Whole Story

The Official Whole Foods Market® Blog

Parmigiano Reggiano Recipe Contest

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. recipe-contestParmigiano 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! cracking-eventA 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.

Leave a reply

To provide feedback or ask a question about our company, a store or a product, please visit our Customer Service page.

For more information about posting comments to our blog, please see our Comment Posting Guidelines.

1018 comments

Comments

Linda Zec says …

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!!

Janessa Michelle says …

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!

Beth Drake says …

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!

Renee Dreznes says …

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!

Ron Dunlap says …

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.

Lee Chong says …

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.

Danielle Shanley says …

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.

Terri Nelson says …

...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.

Christine Izzo says …

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!

Lynda Mahana says …

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.

Lissa Brooks says …

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.

Helena Spensatelli says …

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.

Colleen says …

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

Yasmin says …

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!

Katherine McDaniel says …

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.

Mikeyc says …

Parmigiano, Chestnut, and Rosemary Pizza 6 cloves garlic Yellow cornmeal, for dusting 10 ounces refrigerated (or fresh) pizza dough 3 tablespoons extra-virgin olive oil 2 ounces Parmigiano Reggiano cheese, freshly grated 1/3 cup thinly sliced jarred whole roasted chestnuts 1/8 teaspoon finely chopped rosemary leaves Pinch dried red pepper flakes 1/2 ounce Parmigiano Reggiano cheese, freshly shredded Place pizza stone on bottom shelf of oven. Preheat oven to 550°F (or to 500°F). Bring a small saucepan half-filled with water to a boil. Add garlic cloves and cook for 2 minutes; remove cloves and place in ice water. When cloves have cooled, use a garlic press to press the blanched cloves; set aside. Lightly sprinkle pizza peel or large cutting board with cornmeal. Stretch pizza dough into a 12” round (will be very thin). In a small bowl combine blanched garlic and 2 tablespoons olive oil. Spread mixture on top of pizza. Top with 1/2 of the grated Parmigiano Reggiano cheese. Lay sliced chestnuts evenly around the pizza. Sprinkle with rosemary and red pepper flakes. Top with another 1/2 of the grated Parmigiano Reggiano cheese. Shake peel or cutting board to ensure the pizza will be able to slide off (if it seems stuck, pick up the pizza in various places and sprinkle more cornmeal underneath until it becomes loose). Slide pizza onto pizza stone. Bake until crust is crispy and golden brown (approximately 7-10 minutes). Remove pizza from oven. Drizzle with remaining 1 tablespoon olive oil. Top with shredded Parmigiano Reggiano cheese. Using a pizza cutter, slice into 8 pieces. (If a pizza stone is unavailable, then use this alternate method of preparation: preheat oven to 450°F, spray large baking sheet with cooking spray, sprinkle baking sheet with cornmeal, stretch dough into about an 11” round on baking sheet, parbake the crust for 5 minutes, let cool for 5-10 minutes, remove crust from baking sheet, add toppings, place pizza back in the oven directly on the center rack, and bake for 7 minutes or until crust is golden brown). Makes 1 pizza.

Robert Pilgreen says …

Homemade Manacotti Manacotti Sauce: 1lb of Ground beef 2 tbsp olive oil 1/2 cup of chopped sweet onion 3 tbsp of freshly chopped parley 1 tsp fennel 2 cloves of freshly diced garlic 2 fresh bay leaves 1 large can of crushed tomatoes 1 medium of tomato paste. In a saucepan add the olive oil, garlic, onion, ground beef, crushed tomatoes and herbs, let simmer for 20 - 30 minutes. Then add in the tomato paste and 1 cup of water. Salt & pepper to taste. Let simmer for 2 hours. ------------------------------ Manacotti Filling: 1/2 a large container of ricotta cheese 1/2 cup of freshly grated mozerella cheese 1/3 cup of parmigiano reggiano cheese 3 tbsp of fresh parsley 1/2 tsp of salt 2 eggs Mix all the ingredients together ----------------------------------- Manacotti shells 3 eggs 1 1/2 cups of sifted flour 1/4 tsp pepper 3 tbsp melted butter 3 tbsp Parmigiano reggiano mix all ingredients well, slowly adding in one cup of water. In a small Non-stick pan cook a thin layer of the batter and place each shell on wax paper. ------------------------------ Making the dish Fill shells with manacotti filling and roll. Spread manacotti sauce in the bottom of a glass 13 x 9 pan. Place manacotti shells over sauce, then spread remaining sauce over the top. Cover with aluminum foil and cook at 375 for 30-45minutes. Remove from the oven and grate fresh parmigiano reggiano. Serve and enjoy.

