or unfiltered apple cider)
2 T Dijon Mustard
Put all ingredients in a jar and shake well. delicious on any salad or as a dip for raw vegetables, can also be used on vegetables to be roasted. Use as a marinade for chicken, or fish.
February 3rd, 2010 at 10:54 pm
Creamy Baby Bellas and Shallots with Angel Hair Pasta
Serves 4
Ingredients:
1 LB Angel Hair pasta
1 package Baby Bella mushrooms, cleaned and sliced
1 shallot, thinly sliced
2 TBSP olive oil
2 Tsp Thyme, chopped
1/2 cup Heavy Cream , preferably organic – it tastes
significantly better.
1/2 stick unsalted butter
1/3 cup Parmigiano Reggiano, finely grated, plus additonal cheese to grate on top of finished dish.
Salt and pepper to taste.
Preparation:
Saute shallots in olive oil over medium heat until tender about 5 minutes and then add in mushrooms and thyme. Cook until mushrooms are tender, about 4 minutes. Reserve.
Cook angel hair pasta until al dente. Reserve 1/2 cup of cooking water and then drain pasta.
In a skillet, simmer butter and heavy cream over medium-low heat. Add 1/4 cup reserved cooking water, mushroom-shallot mixture, angel hair pasta and Parmigiano Reggiano. Toss well. Season with salt and pepper to taste. Add more cooking water if the consistency is too thick.
Serve with a salad of argula and shaved Parmigiano Reggiano, drizzled with some lemon and olive oil.
February 3rd, 2010 at 10:56 pm
This is a very fast, simple recipe:
For every two people you’ll serve, get a 1″-thick slice of roasted turkey breast from the deli.
Place that on a baking sheet to go into a 350 degree pre-heated oven
Layer that turkey with a ready-made pesto sauce – I’ve tried both basil pesto and the Whole Foods deli pistachio pesto – about 1/8″ thick
Slice heirloom tomatoes about 1/2″ thick and cover turkey slice completely; then salt and pepper to taste
Top this all lavishly with grated Parmigiano Reggiano cheese
Bake in oven about 15-20 minutes, heating the turkey thoroughly and allowing the cheese to melt slightly.
Serve with favorite green steamed veggie and mashed potatoes, if desired.
February 3rd, 2010 at 10:59 pm
1. Take one baguette loaf of bread cut into 1/2 inch slices.
2. Grate Parmigiano Reggiano on each 1/2 inch slice and bake on an olive oil coated pan in the oven at 350 until cheese is melted and bread is lightly toasted.
3. Remove from oven and add 1 sun dried tomato to the top and serve.
February 3rd, 2010 at 10:59 pm
Sweet Potatoes with Parmigiano Reggiano
2 punds of sweet potatoe
2 or 3 glove of minced garlic
1 spoon of dry rosemary
1 spoon of olive oil
Salt and pepper to taste(optional)
Preparation:
Cut the potatoes in small pieces.In a baking dish put the potatoes,garlic,rosemary,and olive oil,mix it all together.
Put it in the oven at 375 for 45 minutes.When done add the parmigiano reggiano(grated or in chunks)Enjoy it.
February 3rd, 2010 at 11:08 pm
1 large can plum tomatoes’ diced.
1 cup extra virgin olive oil
10 garlic cloves diced very small.
30 fresh basil leaves torn in small pieces.
1 cup shaved Parmigiano Reggiano
1 lb linguini or spaghetti.
1. In a frying pan on medium heat add the Olive Oil and garlic. Lightly cook the garlic but don’t burn it.
2. Add all the torn fresh basil and let it wilt in the oil and garlic (about 10-15 minutes)
3. Add cut up plum tomatoes and let it simmer for 15 minutes.
4. Add 1 cup shaved Parmigiano Reggiano and serve over linguini or spaghetti.
February 3rd, 2010 at 11:14 pm
“Prompt Parmigiano Chicken”
2 organic boneless, skinless chicken breasts
1 oz. “BRAGG” liquid Aminos
1/2 cup or more Parmigiano Reggiano cheese
In a microwaveable dish place the chicken breasts and the liquid aminos. Cook the chicken breasts in the microwave until done. Check them every 60 seconds to make sure they remain moist. Melt Parmigiano Reggiano cheese on top of the chicken breasts. Enjoy!
February 3rd, 2010 at 11:21 pm
1 package of pizza dough.
1 lb of ground up pork.
1 large onion diced.
1 cup grated Parmigiano Reggiano
1. Roll out dough thin, big and flat
2. spread on the ground pork.
3. Sprinkle all the onions over the pork.
4. Sprinkle the Parmigiano Reggiano over the onion’s and pork.
5. Start at the corner and roll up the dough like a big cinnamon roll.
6. Place on olive oiled cooking sheet and cook on 350 for 20- 30 minutes.
February 3rd, 2010 at 11:22 pm
I am Italian and I love to cook. This is a family recipe that has been held very close to the chest for as long as I can remember. I hope that won’t be X’ed out of the family for sharing it with you. But if I win the grand prize I think I will be forgiven. I have found that even if you don’t like cabbage you will love this dish is.
Cabbage Pancake
Core, clean, and chop up a small head of cabbage. The pieces can be any size you want.
Place in a pot of salted boiling water until soften (do not overcook).
Meanwhile, in a large bowl combine Italian bread crumbs, Parmigiano Reggiano, grated onion, evoo (extra virgin olive oil), and pepper. Pour the cabbage into a strainer and let it dry somewhat. Combine the cabbage in the same bowl as the bread crumb and cheese mixture and toss.
Place a nonstick skillet on a medium heat. Add a little evoo, as soon as it is hot, pour in the cabbage mixture. It should sizzle as it hits the oil. Let it sit so it can brown a little and then toss. Do this two or three time. Then group it together with you spatula fairly tight and shape it into one large pancake and lower the heat. As the cheese melts it will hold the pancake together. Give the skillet a shake to make sure nothing is sticking.
Take a plate that is larger than the rim of the skillet. Place the plate on top of the skillet and flip the pan over so the pancake will land on the plate. Then shake the plate a little as you let the pancake slide into the pan so the other side will brown. Repeat the step with the plate on top of the skillet and flip it out. Sprinkle more Parmigiano Reggiano on top and serve.
YUMMMM.
February 3rd, 2010 at 11:24 pm
I am Italian and I love to cook. This is a family recipe that has been held very close to the chest for as long as I can remember. I hope that I won’t be X’ed out of the family for sharing it with you. But if I win the grand prize I think I will be forgiven. I have found that even if you don’t like cabbage you will love this dish.
Cabbage Pancake
Core, clean, and chop up a small head of cabbage. The pieces can be any size you want.
Place in a pot of salted boiling water until soften (do not overcook).
Meanwhile, in a large bowl combine Italian bread crumbs, Parmigiano Reggiano, grated onion, evoo (extra virgin olive oil), and pepper. Pour the cabbage into a strainer and let it dry somewhat. Combine the cabbage in the same bowl as the bread crumb and cheese mixture and toss.
Place a nonstick skillet on a medium heat. Add a little evoo, as soon as it is hot, pour in the cabbage mixture. It should sizzle as it hits the oil. Let it sit so it can brown a little and then toss. Do this two or three time. Then group it together with you spatula fairly tight and shape it into one large pancake and lower the heat. As the cheese melts it will hold the pancake together. Give the skillet a shake to make sure nothing is sticking.
Take a plate that is larger than the rim of the skillet. Place the plate on top of the skillet and flip the pan over so the pancake will land on the plate. Then shake the plate a little as you let the pancake slide into the pan so the other side will brown. Repeat the step with the plate on top of the skillet and flip it out. Sprinkle more Parmigiano Reggiano on top and serve.
YUMMMM.
February 3rd, 2010 at 11:25 pm
Piggy in a blanket of Cheese
1 package of pizza dough.
1 lb of ground up pork.
1 large onion diced.
1 cup grated Parmigiano Reggiano
1. Roll out dough thin, big and flat
2. spread on the ground pork.
3. Sprinkle all the onions over the pork.
4. Sprinkle the Parmigiano Reggiano over the onion’s and pork.
5. Start at the corner and roll up the dough like a big cinnamon roll.
6. Place on olive oiled cooking sheet and cook on 350 for 20- 30 minutes
February 3rd, 2010 at 11:25 pm
Tomato Basil Garlic and Cheese Sauce
1 large can plum tomatoes’ diced.
1 cup extra virgin olive oil
10 garlic cloves diced very small.
30 fresh basil leaves torn in small pieces.
1 cup shaved Parmigiano Reggiano
1 lb linguini or spaghetti.
1. In a frying pan on medium heat add the Olive Oil and garlic. Lightly cook the garlic but don’t burn it.
2. Add all the torn fresh basil and let it wilt in the oil and garlic (about 10-15 minutes)
3. Add cut up plum tomatoes and let it simmer for 15 minutes.
4. Add 1 cup shaved Parmigiano Reggiano and serve over linguini or spaghetti
February 3rd, 2010 at 11:27 pm
Toasty Cheese and Tomato
1. Take one baguette loaf of bread cut into 1/2 inch slices.
2. Grate Parmigiano Reggiano on each 1/2 inch slice and bake on an olive oil coated pan in the oven at 350 until cheese is melted and bread is lightly toasted.
3. Remove from oven and add 1 sun dried tomato to the top and serve.
February 3rd, 2010 at 11:29 pm
Parmesan Spinach Puffs
makes: 24
preheat oven to 350.
crust:
1/2 c parm, grated
1/2 whole wheat flour
4 oz cream cheese
ice water
mix parm and flour. cut in cream cheese until until it resembles ‘chunky sand’. Add ice water a tablesppon at a time until the dough *just* holds together. Press into a disk, wrap in plastic wrap, and chill for at least 1/2 hour.
filling
16 oz bag frozen chopped spinach, thawed and VERY well drained
1/2 c sour cream
4 oz cream cheese
1/2 c parmesan cheese, plus a little more for sprinkling the tops
2 eggs
beat the cream cheese and sour cream together until smooth (it may help to heat the cream cheese), add eggs and blend, then stir in spinach.
roll out the dough between two sheets of waxed paper, fairly thin. Cut with a biscuit cutter and press into a mini muffin pan. chill for about 15 minutes before filling. Fill each cup to the top and sprinkle each with a bit of parmesan. Bake for 15-20 minutes, until the tops are puffy and slightly browned. Allow to cool for about 5 minutes before removing.
February 3rd, 2010 at 11:31 pm
Recipe Contest
Spaghetti Squash Parmigiano
Ingredients:
1 medium spaghetti squash
1/2 parmigiano Reggiano cheese (hand-grated)
2 tablespoons “margarine” in a tub (like earth balance)
(I know Olive oil seems fancier, but the tub stuff makes it taste soooo good.)
1/2 tsp. kosher salt
1/4 tsp. pepper
pinch of red pepper flakes (optional)
Preheat the oven to 375 degrees.
Cut the squash lengthwise with a sharp knife (this isn’t that easy.) Scrap out the seeds. Put both halves of the squash, cut side down on a baking sheet with shallow edges. Put about 1/2 inch of water on the bottom. Bake 45 minutes to an hour, until the outside of the squash gives a little. If needed, add water to the bottom. Allow to cool, until it can be handled. Scrap the squash out of the peel with a fork into a medium sized bowl. Add the remaining ingredients mix & ENJOY!! I could eat the whole bowl by myself and it’s healthy too!
February 3rd, 2010 at 11:34 pm
I prefer to cook as little as possible and I use “tons” of parm in salads.
Toss the folowing ingredients in a bowl and top with lots of parm:
cooked, chilled pasta
black olives
artichoke hearts
chopped tomato
fresh basil
olive oil
balsamic vinegar
avocado
blueberries
February 3rd, 2010 at 11:46 pm
Rice and cheese casserole
6 cups cooked rice.
2 cups grated Parmigiano Reggiano.
1 stick of butter.
2 cups of milk.
1/2 teaspoon salt.
1 small onion diced small.
2 garlic cloves diced small.
1 large can plum tomatoes’ diced
1. In a sauce pan add the cheese, butter, salt, milk and cook on medium until smooth and cheese is melted.
2. In large casserole dish add the rice and sprinkle the onion and garlic over the rice.
3. Add the diced up tomato and mix them all.
4. Pour the cheese, butter and milk mixture over the rice mixture.
5. Bake at 325 degree for 30-40 minutes
February 3rd, 2010 at 11:47 pm
Spinach & Parmigiana Salad
1 bag triple washed baby spinach
3/4 cup freshly grated parmigiana
1/2 cup toasted pine nuts
Dressing
1/3 cup olive oil
1 tsp Dijon mustard
juice of 1 lemon
3 TBSP Soy sauce
2 cloves minced garlic
Place the washed spinach in a large bowl, sprinkle with pine nuts and parmigiana and toss well.
Make the dressing:
In a medium bowl, whisk together the oil, soy sauce, mustard, garlic salt and lemon juice.
Dress the salad with as much dressing as you like and enjoy with a crusty loaf of bread, some wine and a good friend.
February 3rd, 2010 at 11:57 pm
We have chickens, so we are ALWAYS looking for great egg recipes! This is one of my very favorites:
Eggs in Tomatoes
olive oil spray
4 cloves garlic, minced
1 small onion, diced small
1 quart jar diced tomatoes, small dice
1 cup chicken stock (vegetable stock, for vegetarian version)
1/4 tsp. salt
1/4 tsp. black pepper
8 basil leaves, sliced thin in chiffonade (or chopped, frozen)
8 eggs
8 thinly sliced squares of parmigiano reggiano (approx 2″ x2″– a mandolin works great here)
8 slices of baguette, toasted
Preheat broiler.
Spray a deep 12″ pan with olive oil. On medium heat, sautee onion for 5 minutes, or until translucent. Add minced garlic, sauteeing for 30 seconds. Pour in chicken stock and tomatoes. Add salt. Turn heat to medium-high heat, allowing to come to an almost boil. Stir sauce, cooking until thickened some, about 4 minutes. Turn heat to low. Stir in basil.
Slowly and carefully, crack each egg into the sauce, making sure it nestles into the sauce, in its own spot. Sprinkle each egg with black pepper. Be careful not to let the sauce boil. Allow eggs to cook for 3-4 minutes, until the egg is almost done, but still runny on top.
Lay a piece of parmigiano reggiano on each egg, and put skillet in broiler for 1 minute, or until parmigiano reggiano is melted.
Meanwhile, lay toasted baguette pieces in wide, shallow bowls, two per bowl.
Remove skillet from oven; ladle one egg with sauce onto each piece of baguette. Serve hot! Enjoy!
February 4th, 2010 at 12:27 am
This is a Asian take on risotto
Chinese Claypot Rice with Parmigiano
3 boneless chicken thighs (about 1 lb), cut into 1 inch cubes (bite-sized)
10 dried shitake mushrooms, reconstituted in boiling water and sliced
1 chinese sausage cut into diagonal slices
Marinade:
1 tbsp sweet soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp Chinese cooking wine (Shiao Shing rice)
1 tbsp minced ginger
2 tsp sesame oil
2 tsp cornstarch
1 tsp minced garlic
2 stalks scallions, chopped
Dash of white pepper
3 cups long grain rice
½ tsp salt
6 cups low sodium chicken broth
1 tbsp extra light olive oil
1 cup shredded Parmigiano
1 tbsp dark soy sauce
Fried onions
2 stalks scallions, sliced thinly for garnish
White pepper
Soak the dried mushrooms in boiling water for 10 minutes to reconstitute and slice thickly. Squeeze dry and set aside.
In a large bowl, combine the chicken, sliced chinese sausage and mushrooms with the marinade. Allow the mixture to marinade for at least half an hour to an hour.
In a clay pot (or a cast-iron pot), heat the olive oil and sauté the rice and salt until the rice is translucent (about 5 minutes). Add in the chicken broth and bring the rice mixture to a boil. Turn the heat down and simmer until the broth has evaporated and the rice is almost cooked through (about 15 minutes).
Stir in the chicken mixture into the rice. Cover and cook over low heat for an additional 15 minutes. Remove from heat and leave to stand, covered for 10 minutes. Stir in the parmigiano regianno and dark soy sauce. Garnish with fried onions and additional spring onions and a dash of white pepper.
February 4th, 2010 at 12:55 am
Boil water & make your favorite pasta. While it’s cooking on the stove prepare your sauce: chop one medium onion, 1 red, 1 orange, 1 green pepper, & (4)about 1/2 lb. mushrooms of choice & lightly fry in about 4T olive oil until slightly crispened. Add about 4-6 chopped or crushed garlic cloves. Add 1/4 to 1/2 cup white wine & cook a few minutes (this is optional but creates a nice flavor). When nearly done add about a pound of cooked & shelled shrimp of choice & cook only until shrimp is warmed up.(overcooking ruins shrimp) along with 3 or 4 leafs of fresh basil chopped up in small pieces. Drain your pasta & top with this sauce,then with grated Parmigiano Reggiano & a bit more fresh basil pieces. Keep a bowl of the grated cheese on the table with a spoon for those who like extra on top their pasta. Also put ground pepper on the table for those who like a little spice.
February 4th, 2010 at 2:25 am
Now this is a contest worth shooting for
February 4th, 2010 at 3:32 am
Our Parmigiano Reggiano Recipe
=================================
Stuffed Zucchini Genova
Ingredients:
4 zucchini Medium
5 medium size mushroom (chopped)
1/4 cup Parmigiano-Reggiano grated
1/4 cup Parmigiano-Reggiano Shaved
1/4 cup of Italian Bread crums
1 egg, beaten
Pinch of freshly grated cinnamon
salt and pepper to taste
2 Basil Leafs (chopped)
EVVO for drizzling
===================
Directions:
Directions:
1. Remove zucchini stems, and cut off ends and discard and cut the zucchini in half lengthwise.
2.Scoop out the of each zucchini half, leaving intact 1/4 inch of zucchini shell.
You will have 8 zucchini hollowed out containers, and a mound of scooped-out zucchini fresh.
NOW
2. Mix together all ingredients andSeason to taste with salt and pepper.
3. Stuff each zucchini with the mixture. (mixture should be only as high as the walls of the zucchini, or a little above.) With a brush,
.
