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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

Oney Reynolds says …

Recipe for the Parmigiano Reggianno Recipe Contest! Italian Cheezy Chicken 4 boneless, skinless chicken breasts 1/4 stick melted butter 1/2 cup Italian salad dressing 3/4 cup Italian seasoned bread crumbs 1/2 cup freshly grated Parmigiano Reggiano cheese 1/2 tsp garlic powder 1 tsp dried parsley flakes Preheat oven to 350 degrees. Melt butter in microwave and pour into 9 X 12 baking dish. Pound chicken breasts until tender and slightly flattened, but not too thin. Mix bread crumbs, Parmigiano Reggiano cheeese, garlic powder and parsley flakes in medium mixing bowl. Pour Italian dressing in small mixing bowl. Dredge chicken breasts into melted butter; then dip into Italian dressing to coat. Finally, coat chicken in bread crumb mixture and place into baking pan. Bake at 350 degrees for 45 minutes until golden brown and delicious! Mrs. Oney Reynolds San Antonio, TX

Amanda says …

This is a Asian take on risotto Chinese Claypot Rice with Parmigiano 3 boneless chicken thighs (about 1 lb), cut into 1 inch cubes (bite-sized) 10 dried shitake mushrooms, reconstituted in boiling water and sliced 1 chinese sausage cut into diagonal slices Marinade: 1 tbsp sweet soy sauce 1 tbsp dark soy sauce 1 tbsp oyster sauce 1 tbsp Chinese cooking wine (Shiao Shing rice) 1 tbsp minced ginger 2 tsp sesame oil 2 tsp cornstarch 1 tsp minced garlic 2 stalks scallions, chopped Dash of white pepper 3 cups long grain rice ½ tsp salt 6 cups low sodium chicken broth 1 tbsp extra light olive oil 1 cup shredded Parmigiano 1 tbsp dark soy sauce Fried onions 2 stalks scallions, sliced thinly for garnish White pepper Soak the dried mushrooms in boiling water for 10 minutes to reconstitute and slice thickly. Squeeze dry and set aside. In a large bowl, combine the chicken, sliced chinese sausage and mushrooms with the marinade. Allow the mixture to marinade for at least half an hour to an hour. In a clay pot (or a cast-iron pot), heat the olive oil and sauté the rice and salt until the rice is translucent (about 5 minutes). Add in the chicken broth and bring the rice mixture to a boil. Turn the heat down and simmer until the broth has evaporated and the rice is almost cooked through (about 15 minutes). Stir in the chicken mixture into the rice. Cover and cook over low heat for an additional 15 minutes. Remove from heat and leave to stand, covered for 10 minutes. Stir in the parmigiano regianno and dark soy sauce. Garnish with fried onions and additional spring onions and a dash of white pepper.

mary mickelson says …

healthy eggplant parm 2 eggplants 1-2 jars of marinara sauce 9" by 12" oiled baking dish cup grated parm pre heat oven 400. Slice eggpalnt half inch thick. Place on oiled cookie sheet. bake 20 minutes, flip over and bake another 20 minutes. Layer in baking dish with sauce an grated parm starting and stopping with sauce. Alternately layer all as indibvidual serving stacks of 3 eggplant slices on jellyroll pan or in individual ramikins for attractive individual servings. Bake until bubbly, 30 to 40 minutes. Top with chopped flat leaf parsley of basil, or both. Keeps well. After the eggplant slices are cooked, they can be stacled and refrigerated for several days. Individual stacks can be assembled to make quick individual servings.