Angela Chapman says …

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

Christine Swanson says …

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

Naomi Muscatine says …

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!

deb semine says …

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.

Genny Thomas says …

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.

Olga Peterson says …

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.

M'Lissa says …

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

JoAnna L. Lewis says …

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.

Erin says …

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!

Judy Berger says …

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

Nancy Guarino says …

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!

Mindee Curtis says …

Parmesan Thyme Quinoa Cakes with Mushroom Saute For quinoa cakes •1 1/2 cups water •1 cup quinoa •1 large egg, lightly beaten •½ cup shredded Parmesan Reggiano •½ teaspoon fresh thyme leaves •4 to 5 tablespoons olive oil, divided For topping •1 1/2 pounds button mushrooms •1 small onion, finely chopped •2 teaspoons finely chopped garlic •3 tablespoons olive oil •1 cup grape or cherry tomatoes, halved •1/2 cup drained bottled roasted red peppers, rinsed and chopped •3/4 cup water •2 tablespoon chopped flat-leaf parsley •1 cup Parmesan Reggiano, shaved into large curls Make quinoa cakes: Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve. Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg, cheese, and thyme. Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes. Make topping while quinoa cooks and chills: Cook mushrooms, onion, garlic, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until mushrooms are tender and mixture is thick (if dry, thin with a little water), about 10 minutes. Cook quinoa cakes: Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates. To serve: Return mushroom sauce to a simmer and stir in parsley and half of parmesan, then simmer, stirring, until cheese just begins to soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle with remaining parmesan. Makes 4 servings

Brooke Szczepanski says …

Penne with Pumpkin Parmigiano Sage Sauce 3 TBsp. melted butter 1 TBsp. olive oil 4 cloves garlic, minced 4 large sage leaves, chopped fine 1/4 tsp. black pepper 1/2 tsp. sea salt 1 small pie pumpkin 8 oz penne pasta sea salt, to taste 3 oz. parmigiano reggiano, grated 1/4 - 1/2 cup heavy whipping cream Preheat oven to 400 degrees. Peel pumpkin and remove seeds and pulp. Cut into 1/2" cubes. Melt butter. In a large bowl, mix butter, oil, garlic, and sage. Toss pumpkin cubes in butter mixture. Spread flat on a baking sheet, sprinkling with salt and pepper. Bake until 35 - 45 minutes, or until a fork pierces through to middle easily and edges are just beginning to brown. Boil water, adding a handful of sea salt to taste once bubbles appear. Add penne. Boil for 6-8 minutes, or until al dente. In a blender, combine 1/2 cooled pumpkin, parmigiano reggiano, and 1/4 cup cream. Blend. Add cream, if needed, until soup consistency. Heat a pot or deep pan to medium heat. Pour pumpkin mixture in, and add remaining pumpkin cubes. Heat, stirring occasionally, until just bubbling. Add penne, cooking for 1 - 2 minutes more. Serve in bowls, garnishing with additional parmigiano reggiano.