4. Spread a little olive oil in the bottom of the pan, and place the zucchini in the pan
5. Pour 1/4 inch of water into the pan, cover with foil, and place in a preheated 400° F oven.
6. After 20 minutes, remove the foil. Continue cooking for another 25 minutes. Remove zucchini, place on a platter, and let cool to room temperature.
7. When your are ready to serve the zucchini drizzle with extra-virgin olive oil
Marv and Alexa Alpert
February 4th, 2010 at 4:03 am
Easy Italian Potato Cakes
1 Package already made mashed potatoes
1 T crushed garlic
pinch each dried/or fresh basil, oregano,parsley & crushed red pepper
salt & pepper
1/2 cup Parmigiano Reggiano
Make into patties
Brown patties in olive oil, serve warm
February 4th, 2010 at 4:23 am
Parmigiano Reggiano Pizza
(Richest pizza you will ever eat – so drink it with a Beer or glass of wine of your choice)
Ingredients – very simple you cannot mess this up
1 whole wheat frozen pizza dough from whole foods
1 large onion **
1 large tablespoons of sugar
6-8 good sized slices of Prosciutto Parma
1/2 Cup heavy cream
1/2 cup chicken stock
1 large cup Parmigiano Reggiano
**Saute onion and sugar mixture and let cool
1. Take a whole foods pizza dough (the frozen ones in a ball or plastic bag they sell in the store (1lb I guess) -Defrost it
2. Roll it out and put in a pre-oiled (spread olive oil on bottom of with paper towel) cookie sheet pan about 12in. x 24in. Make sure pizza dough has a crust of about 1/2 inch. You will see when the liquid is put in so there will be no mess!
3. Pour 1 cup of the cream/chicken stock mixture right into the pizza dough to the edges (it will look like white soup – but do not fear)
4. Spread evenly half of the Parmigiano Reggiano to soak up some of the cream. If your pan is a bit larger you can add a bit more cream.
5. Evenly spread all the onions across the entire pizza
6. Evenly spread all the Prosciutto Parma across the entire pizza (make sure you rip it into small pieces and make it look rustic – as when it cooks it will get crispy
7. Add the rest of the Parmigiano Reggiano and spread across the rest of the pizza.
8. At this step the cream mixture and Parmigiano Reggiano will look like cheesy soup. No worries as it cooks for about 15 minutes it will all come together.
9. Cook for 15 minutes or so until the crust is golden brown.
10, You can cook well done as well and will taste just as amazing.
This is the best and heaviest pizza you will ever have, so make sure to have a good beer on hand! The Parmigiano Reggiano makes this pizza what it is!
February 4th, 2010 at 4:45 am
Parmesan Garlic Bread Recipe
4 cloves garlic crushed
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 Ciabatta Bread cut in half
3 tablespoons Parmigiano Reggiano grated (or zested)
Fresh parsley optional, Chopped
PREPARATION
1. Combine garlic, butter, and oil in a microwave safe dish and microwave for 1 minute.
2. Toast bread under broiler . Remove toasted bread when it becomes golden brown in color.
3. Brush the top of the bread with the garlic oil. (some of the pieces of garlic may not get onto the bread, that is okay.)
4. Sprinkle the top of the bread with the parsley and the Pamigiano cheese.
5. Return bread to the broiler and brown for aprox. 30 seconds.
6. Slice into chunks and serve.
February 4th, 2010 at 5:01 am
Parmigiano Reggiano Pizza – I forgot to add – cook at 425 degrees
February 4th, 2010 at 5:04 am
**~Parmigiano Reggiano Cheese Crisps~**
This is a great recipe because it is simple, versatile and oh so yummy.
1 Cup Parmigiano Reggiano (grated)
Italian Seasoning (to taste, usually 1/2 – 1 tsp.)
1-2 Cloves Fresh Minced Garlic (optional)
Preheat oven to 350F
Mix all ingredients in a bowl. Scoop mixture onto a non-stick cookie sheet in tablespoons, spacing about 3 inches apart on all sides.
Bake for 5-7 minutes, until lightly browned. Remove from over and let cool or while still warm and pliable, for shapes such as tubes or scoops.
Great in salads or even dips. The possibilities are endless with this little treat. Always a hit at a party.
February 4th, 2010 at 5:22 am
Shrimp and Parm
1 lb cocktail size Cooked & Chilled Shrimp
Home-made cocktail sauce or your favorite brand
Block of parmigiano reggiano
To the cocktail sauce add 1/2 equal volume of fresh grated parm, mix thoroughly.
Place 3 or 4 shrimp in a ramikin with tails sticking out,
add a generous spoon of parm cocktail sauce to center.
Add several shaves of fresh parm over the top, and garnish with parsley.
Serve with a pinot noir or savignon blanc, your choice!
Enjoy!!!
February 4th, 2010 at 5:25 am
One of our favorite ways to use Parmigiano Reggiano cheese is extremely simple and very tasty.
Ingredients:
Italian bread
Olive oil
Fresh Chives
Parmigiano Reggiano Cheese
Cut the Italian bread in half lengthwise so that you have two long pieces at half the thickness. Brush the breads freshly cut surfaces with olive oil. Use scissors of a knife to cut the chives into about 1/8th inch pieces and liberally place them on the brushed surfaces. Cover the entire surface with freshly grated Parmigiano Reggiano Cheese for a burst of flavor. Place the bread on a cookie sheet and toast in the oven under the broiler until lightly browned.
My whole family enjoys it!
February 4th, 2010 at 5:54 am
This receipe was my Grandmother’s favorite….
Parmigiano Reggiano Venezuelan Arepas:
2 cups of cornmeal
1/4 cup of shredded parmigiano reggiano.
1 tablespoon of olive oil.
about 6 cups of warm water.
Pre-heat oven to bake at 400 degrees.
In a bowl,mix the cornmeal and parmigiano.
Add warm water and work a soft but firm dough with hands,keep adding the warm water and working the dough until it feels like play-dough.Set aside.
In a large pan,on a medium heat,add the olive oil.
Form small balls with the dough(about 2 inches diameter)and work them to get donnuts shape,without the hole.
Place them in the pan,about 3 or 4 minutes each side,then put them in the oven for about 15 minutes.
My Grandmother would tap them to get the “firm sound” : )
Enjoy!!!!!They are DELICIOUS………
February 4th, 2010 at 5:57 am
Pretzel and Cheese “More Time for My Sweetie” Snack
365 Everyday Value Organic Crunchy Pretzel Mini Twists or
Glutino Gluten Free Pretzels
Parmigiano Reggiano Cheese, Grated
As Valentine’s Day approaches, we don’t want to spend too much time preparing snacks. Get a nice romantic meal catered by the Whole Foods Deli department and afterwards, have a lovely, easy to create snack.
Get the pan from your toaster oven or a sheet for your regular oven. Set the oven for about 400º on bake. Place the pretzels on the pan and sprinkle with a generous amount of grated Parmigiano Reggiano cheese. Place in the pan in the oven or toaster oven until you see the cheese get glassy or melted looking. You want to use bake rather than broil because that will crisp the pretzels as well as melt the cheese. Remove pan and empty snack onto a wooden board to maintain crispness and enjoy.
February 4th, 2010 at 5:58 am
One of my Grandmother’s favorite….
Parmigiano Reggiano Venezuelan Arepas:
2 cups of cornmeal
1/4 cup of shredded parmigiano reggiano.
1 tablespoon of olive oil.
about 6 cups of warm water.
Pre-heat oven to bake at 400 degrees.
In a bowl,mix the cornmeal and parmigiano.
Add warm water and work a soft but firm dough with hands,keep adding the warm water and working the dough until it feels like play-dough.Set aside.
In a large pan,on a medium heat,add the olive oil.
Form small balls with the dough(about 2 inches diameter)and work them to get donnuts shape,without the hole.
Place them in the pan,about 3 or 4 minutes each side,then put them in the oven for about 15 minutes.
My Grandmother would tap them to get the “firm sound” : )
Enjoy!!!!!They are DELICIOUS………
February 4th, 2010 at 6:05 am
Fettucini with Pistachio Pesto
1 lb Fettucini
1/3 cup shelled pistachios
1/3 cup Parmigiano Reggiano
1/4 cup good quality extra virgin olive oil
1 small clove garlic
1/4 teaspoon cracked black pepper
salt to taste
Bring water to boil and cook pasta according to package directions.
Meanwhile, place all ingredients into a food processor,blend to proper consistency, salt to taste. More olive oil may be added to smooth out the pesto if necessary.
Toss pesto with cooked pasta and serve with a extra Parmigiano Reggiano at the table.
February 4th, 2010 at 6:20 am
Bracciole
This recipe was conceived to use up tough cuts of beef such as beef round steak. Cooking in sauce tenderizes the meat.
Ingredients:
1 piece beef round steak (1 – 1 ½ Lbs), butterfly,
pounded to 1/4 inch thick
1 clove of garlic, minced
2 ½ tablespoons grated Parmigiano Reggiano
1/2 cup bread crumbs
1/2 pound Genoa salami, sliced thin
3 to 5 hard cooked eggs, shelled
1 cup olive oil
1 teaspoon parsley
1/2 teaspoon salt
1 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon ground pepper
1 ball of string
Your favorite meat sauce
What to do:
Place salami in layers covering steak. Top that with bread crumbs, spices, and grated cheese. Add lengthwise, a row of eggs. Roll meat over eggs and tie securely.
Brown bracciole in hot oil, on all sides, in skillet. Once done, add to boiling sauce, reduce heat to a simmer. Simmer for 2 – 2 ½ hours.
Remove from sauce and cut into 1/2 inch round slices.
Serve with macaroni or spaghetti
February 4th, 2010 at 6:20 am
I spoon some pesto onto thinly sliced baguette, then shred some Parmigiana Reggiano on top – and toast – oila! Easy, delicious appetizer!
February 4th, 2010 at 6:22 am
My entry for the recipe contest:
Parmasiano Reggiano Veggie Mac and Cheese
1 Medium Organic Sweet Onion, chopped into 1/2 inch pieces
1 Orange Organic Bell Pepper, chopped into 1/2 Inch pieces
1 Red Organic Bell Pepper, shopped into 1/2 inch pieces
1 can Organic Fire Roasted Tomatoes, drained
1 can,Organic Artechoke Hearts in water, drained, cut into pieces
1 16 oz bag of Whole Wheat Organic Pasta Shapes
1 clove minced Organic Garlic
1-1/2 Tablespoons Organic Butter
3 cans (11 Ounce) Condensed Cheddar Cheese Cream Soup
1/2 Cup shredded fresh Havarti cheese
1-1/2 Cup shredded fresh sharp Cheddar cheese
3/4 cup freshly grated Parmiasano Reggiano cheese
Salt and pepper to liking
Pre heat oven to 375 degrees F.
Place butter,diced onion, garlic and peppers in a pan and saute until slightly caramelized. Turn off heat, add diced tomatoes and artechoke. Stip in.
Bring a large pot of salted water to a boil and cook pasta shapes until al dente, about 8 to 10 minutes. Drain, promptly.
Return to pot. Add vegetable mixture. Stir in Cheddar cheese cream soup until incorporated and smooth. Mix in 1/2 cup of Parmesiano Reggiano cheese, 1 cup Cheddar and the harvarti cheese. Salt and papper to preferance.
Pour into deep casserole dish. Sprinkle remaining Parmiasano Reggiano Cheese and Cheddar on top.
Place casserole dish in preheated oven. Bake approximately 40-50 minutes, until top is golden brown.
Serves 8-10
February 4th, 2010 at 6:24 am
Italian Herb Bread
My brother Donald calls the three spices that we use in most of our cooking the Holy Trinity; parsley, basil, and oregano. To those this bread adds the fourth most important ingredient, grated Parmigiano Reggiano.
Ingredients: Bread machine recipe for 1 pound loaf
7/8 cup buttermilk
2 cups bread flour
2/3 cup rye flour
1 teaspoon salt
1 tablespoon vegetable oil
2 teaspoons granulated sugar
1/2 cup freshly grated Parmigiano Reggiano cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/2 teaspoons active dry yeast
What to do:
Place all ingredients in bread machine pan. Select light crust setting. Bake on light.
After baking cycle ends, remove bread from pan and place on a rack to cool for at least an hour.
Slice and dip in your favorite infused oils
February 4th, 2010 at 6:28 am
Billy-Shroom Pizza – makes 1 large or 4 personal sized pizzas
1 pkg your favorite pizza dough
Extra Virgin Olive Oil
2 cloves Garlic, minced
3-4 cups assorted wild mushrooms, chopped
2 cups Chevre, crumbled
Freshly grated Parmigiano Reggiano
Fresh Parsley, chopped
Spread pizza dough on your pizza stone/pan. (Note package instructions for baaking time and temp) Preheat oven. Saute the garlic in 2 Tbsp oil until fragrant and transluscent – do not brown. Drizzle oil and garlic all over pizza dough. In same pan you used for the garlic, Saute the mushrooms in olive oil in batches until they are soft. Spread mushrooms generously over the whole pizza. Next put the chevre all over the mushroom layer. Bake pizza according to package instructions. During last five minutes of baking, check frequently, Chevre should start to brown on top! If this isn’t happening, move to broiler for a few minutes. Take out the pizza when finished and sprinkle generously with Parmigiano and Parsley. Serve warm from the oven – Yummmmm!
February 4th, 2010 at 6:29 am
Parmigiano Reggiano Fruit Skewers
Any ripe, sweet fruit in season and local to your market should work. Skewer bite-sized cubes or wedges of fruit alternately with cubes of Parmigiano Reggiano cheese allow to come to room temperature for serving. An alternative, in warm weather could be to grill the fruit prior to skewering.
Pittsburgh Winter Fruit and Cheese Skewers:
Large, seedless grapes
Cameo apple wedges
Bosc pear wedges
Be certain fruit is ripe. Alternate fruit pieces with cheese cubes. Serve as an appetizer or an entree for a light meal.
February 4th, 2010 at 6:34 am
Veal Braccioletini
My mother would make these and before they could get to the table the brothers would steal and eat half a skewer each. More than any other reason for fights amongst the four brothers were braccioletini and who would get them first.
Ingredients:
2 pounds veal cutlets, sliced thin, pounded, cut into two inch by two inch pieces
1/2 stick melted butter
4 lemons
3 cups seasoned bread crumbs (mix all ingredients listed below, adding oil slowly until moist.
3 cups dry Italian bread crumbs
1 ½ cups grated Parmigiano Reggiano cheese
1 tablespoon parsley
1 tablespoon basil
1 teaspoon oregano
1 teaspoon salt
1 teaspoon ground pepper
2 cloves garlic, minced
1/2 – 1 cup olive oil
What to do:
Into each piece of veal place two tablespoons of bread crumb mixture. Roll and place each braccioletini onto a skewer until it is full. Brush each side with melted butter and broil. Serve with one half lemon for people to add the desired amount at the table.
Serve with spaghetti topped with butter.
Note: These braccioletini may be fried in olive oil which makes them somewhat moister but also toughens the veal a bit. They may also be made with thin beef sandwich steaks.
February 4th, 2010 at 6:35 am
Fennel Asparagus Delight
2 stalks of fennel
2 bunches of asparagus
1/2 lemon
3/4 cup Parmigiano Reggiano cheese finely grated
1 teaspoon Kosher salt
1/4 cup olive oil
Wash and strip stalks of fennel and thinly slice diagonally. Wash and snap asparagus and slice in 2 ” pieces. Toss in olive oil and place on rosating sheet, sprinkle with salt. Roast at 350 degrees until starting to brown on ends and become soft. Place in large pasta bowl and sqeeze lemon over mixture and toss in Parmigiano Reggiano cheese and serve immediately. serve hot as side or cool as salad. Enjoy!
February 4th, 2010 at 6:37 am
Cajun Shrimp Parmigiano Pasta
This recipe is awesome,and pretty affordable. Good way to impress your date, spouse, or friends.
1 Box Campanelle Noodles (or any other kind…but Campanelle are my favorite)
20-30 Shrimp
1 Can diced tomatoes (if you like spicy, try to get the kind that have Jalapenos juice mixed in)
1 tsp Fresh Basil
1 tsp Fresh Oregano
1 tsp Fresh Garlic
1 tblspn Olive Oil (or more if you like Olive Oil)
Cajun Seasoning
1 Cup of shredded Parmigiano Reggiano Cheese
Easy Recipe to Make and hard to screw up.
Put a big pot of water on the stove and heat the water to a boil.
While waiting, heat up the Olive Oil in a large sauce pan and put the garlic in to release the flavor. After about a minute, pan fry the shrimp until they are cooked. Then put the entire can of diced tomatoes in the frying pan and reduce to a simmer. Put in the Basil, Oregano, and Cajun Seasoning and stir.
Whenever the water begins to boil, put the noodles in for about 8-10 minutes or until al dente. While the noodles are boiling, keep the shrimp and sauce at a low simmer, the shrimp will absorb the flavors.
Once the noodles are boiled, strain them, and then put the noodles back in the pot. Then take the shrimp mixture, empty into the pot, and stir. Then empty the cup of Parmigiano Reggiano into the pot and stir some more! Now you are ready to serve…enjoy!
The great thing about this recipe is that it’s not too saucy for those of you who don’t like tomato sauce, but it has a great taste for all food lovers alike.
I’m going to make some now!
