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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.

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1018 comments

Comments

ines alicea says …

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.

Versia White says …

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.

Sarah Decker says …

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!

Bob Sennett says …

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!

Ginny Myers says …

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.

Miranda says …

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.

Leilani Tosoc says …

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

Leilani Tosoc says …

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

Michelle says …

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.

Angela Spengler says …

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.

Connie Wrobel says …

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!

Linda Palans says …

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.

Nancy Faust says …

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

Karen Gordon says …

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!

Barbara Amato says …

Parmigiano Reggiano and Backyard Honey Grainy chunk of Parmigiano Reggiano dripped into freshly extracted summer honey. Yummy! SF Beekeeper

Sherry Rose says …

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

Tracey Labovitz Berkowitz says …

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!

Frank Cammalleri says …

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.

Stephanie Ivanov says …

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

igor jozsa says …

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

Gina Morris says …

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!

Shell Huffman says …

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.

Cara Wilbat says …

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!

Angela Spengler says …

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.

Carol S. says …

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.

Jacqueliine Gray says …

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.

Emanuel Huffman says …

Parmigiano Reggiano dill pasta with bread chunks melted butter

Livio Pigo says …

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.

Shelly says …

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!

Angela Spengler says …

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.

Susan Ferreri says …

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.

Paula Lucas says …

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

Paula Lucas says …

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

Paula Lucas says …

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.

Melissa says …

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.

Gail Miller says …

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!

Belinda Darke says …

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

Paula Lucas says …

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

Susan McKay says …

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.

Jeff G says …

* 1 head Romaine lettuce * ½ cup extra virgin olive oil, plus ¼ cup * 1 small baguette or small loaf of crusty bread * 2 cloves garlic * 1/3 cup grated Parmigiano Reggiano cheese * Juice of 1 large lemon * 1 oz anchovy fillets * 1 egg * Sea salt, to taste * Freshly ground black pepper, to taste * Worcestershire sauce, to taste Preparation: 1. Bring a quart of water to a simmer in a small saucepan. Simmer the egg in the shell for one minute, then remove the egg and chill in a cold water bath. 2. Separate the lettuce leaves, wash and thoroughly dry them, then refrigerate. 3. Remove crusts from the bread and cut it into ½-inch cubes. You want about 2 cups of bread cubes. 4. Heat a sauté pan over medium-low heat. Add ¼ cup olive oil and heat for another minute. Add bread cubes and sauté until crispy and golden. Remove bread and drain on paper towels. 5. In a glass bowl, mash garlic and anchovies with a fork so that they form a paste. 6. Crack the coddled egg into the garlic-anchovy mixture and add the lemon juice. Beat until smooth. 7. Slowly add the remaining olive oil while whisking continuously. 8. Season to taste with Sea salt, black pepper and Worcestershire sauce. Add half the grated cheese. 9. Tear Romaine leaves into bite-sized pieces and transfer to a large bowl. Pour dressing over leaves and toss until coated. Add the croutons and toss again. 10. Plate and serve immediately, topped with remaining cheese. Enjoy!

Brooke Szczepanski says …

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!

Susan Ferreri says …

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.

Barbara Estabrook says …

The dry ground mustard, ground multi-peppercorns and a small amount of onion powder tossed with Parmigiano Reggiano cheese add nice flavor to these easy to assemble appetizers. They store well and are colorful-a great holiday appetizer. SAVORY PARMIGIANO REGGIANO CRISPS 1-1/2 cups finely shredded Pamigiano Reggiano 2 teaspoons all-purpose flour 3/4 teaspoon dry ground mustard 1/8th teaspoon onion powder 2 to 3 grinds multi-colored peppercorns (from hand held grinder) Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper. In a medium bowl toss Parmigiano Reggiano, flour,dry mustard and onion powder until well blended. Grind peppercorns over mixture; toss together. Drop mounds of mixture 4-inches apart (about 1 tablespoonful per mound) on parchment lined baking sheets. Press down on mounds using the back of spoon to form a circle about 1/4-inch thick. Working with one baking sheet at a time, place on middle oven rack and bake 8 to 10 minutes or until light golden around edges (the crisps will slightly bubble). Remove from oven and cool on baking sheets then transfer crisps to a wire rack. Store in an airtight container at room temperature, layering crisps between paper towels until serving. About 18 crisps

Larissa Kelley says …

Lemon Parmigiano Reggiano Pasta with Roasted Asparagus and Walnuts 1 pound whole wheat spaghetti 1 pound trimmed asparagus 1 cup pasta water 2 tbs. balsamic vinegar 1/2 cup plus 3 tbs. extra virgin olive oil 2 lemons zested and juiced 1 1/2 cups fresh grated Parmigiano Reggiano cheese 1/2 cup shaved Parmigiano Reggiano cheese 3/4 cup chopped walnuts, toasted Salt and Pepper 1/2 cup chopped parsley Preheat oven to 375 Salt cooking water. Cook spaghetti according to directions until al dente. Drain and reserve 1 cup of the cooking liquid. Toss trimmed and cleaned asparagus with 3 tbs. olive oil, balsamic vinegar, 1/2 tsp ground black pepper and 1/2 tsp salt. Spread on a parchment covered baking sheet and roast in oven for 10 minutes. Remove from oven and set aside. Toss spaghetti with pasta water, lemon juice, half of the lemon zest, remaining olive oil, 1 1/2 cups Parmigiano Reggiano, 1/2 cup of the walnuts, roasted asparagus, and salt and pepper to taste. Top with remaining walnuts, lemon zest, 1/2 cup shaved Parmigiano Reggiano, and parsley. Drizzle with extra olive oil if desired. Serve immediately. Can be served chilled. Larissa Kelley