Michael E Blanos says …

Michael B's Cesar Salad Ingredients: 1 head of fresh cut Romaine Lettuce, each leaf hand washed under warm running water. Then each leaf, laid flat on an open kitchen towel, and hand-pressed towel dried. 4 Oz. Crumbled bacon pieces 4 Oz. finely shredded Parmigiano Reggiano 4 Oz. seasoned croutons 4 Oz. light Cesar salad dressing To prepare: slice lettuce down each side of stem, discarding all leftover stems. Slice lettuce into bite-sized pieces. Then, mix all other ingredients along with lettuce slices in a large salad bowl. Preparation time: 20 minutes. Serves six people. Enjoy.

mary mickelson says …

healthy eggplant parm 2 eggplants 1-2 jars of marinara sauce 9" by 12" oiled baking dish cup grated parm Pre heat oven 400. Slice eggpalnt half inch thick. Place on oiled cookie sheet. Bake 20 minutes, flip over and bake another 20 minutes. Layer in baking dish with sauce and grated parm starting and stopping with sauce. Alternately layer all as individual serving stacks of 3 eggplant slices on jellyroll pan or in individual ramikins for attractive individual servings. Bake until bubbly, 30 to 40 minutes. Top with chopped flat leaf parsley or basil, or both. Keeps well. After the eggplant slices are cooked, they can be stacked and refrigerated for several days. Individual stacks can be assembled to make quick individual servings.

carrie nagel says …

1 Large eggplant 2 T. olive oil 1/2 C chopped kalamata olives 1/2 C chopped sundried tomatoes in oil 1 C grated parmigiano reggiano 1 C fresh spinach 2 roasted red peppers from a jar 1 15oz can diced tomatoes w/seasoning 2 T fresh basil chopped shaved parmigiano reggiano cheese Salt Red Pepper Flakes Peel eggplant and slice into 1/2" circles. Sprinkle with salt. Heat grill pan and add olive oil. Place eggplant slices on grill 2 minutes/side. Combine shredded parmigiano regianno, olives and sundried tomatoes. In a baking dish layer 1 eggplant circle,spread cheese mixture to cover, a few spinach leaves, 1/2 roasted pepper, repeating one more time, finishing with eggplant. Top stack with diced tomatoes and sprinkle red pepper flakes to heat preferrence. Repeat process with remaining ingredients to make 2 stacks. Cover with foil and bake @ 350 degrees for 15 minutes. Uncover and shave PR cheese with a carrot peeler on top of each stack and sprinle with basil.

Mutzi says …

My recipe for the "Parmigiano Reggiano Recipe Contest" This can be made for many or one person(s) I call this recipe: Poor Man's Meal Grate the Parmigiano Reggiano with fine hand grater so it can be aired out Depends on how much each individual wants. Leftover can be stored in the WFM containers with lids Boil the pasta of one's choice--Amount depends on the number that one feeds or self need portion Drain pasta and put in bowl large enough to add 365 WFM unsalted butter that is melted. Toss pasta till all seems to be well coated Serve pasta in nice bowls with spoons Have each person serve their needs to taste their needs for the grated Let each individual choose how much grated Parmigiano Reggiano they like. This meal can be served with toasted WFM Bread with garlic chips soaked in melted 365 WFM unsalted butter OR Spinach salad or House Salad from WFM Produce section with preference of 365 WFM Salad dressing of choice

Winnie says …

Eggplant Pizza Pt. I - Eggplant 1 Eggplant (Small), Cut into 1/4" thick slices 2/3 cup Italian style Bread Crumbs 1/4 cup Water 4 Tbsp. Vegetable Oil 1 Egg 1/3 Cup Parmegiano Reggiano (Freshly Grated) Flour Salt & Pepper Pt. 2 - Pizza Store-Bought Cheese Pizza (okay, so I'm lazy!) 1/4 Cup Mozzarella Cheese Oregano (to further season pizza - I usually sprinkle some in my hand and spread it evenly over the pizza) Combine bread crumbs and cheese (Pt I) in bowl. Mix Eggs, water, salt, and pepper in separate bowl. Dip Eggplant in Flour, removing excess. Next, dip in egg mixture, removing excess. Then, dip in cheese and bread crumb mixture. Fry in vegetable oil until golden brown. Drain on paper towels. After the Eggplant is done, add the Mozzarella Cheese and Oregano to the prepared Pizza (you can use more, less, or neither, but I like to "spice up" frozen pizzas using my own/favorite ingredients). Evenly spread out Eggplant slices over the pizza. Bake in oven for the time allotted on the pizza package (generally 14-17 minutes at 400 degrees, for the pizza I usually buy). Enjoy, and thanks for the opportunity to share!

anna k says …

i love beets, pears and parmigiano with balsamic on arugula.