(FYI, you can reduce the cheese if you want…I just love cheese)
February 4th, 2010 at 6:41 am
Green Veggie Pasta
1/4 cup extra virgin olive oil
2 scallions sliced
1 pound asparagus, trimmed and cut on the diagonal into 1 inch pieces
2 green zucchinis sliced on the diagonal
4 artichoke hearts, quartered
1 pound choice of pasta (Rice Pasta for Gluten Free Option)
1/4 cup chopped fresh basil
grated romano cheese
sea salt
DIRECTIONS:
Bring large pot of water to a boil
In a large skillet heat oil over med. heat
Add scallions and cook gently until wilted, about 3 minutes
Add asparagus, zucchini, and artichoke hearts, cook 3 more minutes
Meanwhile cook and drain pasta
Toss pasta with a little olive oil and season with sea salt
Cover and keep warm
The vegetables should be tender but still a little crisp
Toss with pasta, sprinkle on the basil, and serve with grated cheese
Serves about 4
February 4th, 2010 at 6:45 am
Fennel Asparagus Delight
2 stalks of fennel
2 bunches of asparagus
1/2 juice of lemon
3/4 cup of Parmmmigiano Reggiano Cheese
1 teaspoon Kosher Salt
1/4 cup olive oil
Wash and strip fennel and thinly slice diagonally. Wash and snap asparagus and slice in 2″ pieces. Place on roasting sheet and toss in olive oil and sprinkle with salt. Roast at 350 degrees until softening and ends start to brown. Place in large pasta bowl and squeeze with lemon. Toss with Parmigiano Reggiano cheese and serve immediately. Serve warm as side or cold as salad. Enjoy
February 4th, 2010 at 6:47 am
Chorizo and Parmigiano Reggiano tortillas
Here’s a great, quick gluten-free family meal. The ingredients are as follows:
12 Soft corn tortillas
1-2 chorizo links with casings removed
1 cup parmigiano reggiano
1/2 cup soft white cheese. I use “quesito colombiano”
1 small onion
2 tblspoons lemon juice
1 clove garlic
1 avocado
dash of salt
1 tblspoon dried cilantro
1/2 cup diced tomatoes
Broil tortillas for 2-4 minutes in oven. Meanwhile dice chorizo in small pieces and cook. Once cooked, remove tortillas from stove, and use fat released from chorizo to to spread lightly over top of tortillas. Spread choizo and cheeses over tortillas and put back into oven for another 2-4 minutes of broiling.
As that cooks, mix onion, avocado, salt, garlic, cilantro, lemon juice and avocade without pit to make a guacamole. Using fork, break up avocado into small chunks as you mix it with other ingredients. Add 1/2 diced tomatoes if you like for additional flavor.
Spread guacamole lightly over each tortilla and serve.
February 4th, 2010 at 6:53 am
Seasoned Broccoli and Onions
Wash broccoli and onions and put them into a microwavw safe dish. Sprinkle 3 tablespoons of olive oil, dash of salt and pepper, 1/4 cup of chicken broth on broccoli. Cover with an air tight lid. Cook broccoli for 5:00 minutes. Rest broccoli 1 minute. Remove from microwave and cover with 1/2 cup Parmigiano Reggiano Cheese.
February 4th, 2010 at 6:53 am
Easy way to get kids to eat veggies. Our family eats broccoli every week this way with Parmigiano Reggiano. Yummy!
1 bunch of organic broccoli
1/2 cup grated Parmigiano Reggiano cheese
Steam broccoli. Sprinkle cheese on top. Enjoy!
February 4th, 2010 at 6:55 am
Simplest is best — and why fight the urge to use the Parmigiano-Reggiano in a really great pasta recipe, as God intended P-R to be?
Just combine the best Gorgonzola and light cream you can find — no more than an ounce of cheese and a 1/4 cup of cream per person and pour it over freshly made (or freshly bought) tagliatelle or spaghetti. Then the star: top with freshly grated Parmigiano-Reggiano and grated pepper plus some chopped parsley. That’s it.
If you have the best cheese in the world, why bury it or try to trick it into becoming something it’s not? I believe the sweet cream, tart cheese, and moist pasta are P-R’s most perfect foils. Thank you!
February 4th, 2010 at 7:01 am
Kale with Parmigiano Reggiano, Bacon, Pinenuts and Dried Cherries.
This is a delicious way to get your daily requirement of dark leafy greens. Kale is a powerhouse of nutrients and becomes delectable when topped with parmigianno reggiano cheese.
Ingredients:
1 bunch kale rinsed and destemmed
1/2 slice organic, preservative free bacon (tip: have the butcher cut the bacon in 1/2 slices when you purchase it, freeze it), (the Black Forest Bacon from Whole Foods is perfect for this dish).
2 cloves minced garlic
1/4 cup pinenuts
2 T dried cherries or cranberries
shaved parmigiano reggiano
Rinse and destem the kale(preferrably organic). Leave the water that clings to the leaves.
Fry bacon and set aside to be crumbled.
Drain excess bacon drippings and let the pan cool a bit. Return pan to low/medium heat and add 2 cloves minced garlic. Heat until the aroma releases. Don’t let it get brown. Add pinenuts and heat a couple more minutes. Add dried cherries or cranberries. Heat 1 more minute.
Add the kale and toss to coat with other ingredients. Add a splash of water, turn heat up to medium high and cover. Let “steam” for about 3 minutes. Incorporate crumbled bacon.
Place in serving dish and top with shaved parmigiano reggiano cheese and cracked black pepper.
Cheers.
February 4th, 2010 at 7:02 am
There is nothing better than parmigiano risotto!
5-6 cups vegetable broth
1 tablespoon olive oil
1 medium onion, diced
1 1/2 cups risotto rice
3 tablespoons parmigiano butter, softened
salt and pepper
1 cup grated parmigiano cheese
Bring the broth to a light simmer in a saucepan while heating the olive oil in another saucepan and cook the onion over medium heat. Will take about 5 minutes.
Add the rice and sti. Turn the heatto medium or medium high, add about 1/2 cup of the broth and keep it boiling, continuing to stir. As soon as the broth has been absorbed, add another 1/2 cup of broth and stir. The risotto must be kept boiling,
but it must not stick. This might take you 30 minutes. Once all the broth has been absorbed, remove the pan and quickly stir in the butter and parmigiano.
February 4th, 2010 at 7:04 am
Roasted Asaparagus
Mix Mayonnaise with lemon juice and grated parmigiano reggiano
Mix parmesean cheese and bread crumbs (I’ve used both Panko & regular Italian seasoned breadcrumbs
Roll the asparagus in mayo mixture and then the bread crumb mixture?
I have eyeballed the measurements – the mayonnaise mixture should not be too thin – it has to stick to the asparagus (maybe ½ cup mayonnaise to tablespoon of lemon juice and ¼ cup cheese
For the breadcrumb mixture…I use equal parts cheese & breadcrumbs
Hope that helps…Let me know if you tried last week J
Bake in 350 for 20 minutes (again – watch the baking depending on asparagus size)- test with a fork
February 4th, 2010 at 7:05 am
Roasted Asaparagus
Mix Mayonnaise with lemon juice and grated parmigiano reggiano
Mix parmesean cheese and bread crumbs (I’ve used both Panko & regular Italian seasoned breadcrumbs
Roll the asparagus in mayo mixture and then the bread crumb mixture?
I have eyeballed the measurements – the mayonnaise mixture should not be too thin – it has to stick to the asparagus (maybe ½ cup mayonnaise to tablespoon of lemon juice and ¼ cup cheese
For the breadcrumb mixture…I use equal parts cheese & breadcrumbs
Bake in 350 for 20 minutes (again – watch the baking depending on asparagus size)- test with a fork
February 4th, 2010 at 7:06 am
Brocollini:
1 pound pasta, cooked el dente (spaghetti rigati is wonderful)
1 large brocolli head, steamed to tender crisp consistancy and cut into bite sized pieces
1/2 cup of Parigiano Reggiano
1/2 pound bacon, fried crisp and then crumbled (Whole Foods Wellshire Farms All Natural Dry rub from the Deli is best)
a pinch of crushed red pepper
olive oiil (about 3 or 4 Tablespoons)
3 cloves of garlic, minced
Heat a large skillet on medium heat and add the olive oil and the crushed red pepper. Add the garlic and stir for about one minute, making sure the garlic doesn’t burn. Add the cooked pasta and toss until coated evenly with the olive oil. You may need more oil at this point. Add the bacon and brocolli and toss to heat through. Add 1/4 cup of Parmigiano Reggiano and mix evenly. Pour all into a large heated pasta bowl and sprinkle with the remaining Parigiano Reggiano. Garnish with fresh chopped basil or fresh chopped flat leaf Italian parsley if desired.
February 4th, 2010 at 7:13 am
Roasted cauliflower
One head of cauliflower
olive oil to coat lightly – a couple of glugs
salt – a small pinch
pepper – a generous amount
red pepper flakes – a teaspoon
crushed garlic – a tablespoon
Mix all ingredients in a pan, place in oven at 450F for 25-35 minutes. After 15 minutes, shave parmigiano regiiano over the top.
Don’t worry about the crusty black spots; they taste great. You can also do this with broccoli. Leave out the red pepper flakes if you don’t like the spice. Add more if you want more.
February 4th, 2010 at 7:23 am
Easy yellow squash
Slice squash lenghtwise
Dot with butter
Sprinkle with grated parmigiano Reggiano
Sprinkle with a good butter cracker
Bake at 350 till cheese/butter melted and crackers slightly browned
(no amts given-this works with one single squash or pounds of squash.
If you want the squash to be really soft, steam before building this casserole.
February 4th, 2010 at 7:25 am
What better way to enjoy this wonderful cheese than to top my very own homemade tomatoe sauce with it. This way you can taste the cheese the minute you put a bite of pasta with sauce into your mouth.
February 4th, 2010 at 7:26 am
Cheesy Spinach and Sun Dried Tomato Pasta
Ingredients:
1 Box Whole Wheat Bow Tie Pasta
1 Jar Sun Dried Tomatoes in Oil, Sliced, Oil Reserved
1/2 cup Parmasean Reggiano
1/2 cup Feta Cheese, crumbled
1/2 cup pine nuts
1 bad Baby Spinach, washed, large stems removed
Preparation:
Cook Pasta according to directions, drain. While pasta is still hot, mix in spinach and let stand till all leaves are wilted. Stir in Sun Dried Tomatoes, nuts and feta cheese. Pour enough of the reserved oil marinade as needed to evenly coat the pasta. Stir in Parmasean Reggiano just prior to serving. Can be served warm or cold. Makes a great vegetarian main dish.
February 4th, 2010 at 7:29 am
Savory Spinach Tart with Goat Cheese and Parmigiano Reggiano
Serves 8 to 10
Pastry:
1 ¼ cup unbleached all-purpose flour
¼ tsp. sea salt
¼ cup cool water
¼ cup extra virgin olive oil
Filling:
1 tbsp. olive oil
2 shallots, chopped fine
1 pound fresh spinach or Swiss chard leaves
salt and freshly ground pepper
2 oz. fresh chevre
4 large eggs
1 cup freshly grated Parmigiano Reggiano
Preheat the oven to 400° (205°C).
Prepare the pastry by combining the flour and salt with a whisk. Stir in ¼ cup water, then the olive oil and mix until thoroughly blended. Knead briefly. Press the dough into a 10-inch tart pan with a removable bottom.
Wash the Swiss chard or spinach and remove any large stems. Coarsely chop the leaves and place in a skillet, sprinkle with salt and pepper and cook over medium high heat until most of the liquid has evaporated. Place the greens in a colander and let cool for a few minutes.
In the same skillet, place the olive oil and shallots and sauté for 3 minutes.
Squeeze as much liquid as possible from the cooked chard, then add it to the skillet and sauté for a few more minutes. Remove from the heat.
Combine the eggs, a little salt, pepper and cheeses with a whisk in a medium bowl. Add the chard and shallot mixture and combine with a wooden spoon.
Pour the mixture into the prepared pastry shell.
Bake for about 40 minutes until golden brown on top. Slice into thin slices as you would a pie and serve at room temperature.
Note: You can make this tart a few hours in advance, but do not refrigerate it, as the crust will become tough. It will be fine at room temperature until you are ready to serve it.
February 4th, 2010 at 7:29 am
i love beets, pears and parmigiano with balsamic on arugula.
February 4th, 2010 at 7:30 am
1 Large eggplant
2 T. olive oil
1/2 C chopped kalamata olives
1/2 C chopped sundried tomatoes in oil
1 C grated parmigiano reggiano
1 C fresh spinach
2 roasted red peppers from a jar
1 15oz can diced tomatoes w/seasoning
2 T fresh basil chopped
shaved parmigiano reggiano cheese
Salt
Red Pepper Flakes
Peel eggplant and slice into 1/2″ circles. Sprinkle with salt. Heat grill pan and add olive oil. Place eggplant slices on grill 2 minutes/side. Combine shredded parmigiano regianno, olives and sundried tomatoes. In a baking dish layer 1 eggplant circle,spread cheese mixture to cover, a few spinach leaves, 1/2 roasted pepper, repeating one more time, finishing with eggplant. Top stack with diced tomatoes and sprinkle red pepper flakes to heat preferrence. Repeat process with remaining ingredients to make 2 stacks. Cover with foil and bake @ 350 degrees for 15 minutes. Uncover and shave PR cheese with a carrot peeler on top of each stack and sprinle with basil.
February 4th, 2010 at 7:40 am
My recipe for the “Parmigiano Reggiano Recipe Contest”
This can be made for many or one person(s)
I call this recipe:
Poor Man’s Meal
Grate the Parmigiano Reggiano with fine hand grater so it can be aired out
Depends on how much each individual wants.
Leftover can be stored in the WFM containers with lids
Boil the pasta of one’s choice–Amount depends on the number that one feeds or self need portion
Drain pasta and put in bowl large enough to add 365 WFM unsalted butter that is melted.
Toss pasta till all seems to be well coated
Serve pasta in nice bowls with spoons
Have each person serve their needs to taste their needs for the grated
Let each individual choose how much grated Parmigiano Reggiano they like.
This meal can be served with toasted WFM Bread with garlic chips soaked in melted 365 WFM unsalted butter
OR
Spinach salad or House Salad from WFM Produce section with preference of 365 WFM Salad dressing of choice
February 4th, 2010 at 7:45 am
Eggplant Pizza
Pt. I – Eggplant
1 Eggplant (Small), Cut into 1/4″ thick slices
2/3 cup Italian style Bread Crumbs
1/4 cup Water
4 Tbsp. Vegetable Oil
1 Egg
1/3 Cup Parmegiano Reggiano (Freshly Grated)
Flour
Salt & Pepper
Pt. 2 – Pizza
Store-Bought Cheese Pizza (okay, so I’m lazy!)
1/4 Cup Mozzarella Cheese
Oregano (to further season pizza – I usually sprinkle some in my hand and spread it evenly over the pizza)
Combine bread crumbs and cheese (Pt I) in bowl. Mix Eggs, water, salt, and pepper in separate bowl. Dip Eggplant in Flour, removing excess. Next, dip in egg mixture, removing excess. Then, dip in cheese and bread crumb mixture. Fry in vegetable oil until golden brown. Drain on paper towels.
After the Eggplant is done, add the Mozzarella Cheese and Oregano to the prepared Pizza (you can use more, less, or neither, but I like to “spice up” frozen pizzas using my own/favorite ingredients). Evenly spread out Eggplant slices over the pizza. Bake in oven for the time allotted on the pizza package (generally 14-17 minutes at 400 degrees, for the pizza I usually buy).
Enjoy, and thanks for the opportunity to share!
February 4th, 2010 at 7:49 am
Parmesan Chicken Parmesan
4 boneless skinless chicken breasts
1 Jar of Pasta Sauce(preferred: Muir Glen Four Cheese)
1 box of angel hair pasta
2 cups of seasoned croutons
1/3 cup of dry white wine
4 Tbsp of butter
2 Tbsp of Olive Oil
1 Large clove of garlic (pressed)
1 1/2 cups of grated Parmesan cheese
Salt and fresh ground pepper to taste
Preheat oven to 400 degrees. Rinse chicken and place in baking dish. Melt 2 Tbsp of butter and brush over both sides of chicken breasts. Sprinkle chicken with salt and fresh ground pepper. Coat both sides of breasts with ½ cup of the Parmesan cheese. Crush seasoned croutons to a ‘crumb’ consistency and apply to both sides of chicken. Cover and bake at 400 degrees for 30-40 minutes, depending on thickness of breasts.
Pour Pasta Sauce in saucepan on stove to simmer for 20 minutes, prior to removing chicken breasts from the oven. Cook pasta according to directions and drain. Place the remaining butter, olive oil, white wine, and garlic clove (pressed) in a heated skillet. When butter has melted, add pasta and lightly sauté in garlic butter mixture. Add ½ cup of Parmesan cheese to the pasta and toss. Sprinkle with salt and fresh ground pepper to taste. Remove chicken from the oven.
On 4 dinner plates arrange pasta mixture. Add chicken and smother with the Pasta Sauce. Sprinkle dishes generously with remaining Parmesan cheese and serve.
*note* This dish is also great without the pasta sauce added, however it tends to be a little ‘dryer’ without it.
February 4th, 2010 at 7:50 am
White Pizza Sauce:
2 T butter
3 T flour
1 cup milk
1/4 t kosher salt
1/8 t freshly cracked black pepper
1 garlic clove, minced
2 T fresh basil, minced
1/2 C Parmigiano Reggiano cheese, freshly grated
Melt butter in a saucepan, add flour to make a roux.
Slowly whisk in milk, adding gradually. Stir in remaining ingredients. Will thicken upon standing.
This sauce is wonderful for a white pizza, or to toss with pasta and sauteed vegetables. It’s very versatile and really showcases the wonderful flavor of Parmigiano Reggiano.
February 4th, 2010 at 7:51 am
1 pkg rice noodles (med width)
1 cup greek yogurt
3 Tbs parm reg
1/2 c peas
1/2 c collard greens
1 clove garlic
dash of nutmeg
Soak Noodles in warm water for at least 10 minutes. In saucepan, combine yogurt, cheese, nutmeg and garlic. Simmer and add salt and pepper to taste. Add veggies to sauce and simmer for 2 minutes. Remove noodles from water and put into saucepan. Combine until noodles are coated. If sauce needs thinning, add some water from the soaking bowl. Transfer everything to large platter and top with more grated parmigiano reggiano.
February 4th, 2010 at 7:54 am
Italian Sausage,Vegetable and Tortellini Soup
3/4 lb. italian sausage meat, or turkey sausage meat.
1 med.onion, chopped
2 qts. beef broth
1 – 14.5 oz can whole italian plum tomatoes, cut up into chunks
1c. thinly sliced carrot
1c. zucchini, chopped
1 Tbsp each – fresh chopped parsley and basil
2 cloves garlic, minced
1/2 tsp. black pepper
1/2 bag frozen tortellini
1/2 c. freshly grated romano cheese.
In large Dutch oven, saute sausage meat and onion until meat is no longer pink. Drain meat well to remove fat, place meat on layers of paper towel to absorb any remaining fat.