Brooke Szczepanski says …

Green Bruschetta 1 baguette olive oil 2 cups green frozen green peas, thawed 1 cup garbanzo beans 1 TBsp. chopped mint 1/2 TBsp. chopped parsley 1 small clove garlic, chopped coarsely 2 oz. parmigiano reggiano, grated 1/2 TBsp. fine lemon zest 1/4 tsp. coriander 1/4 tsp black pepper 1/4 - 1/2 tsp sea salt, to taste Chives, chopped Preheat oven to 400 degrees. Slice baguette into "coins". Lay all out on a baking sheet, drizzling with olive oil. Bake for 2-5 minutes, or until golden. Put next 9 ingredients (peas through black pepper) in a food processor, and process until smooth. Add 1/4 tsp. sea salt, and pulse. Taste, adding more salt as necessary. Spread pea mixture on each baguette coin. Sprinkle each with a little bit of chives. Enjoy!

toni giarnese says …

Everyone has a favorite recipe for parmigiano reggiano.( I have my Grandmother's). But my favorite use is to breathe in the aroma. The Parmigiano Reggiano is my high speed ride, my culinary time travel machine. So no recipe here, just taking the opportunity to honor the loving memory of Grandma. THX ------------------------------------------------------------ Grandma spreads the whitest of linen over the tables on the sun porch and smoothes the nests of wrinkles until they lay flat. She sets the rolling pin, flour canister and jelly jar within reach. Then she dons her apron and worries the wispy gray strands on the nape of her neck into the black hairnet. “Guardi,” she says. Grandma makes a “well” of flour in the center of a large wooden board and, in the middle, cracks the eggs. She beats the eggs ever so gently, blending the inside wall of flour as she goes. Soon the dough is ready, the creamy ricotta is drained. The scent of freshly chopped mint and grated nutmeg hangs in the air. Grandma moves in and out of the kitchen, gathering a few utensils, a fork for crimping and a bowl of water. It is ravioli day. I watch as Grandma smoothes the dough into a circle, comic blue veins dancing across her hands. With pronounced thrusts of the rolling pin, she creates an unplowed field, a large thin rectangle of dough ready to receive the ricotta mixture. Her deft movements leave rows of milky mounds which she skillfully covers with a fold of the dough. With brisk moves of the knife, she cuts the mounds apart. As she works, she hums and Caruso croons, the faint echo of his wedding canzone coming from the Victrola. Then it is my turn. My job is to seal and crimp. Grandma watches as I invert the jelly jar over each mound and twist it a few half turns. Then I press the tines of the fork in the edges all the way around until the ravioli is made fast. We work together like that for hours, sealed in quiet. Washed in velvet light, the porch cools as the late day sun rests its face on the window sill. The afternoon’s work lay around us, each ravioli the size of a mouse’s ear. I loved being on the sun porch with Grandma. I worked at her elbow, I pressed against her side, I leaned into her thigh. The shape of her lay like a promise between us. I don’t recall if we talked much during those long afternoons. All I remember is that she hugged me tight and called me “Bella”.

Meg says …

Megs Magnificent Spaghetti Ingredients * Small Spaghetti Squash, 42 calories per cup :) * 1 cup White Label, L.E. Roselli's Spaghetti Sauce * Extra Large Pinch of Parmigiano Reggiano Cheese, shaved * Dash of Spices: Sweet Basil, Fresh Ground Black Pepper * Small Pinch of Minced Garlic in Extra Virgin Olive Oil Directions Preheat oven to 375°F. Cut spaghetti squash in half. Place on baking sheet or in glass dish seed side up. Cook for 45 minutes to 1 hour doesn't really matter. Remove from oven and let cool for 5 minutes so you don't burn the crap out of your hands when you remove squash from its shell! Scoop out middle section which has the seeds and throw away. Scoop out the rest of squash which should literally POP right out of shell and put in a small pot. Use a fork to shakeup spaghetti to get the "spaghetti" effect. Add your sauce, spices and garlic. Warm up on stove.