Meg says …

Turkey Meatballs Ingredients * 1 lb. of Extra Lean Ground Turkey, antiobiotic/hormone free * 1 cup McCanns Irish Quick Cooking Oatmeal * 1/4 cup Parmigiano Reggiano Cheese, grated * 1/4 cup Pecorino Romano Cheese, grated * 1 small Red Onion, grated * 1/4 cup Fresh Parsley Leaves, chopped * 1 tbs. Dried Oregano * 1 tbs. Minced Garlic in Extra Virgin Olive Oil * 1/4 cup Egg Whites * 3 tbs. Organic Ketchup * 1 tsp. Salt * 1/4 tsp. Ground Pepper Directions Preheat oven to 350°F. In a large bowl mix ALL ingredients. Don't over mix. Shape the turkey mixture into mini meatballs the size of a golf ball. Place on a large baking sheet. Bake for approximately 15 minutes or until thoroughly cooked. They should look white and moist. Don't over cook or you will get the taste like paper effect! Serve with spaghetti'squash recipe.

Gloria Piantek says …

Tuscan style is a delightful way to serve this main dish bread pudding. It's like a trip to Italy!

Leyla Ozgur says …

Dolma Soup Dolma is a vegetable stuffed with meat. This soup tastes like dolma, because it uses most of the same ingredients. Use the herbs that you like, or all of them, and as much or as little as you like. This is a hearty soup, perfect for winter. 1 can stewed tomatoes ½ cup rice (any kind) ½ pound ground beef or ground turkey ½ onion Parsley Dill Cilantro 2 tbsp. tomato paste Salt, pepper and allspice to taste 4 cups water Parmesan cheese There are two ways to make this soup. 1) Sauté the onions with the meat and spices until cooked. Or 2) mix the meat, spices and onions with the herbs and make into small meatballs. Either way, the next step is to put the meat or meatballs in a pot with the rest of the ingredients and let them cook until the rice is soft and even smooshy. Serve topped with some of the herbs and Parmesan cheese.

Leyla Ozgur says …

Parmesan Borek Borek is a traditional Turkish dish, consisting of varying types of dough stuffed with something savory. It can be a perfect appetizer, afternoon snack or special breakfast. 1 package Filo dough 2 eggs 1 ½ cup milk ¼ cup oil or melted butter 1 ½ cup cheese that melts nicely (can be Syrian, cheddar, whatever you like) 2/3 cup Parmesan cheese 3 small tomatoes ¼ cup finely chopped mint or parsley Black caraway seed (optional) Preheat oven to 350 degrees. Oil well a 9 x 13 baking dish. Mix the eggs, milk and oil. Chop the cheese and tomatoes and mix them with the Parmesan and mint or parsley. Open the dough and spread a layer or two in the baking dish. Pour a small amount of the liquid mixture, then some more dough. Alternate between the two until you have used half of the dough. Now spread the cheese mixture out on the dough. Layer the dough and liquid again until the dough is finished. Pour the remaining liquid over the dough and smooth it out over the dough so that it is all moistened. Now sprinkle the borek with some Parmesan cheese and black caraway seeds. Bake for 35 minutes or more, until the borek is a nice golden brown. Enjoy!

Leyla Ozgur says …

Parmesan Enchilada Casserole 1-2 onions (depending on size and your preference) 1 cup cheese that melts nicely (can be mozzarella, cheddar, whatever you like) 2/3 cup Parmesan cheese 4 boneless, skinless, sliced chicken breasts 1-2 bell peppers (depending on size and your preference) 12 small corn tortillas Salt and pepper to taste Fajita seasoning if you have and like it 2 cup salsa Preheat the oven to 350 degrees. Saute the onions and bell peppers in oil. Add the chicken and spices and cook. Spread half of the salsa in the baking dish. Spread six tortillas over the salsa. Spread the chicken mixture on the tortillas. Top with the remaining tortillas and then the salsa. Finally, top with the cheeses and bake covered for 30-45 minutes, until the cheese is melted. Uncover and bake for five more minutes.

Anne Clark says …

Sweet Parmesan Shortbread PARMIGIANO REGGIANO RECIPE CONTEST There are lots of recipes for savory Parmesan shortbreads, so I thought to try a sweet version too. Are they the undisputed queen of cookies? No, but they ARE very good with Asti and fruit for dessert, or for simply snacking. They bake up beautifully without the nuts, too. If you leave out the nuts, poke the tops with the blunt end of a toothpick to pick up the spirit of the design that is stamped onto the rind of the wheels of Parmigiano Reggiano. Makes about 3 dozen two inch cookies. Bake at 325 degrees until lightly colored; cool. 1 cup sliced almonds Put everything but the nuts in the bowl of a food processor and whiz until dough comes together: 1 1/2 cups flour 1/2 cup cornmeal 1/2 cup sugar 8 ounces unsalted butter at room temp. 1 cup finely grated Parmigiano Reggiano (about 4 ounces) 1 1/2 teaspoons grated nutmeg 1/4 teaspoon salt 2 teaspoons vanilla 2 teaspoons orange zest Put the dough on the counter and work in the almonds by hand. Roll dough into cylinder 6” to 7” long. Wrap in plastic wrap and chill. Cut into ¼” thick slices and arrange on two ungreased, aluminum foil lined, cookie sheets. (Or roll unchilled dough into 16 walnut-sized balls. Press down with fingers to make cookies ¼” inch thick. Bake with or without chilling.) Bake on upper middle rack at 300 for 20 - 25 minutes. Let cool before eating.

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