I 2 qt saucepan, heat 1 qt beef broth to a boil, add tortellini and cook till almost done.
Return to sausage meat to Dutch Oven, add 1 qt broth, tomatoes, carrot, basil and parsley, garlic, and garlic. Bring to a boil, cover, reduce heat and simmer for 10 minutes.
When tortellini is almost done, add entire pan to Dutch oven, and add zucchini to pot. Return to boil, cover simmer additonal 10 minutes. Serve with crusty Italian bread, sprinkling each serving wit freshly grated romano cheese. To add even more flavor to the soup itself, add the rind of one piece of romano cheese. This gives incredible flavor to the soup and I actually prefer this!
For an added kick, use 1/2 sweet sausage meat, and 1/2 hot sausage meat. AMAZINGLY GOOD!
February 4th, 2010 at 7:57 am
Wild Mushroom Risotto
Ingredients
* 1.5 quarts Chicken Stock
* 2 tablespoon Butter
* 2 tablespoon Olive oil
* 1 large Onion
* 3 cloves Garlic chopped
* 0.25 cup Porcini mushrooms thinly sliced
* 0.5 cup Crimini Mushrooms thinly sliced
* 0.5 cup Shiitake Mushrooms thinly sliced
* 3 tablespoon Parsley chopped
* 1.5 cups White wine
* 3 cups Arborio Rice
* 0.75 teaspoon Salt
* 0.25 teaspoon Pepper freshly ground
* 0.5 cup Heavy cream
* 3 tablespoon Butter
* 5 tablespoon Parmigiano Reggiano
Preparation
In a covered stockpot, bring the stock to a boil then reduce the heat to low and simmer.
In a large saucepan on medium heat, cook 2 tablespoons of butter and the olive oil until sizzling, about 2 minutes. Add the onion, stir well and cook for two minutes. Reduce the heat to low and add the garlic, stir well and cook for 4 minutes. Raise the heat to medium-high, add the mushrooms, and 1 tablespoon of the parsley and cook for 3 minutes, stiring to prevent sticking. Add the wine and deglaze. Make sure you dislodge all the brown bits that might stick to the bottom of the pan. Cook for 2 minutes. Add the rice, salt and pepper and stir until all the wine has evaporated, about 2 minutes more.
Add 3 cups of the simmering stock and bring to a boil, stiring continuously for 2 minutes. Reduce the heat to a low simmer, cover the saucepan and let the rice cook 15 more minutes.
Stir the risotto. Raise the heat to medium and add 1/2 cup of simmering stock, stiring well until it is all incorporated. continue adding the simmering stock 1/2 cup at a time, and stiring well until all the risotto is cooked, about 5-8 minutes. Taste the rice with each addition of the stock it is perfectly cooked when tender to the bite. Don’t worry if you haven’t used all the stock.
Turn off the heat, optionally add cream and butter, the rest of the parsley, the cheese and 1/2 cup of remaining simmering stock. Mix well and let the risotto rest for 3 minutes. Serve on a plate or deep pasta bowls. Pair with a Pinot Grigio and a crisp Italian salad.
February 4th, 2010 at 7:58 am
Grilled Parmigiano Reggiano Cheese Sandwich
4 thin slices country (coarse texture) bread
1 1/2 cups finely grated Parmigiano Reggiano cheese
Coarsely ground black pepper
Unsalted butter
Cover two slices of the bread with a layer of the fluffy grated cheese.
Generously grind pepper over the top. Place the remaining slices of bread on top to make sandwiches.
grated parmesan cheese
On a large griddle or a frying pan (I like to use my cast-iron griddle), add enough butter to provide a generous film (about 2 tablespoons). Heat the butter over medium-low heat until foamy.
Add the cheese sandwiches, pressing them onto the pan; slowly fry, regulating the heat so the butter does not burn. Once the sandwiches are a light brown, turn the sandwiches over, and press down with a spatula to compress slightly. Brown the other side.
When done, transfer the sandwiches to a paper towel to drain off any excess butter. Cut each sandwich in half diagonally, and serve with your favorite wine.
Makes 2 whole sandwiches and 16 finger sandwiches.
February 4th, 2010 at 8:01 am
I use Parmigiano Reggiano in alot of dishes, so this is difficult for me.
Kid Friendly Broccoli
Remove tuff stems from a bunch of broccoli and chop the rest. Put the broccoli in a baking dish and drizzle with olive oil, salt and pepper, some panko bread crumbs and top with the Parmigiano Reggiano. You can put as much as you want, but remember, the more the tastier. The kids will love it!!!!
February 4th, 2010 at 8:03 am
Colorful pasta
1 box of protein pasta, rotini or shells
4 small celery stalks
4 peeled carrots
1 small red onion
1 can diced tomato’s with juice
2 cloves garlic
1 TBL of chopped fresh basil or dried
dried red pepper flakes
salt & pepper
2 TBL of Olive Oil
Lots of Fresh Grated Parmigiano Reggiano
In a food processer, chop up the celery, then the carrots, then the onion, then the garlic
Heat olive oil in large skillet, after you chop each item above add it to the pan and saute for 5-7 minutes. Add the can of diced tomatoes and let cook for 5-7 minutes. Add the basil. Season with salt & pepper. Add red pepper flakes for some heat
Toss cooked pasta with skillet ingredients and sprinkle a generous amount of Parmigiano Reggiano. Enjoy
February 4th, 2010 at 8:06 am
Melon and Prosciutto Salad with Parmigiano-Reggiano
This colorful appetizer would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.
Ingredients
• 3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
• 3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
• 2 tablespoons thinly sliced fresh mint
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 2 ounces thinly sliced prosciutto, cut into thin strips
• 1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
• Cracked black pepper (optional)
• Mint sprigs (optional)
Preparation:
Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.
Wine note: I adore the sweet-salty-herbal flavor of this salad. It’s so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano. A great choice: Estancia Pinot Grigio 2005 (California), $12.
Yield: 8 servings (serving size: about 3/4 cup)
February 4th, 2010 at 8:06 am
Cheese Crisps
1 cup freshly shredded Parmigiano Reggiano
Preheat oven to 400 degrees. Cover sheet pan with parchment paper. Heap tablespoonfuls of shredded Parmigiano Reggiano onto the pachment-covered sheet pan, leaving 2 inches between heaps. Bake in oven for 4-6 minutes or until golden. Let cool. Munch plain or top with fresh tomatoes & basil mixed with a bit of olive oil.
February 4th, 2010 at 8:09 am
Here’s a delicious recipe for the Parmesan contest:
Shrimp and Three Peppers over Pasta
Serves 4
1 lb fresh shrimp, peeled — I love the Maine shrimp in season right now
2 T flour
2 T grated parmesan
2-3 T olive oil
3-4 garlic cloves, minced
2 bell peppers, 1 green, 1 red, sliced fine
1/2 cup leeks, sliced thin
1/4 tsp hot red pepper flakes
1/4 dry white wine or dry vermouth
salt and freshly ground black pepper
dash of heavy cream (optional)
Pasta — spaghetti or linguine, makes no difference
Plenty of freshly grated Parmesan for garnish
Toss the shrimp with the flour and parmesan. Heat the olive oil in a large flameproof casserole. Saute the shrimp until golden brown. Remove and set aside.
In the same casserole, saute the garlic until golden. Add the bell peppers, leeks and hot red pepper, and saute until the veggies are slightly wilted.
Return the shrimp to the casserole. Deglaze with white wine and let the sauce cook down a bit, stirring occasionally. Season to taste with salt and pepper; don’t use too much salt because you’ll be adding more Parmesan. If you want to gild the lily, add a dollop of heavy cream.
Serve on top of good pasta, with an ample amount of freshly grated Parmesan on top. Enjoy!
February 4th, 2010 at 8:11 am
Parmesan, Parrano, and Prosciutto Pizza
Ingredients:
-1 whole wheat pizza dough from Whole Foods
-extra virgin olive oil
-1 14.5oz can of 365 brand diced tomatoes
-2-3 cloves of garlic, minced
-1 tsp crushed red pepper flakes
-handful of fresh spinach
-fresh basil leaves
-2 oz of prosciutto, sliced thin
-4 oz of Parmigiano Reggiano cheese, grated
-2 oz of Parrano cheese, grated
Instructions:
1. Preheat oven to 450*. Roll out pizza dough…or flirt with the Whole Foods pizza man until he’s nice enough to roll it out for you.
2. Brush dough lightly with olive oil. and place on a pizza stone. Set aside.
3. In a small bowl, mix together the diced tomatoes, minced garlic, and red pepper flakes. Top pizza with mixture.
4. Place pizza in oven for 10 minutes, or until crust appears golden.
5. Remove pizza from oven and top with spinach, basil, Parmigiano Reggiano, Parrano, then prosciutto slices. Bake for an additional 5 minutes.
6. Remove pizza, drool, and enjoy with a big glass of red wine!
February 4th, 2010 at 8:12 am
After a meal
Slices of Reggiano and slices of pears with a mild red wine..
simple, delicate, and a little bit of Heaven
February 4th, 2010 at 8:13 am
Parmigianno Reggiano Recipe Contest
ITALIAN FISH STEW
Ingredients:
1 quart of your favorite Italian tomato sauce
2 tablespoons dill
2 tablespoons chopped Italian parsley
2 carrots diced
2 celery stalks diced
2-3 cloves garlic chopped
8 ozs fresh mushrooms diced
a pinch of red pepper flakes
1 lb. white fish fillets, such as orange roughy or cod
1/2 lb. bay scallops
1/2 lb. medium size shrimp, tail on
2 bottles clam juice
1 8 oz. can of clams (or 8 oz fresh clams)*If using fresh clams add to the sauce along with the above fresh fish.
1/2 cup tiny diced parmigiano reggiano
1/2 cup pre-cooked orzo
In a heavy saucepan heat your premade tomato sauce. Add clam juice, pinch of red pepper, dill, parsley, carrots, mushrooms, garlic and celery. Cook over medium-low heat until vegetables are cooked through (This can be done ahead of time). Place this sauce in a large saute pan, heat through on medium heat. Place white fish fillets in sauce, gently spooning sauce over fillets; add scallops and shrimp saute about 8-10 minutes or until the fillets are no longer translucent and the shrimp is pink and spongy. Add the diced parmigiano reggiano, orzo and *clams. Stir the clams and parm gently into the sauce and let saute for another two-three minutes until the cheese seems melted (but not longer than three minutes). Off heat, serve immediately with crusty bread and greens.
February 4th, 2010 at 8:15 am
Parmigiano Pasta with Celery,Spinach and Veggie Crumbles
1 cup pasta (I used fusili)
3 celery stalks (chopped)
1 tablespoon butter
7 ounces vegetable broth (half a can)
6 oz. Spinach
1 cup veggie “burger” crumbles
Freshly grated Parmigiano Reggiano
In medium saucepan, melt butter and saute celery. Once celery is soft, add broth and bring to a boil. Upon boiling, add pasta and cook until al dente. Once the pasta is soft and has soaked up some liquid, stir in veggie crumbles and spinach (until wilted). Grate fresh Parmigiano Reggiano on top of the pasta just before serving. ENJOY
This was a random kitchen creation that turned out wonderfully
February 4th, 2010 at 8:15 am
Rub a fresh garlic clove on Whole foods ciabatta sliced bread. Toast at 350 in oven for 10 minutes, turning toast oven halfway. Meanwhile steam a squeaky artichoke heart (or two) in the pressure cooker. Squeeze lemon juice and flavor water with some bay leaves and pepper corns. After 13 miutes..cool and obtain the heart. Spread the lovieness over the toast and spinkle generously with grated parm. Pop back into toaster for a few minutes to melt the parm. Also works with smoked gouda!
February 4th, 2010 at 8:16 am
Gluten-Free Parmesan Macaroni and Cheese
4 cups dry gluten-free pasta (I used Tinkyada brown-rice fusilli)
1/4 c (1/2 stick, or 4 T) butter
3 T tapioca starch/flour
2 1/2 c milk
3 t dry mustard
1 t paprika
1 egg, beaten
12 oz mild white cheddar, grated
2 oz Parmigiano Reggiano, finely grated
1 t salt
1 t ground black pepper
Cook the pasta as directed on package, removing from water 2-3 minutes early, so that the pasta is very firm. Drain.
Preheat the oven to 350 degrees. Butter a large baking dish. In a large, heavy pot, melt the butter over medium-low heat, and pour in the tapioca starch.Whisk constantly, for 2-3 minutes, or until light brown. (Do not let it burn.) Pour in the milk, and add the mustard and paprika. Whisk until smooth, and cook, whisking constantly, until very thick. Reduce heat to low. Pour about 1/4 cup of the thickened sauce into the egg and whisk constantly to avoid the cooking the egg. Pour egg mixture into sauce, and whisk in all but about 1/2 cup of the cheddar and 1/2 cup of the Parmigiano. Stir until melted. Season with salt and pepper, tasting to adjust as needed.
Pour in the pasta and stir to combine. Place into prepared baking dish and sprinkle with remaining cheeses. Bake, uncovered, for 25 minutes or until sufficiently browned.
Serves 6-8.
February 4th, 2010 at 8:20 am
Winter Maryland Crabcakes~
1 lb.jumbo lump or backfin crabmeat
1 egg
sliced garlic/to taste
shredded Parmigiano Reggiano/to taste
(we like lots of both!)
oregano/to taste(I use up to a tablespoon/dried)
cayenne pepper/also to taste(I sprinkle it into the mix,up to a tsp.or so)
Transfer crabmeat to medium-size bowl,checking for shell.Beat the egg separately&add to the crabmeat.Add the oregano&cayenne to the mix,shape into cakes&set aside.
Slice your garlic(not super thin or it may burn)into a tablespoon of olive oil&a tablespoon of butter that are heating on medium heat in a cast iron skillet(I use them exclusively but probably not necessary to the recipe!)&sprinkle 1/2 of the grated cheese into the pan after the garlic.
Add the crabcakes to the skillet&sprinkle the rest of the cheese on top of them~press it into them slightly.Cover the skillet with a glass lid&flip the crabcakes when they start to smell wonderful &/or appear to be cooking on top!
Total time,including prep.approximately 25-35 mins.
Delicious~
February 4th, 2010 at 8:21 am
Recipe for eggplant with garlic and cheese
For 4 people
Need
3 large eggplants
3 cloves (or more to taste) garlic cloves, chopped
1 cup Parmigiano Reggiano cheese
1 cup cheddar
oregano
Italian parsley
salt and pepper
Directions:
Wash eggplants and cut in half. Place cut side down on greased baking sheet and bake at 350 degrees until eggplant is soft.
Scoop out the eggplant from the shells leaving about 3/4 of an inch all around as you are going to re-fill the shells. You have used 3 eggplants to have enough fill 4 shells fully.
Take the contents of the 3 cooked eggplants and add the cheese, garlic, oregano, salt and pepper and stir together. You can add more cheese to taste. Fill 4 of the halves with the mixture and broil briefly to melt the cheese. Top with parsley and serve.
February 4th, 2010 at 8:24 am
Clams Au Gratin
12 Clams
Salt, pepper
Lime juice
1 cup ground Parmigiano Reggiano
2 Tbp Butter
- If you can get the shells, it would be awesome. If not, place the clams on a shallow pan, season with salt, pepper, drops of lime juice. Top with the Parmigiano Reggiano and a little pieces of butter. Try to make a mound on every clam.
Broil until the Parmigiano is golden and crunchy (about 7-8 min).
Serve as an appetizer, witch chilled white wine. Or as a variation for a Surf & Turf dish.
February 4th, 2010 at 8:25 am
Reggiano& Veggie delight (AKA how to pimp your veggie soup)
x2 people:
-1 cup of chopped celery
-1 cup of chopped carrots
-1/2 cup of barley
-1 bunch of your favourite green leaves, chopped (spinach, green chards, bok choy or else)
-2 vegetable bouillon cubes and 4 cups of water(or 4 cups of vegetable broth)
-1 tbs of extra virgin olive oil & a pinch of salt
-parmiggiano reggiano crusts (the outside hard parts you’d normally trow away)
Heat the oil in a pan, adding the carrots, the celery and the pinch of salt.
When they start to sizzle add the barley grains and stir thoroughly until they get golden. (about 2 minutes)
Add the broth.
When it gets to a boil add the greens and the parmiggiano crusts, reduce heat and let simmer for 10/15 minutes (or until barley is tender).
Stir frequently as the parmiggiano crusts will melt and stick easily.
I garantee the result will be one of the creamiest, richest and healtiest soup you ever tasted!
PS.You can replace the barley with rice, or potatoes finely chopped, or lentils or mixed beans, the rusult will be equally delicious
February 4th, 2010 at 8:29 am
Parmesan Spagetti Squash Bake
1 medium/large cooked and shredded Spagetti Squash
36 oz of your favorite Spagetti Sauce
1-2 cups shredded Parmigiano Reggiano
1 pound of Italian Sausage, cubed
Bake, covered at 350 for 45 minutes. Then uncover and bake at 350 for another 15 minutes. Serve nice and hot!
February 4th, 2010 at 8:30 am
Simply Delicious
Half a Pita bread cut in Triangles
Fresh Hummus or Roasted Red Pepper Hummus
Emglish Cucmbers Skin on Cut in Circles
Roma Tomatoes Sliced
Fresh Parmigiano Reggiano
Warm the Pita Bread in a Toaster Oven for a few minutes. Spread hummus on pita breads,place tomato slice, then cucumber.
Top with Freshly Shaved Parmigiano Reggiano
February 4th, 2010 at 8:30 am
Baked cheesy orzo with parmesan, mushrooms, peas, and sun-dried tomatoes.
- Preheat oven to 400 degrees and spray bottoms and sides of 9×13 baking dish with cooking spray.
- Heat 4 cups chicken broth. Once boiling, add a pound of orzo. Cook until almost al-dente (or 1-2 minutes less than package instructions). Place in large bowl, covered.
- While orzo is cooking, saute under medium heat one large sweet onion in 1 tablespoon of olive oil and 1 tablespoon of butter for about 3 minutes (until starting to get tender) then add 1 more tablespoon of butter, 2 large chopped portabella mushroom caps (about 6 ounces) and about 8 chopped-up sun-dried tomatoes in oil. Salt and pepper (about half teaspoon each). Saute another 3 minutes until everything is tender.