Anna Nelson says …

Overnight Visitors coming to stay?Make this the night before and have an amazing Breakfast Lasagna for 12. Breakfast Lasagna for a crowd 1 Cup chopped green pepper 4 Tbsp chopped yellow onion 2 Garlic cloves, minced 1 (8 ounce) can mushroom stems and pieces, drained 2 cups chopped broccoli 4 Tbsp all purpose unbleached flour 2 tsp dried parsley flakes 2 tsp dried whole Oregano 1/4 tsp pepper 1/4 tsp salt 1 1/2 cups milk 3 eggs scrambled 1 1/2 cups cottage cheese 3 Tbsp milk 8 Lasagna noodles 2 Cups of Ricotta or curd style cheese 1/2 cup Parmigiano Reggiano In a large skillet at medium heat cook peppers, onion, garlic mushrooms and broccoli until tender. Add flour, parsley, oregano, pepper and salt, stir till it forms a paste and add in 1 1/2 cups milk gradually. Cook for 10 minutes or until mixture thickens. make scrambled eggs and set aside, keep warm. Cook Lasagna a few minutes shy of done. and set aside. Combine cottage cheese, 3 Tbsp milk, mix till smooth. Spray a 16 inch Casserole. Start with the broccoli mixture as the bottom layer (about 1/3 of it). Then top with 1/2 the Lasagna noodles, 1/2 the cottage cheese mixture, all eggs 1/2 ricotta, 1/3 broccoli lasagna, rest of cheese, and end with broccoli. Cover and refrigerate at least 8 hours. Top with Parmigiano Reggiano while oven is heating to 375. Bake uncovered for 40 minutes or until bubbly. Let stand for 10 minutes and serve.

Alicia Raffel says …

Cheesy Rigatoni with Parmigiano 1lb Ground Beef 1lb Ground Pork 1lb Rigatoni noodles 2 -- 8 oz cans diced tomatoes 1 – 8 oz can tomato sauce 1/2 – 8 oz can pizza sauce 1 onion diced 4 cloves of garlic mashed 1 red pepper diced 1/2lb mushrooms diced 1/2lb grated parmigiano cheese ½ teaspoon cayenne pepper 2 teaspoons salt 1 teaspoon pepper In a large sauté pan with high sides, mix the Ground Beef and Ground Pork together. Brown the meat on a med high temp using their own fat content while making sure to keep stirring. Season the meat with the salt, pepper and cayenne. Add the garlic and keep stirring. When the meat has released its fat content put in the onions, cook for 5 minutes. Then add the red peppers, cook for 8 minutes. In a bowl mix together the two cans of diced tomatoes, can of tomato sauce, and the half can of pizza sauce. Add the sauce mixture to the meat mixture in the pan and continue cooking. Add the diced mushrooms and cook on a med heat for 10 minutes. Then add the the grated parmigiano and keep stirring until melted and the meat and sauce has combined and reduced. Transfer to a bowl. Using the same pan cook the rigatoni noodles until al dente. Drain off the water and add the meat and sauce mixture and cook together with the noodles for 5 more minutes.

Michele Wells says …

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.

Rebecca says …

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

Maria A Pino says …

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!

Rebecca says …

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

Ron says …

Ingredients: * French fries (self-made or store bought) * Chopped flat leaf parsley * Salt * Parmigiano Reggiano, freshly grated Instructions: 1. Deep fry the french fries 2. Pat dry the fries with paper towels 3. Season with salt 4. Top with chopped parsley and freshly grated Parmigiano Reggiano

Michelle says …

Stuffed Zucchini with Parmigiano Reggiano Ingredients: 1 Large Zucchini 1 small onion, or a shallot for a lighter taste a few fresh basil leaves (1 tsp dry) 1 clove garlic. 2 thin slices parmigiano reggiano. Olive Oil Salt Pepper Pre-heat your oven to 325 degrees. Finely chop your onion and garlic, place it in a pan with a little olive oil soften over medium heat. While the onions and garlic are cooking Take your zucchini and cut it in half length-wise. Make diagonal cuts towards the middle of each half, but do not cut all the way through the zucchini, this should make the middle of the zucchini halves nice and hollow, finely chop the zuchinni you cut out and add to the onions and garlic mixture. Once the Onion, garlic, and zucchini is softened, chop the basic leaves (or take the dry basil) and mix in, salt and pepper to taste. Stuff this mixture into the two hollow zucchini halves, top each with a thin slice of parmigiano reggiano, place in the oven until the cheese has nicely melted. You could also try adding some proscuitto to this recipe, either on top of the zucchini or in the stuffing!

