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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!

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.

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.

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.

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!

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....

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.

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!

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.

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!

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