- Add a cup of marsala wine and increase heat to medium-high. Reduce by half.
- Combine vegetable mixture with the orzo. Add half a cup of cream, 1 cup of shredded parmesan, 1 cup of shredded fontina cheese (you can substitute gruyere for a stronger flavor), and 1 and half cups frozen peas. Mix together well, then pour into baking dish.
- Sprinkle a mixture of half cup store bought seasoned bread crumbs and another half cup parmesan all over dish.
- Bake until golden brown, about 20 minutes.
February 4th, 2010 at 8:31 am
How do I enter the contest? I can’t tell from this site.
Thanks,
Stacey
February 4th, 2010 at 8:35 am
grilled cheese tomato style- using two pieces of tomato (leavig the skin on and the rounded section), slice a piece of avocado, and a piece of cheese and melt int he toaster over for 3-5 minutes at 375. warm and tasty!
February 4th, 2010 at 8:38 am
Meatless Parmigiano Reggiano Patties
3/4 Cup WW bread crumbs
1/4 Cup Quiona
1 Cup Walnuts chopped fine
1 Cup Parmigiano Reggiano Grated
1/2 Cup onion chopped fine
2 Eggs
3 Tbs Fresh Basil Chopped Fine
1 Tbs Worchestersire Sauce
2 Tbs Ketchup
1/2 tsp garlic salt
Fresly ground pepper to taste
Combine all ingredients, add water to moisten enough to form into patties. Bake at 350 degrees F for 35 minutes or until crispy on the outside. These patties can be served counless ways, just don’t expect them to last long, they are too yummy!!
February 4th, 2010 at 8:41 am
Ok, I think I get it – I’ll enter the recipe here!
Soupe au Pistou (simple version)
Soup
10 cups water
2 leeks, chopped into quarter pieces
2 carrots, chopped into quarter pieces
2 stalks celery, with leaves, chopped
2 zucchini, cubed
3 potatoes, cubed
15 green beans, cut into small pieces
3 tomatoes (or 6 canned), peeled, seeded, and chopped
¼ cup parsley, chopped
salt and pepper to taste
Garnish: Pistou
6 cloves garlic
4 Tablespoons tomato paste
¼ cup fresh basil, chopped
½ cup grated Parmigiano Reggiano
½ cup olive oil
3-4 Tablespoons fresh parsley, chopped
Press the garlic, then whisk the tomato paste, basil, cheese, oil, and parsley with it in a blender til it is a rich paste.
In a large soup pot, bring the soaked beans and fresh water to a boil. Add all the vegetables and herbs, bring to a second boil, then reduce the heat, cover the pot, and simmer for an hour. Meanwhile, make the pistou if you don’t have any handy in the freezer.
Add the salt and pepper to the soup, stir well, and continue simmering uncovered for another 15-20 minutes.
Drizzle (or scoop) the Pistou over the soup for an incredible tasting garnish. If you have extra pistou you can freeze it and save it for your next batch of soup.
Enjoy!
February 4th, 2010 at 8:41 am
Veggie Soup with Salty Parm
In 2 T evoo saute 1 chopped onion, 1 chopped carrot, 1 chopped celery stalk for 10 minutes.
Add 4 cups veg stock, 1 chopped zucchini and 1 chopped summer squash.
Remove the rind from the parmesean wedge and add it to the soup.
Simmer 25 minutes, or until veggies are tender to your liking.
Garnish each bowl with freshly shaved or grated parmesean.
I like to grate some onto each bowl, and then garnish with some thicker shavings.
This is a great meal with a big pieces of crusty whole grain bread.
Also, feel free to substitute these veggies for your favorites.
Some other options include: cabbage, mushrooms, cauliflower, winter squash, and kale.
February 4th, 2010 at 8:43 am
1 cup orzo
2 tspn kosher salt
1 tspn pepper
1 tblspn olive oil
2 cup low sodium chicken stock
1/2 cup frozen peas
1/2 cup to 3/4 cup grated parm cheese
Heat a saucepan over medium heat with the 1 tblspn of olive oil. Add the dry orzo and cook until the orzo begins to brown. Once the orzo begins to brown add the 2 cups of chicken stock and salt.
Return lid to saucepan and bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until all liquid is almost gone. The orzo should have a creamy consistency.
Remove saucepan from heat and add parm cheese and peas. Stir.
Place the top back on the saucepan and let the cheese and peas heat through.
Serve as a side dish or as a main meal. Great side dish for kids!
Enjoy!
February 4th, 2010 at 8:51 am
Butternut Squash Parmiigiano
1 medium butternut squash, seeded and cooked
1 cup sour cream
1/2 cup parmigiano reggiano, grated
1/4 tsp. nutmeg
1/2 cup parsley, chopped
1 clove garlic, minced
salt
pepper
Puree the cooked squash. Slowly blend in the sour cream.Add nutmbeg, salt, and pepper. Cook over low heat. When the squash is hot, blend in the parmigiano. Mix the chopped parsley with the minced garlic, separately from the squash. Serve, sprinkling the parsley/garlic mixture over each portion.
February 4th, 2010 at 8:52 am
Veal Parmesan recipe
1 pound ground veal
1 egg
1 1/4 cups frozen diced onions
1/2 tablespoon Italian seasoning
1 1/2 cups Italian bread crumbs
1/2 cup olive oil
1 26-ounce jar roasted red pepper tomato sauce
1/2 cup shredded Parmesan cheese
1/2 box penne pasta (8 ounces)
Steps
1. Preheat oven to 400°F.
2. Fill saucepan 3/4 full of hot water, cover, and put on high heat to boil for pasta.
3. Place veal, egg, onions, Italian seasoning, and 1 cup bread crumbs in mixing bowl. Mix well.
4. Preheat sauté pan on medium-high for 1-2 minutes.
5. Pour remaining bread crumbs onto plate. Form meat mixture into 4 patties approximately 3/4-inch thick and coat patties with bread crumbs. Wash hands.
6. Pour olive oil into pan and swirl to coat. Reduce heat to medium.
7. Place patties in pan and cook for 9 minutes, turning halfway through cooking.
8. Check pasta water for boil. When boiling, add pasta and cook per package instructions for al dente (approximately 10 minutes).
9. Remove veal from heat, and place on baking sheet. Top each patty with 1/4 cup sauce and two tablespoons Parmesan cheese. Bake for 5 minutes.
10. Heat remaining pasta sauce in microwave for 1-2 minutes.
11. Remove pasta from heat and drain. Place on serving plates and top with remaining sauce.
12. Remove veal from oven and serve with pasta.
February 4th, 2010 at 8:53 am
When I have this cheese in my house, it is hard to keep for cooking because my husband and children will eat in sliced off the block. Here is one of my favorite recipes to cook with this cheese.
Parma Pasta
1/2 cup olive oil
5 garlic cloves
1 red bell pepper diced
1/4 of red onion slice thin(optional)
1 zucchini sliced thin
1 yellow squash sliced thin
8oz mushrooms sliced thin
Aspargus diced to 1/2 inch pieces or fresh brocoli
10 cherry or grape tomatoes halfed
Parmigiano Reggiano-grated
Parmigaino Reggiano-shaved for garnish
Watkins Onion and Garlic Pepper to taste
Watkins Garlic Granuales to taste
Watkins Red Pepper Flakes pinch-more if you really like heat
Fresh basil chopped-can substitute dry basil if necessary.
1 lb Gemelli pasta
Sautee garlic cloves in oil until lightly brown, remove and set aside. Sautee red pepper, onions and mushrooms for a few minutes before adding remaining vegetables except tomatoes. Season with onion and garlic pepper and garlic granuales. When vegetables are softened, but still have some cruch add pinch of red pepper flakes, chopped fresh basil and halfed tomatoes. Sautee a few more minutes until tomatoes are softened slightly and basil slightly wilted. (optional-slice ccoked garlic gloves and add back into the pan) Toss with cooked pasta and grated cheese to taste. Garnish with Shaved cheese and basil leaves.
I cook by taste not measurements, so please use your discretion while seasoning and adding basil. You may also substitute vegetables to your taste as well.
February 4th, 2010 at 8:53 am
Wildly Wicked Parm Panni’s
makes 2 Pannis
400 oven not preheated for bacon
#1( Mascopne spread)
1 cup Mascopne cheese, room temp
3 Tbl grated Parmigiano Reggiano
1 Tab Olive Oil
1 Tea dried rosemary crushed or 2 tea finely chopped fresh
3 Sundried Tomatoes finely chopped
few grinds of pepper
Mix together well and set aside till ready to use.
PANNI Ingredients:
1 good loaf of Ciabatta bread, or a few Ciabatta rolls or French baguette
6 or so Tab room temp UNsalted butter- for breads
1 pear – your choice for 2 Panni’s- not too ripe , thinly sliced and core removed
** 1/2 cup chopped toasted walnuts or nut of choice( optional)
gorgonzola cheese 1/2 cup cruimbled ( optional)
6-8 Thinley sliced Parmigiano Reggiano
6-8 sliced of good quality bacon
few grinds or pepper
1/2 cup finely grated Parmigiano Reggiano
1/4 cup good quality maple syrup- enough to put on top of each bacon slice
baking sheet large
foil- easy clean up
option : metal cooling rack
paper towels
Grill pan or panni press
INSTRUCTIONS”
Line pan with foil and (if using) top the pan with cooling rack. Lay bacon on top of rack, sprinkle with pepper and put in cold 400 degree oven for 10 minutes, after 10 minutes spread a layer of maple syrup on top of bacon and sprinkle a good amount grated Parmigiano Reggiano.on each piece of bacon Bake about 5 or so minutes, keep on eye out, for the Parmigiano Reggiano to be nice and crisp. Remove from oven. If not using cooling rack, carefully remove bacon from pan and drain on paper towels to remove extra grease.
** You can put the nuts on another pan and put in oven for a few minutes 5 or so. while bacon is cooking -until nicely toasted or on pan on stove top.
ASSMEBLY:
Slice the pear
Slice 4-6 thinly slices of Parmigiano Reggiano
Butter outside top and bottom of bread with the room temp butter
Put the Mascopne spread on the inside top and bottom of each piece of bread, gently press in the nuts.
put the thin slices of Parmigiano Reggiano cheese on, add the pear slices if using gorgonzola sprinkle a little on top of each pear slice and finally, top with the Parmigiano Reggiano crisped bacon.
Put Panni’s on grill pan or Panni press and grill until cheese is melted and all ingredients are warm or gooey
Let cool a few minutes and slice on an angle if desired
Recipe #2- snack or appitizer
Parm you pass me a chip
1 large bag good quality potatoes chips- unflavored
Mix below ingredients together till nicely blended
1 cup freshly grated Parmigiano Reggiano
2 Tea Pepper
1 Tab regular sugar
1 Tab garlic powder
1 tea paprika
1 Tab italian seasoning
(IF any extra can be stored in ref. to make more batches)
Preheat oven to 375. ( for easy clean up, cover pan with foil) Put chips on large baking pan and sprinkle with Parmigiano Reggiano mixture. Heat up for 5 minutes or until hot. CAREFUL not to burn. Serve and enjoy the deliciously warm chips
February 4th, 2010 at 8:53 am
Parmigiano Reggiano Recipe Contest-
CAULIFLOWER WITH PARMIGIANO REGGIANO CROWN
Prepare whole cauliflower head:
-sprinkle with juice of 1/2 lemon
-steam until firm but tender
-allow to cool for 10 mins
Topping:
2/3 cup Vegenaise (original)
2/3 cup grated Parmigiano Reggiano
juice of 1/2 lemon
1 tsp horseradish
1 tblsp dijon mustard
1/2 tsp white pepper
Spread topping over warm cauliflower and place under broiler until top is brown and slightly bubbling. May be cooled slightly and served as appetizer in center of table or with entree.
February 4th, 2010 at 8:56 am
Parmigiano Tomato Pie
5 or 6 Roma tomatoes sliced 1/4th inch thick
1 refrigerator pie crust
1/2 cup mayonnaise
3 cloves fresh garlic minced
25 fresh basil leaves stacked and sliced thinly
1 1/2 cups shredded Mozzarella cheese
1/2 cup grated Parmigiano Reggiano cheese
1/2 lb. Italian sausage, browned and drained
Salt and Pepper to taste
Drain the tomato slices on paper towels for 10 minutes.
Bake the pie crust in a 9 inch pie plate at 375 for about 8 minutes, remove from the oven and cover the bottom of the crust with about 1/2 cup of the Mozzarella cheese, let it cool.
In a small bowel add the mayonnaise, garlic, basil, mozzarella and Parmigiano Reggiano cheese, mix well.
Arrange half of the tomato slices on the bottom of the pie crust, then the italian sausage, and add the rest of the tomatoes. Spread Parmigiano mixture on top.
Bake at 375 for about 30 minutes or until golden brown, let sit for about 10 minutes, then slice and serve with a light sprinkling of Parmigiano Reggiano cheese.
February 4th, 2010 at 8:56 am
Chicken Portabella with “Parmigiano Reggiano”
5 boneless, skinless chicken breasts
10 oz. sliced portabella mushrooms
Peppercorn & Parmesan dressing
*white Zinfandil wine
bread crumbs
parmesan cheese
If desired, add white wine to the bottom of the pan.
Pour a small amount of dressing in the bottom of foil pan. Coat both sides of the chicken breasts with the dressing. Season with salt and pepper and place in the foil pan. Slice the portabella mushrooms down and lay them generously across the chicken breasts. Dust the top of the chicken and mushrooms with breadcrumbs and “Parmigiano Reggiano Cheese”. Bake at 350 degrees for 20-30 minutes. Serve over rice with vegetables.
February 4th, 2010 at 8:57 am
Spinach & Goat Cheese Pizza with Parmigiano Reggiano Base
1 whole wheat pita, whole wheat tortilla, or flat-out wrap
1 cup baby spinach
1 tsp extra virgin olive oil (or spray)
1 tbsp parmigiano reggiano shredded
1 oz goat cheese
1/4 tsp garlic powder (optional) or fresh garlic
salt & pepper to taste
1. Preheat oven to 400 degrees
2. Place wrap/tortilla on baking sheet
3. lightly spray or drizzle olive oil onto wrap and add garlic / garlic powder on top
4. sprinkle half of the parmesan reggiano onto the wrap
5. place spinach on an even layer on the wrap; add salt & pepper as desired
6. top with goat cheese pieces and the rest of the parmesan reggiano
7. bake for 5-8 minutes to desired crispyness
February 4th, 2010 at 9:00 am
Tomato-Bean Soup
1 onion diced
2 stalks of celery diced
1 jalapeno pepper-including seeds diced
3 pieces of garlic crushed
1 tablespoon of olive oil
saute everything together in a soup pot
add
1 can of diced tomatoes
1 container of vegetable soup
1 teaspoon of basil
salt and pepper to taste
1 can chick peas rinsed
1 can white beans rinsed
simmer for at least one hour
serve with grated parmigiano reggiano on top and rustic bread
February 4th, 2010 at 9:00 am
Gluten Free Fettucini Alfredo
This is a recipe my family loves! And I love that they get some great protein from the tofu without even knowing it! You can easily substitute wheat noodles as well. I serve it with steamed broccoli on the side! So yummy!
1 package soft organic tofu
1 8oz package of organic cream cheese, softened
1/4 cup water
1/2 cup parmigiano reggiano, finely grated
1/2 tsp garlic powder, or to taste
salt to taste, you often don’t need any salt because of the wonderful saltiness of the cheese
1 14oz package of gluten free fettucini, cooked according to directions
Fresh basil for garnish, optional
Boil water and begin cooking pasta according to package directions.
Place the tofu, cream cheese, and water in blender and blend until smooth. Transfer to large sauce pan and heat over low heat. Stir in parmigiano reggiano and garlic powder. Check taste and salt as needed. Continue to heat on low until heated through. Do not let it boil.
Meanwhile finish pasta. Serve sauce over pasta and garnish with fresh basil and curls of parmigiano reggiano. Enjoy!
February 4th, 2010 at 9:02 am
Healthy Parmesan Garlic Herb Soup
1 1/2 cups finely grated Parmigiano Reggiano cheese
2 tbs minced thyme
2 tbs minced basil
1 cup chopped Garlic
4 tablespoons olive oil
2 cups diced yellow onions
2 cups diced tomatoes
4 cups Whole Foods 365 low sodium chicken broth
1 cup half and half
1/2 cup wheat flour(from Whole foods bulk section)
In a large pot add onions and garlic and cook until onions are translucent, about 6 minutes. Add chicken stock and herbs and simer 4 min. Blend contents of pot for 1 min in blender or food processor making a puree. Return soup to saucepan on med heat; add Parmigiano Reggiano cheese, half and half, and flour . Stir frequently for about 5 min to melt the cheese and blend. Add tomatoes and season with salt and pepper. Serve immediately.
February 4th, 2010 at 9:02 am
Peppers Anyone!
Ingredients: 6 large peppers (its very colorful if you mix the colors), Stuffing: 4 small eggplants, 1 red onion, 4 cloves of garlic, 1 inch fresh ginger, 2 fresh tomatoes, 1 fresh chili, pine nuts and naturally the Parmigiano cheese! Don’t forget the olive oil to cook in, salt, pepper, basil and thyme
6 large peppers, two yellow, two red and two green. Cut lengthwise, remove the seeds, rub the insides with olive oil, salt, pepper and basil. Leave sitting for half hour.
Add a little olive oil in a pan, throw in red onion, garlic, ginger and chili and cook for a couple of minutes. Add tomato, basil and thyme. Cook till eggplant has softened. Mash with a spoon till it is soft, throw in a handful of pine nuts and stuff the peppers. Leave a little room on the top and add grated parmigiano to cover, liberally. Roast in oven for half hour at 380F.
You can serve this as a vegetable side, or even as a vegetarian main course. Add some fun crunch to the side, dice some cucumber, grated carrots and spring onion as garnish on the side. You pick!
February 4th, 2010 at 9:07 am
Italian Vegetable Soup with Parmigiano Reggiano Croutons
Quick and yummy!