Emily Coco says …

Parmigiano Reggiano Roasted Vegetables 1/2 cup chopped broccoli 1/2 cup chopped creamer potatoes 1/2 cup chopped beets 1/2 cup chopped artichoke hearts 1/2 cup chopped brussel sprouts 1/2 cup chopped pancetta 3/4 cup finely grated Parmigiano Reggiano 2 Tbs white wine 1/4 cup fresh lemon juice 1/4 cup pine nuts 2 cloves minced garlic 3 Tbs olive oil Preheat the oven to 400 degrees. Combine first five ingredients in a large mixing bowl and drizzle with olive oil. Season to taste with salt and pepper, then toss to coat thoroughly. Spread vegetables on a baking sheet in a single layer and roast for 20-25 minutes, until vegetables are lightly browned on edges. While the vegetables roast, toast pine nuts and garlic by spreading them on a pan and setting under the broiler for 5-10 minutes, until lightly browned and fragrant. saute pancetta over medium heat until browned, then set aside. In the same pan,pour white wine and lemon juice, stirring to incorporate pan drippings, and simmer for 5 minutes. To finish, combine vegetables, sauce, parmigiano reggiano, pancetta, garlic, and pine nuts in a large serving dish and combine well. Serves 5 as a side dish or two as a meal.

Nora Cosgrove-Wagar says …

Parmigiano Reggiano Recipe Contest Portobello Mushroom Parmigiana 4 Portobello mushroom caps 1 cup shredded mozzarella cheese 1 cup Tomato sauce parmigiana cheese Olive oil salt & pepper garlic Prepare mushroom caps by drizzling with olive oil, salt and pepper. In a grill pan, grill mushroom caps until tender, remove from pan. (the whole grill thing is optional but I find you get a better result) Preheat oven to 375. In a baking dish, spread some tomato sauce on the bottom, place mushroom caps bottom side up. Top with crushed garlic, tomato sauce and an abundance of mozzarella & parmigiana cheese. Bake for approximately 15 minutes or until cheese turns a nice golden brown - EAT!!!!

Deb Perrica says …

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 9x13 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.

Mick T says …

[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.

Emily Olson says …

Spicy Sausage and Vegetable Soup Serves 4-6 or freeze leftovers 1 link mild Italian sausage, casing removed 1 link hot Italian sausage, casing removed ½ medium white onion, chopped 1 garlic clove, minced 3 small carrots, peeled and sliced into thin rounds (prefer Purple Haze carrots) 1 Hungarian sweet pepper & 1 red jalapeno (can substitute a red bell pepper), chopped ½ bag fresh spinach, stems removed 10 ounces crushed canned tomatoes 2 cups water 2 cups chicken broth 1 bay leaf 1 small Parmesan cheese rind ½ cup elbow macaroni Kosher salt and pepper to taste In medium sauce pot, brown the sausage, breaking it up in small pieces (not crumbles) as it cooks. Remove the sausage from the pot with a slotted spoon and place on a paper towel to drain. Using the same pot with the sausage drippings, sauté the onion until tender. Add garlic and sauté for three minutes. Add the carrots, peppers, spinach, tomatoes, chicken broth, water, bay leaf, Parmesan rind, and sausage to the pot. Stir in the pasta and add salt and pepper to taste. Reduce the heat to low and simmer covered for 10-15 minutes or until the pasta is tender. Taste for seasonings. Remove bay leaf and Parmesan rind. Serve with Parmesan cheese, crusty bread and a mixed green salad. Enjoy!