3 T Olive Oil
2 Onions – chopped
4 Carrots – chopped
4 Celery Stalks – chopped
3 Turnips – peeled and chopped
6 Red Potato – peeled and cubed
6 C Shredded Cabbage
1 C Baby Spinach
3 Quarts Beef Broth
*2 Inches Parmigiano Reggiano Rind
1 28 oz Can Plum tomato w/ juiced and chopped
2 16 oz cans White Cannelli Beans
1 t salt
*1/3 C Parmigiano Reggiano
*Parmigiano Reggiano Croutons:
1 Loaf Italian bread
2 T Olive Oil
3 Minced Garlic Cloves
*1 C Parmigiano Reggiano
Dash Salt and Pepper
Preheat oven to 350
In stock pot, add oil and onions and sautee until soft (do not brown)Add veggies, broth, and Parmigiano Reggiano rind. Bring to a boil and reduce heat. Cover and cook 2 hours. Add tomato, cannelli beans, and salt. Cook an additional 30 minutes.
In the meantime, slice italian bread into thick slices. Mix oil, garlic, and dash of salt and pepper in small bowl. Brush bread with oil/ garlic mix. Bake for 5 – 10 minutes or until crispy. Remove from oven and sprinkle generously with Parmigiano Reggiano. Put back in oven until cheese is melted.
To serve:
Ladel soup in to bowls. Put 1 T of Parmigiano Reggiano in the center of soup. Place crouton on the side of the bowl. Great for dunking in soup. (I always make extra croutons because they go fast!!)
Enjoy!
February 4th, 2010 at 9:09 am
Tuna Patties
2 cans drained tuna
4-5 potatoes cooked and mashed
1 egg
1/4 cup chopped onion
1/2 cup parmagiano reggiano grated
Combine all ingredients and make into patties. If mixture is too moist, add more parmagiano. Pan fry with a little olive oil.
Serve immediately. This is a good Friday meal especially during Lent.
February 4th, 2010 at 9:13 am
Parmigiano, Broccoli and Yukon Gold Bake
1 lb pound fresh broccoli florets
1 1/2 lbs yukon gold potatoes pealed and cut into 1 inch pieces
1/2 cup chicken broth
6 ounces cream cheese
1 tablespoon butter
1/2 cup freshly grated Parmigiano Reggiano
Salt and pepper to taste
Place broccoli into a pot with about 1 inch of water, cover and steam over medium heat until the broccoli is tender, about 8 minutes. Put the broccoli in a food processor and process just until it is in finer pieces. Depending on size of food processor you may have to do it in two batches.
In a large pot put the potatoes in salted water, cover and boil gently till tender, about 13 minutes, drain and put into a large bowl, add the cream cheese, chicken broth and butter. Using an electric mixer mash till smooth.
Add the broccoli and Parmigiano Reggiano to the potatoes. Mix gently with the electric mixer. Season to taste with salt and pepper.
Pour the mixture into a buttered casserole, bake at 350 for about 20 to 30 minutes till hot.
This can be made ahead in the morning if being served in the evening.
February 4th, 2010 at 9:14 am
Roasted Vegetables Parmigiano Reggiano
1 small head broccoli florets
1 pkg frozen artichoke hearts -thawed
2 red and 2 yellow peppers sliced thick
1 large onion sliced
1/4 cup pine nuts
Arrange veggies on a baking sheet
Brush with olive oil and balsamic vinegar
Roast at 425 degrees 30-40 min -until ends start to char
Top veggies with fresh grated Parmigiano Reggiano to taste and sprinkle with pine nuts
February 4th, 2010 at 9:20 am
Parmesan Red Fish over Spicy Garlic Cream Vegetables
2-6 to 8 ounce Red Snapper filets
Chef Paul’s Blackened Red fish seasoning
1 cup of freshly grated Parmigiano Reggiano
½-3/4 cup of seasoned croutons (crushed)
2 Tbsp butter
2 Tbsp olive oil
1 small zucchini
1 small squash
1 clove of garlic (pressed)
Fresh basil chopped
Sea salt
Fresh ground black pepper
Spicy Garlic Cream Sauce:
½ cup of mayonnaise
1 clove of garlic (pressed)
2 Tbsp of butter
¼ cup of dry white wine
½ tsp of ground cayenne
½ tsp sea salt
Preheat oven to 350 degrees. Slice zucchini and squash; season with sea salt, fresh ground pepper, and set aside. Season filets with Blackened Redfish seasoning on both sides. Melt ½ Tbsp of butter in skillet on medium heat and add ½ Tbsp of olive oil. Slightly brown the filets, no more than 1 minute on each side. Remove from skillet and place in a baking dish. Generously cover both sides of filets with ½ cup of the freshly grated Parmesan. Pour crushed croutons evenly over filets. Cover dish and bake for 10 minutes.
In a skillet melt ½ Tbsp butter on medium heat. Add the pressed garlic clove. When butter has melted add the zucchini, squash and fresh basil. Drizzle with remaining olive oil. Lightly sauté, then cover on low heat, stirring the vegetables as needed.
In a saucepan melt 2 Tbsp of butter on medium heat. Add pressed garlic and sauté. Add white wine and mayonnaise. Stir in sea salt and cayenne. Turn heat on low, cover, and stir as needed.
Remove Red Snapper from oven. Place sautéed vegetables on 2 dinner plates and generously sprinkle with freshly grated Parmigiano Reggiano; dust with fresh ground black pepper. Drizzle veggies with spicy garlic cream sauce, adding more as desired. Place filets on vegetable dish and enjoy.
February 4th, 2010 at 9:21 am
My favorite is to boil some rigatoni and separately saute sliced onions, mushrooms and zucchini in olive oil(and sometimes a bit of butter) with fresh ground pepper and a dash of salt. When finished, top the rigatoni with onions, mushrooms and zucchini. While piping hot, top with fresh grated parmigiano reggiano. Mmmmmm!
February 4th, 2010 at 9:21 am
Caesar Salad
mixed the following:
1/2 fresh lemon juice
1 egg white
4-5 tablespoons for olive oil
1 cup Parmigiano Reggiano
salt and pepper to taste
dress & mix with 1 head romaine lettuce chopped and 1 cup croutons with above.
serves 4 people
February 4th, 2010 at 9:23 am
Six Ingredients!
A can of garbanzo beans (drained and rinsed).
Add a good squeeze of lemon.
Add chopped parsley.
Salt & Pepper.
And grated Parmesan Reggiano!
Easy, delicious AND nutritious!
February 4th, 2010 at 9:24 am
Eggs. I’m trying to eat breakfast everyday, and my boring morning omelet soars to new heights with the smallest sprinkle of PR… thanks
February 4th, 2010 at 9:28 am
Apricot Bread
Dairy-Free
Makes 1 loaf
• 3/4 cup dried apricots
• 3/4 cup natural cane sugar
• 2 tablespoons expeller pressed canola oil
• 1 organic egg
• 1/4 cup water
• 1/2 cup orange juice
• 1 cup organic unbleached white flour
• 1 cup organic whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup finely chopped walnuts
Preheat oven to 350°F. Butter a 9-inch loaf pan and set aside. Soak apricots for 20 minutes in hot water to cover. Drain and chop apricots into 1/4-inch pieces. Set aside.
Beat the sugar, oil and egg together in a mixing bowl. Stir in water and orange juice. Add the white flour, pastry flour, baking powder, baking soda, and salt, mixing until thoroughly combined. Stir in the walnuts and the apricots. Pour batter into prepared pan and bake for 55-65 minutes or until a wooden pick inserted into the center of the loaf comes out clean. Cool in the pan for 15 minutes. Remove to a wire rack to continue cooling.
Nutrition Info
Per serving (About 1 Slice/76g-wt.): 250 calories (70 from fat), 8g total fat, 0.5g saturated fat, 5g protein, 40g total carbohydrate (3g dietary fiber, 18g sugar), 25mg cholesterol, 380mg sodium
February 4th, 2010 at 9:32 am
Parmigiano Reggiano Roma Tomatoes with Herbs
This is a “less is more” dish that serves 4 as antipasta or side dish (1 tomato per guest). Fresh, easy, tasty.
- 4 Roma tomatoes cut lengthwise in half
- 5 leaves of fresh basil chopped (set a leaf worth aside)
- 1/8 cup chopped parsley
- 1 cup freshly grated Parmigiano Reggiano
- 1 tablespoon of olive oil
- white pepper
- lemon juice
Arrange an oven rack up to be near the broiler.
Place Roma tomatoes cut side up on a baking stone or sheet (if sheet, line with parchment or foil for easy cleanup)
In a bowl, toss the basil, parsley, Parmigiano Reggiano until blended.
Carefully top each tomato with the mix.
Place in broiler for around 5 minutes, or until cheese starts to become golden brown. (Don’t walk away! Broiling goes from golden brown and delicious to burnt in moments!)
Remove from oven, plate and top with remaining fresh basil and a sprinkle of lemon juice and a few grinds of white pepper.
Serve and enjoy.
February 4th, 2010 at 9:36 am
Drizzle fresh asparagus spears with olive oil, sweet basil, lemon zest, sea salt & Parmigiana Reggiano cheese. Broil on low for 5-7 minutes. Enjoy!
February 4th, 2010 at 9:37 am
Baked Eggplant with Tomatoes and Parmigiano Cheese
Use your choice of dried or fresh herbs to accent this simple eggplant dish.
Serves 4 to 6
1 globe eggplant
olive oil
3-4 fresh tomatoes, sliced
balsamic vinegar
salt
black pepper
dried or fresh herbs: thyme, oregano, marjoram, basil
cheese: grated asiago or parmesan; sliced jack, gouda, or provolone
1. Preheat oven to 400 degrees F. Slice the eggplant into generous one-fourth-inch rounds. Brush both sides with olive oil and place on a baking sheet. Bake for 30 minutes or until well softened. Check after 15 minutes and turn over to brown the top and bottom evenly.
2. Sprinkle the eggplant slices with moderate amounts of the vinegar, salt, pepper, and your choice of dried or fresh herbs. Put the tomato slices on top and season them similarly: vinegar, salt, pepper, and herbs (same or different, or something fresh). Top with cheese to taste. Return to the oven long enough to let the cheese melt.
Baked Eggplant
Baked Eggplant Ingredients:
1 large eggplant
olive oil
1 large onion, peeled and quartered
3 garlic cloves, unpeeled
1 red bell pepper, halved and seeded
1 tsp oregano, chopped
2 tsp lemon juice
1 tblsp olive oil
1/8 tsp salt and pepper
4 ounces Parmigiano cheese, crumbled
2 tblsp parsley, chopped
pita bread or crackers
Baked Eggplant Method:
Preheat oven to 350 F. Halve eggplant lengthwise. Brush all sides with olive oil. Place halves cut-side down on a baking sheet. Bake 25 minutes. Brush onion, garlic and red pepper with oil; add to eggplant. Bake 25-30 minutes longer or until vegetables are tender. Cool eggplant, scoop out flesh and place in a food processor or wooden bowl. Squeeze garlic pulp from skins, peel red pepper, and add to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper. Process or finely chop by hand. Do not puree. Mix in 3 oz. of the Parmigiano cheese. Spoon mixture into a serving bowl. Sprinkle remaining feta cheese around the edge of the Baked Eggplant and mound parsley in the center. Serve the Baked Eggplant with pita bread or crackers.
Enjoy your freshly made Baked Eggplant!
February 4th, 2010 at 9:37 am
Spinach Fettuccini Reggiano
1 10 oz. pkg. med. fettuccini noodles
1/2 stick of butter
1/2 pt.sour cream
1/2 pt. heavy cream
6 oz. Parmigiano Reggiano freshly grated parmesean cheese
(reserve 2 oz. for sprinkling on top)
2 Tbs. chives–finely chopped
1 small package fresh spinach–coursely chopped
(reserve 2 Tbs. and finely chop for sprinkling on top)
salt
pepper
Sprinkle of nutmeg
Prepare noodles as per package instructions, drain and set aside. Melt butter in a large pan then add drained noodles.
Add sour cream,stir for 2 minutes over low heat then add
heavy cream and cook slowly for 5 minutes. Add 4 oz. of freshly grated Parmigiano Reggiano (except for 2 oz. reserved) add salt, pepper, nutmeg, 1/2 of chives and all of coursely chopped spinach (except for 2 Tbs. of finely chopped spinach reserved.) Continue stirring until cheese has melted. Mix reserved Parmigiano Reggiano cheese, reserved chives and reserved spinach in a small bowl. Pour hot mixture into a large serving dish and sprinkle reserved mixture on top OR place into individual serving dishes and sprinkle an equal amount of reserved mixture on each.
Note: Freshly cooked shrimp OR chopped cooked chicken breast
may be served atop this dish for excellent variations.
February 4th, 2010 at 9:38 am
Kale Pesto
1 large bundle kale
2 lemons, zested and juiced
1/2 cup olive oil
1/4 cup toasted pumpkin seeds
1/4 cup Parmigiano Reggiano
salt & red pepper flake
Whisk olive oil, lemon zest and juice in a mixing bowl.
De-vein kale, coarsely chop into zip top bag.
Toss with a few hearty pinches of salt.
Pour in oil and lemon mixture.
Let marinate in refrigerator overnight.
Prepare your favorite pasta.
While that is boiling, put pumpkin seeds and cheese into food processor and pulse until seeds are coarsely broken up. Add kale marinade and red pepper flake (to taste) and pulse until a medium-fine texture is achieved (take care not to over-work and create soup).
Drain but do not rinse pasta, and toss with kale pesto mix.
Jim Marks
Houston, TX
February 4th, 2010 at 9:40 am
Chili
2 cans kidney beans rinsed and drained
1 can black beans rinsed and drained
1 can corn (juice and all)
2 cans diced tomatoes
1 jar pimentos
1 yellow onion chopped
1 green pepper chopped
3 whole green chilies Chopped
3 or 4 whole jalapenos (I stemmed and seeded them)
1 Tablespoon Chili powder
2 Tablespoons dried parsley
A shake or so of onion powder
A shake or so of basil
2 Cups of grated Parmigiano Reggiano (any flavor) to top of each bowl as you serve it.
Put it all in the crock pot all day and your set!
February 4th, 2010 at 9:41 am
here is my delicious recipe test
February 4th, 2010 at 9:41 am
Parmigiano-Stuffed Figs
Ingredients:
1 pkg dried figs – I use Black Mission Figs – approx 12-14 to a pkg.
Chunks of Parm, approx 1/2″ thick by 1″ long, one for each fig
A good glug of your best extra virgin olive oil
Fresh ground black pepper and a pinch coarse salt
Fresh rosemary and/or thyme, finely chopped, about 1/5 TBS
Method:
Remove fig stems and cut a slit in each one & stuff the figs with a chunk of cheese. Put the olive oil, salt, pepper and herbs in a bowl and toss with the figs until well coated. Pass as hors d’oeuvres, put a couple on top of a salad or include them on a cheese board. The rosemary, the parm the figs – heaven!
February 4th, 2010 at 9:43 am
Parmigiano Reggiano is best eaten as is. So my recipe is simple: Cut the Parmigiano Reggiano into bite size chunks, drizzle it with a good quality balsamic vinegar, and savor every bite!
February 4th, 2010 at 9:45 am
SUN-DRIED TOMATO EGGPLANT PARMESAN – LASAGNA-STYLE
Ingredients:
2-3 large eggplant
2-3 large cans crushed tomatoes (preferably a zesty style with garlic, basil etc.)
6-8 fresh sun-dried tomatoes, roughly chopped
1 small can of tomato paste
2 tablespoons butter (optional)
1 large onion
2-3 cloves of garlic
2 cups Parmigiano Reggiano cheese
3 cups breadcrumbs (Italian style)
6 Eggs
Olive Oil
16 oz Mozzarella Cheese
Tools needed:
Olive oil mister
2 baking sheets
Directions:
1. Peel eggplant & slice thinly (on the long side).
2. Lay eggplant slices on a flat surface such as cookie sheets and salt lightly. Let sit for 30 minutes and remove excess water by patting eggplant dry with paper towels.
3. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large pot. Add onions and garlic and sauté until onion is translucent. Add sun-dried tomatoes and tomato paste and sauté for 1 minute. Add crushed tomatoes and simmer partially uncovered for 30 mins to 2 hours (all some of the water to evaporate to thicken the sauce). Once it is done cooking, pour sauce into a blender and blend until smooth.
4. Pre-heat oven to 375.
5. While sauce is cooking, mix 6 eggs in a wide bowl or dish.
6. Pour breadcrumbs into a wide bowl or dish.
7. Line baking sheet with aluminum foil and coat evenly with olive oil (with enough oil so that it thickly coats the bottom of the pan and also coats the bottom of the eggplant slices when you lay them in the pan).
8. Dip eggplant slices into eggs mixture first and then breadcrumbs mixture and coat evenly. Place eggplant onto oiled baking sheets.
9. Spray the top of the eggplant slices with oil olive so that it is lightly coated.
10. Bake the eggplant slices until top side is golden brown, about 20-30 mins, and then flip eggplant slices and bake until that side is golden brown as well.
11. Lightly oil the bottom of a deep lasagna pan. Then pour enough sauce to coat the bottom of the pan.
12. Place one layer of eggplant in the pan (all facing same direction). Top with enough sauce to thinly cover the layer of eggplant. Sprinkle a layer of Parmeggiano cheese.
13. Add another layer of eggplant, (cross-wise—i.e. in the opposite direction), and top with sauce and some Parmeggiano cheese.
14. Repeat layering (remember to lay eggplant in crisscross pattern) until you use up the eggplant or you reach the top of the pan.
15. Top with last layer of eggplant with remaining sauce, Parmeggiano cheese and then mozzarella cheese.
16. Cover with aluminum foil and bake at 375 for about 45 mins (or until it boils and cheese is melted)
17. Let sit for 30 mins before serving.
February 4th, 2010 at 9:48 am
“Recession Special”: Broccoli Rabe with Linguine and Parmigiano Reggiano
This is a tasty, healthy, comforting and most of all low-cost meal that we call the “Recession Special” in our family. You can substitute regular broccoli for the broccoli rabe, based on preference/availability. This recipe feeds 4 adults for under $5.
1 head of broccoli rabe (or broccoli)
1 box linguine (use whole wheat for an extra nutrition boost)
10 cloves of garlic
2-4 tsp. olive oil
1/2 tsp. hot pepper flakes
Parmigiano Reggiano wedge (to shred over the top)
salt and pepper to taste
Chop the broccoli rabe into bite-sized chunks and drop into a hot bath for a quick blanch to get rid of some bitterness and turn it a nice bright green. Quickly chill in cold water. Put pasta on to boil. Peel garlic and chop into dime-sized chunks. Add olive oil to a large frying pan, heat and add garlic chunks. Simmer on medium until they have a nice brown color. Add broccoli rabe, hot pepper flakes, and salt/pepper to taste. Saute for a few minutes. When pasta is done, add to broccoli rabe/garlic mix and toss them together to heat the pasta and coat with spices/oil. Add more spices and olive oil to taste, as needed.
Serve hot, with parmigiano reggiano shredded over the top. We prefer a lot of cheese, because it melts and mixes into the dish and adds a ton of flavor. We also sometimes serve this with hot garlic bread.
February 4th, 2010 at 9:51 am
Recipe: Parmigiano reggiano Orzo
4 Cups Cooked Orzo Pasta
1/4 cup White Wine
1 cup Chicken stock or Better Than Boullion Made w/ water
4 Tablespoons Unsalted Butter
1/4 Cup Diced sweet onion
1/4 cup parmigiano reggiano Cheese – Grated
Melt butter in a large saute pan. Add onion until irredescent in color. Add white wine – reduce – then chicken stock. bring to a light boil. Add Orzo and reduce liquid. Toss in Parmigiano reggiano cheese to lightly coat pasta. A small touch of pepper to taste. Garnish with parsley
If you want to take it further add a touch of heavy cream.
I like the true essence of the cheese itself. Yum!
February 4th, 2010 at 9:52 am
5-6 sweet or hot Italian sausage. Take off the skin.
1 onion yellow or red, chopped.
6 garlic cloves.
Bay leaf.
Parsley
1 cup red wine
1 can large, tomatoes, chopped with basil.
Jar of Artichokes/marinated
Parmigiano Reggiano
Break up the sausage and brown, before brown add chopped onion. When almost done add the wine and lift the brown bitts off the bottom of pan. Add garlic and bay leaf. Stir in canned tomatoes and bring to a simmer. Chop up artichokes and add to sauce. Add Parmigiano Reggiano and continue to simmer.
Serve over any kind of pasta. This is a easy throw together meal. If the sausage is frozen, it’s even easier, the sausage slices easier.
February 4th, 2010 at 9:53 am
Quick, good Pasta
5-6 sweet or hot Italian sausage. Take off the skin.
1 onion yellow or red, chopped.
6 garlic cloves.
Bay leaf.
Parsley
1 cup red wine
1 can large, tomatoes, chopped with basil.
Jar of Artichokes/marinated
Parmigiano Reggiano
Break up the sausage and brown, before brown add chopped onion. When almost done add the wine and lift the brown bitts off the bottom of pan. Add garlic and bay leaf. Stir in canned tomatoes and bring to a simmer. Chop up artichokes and add to sauce. Add Parmigiano Reggiano and continue to simmer.
Serve over any kind of pasta. This is a easy throw together meal. If the sausage is frozen, it’s even easier, the sausage slices easier.
February 4th, 2010 at 9:54 am
Wow, alcohol and cheese, two of my favorite things! Can’t wait to make that.
February 4th, 2010 at 9:57 am
These are super easy and very versatile. Easy to change around according to what’s on hand, what you’re serving and so forth. Ready? Here goes!
Ingredients:
about 3/4 cup finely grated parmigiano reggiano
1.5 teaspoons regular flour, cake flour, almond flour, corn flour, masa harina, etc.
optional: a pinch of sage, chipotle, cayenne, dried basil, dried oregano, lemon zest or anything else (non-salty, please!) that appeals to you
Directions
Turn oven on to 350 (Sometimes I used 375 or even 325). As the oven is preheating, line a baking tray or half-sheet pan or cookie sheet with parchment paper.
Mix ingredients gently in a medium bowl, making sure that the cheese hasn’t migrated to the bottom of the mixing bowl. Using a tablespoon or soup spoon, place spoonfuls of mixture onto the baking sheet. Slightly flatten (do not totally squash!) each mound of mixture. I use the bottom of a drinking glass, but I suppose you could use a pancake turner.
Place baking sheet in the oven, middle rack. Watch closely. If you’re using 350, bake about eight or nine minutes. Ten minutes if your oven is slow. They’ll begin to turn golden when they are done. You don’t want them to become “brown”.
Take the sheet out and allow the crisps to cool for two or three minutes. Do not skip this step! They are so easy to make, but they are super-fragile when they come out of the oven. Letting them rest for those minutes makes them easy to handle. Use a metal spatula to remove them.
They are out-of-this-world-delicious! And easy!
(Note: If you decide to up the amount of cheese, you could try 2 cups cheese to about a tablespoon flour)
February 4th, 2010 at 10:09 am
Creamy Tomato and Tarragon Soup
½ cup olive oil
12 tablespoons finely chopped fresh tarragon
6 pounds coarsely chopped (Roma or San Marzano) tomatoes
1 ½ cup chopped shallots
8 garlic cloves, crushed or minced
½ teaspoon red pepper
¼ cup tomato paste
½ cup heavy cream
½ cup parmigiano reggiano, grated
Heat ½ cup oil in a large pot. Add tomatoes, reserving a few for garnish. Once the tomatoes begin heating up, add half the tarragon, shallots, garlic and red pepper. Cook at medium-high until ingredients begin to soften. Stir in tomato paste. Reduce to medium low heat, cover and let simmer until the ingredients are soft enough to start falling apart in the broth. Stir occasionally.
Remove from heat and let cool for 5 to 10 minutes. Strain into a bowl, using a fine strainer and spatula to press out as much of the juice as possible. Throw away solids.
Return liquid to pot and heat at medium. Stir in cream. Slowly add grated parmigiano reggiano, stirring constantly, letting cheese melt before adding another pinch. Reserve some cheese for garnish. Salt and pepper to taste.
Serve with reserved tomatoes, tarragon and parmigiano reggiano as garnish.
February 4th, 2010 at 10:11 am
This is a really simple recipe that even the unexperienced cook could have fun with:
Parmigiano Reggiano Stuffed Chicken:
1 whole Chicken
Shredded Parmigiano Cheese
2 cups spinach (wilted)
1 cup diced mushrooms
1 pat of butter
salt and pepper to taste
Take the cheese (according to how much you like) and mix with the spinach and mushrooms.
Take the chicken skin and lift and stuff with the mixture. Go crazy with as much as you can fit! Bake according to the directions on the Chicken wrapper due to how big of a bird you got. Chicken should get up to 160 degrees.
February 4th, 2010 at 10:20 am
ROASTED CAULIFLOWER CAKES
This recipe makes 4 small patties, or 2 large ones. Smaller patties can be covered in the refrigerator for up to 3 days. This recipe can also be made into even smaller patties for entertaining. Simply top bite-sized patties with lemon yogurt sauce and some frisée for garnish.
1 head cauliflower, stemmed removed and cut into medium-sized florets
1 clove garlic, roughly chopped
3 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1 tablespoon unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
1 tablespoon flour, plus extra for dredging
1 egg, beaten
3-4 tablespoons breadcrumbs, plus extra for dredging
1/2 head frisée, bottom cut off and leaves separated, roughly chopped
Juice from 1/2 lemon
1. Preheat oven to 425°F. Place cauliflower and garlic on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and gently toss to coat. Roast for 25-30 minutes, until softened.
2. Transfer cauliflower to a food processor and pulse until mixture is coarse. Transfer to a medium bowl and stir in butter, Parmigiano-Reggiano, flour, 1/2 egg (discard extra egg or save for later use) and breadcrumbs. Add more breadcrumbs if mixture is too wet to hold together. Form mixture into 4 round patties (cover and refrigerate 2 patties for later use).
3. Meanwhile, in a medium bowl, combine frisée, lemon juice and 1 tablespoon olive oil. Season with salt and pepper.
4. In a medium sauté pan, heat remaining 1 tablespoon olive oil over medium heat. Add patties and cook on each side for 3-4 minutes, until lightly golden brown. Transfer patties to a serving plate and top with frisée salad.
Serves 1.
February 4th, 2010 at 10:20 am
SUMMER SQUASH GRATIN
If you have leftover brown rice, this is a great way to use it up. Make sure rice is at room temperature before adding to pan.
Cooking spray, for coating soufflé dish
1/2 cup water
1/4 cup brown rice
1 tablespoon extra virgin olive oil
1/4 medium onion, thinly sliced
1 small clove garlic, finely minced
1/2 medium zucchini, thinly sliced into rounds
1/2 medium summer squash, thinly sliced into rounds
Salt, to taste
Freshly ground black pepper
1/4 cup low-sodium vegetable stock
1/4 cup heavy cream
1 tablespoon chopped flat-leaf parsley
1/4 cup freshly grated Parmigiano-Reggiano
1. Preheat oven to 425°F. Place a 16-ounce soufflé dish on an aluminum foil-lined baking sheet. Spray with cooking spray and set aside.
2. In a medium saucepan, boil water. Add rice, cover and reduce heat to low and simmer for about 40 minutes, until rice is cooked through. Let stand for 5 minutes, covered, until any remaining water is absorbed. Fluff with a fork and set aside.
3. In a large sauté pan, heat oil over medium heat. Add onion and cook for about 5 minutes, until onion is translucent. Add garlic and cook for another 1-2 minutes. Add zucchini and squash and cook for another 7-10 minutes, until vegetables are softened. Season with salt and pepper.
4. Transfer cooked vegetables to a plate and set aside. Add stock to sauté pan and heat for 1-2 minutes, scraping up any brown bits on bottom of pan. Add cream and bring to a gentle boil. Reduce heat to low and allow sauce to thicken, about 5 minutes.
5. Add vegetables back to pan, along with rice, parsley and half of cheese. Stir until everything is coated with cream mixture. Transfer mixture to soufflé dish and top with remaining cheese. Bake for 20-22 minutes, until liquid is almost absorbed and top is golden brown (tent with aluminum foil after 15 minutes if top is getting too brown). Remove from oven and allow to rest for about 5 minutes before serving.
Serves 1.
February 4th, 2010 at 10:23 am
BASIL POLENTA FRIES
Cooking spray, for coating loaf pan
2 1/4 cups water
1 teaspoon kosher salt
3/4 cup polenta (yellow corn grits)
Freshly ground black pepper
1/4 cup prepared basil pesto
1/4 cup Parmigiano-Reggiano, finely grated, plus extra for garnish
3-4 tablespoons extra virgin olive oil
1 egg
Breadcrumbs, for dredging
Homemade tomato sauce, warmed, for serving
1. Coat a loaf pan on all sides with cooking spray and set aside.
2. In a medium saucepan, bring water and salt to a boil. Slowly whisk in polenta. Reduce heat to low and simmer for about 5-10 minutes until mixture is thickened, whisking constantly. Season with pepper. Stir in pesto and Parmigiano-Reggiano. Transfer polenta to loaf pan and smooth out top so mixture is evenly distributed in pan. Cover and refrigerate for at least 2 hours, or overnight.
3. Run a knife along inside of loaf pan to loosen polenta. Place a cutting board just large enough to cover loaf pan over its top and gently flip pan over to remove polenta. Flip pan back, releasing polenta and cut loaf in half. Return one half, covered, to refrigerator for later use. Cut other half into 6 equal pieces.
4. In a small bowl, beat egg. In a another bowl, add breadcrumbs. Working one at a time, dredge each polenta piece in egg, followed by breadcrumbs, shaking off excess as you work.
5. In a medium sauté pan, heat enough oil to cover bottom of pan over medium heat. Fry polenta pieces (working in batches if necessary as to not overcrowd pan) until golden brown on all sides, about 3-4 minutes. Transfer to a serving dish and top with extra Parmigiano-Reggiano. Serve immediately with warm tomato sauce.
Serves 2.
February 4th, 2010 at 10:24 am
ARUGULA FLATBREAD
To use the entire pizza dough, simply double the recipe.
1/2 small pizza dough, about 5 ounces
1 tablespoon extra virgin olive oil
1 ounce goat cheese
Zest from 1/4 lemon
Salt, to taste
Freshly ground black pepper
3 ounces mozzarella cheese, thinly sliced
Lemon Vinaigrette
1/2 teaspoon Dijon mustard
Juice from 1/4 lemon
Salt, to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil
2-3 ounces baby arugula
1 ounce Parmigiano-Reggiano, freshly grated
1. Preheat oven to 425°F. Place pizza stone in oven.
2. To prepare pizza dough, lightly flour a pizza peel and gently stretch dough into a thin rectangle, making sure not to get dough too thin. Brush oil over pizza dough, leaving a 1-inch border around edges.
3. In a small bowl, combine goat cheese and lemon zest and season with salt and pepper. Carefully spread over pizza dough, followed by mozzarella cheese.
4. Gently dust cornmeal onto hot pizza stone. Transfer dough to pizza stone and cook about 10-12 minutes, until crust gets lightly browned and cheeses are just melted.
5. In a medium bowl, combine mustard, lemon juice, salt and pepper. Slowly pour in olive oil, whisking to emulsify.
6. Remove pizza from oven and set aside. Add arugula to vinaigrette and gently toss to combine. Spread over pizza and top with Parmigiano-Reggiano. Serve warm.
Serves 1.
February 4th, 2010 at 10:25 am
Recipe for Parmigiano Reggiano Cheese contest
Stuffed Mushrooms
Remove stems from 1# fresh mushrooms. Cut them finely and place in a bowl with 1-2 finely minced garlic cloves, 1/2 tsp of salt and 1/4 tsp of pepper, 1/3 cup seasoned bread crumbs and 1/3 cup Parmigiano Reggiano Cheese.
Moisten with a little water, about 1-2 TBSPS or more if still to dry. Stuff mixture into mushroom caps and saute in skillet with olive oil or a mixture of olive oil and butter.
Saute till mushrooms are tender about 3-4 minutes.
Variation: Bush stuffed mushrooms with melted butter and bake in preheated 350 degree oven for 15 minutes
February 4th, 2010 at 10:25 am
Wonderful store to find authentic products!!!
February 4th, 2010 at 10:33 am
This recipe brings a welcome change from the standard Cheddar au Gratin potato dish. The nutty flavor of the Parmigiano Reggiano cheese goes well with the other dairy in the dish.
au Gratin Potatoes With Ham
Book: Steve’s diabetic recipes as of 092807
Chapter: Main
Serves: 12
This is a wonderful dish that needs only a salad and a roll with butter to complete a full meal.
The carbohydrates are appropriate for most type two diabetics.
Those watching fats might want to eat smaller portions, but it’s hard because it is so delicious.
The recipe is easily halved.
7 cups thinly sliced russet potatoes
1 tablespoon salt
3/4 cup (6 ounces) butter
2 cloves garlic smashed with knife blade but not chopped
1/2 cup very finely chopped sweet onions
2/3 cup AP flour
3 cups room temperature milk
1 cup room temperature cream
8 ounces cream cheese
1 pound diced cooked ham
8 ounces shredded Parmigiano Reggiano cheese
8 ounces shredded mild Swiss Gruyére cheese
2 tablespoons dry parsley (or 3-4 tablespoons fresh if you have it)
1 teaspoon white pepper
2 cups Panko bread crumbs
Preheat oven to 350° and place a sheet pan on the bottom to catch any drips.
Lightly grease a 4 quart (9 X 13) baking dish. Nonstick cooking spray is fine.
In a pot, cover the potatoes with water and add about 1 tablespoon salt and . Bring to a rolling boil. Cover and continue to boil gently for 5-10 minutes. (until just fork tender but not soft. They will finish cooking in the oven) Drain and rinse to cool them a little and stop the cooking process.
In a large skillet over medium-low heat, melt half the butter.
Add the garlic and cook for about 1 minute. Then remove the garlic and discard it.
Gently cook the onions until soft. Don’t allow to brown.
Add the flour and cook, stirring, until well blended and bubbly as if making a roux.
Add the milk and cream. Constantly stirring, cook until thickened.
Add the ham, cream cheese, 3/4 of the Parmigiano Reggiano and 3/4 of the Swiss Gruyére cheeses. Continue to cook, while stirring, until cheese is melted. Add in the parsley and white pepper.
Place half the potato slices in the baking dish and cover with half the cheese mixture.
Place the rest of the potato slices in the dish and cover with the rest of the cheese mixture.
Sprinkle on the remaining Parmigiano Reggiano and Swiss Gruyére cheeses
Melt the remaining butter in the microwave and mix with the Panko bread crumbs. Evenly sprinkle the crumbs over the potatoes.
Bake for 25 to 30 minutes or until browned and bubbly.
Serves 12.
Note: Advancing years and medical problems have caused my knife skills to deteriorate. I have found that, for me,
an apple corer/peeler works even better than a mandolin for slicing potatoes but I need to place the slices in a bowl of water after slicing to keep them from browning.
NUTRITION FACTS
Amount per Serving
Calories 554 Calories From Fat 284
% Daily Value*
Total Fat 31g 48%
Saturated Fat 12g 60%
Cholesterol 149mg 50%
Sodium 1211mg 50%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 3%
Sugars 5g
Protein 28g
Vitamin A 19% Vitamin C 2%
Calcium 30% Iron 7%
* Percent Daily Values are based on a 2,000 calorie diet.
Note: The calculator in my recipe software claims to be 85% accurate on the nutrition facts
February 4th, 2010 at 10:33 am
I always get great compliments serving this appetizer.
1 french baguette
1 bunch arugula
creole mustard
2 lbs beef tenderloin
3 garlic cloves
extra virgin olive oil
Kosher salt
fresh cracked pepper
Parmigiano Reggiano
Slice baguette into 1/2 inch pieces. Brush lightly with olive oil and bake at 400 degrees until toasted. gently rub garlic clove on each piece. Salt and pepper beef and sear in pan on high heat until med. rare to rare. Cool beef and slice thinly. Brush each piece of bread with Creole mustard, layer 2 arugula leaves on top followed by a slice of beef tenderloin finished with a large shaving of Parmigiano Reggiano and some cracked pepper!