Charlene Swalec says …

Cheesy Risotto - Pressure Cooker Recipes are Fast This wonderful Mediterranean dish once took about 25 minutes and constant stirring. Now it is easy and fast with a new generation pressure cooker. 2 tablespoons oil 1 onion, finely chopped 1 cup rice 1/3 cup frozen peas (or other favourite vegetables) cook the vegetables separately and mix them into the risotto at the end 2 cups vegetable stock 1/2 cup Parmigiano Reggiano cheese 1/4 cup shredded Mozzarella cheese 1/8 teaspoon pepper In pressure cooker, heat 2 tablespoons of oil over medium heat. Sauté onion for 4-5 minutes, until soft. Stir frequently so onion does not brown. Add rice, and sauté until light brown. Add peas and vegetable stock; stir well. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method or automatic release method and remove the lid. Stir in Parmigiano Reggiano and mozzarella cheese and pepper. Let sit until cheese melts. Stir thoroughly and serve. Cook for 7 minutes on high pressure.

Patricia DiJulio says …

Creamy Mushroom Fettuccine 8 oz DeCecco fettuccine 16 oz organic baby bella mushrooms cleaned and sliced 1 large organic sweet onion cleaned and sliced thinly 4 tablespoons extra virgin olive oil 1 sprig fresh tyme with leaves removes and chopped 1 cup organic chicken broth 2 tablespoons organic unsalted butter 2 tablespoons organic unbleached flour 1/4 cup organic half and half 1 cup grated Reggiano Parmigiano Cheese salt and pepper to salt Put large pan of water on high and bring to a boil for pasta Place two tablespoon of oil in a large saute pan and heat on medium low add mushrooms do not salt or stir allow mushrooms to carmelize about 4-5 minutes then stir mushrooms and add 1/4 teaspoon salt, cook about 3-4 more minutes then remove from pan. Add 2 tablespoons olive oil to same pan heat then add onions 1/4 teaspoon salt and cook on medium low until carmelized about 10-15 miutes stirring occasionally. When carmelized add to reserved mushrooms. In same pan add butter and melt then add flour and cook about 2 minutes add chicken broth and wisk uuntil smooth and creamy. At this point add pasta to salted boiling water cook about 8 minutes. Add thyme, mushrooms and onions, heat throughly. Add 1/4 cup half and half heat slowly then turn off heat add half of the cheese and fresh ground pepper, stir. Drain pasta into a bowl and reserve 1/2 cup pasta water. Cover pasta with mushroom sauce and toss, if pasta has absorbed sauce add pasta water a little at a time. Top pasta with remaining cheese, a drizzle of good extra virgin olive oil and some fresh ground pepper. Serve and Enjoy!

Sonia Giannetti says …

Salmon Parmigiano Panzanella Dozen cherry tomatoes, quartered 1 Tbsp, shallots, finely chopped 1 celery rib, finely chopped ¼ avocado, chopped and diced 2 Tbsp Extra Virgin Olive Oil 1 Tbsp fresh Italian Parsley, finely chopped 2 tsp fresh Basil chopped 1 tsp dried oregano Salt and pepper to taste 7 oz. canned salmon, drained and flaked ¼ cup parmigiano reggiano, coarsely shredded 4 slices square ciabatta bread Combine tomatoes, shallots, celery, avocado, olive oil, parsley, basil, oregano, salt and pepper in one bowl. Set aside. Place ciabatta bread onto baking sheet. Divide salmon evenly amongst the ciabatta bread. Place the vegetable mixture on top and sprinkle even amounts of parmigiano reggiano as the last layer. Place under broiler for about two minutes until warm. Divide each ciabatta bread into two and serve immediately.

Shiloh Kinne says …

Crock Pot Artichoke & Parm Spinach dip Ingredients: 1/2 cup shredded Parmigiano Reggiano 1 cup shredded mozzarella 8oz light cream cheese 1 can artichoke hearts 1 box frozen spinach, thawed 1 teaspoon paprika 1 teaspoon italian seasoning Juice from 1/2 lemon Salt & Pepper to taste Directions: Mix all ingredients together in a crock pot, cook on High for 2 hours until warm and melted. Serve with your favorite bread, bagel chips or italian toast to dip. Delicious!

Pages