February 4th, 2010 at 10:36 am
Tortellini Fantasia
* 1 lb fresh or frozen tortellini (we prefer meat-filled)
* 1-2 cups Parmigiano Reggiano, coarsely grated
* 1/4 lb Prosciutto di Parma (very thinly sliced)
* 1 cup mushrooms
* 1 cup frozen peas
* 1 quart heavy cream
While the tortellini is being boiled (as per instructions on your package), placed cleaned, sliced mushrooms in a large sauté pan with butter and cook slowly – they give off liquid and you want to cook that off. Defrost your peas while the mushrooms are sautéing.
When the mushrooms are browned, add the defrosted peas and then the Prosciutto. As soon as the Prosciutto has warmed, remove all ingredients and set aside. In the same pan, add the entire quart of heavy cream and turn the heat down very low (you do no want to boil it). Stir frequently.
When the heavy cream starts to steam, begin adding the coarsely grated Parmigiano Reggiano and stir frequently – the idea is to blend the Parmigiano and cream into a sauce.
[[You will not need to add salt since the Prosciutto provides plenty. And don’t forget to place the tortellini in a strainer or colander when it’s done.]
As soon as heavy cream and Parmigiano Reggiano has blended, add in the tortellini, mushroom, peas and Prosciutto. Stir gently, add fresh-ground pepper to taste.
[A variation is to add an egg yolk at the final stage and gently stir it in – adds body.]
Serve in large bowls and have extra coarsely grated Parmigiano Reggiano on the side.
February 4th, 2010 at 10:37 am
Parmesan Crisps
Directions
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine 1/2 cup of breadcrumbs, 2 tablespoons of white pepper, a pinch of garlic salt, and 2 cups of grated Parmigiano Reggiano. Spread mixture on baking sheet. Bake for 10 to 15 minutes until golden. Cool the melted mixture for 10 minutes then transfer to a rack to cool completely. Break into unique large shapes and serve with Whole Foods vino.
February 4th, 2010 at 10:38 am
As a mom of four gluten-free kids, it is always tricky to get healthy food into them! One sure-fire way is this dip we eat with rice crackers or corn chips! Not only is it all my friends’ and family’s favorite party food, it also makes a great meal!
Spinach-Salmon Dip:
6oz. wild Alaskan Salmon
1 16 oz. bag frozen, organic, chopped spinach
1/4 c. chopped onions
1 8 oz. box low-fat, organic cream cheese
1/2 c. Hain Safflower mayonnaise
1/2 c. sour cream (or plain yogurt to make it healthier)
3 Tbs. butter
1 Tbs. Minced garlic
1 c. Parmigiano Reggiano cheese
Thaw spinach, squeeze juice from, and place in baking dish. Add all other ingredients (cut cream cheese into chunks). Stir together and bake at 350 for twenty minutes. YUMMMY!
Serves:LOTS
February 4th, 2010 at 10:38 am
Parmigiano Reggiano Crisps
Preheat Oven *400 Yield 8-10 Crisps
1/2 Cup Parmigiano Reggiano Cheese
Pour a heaping tablespoon of cheese on a parchment lined baking sheet.
Repeat with remaining cheese spacing the spoonfuls 1/2 inch apart.
Bake for 3-5 minutes or until golden brown.Cool and enjoy.
Yes there is only one ingredient in this recipe. But if you are using Parmigiano Reggiano Cheese that’s all you need!
February 4th, 2010 at 10:39 am
Reduced Fat Alfredo Sauce
1 cup grated parmigianno reggiano cheese
1 cup 2% milk
1/2 stick margarine
3 gloves minced garlic
fresh ground black pepper
course sea salt
Melt the margarine in a medium sauce pan over medium heat. Add the garlic, and saute until lightly golden. Add the cheese and milk, and stir constantly until all the cheese has melted and the sauce has thickened. Add pepper and salt to taste. Tastes best served immediately tossed with pasta.
February 4th, 2010 at 10:42 am
Layered Polenta
1 roll of Polenta – slice in rounds about 1/4″ thick
1 lb fresh Mushrooms – of various kinds (your choice) – wild, best
2 cups fresh spinach – chop
2 yellow or zucchini squash – slice squash into 1/4″ rounds
1.5 cup marinara sauce – your choice of any good jar brand
1/2 cup Sherry
1 cup pine nuts
2 cups Parmigiano Reggiano cheese
2-3 T olive oil
1-2 T butter
Salt & pepper to taste
1. Sautee mushrooms in olive oil, butter, and sherry until tender. Do not overcook. Set aside in a bowl.
2. Sautee polenta in 1-2 T olive oil in a separate (large) skillet. Turn and cook other side until almost brown. (For non-stick skillet use only 1 T oil.)
3. Steam squash until just tender but still a bit crisp. Do not overcook.
4. Pour marinara sauce over sauteed polenta. Add layer of chopped spinach, mushrooms, squash, and cheese. Cover skillet and heat until all flavors have joined and cheese is melted. Salt & pepper to taste. Sprinkle top with pine nuts.
Serve with garlic bread and salad.
Created in my cocina in 2006. Carol Park Lafayette CO
park@ucar.edu
February 4th, 2010 at 10:45 am
Recipe for Prosperity Potato
1 Large Russet Potato
1 Ripe Hass Avocado
2 Tbsp. freshly grated Parmigiano Reggiano Cheese
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. minced Parsley or Basil
While potato is cooking in the microwave, mash the avocado and stir in the grated Parmigiano Reggiano, lemon juice and fresh herbs. Slice open the hot potato by cutting an X in the center, then stuff with the avocado-cheese mixture and dig in. In magical circles, the avocado brings love, the cheese protection and the green color of the topping brings money, resulting in overall prosperity for the person who enjoys this easy to make meal!
February 4th, 2010 at 10:46 am
This is a simple (but delicious) recipe I improvised a couple years back on a work night. When I brought leftovers in to work the next day, my friend tasted it and demanded (nicely) the recipe. Here it is!
Spinach Marinara with Cheesy Herb Pasta
Pasta:
1 pound pasta of your choice (I usually use whole wheat pasta – Bionaturae is my fav brand)
2 teaspoons crushed dried thyme/basil
1/2 teaspoon dried crushed oregano
1 cup shredded Parmesan (or 1/4 cup Romano, 3/4 cup Parmesan)
1/4 cup extra virgin olive oil
fresh basil, a few leaves (optional)
salt and freshly ground pepper to taste
Sauce:
1 large can crushed tomatoes
1 medium to large onion, finely diced
3-4 cloves crushed garlic
3/4 bag to 1 whole small bag frozen spinach
salt and freshly ground pepper to taste
2 tablespoons olive oil
Directions:
Thaw spinach, drain and squeeze excess water.
Cook pasta according to instructions on bag/box.
Heat oil, add onions, saute on medium heat until translucent.
Add garlic, saute for five more minutes.
Add crushed tomatoes and spinach and bring to a boil. Simmer for ten minutes.
Once pasta is cooked and drained, toss in olive oil, herbs and most of cheese.
Salt and pepper sauce and pasta to taste.
Pour sauce over pasta.
Sprinkle with remaining cheese and basil.
Enjoy!
February 4th, 2010 at 10:47 am
Savory Parmigiano Ice Cream
Ingredients:
4 egg yolks
1/2 pint milk
1/2 pint whipping cream
2 oz organic sugar
1 cup of grated REAL Parmigiano Reggiano (do not use Kraft or imitation cheeses!)
2 teaspoons of dried basil OR small handful of finely shredded fresh basil
1 teaspoon Kosher or Sea Salt
Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the grated cheese and basil and salt into it, and let them steep about 20 minutes.
In a bowl, beat and mix together the egg yolks and sugar until thick. Pour the milk into the mixture of egg yolks and continue stirring.
Pour the mixture back into the pan and heat gently, stirring until the custard thickens. Don’t allow it to boil! Or it will curdle! When a film forms over the back of your spoon, then it is time to remove the saucepan from the heat. Leave to cool. When the custard base is cold stir in the cream. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
If you do not have a machine, place in ice cube trays and freeze. When frozen, put in a heavy duty blender or food processor and puree, then return to freezer to set up.
Scoop and serve for an interesting appetizer, or non-sweet dessert! I serve this with butter shortbread cookies, made with fresh rosemary.
February 4th, 2010 at 10:47 am
An egg recipe from me. . .I have become very, very creative with eggs, as we have 17 beautiful hens running in our backyard!
Eggs en Cocotte a la Brooke
Serves 4
butter, for greasing
8 eggs
4 TBsp. heavy whipping cream
2 oz. parmigiano reggiano
1/2 tsp. fine sea salt
olive oil spray
2 cloves garlic, minced
1/8 tsp. crushed red pepper
1 medium onion, sliced in thin strips
2 colored bell peppers, sliced into thin strips (frozen is fine)
1 TBsp. tomato paste
3 TBsp. red wine vinegar
1/4 c. warm water
2 TBsp. chopped basil
2 TBsp. chopped parsley
1/4 tsp. salt
1/4 tsp. black pepper
1 oz. parmigiano reggiano
Pre-heat oven to 325 degrees. Grease 4 8 oz. ramekins with butter. Warm ramekins on a pan or cookie sheet in oven for about 10 minutes.
In the meantime, crack all eggs carefully into a small pitcher. Shave 2 oz. parmigiano reggiano (I use a microplane) into a small bowl.
Spray a skillet with olive oil. Heat to medium heat. Add garlic and crushed red pepper, sauteeing for 30 seconds. Add peppers and onions and allow to cook. Mix tomato paste, red wine vinegar, and water in a small bowl and set aside.
Remove warmed ramekins from oven. Carefully, so as not to break any yolks, pour two eggs into each ramekin. sprinkle with salt and pepper. Pour 1 TBsp. of cream over each egg. Sprinkle shaved parm over each egg and cream mixture. Put ramekins back in the oven for 5 minutes.
Sprinkle pepper mixture with salt and pepper, and add parsley and basil. Add tomato paste mixture, stirring well.
Remove ramekins from the oven, allowing to sit on warm pan or cookie sheet on which they were baked for 3 minutes. Top with pepper mixture. Using microplane, shave parmigiano reggiano over each. Serve hot!
February 4th, 2010 at 10:49 am
Honestly, my favorite is eating the cheese on a platter with grapes and nuts. But as a “recipe”:
**Grilled Eggplant and Parmigiano Reggiano Panini**
-1 Panini-
2 pieces of thick rustic bread brushed with oil
2 slices of grilled or breaded eggplant
Tomato sauce
1/2-3/4 freshly grated parmigiano reggiano
Assemble the Panini: bread, grated parmigiano reggiano, light tomato sauce, eggplant, light tomato sauce, grated parmigiano reggiano and other piece of bread.
Grill until golden brown, slice diagonal (because, why not?) and enjoy!
It’s rich, warm, comforting and gooey.
February 4th, 2010 at 10:52 am
Very simple–very good.
Shave some parm slices over a crusty baguette and broil until just melted. Drizzle with a little truffle oil for a fabulous nibble.
February 4th, 2010 at 10:53 am
Firecracker Crisps
2 1/2 cups grated Parmigiano-Reggiano
1 tablespoon fresh finely chopped rosemary leaves
1 teaspoon Spanish Paprika
1/2 teaspoon ground cayenne pepper
Pre-heat oven to 400-degrees. In a small mixing bowl, combine grated Parmigiano-Reggiano, rosemary, paprika and cayenne pepper.
Line 2 baking sheets with parchment. Place 2 scant tablespoons of Parmigiano-Reggiano cheese on baking sheet, with 2-inches of space around each.
Bake for 5 minutes in pre-heated 400-degree oven. Cool for 5 minutes and remove from sheet with a spatula. Makes 20 Firecracker Crisps.
February 4th, 2010 at 10:54 am
White Pizza
Par bake (bake 1/4 done) your favorite homemade or store bought pizza crust.
Poke holes in dough with fork to assure flavors merge properly.
Saute’ 3 cloves minced garlic, 1/3 onion, fresh parsley, 1/2 t garlic salt or powder, 1 T Italian Seasoning in 5 T olive oil or butter. Remove from pan and reserve all.
Saute’ 1 lb deveined shrimp until almost done in 2 T olive oil or butter.
On crust, layer:
Garlic/onion/parsley mixture ~ spreading evenly over crust
Shrimp mixture
Diced fresh tomatoes
chunked blue cheese
shredded mozzerella cheese
parmigiano/reggiano cheese
Bake until crust and ingredients are hot and bubbly and crust is fully cooked.
Optional ingredients:
Fresh Spinach
Purple onion rings
Fresh mushrooms
Artichoke Hearts
February 4th, 2010 at 11:04 am
Shitake Mushroom Sauce Over Fettucine
1 pound dried fettucine
2 T olive oil
1 shallot, minced
2 garlic cloves, pressed
1 oz. dried shitake mushrooms
1/2 c heavy cream
1 c vegetable stock
1/2 c finely grated Parmigiano Reggiano
Reconstitute mushrooms by soaking in warm water for 15-20 minutes. Cook the fettucine in a pot of rapidly boiling salted water until al dente. Saute shallots until almost tender, add garlic and saute for another minute. Add mushrooms, stock, and cream and heat but do not boil. Melt in Parmigiano Reggiano. Serve sauce over fettucine.
February 4th, 2010 at 11:07 am
Growing up in an Italian family Parmigiano Reggiano was used in almost every dish. My absolute favorite recipe using Parmigiano is ridiculously simple but highlights this cheese’s depth of flavor
FRIED CHEESE
Ingredients
Non stick skillet
1/2 cup grated Parmigiano Reggiano
Sprinkle cheese evenly in pan
Fry cheese on medium heat until melted together and slightly brown on the edges
remove with fork or tongs
While still warm roll into open tube or serve flat when cooled
February 4th, 2010 at 11:12 am
Parmigiano Reggiano Dessert
Chunk up about 1 lb cheese into 1/2″ to 1″ peices.
Toast 1/2 lb pecans in 350 degree oven for 10-15 minutes.
Cut pecans into quarters/larger chunks when cool.
Put pecans and cheese in serving bowls.
Drizzle and with quality wild honey.
Serve…and enjoy.
February 4th, 2010 at 11:12 am
Chicken Alfredo:
2 Tablespoons butter, melted in med.size saucepan
4 Tablespoons flour
2 Cups Milk (can be lowfat or soy)
1 1/2 Cups shredded Parmigiano Reggiano
Salt and pepper to taste
1 Cup Roasted Chicken, cut into bit-size chunks
12-14oz Cooked and drained Rotini
Add flour to pan after butter melts, stir with wooden spoon until flour absorbs all butter. Add milk and stir 2-3 min. Next, add Parmigiano and seasoning, stir until melted through. Alfredo is done. Optional to add chicken here. I do it so my kids can get some protein…they love it! Pour over pasta. Enjoy!
February 4th, 2010 at 11:14 am
Roast Vegetable Salad with Parmigiano Reggiano and Hazelnuts
Serves 4
1 bu Baby Carrots, cut in half lengthwise
4 ea Baby Zucchini, cut in half lengthwise
4 ea Patty Pans, cut in half
8 ea Asparagus, woody ends removed
12 ea Haricot Vert
1/2 cup Hazelnuts, toasted and crushed
1 bu Opal Basil
1 large Heirloom Tomato
Fleur de Sel
1 ea Lemon, juiced
1 sm Shallot, minced
1 clove Garlic minced
1 tbl Honey
1/2 cup Extra Virgin Olive Oil
1/4 cup Parmigiano Reggiano, finely grated
Method:
• Heat oven to 400F
Toss carrots, zucchini, and patty pans with a little olive oil and salt and pepper and roast on a sheet pan until just soft around the edges then set aside to cool
• Roast Asparagus seperately, cool and cut in three
• Blanche Haricot vert and then plunge in ice water. When cool cut in half
• Make vinaigrette by mixing lemon juice, shallots, garlic, honey, salt and pepper, and parmigiano. Slowly wisk in 1/4 cup of olive oil
• Slice large rounds of tomato and place on each plate with a little vin and sel
• Toss all the vegetables with vin and hazelnuts and season tt with salt and pepper and a little extra parm if needed and place nicely on the tomato slice
• Garnish with small leaves of opal basil
February 4th, 2010 at 11:16 am
My Eggplant Parmigiano
2 large smooth eggplants
sea salt and cracked black pepper
all purpose flour
4 eggs
fresh parsley
8 oz. container of fresh grated parmigiano reggiano
Extra virgin olive oil
1/2 large vidalia onion
3 large cloves of fresh garlic
2 35 oz. cans of best quality san marzano peeled tomatoes
bunch of fresh basil
1 lb./or 1 pkg. of the best (or Polly O)mozzarella cheese, not fresh mozzarella and not pre shredded
Peel eggplants and slice into 1/2 slices, layer in a colander set over the sink or bowl and salt each layer. Place a weight on the top layer and let stand for about 45 minutes. This will let the eggplant release any bitterness. This step really does make a difference. Meanwhile scramble eggs in a shallow bowl and add about 2 tbsp. of parmigiano cheese, 1/4 minced parsley, and about 2 tbsp of water, then put about 1 to 2 cups of flour in another shallow dish and add about a tbsp of sea salt and cracked black pepper and set aside. Shred the mozzarella cheese with a grater and set aside. For Sauce: Empty cans of tomato in a large bowl and puree until smooth. Heat 2 to 3 tbsp of olive oil in a dutch oven pot and add minced onion and minced garlic. cook until onion is soft but not browned, add pureed tomatoes and salt and pepper to taste. Simmer while preparing the eggplant. Heat about 1/2 cup of the olive oil in a large non stick skillet over med high heat until hot. dredge the eggplant slices in the flour and then coat with the egg and fry in the hot oil until lightly golden on each side. Do not crowd the pan. Spread enough sauce to cover the bottom of a large rectangle baking dish, and lay the fried eggplant slices slightly overlapping on the sauce layer, spread some more sauce to coat eggplant, place a leaf of basil on every slice, spread a light layer of mozzarella cheese, and another light layer of grated parmigiano cheese, repeat with another layer of eggplant, sauce, basil and cheeses until you have three layers ending with layer of eggplant. Cover that last layer of eggplant with a generous coating of sauce and a g