JoAnna L. Lewis says …

Parmesan Chicken Parmesan 4 boneless skinless chicken breasts 1 Jar of Pasta Sauce(preferred: Muir Glen Four Cheese) 1 box of angel hair pasta 2 cups of seasoned croutons 1/3 cup of dry white wine 4 Tbsp of butter 2 Tbsp of Olive Oil 1 Large clove of garlic (pressed) 1 1/2 cups of grated Parmesan cheese Salt and fresh ground pepper to taste Preheat oven to 400 degrees. Rinse chicken and place in baking dish. Melt 2 Tbsp of butter and brush over both sides of chicken breasts. Sprinkle chicken with salt and fresh ground pepper. Coat both sides of breasts with ½ cup of the Parmesan cheese. Crush seasoned croutons to a ‘crumb’ consistency and apply to both sides of chicken. Cover and bake at 400 degrees for 30-40 minutes, depending on thickness of breasts. Pour Pasta Sauce in saucepan on stove to simmer for 20 minutes, prior to removing chicken breasts from the oven. Cook pasta according to directions and drain. Place the remaining butter, olive oil, white wine, and garlic clove (pressed) in a heated skillet. When butter has melted, add pasta and lightly sauté in garlic butter mixture. Add ½ cup of Parmesan cheese to the pasta and toss. Sprinkle with salt and fresh ground pepper to taste. Remove chicken from the oven. On 4 dinner plates arrange pasta mixture. Add chicken and smother with the Pasta Sauce. Sprinkle dishes generously with remaining Parmesan cheese and serve. *note* This dish is also great without the pasta sauce added, however it tends to be a little 'dryer' without it.

Emilie Dieck says …

White Pizza Sauce: 2 T butter 3 T flour 1 cup milk 1/4 t kosher salt 1/8 t freshly cracked black pepper 1 garlic clove, minced 2 T fresh basil, minced 1/2 C Parmigiano Reggiano cheese, freshly grated Melt butter in a saucepan, add flour to make a roux. Slowly whisk in milk, adding gradually. Stir in remaining ingredients. Will thicken upon standing. This sauce is wonderful for a white pizza, or to toss with pasta and sauteed vegetables. It's very versatile and really showcases the wonderful flavor of Parmigiano Reggiano.

Kelly Barr says …

BAKED ZUCCHINI WITH PARMIGIANO REGGIANO 4 small zucchini (thinly sliced, lenthwise) 1 small onion (thinly julienned) 1/4 cup breadcrumbs Extra Virgin Olive Oil Fabulous Parmigiano Reggiano Garlic Powder Salt (& Pepper, if you like) Preheat oven to 350 degrees. Place thinly sliced zucchini on parchment-covered cookie sheet, in neat, little rows. Drizzle with olive oil. Next, sprinkle garlic powder, salt & pepper on zucchini. Sprinkle with breadcrumbs and Parmigiano Reggiano. Layer with onions. Drizzle another bit of olive oil on top. Place into oven and bake for 10-12 minutes until zucchini is tender and delicious! Buon Appetito!

Alana Maubury Hunter says …

Romantic Valentine dinner for a cozy night in with Parmigiano Reggiano Recipe Contest. THIS is great for anyone wishing to make an easy but special valentine dinner or lunch that is vegetarian (except the parm) has a nice deep red color, wonderful with red wine, a cool salad and if you are a meat eater a nice little steak or lamb anything good with that red wine. This is rich so you won't need a big piece of meat with it. Take a baking dish and rub it generously with a light olive oil or coconut oil if you prefer. Take a nice loaf of uncut pumpernickel bread. break it up into bite size (not too small) pieces and arrange them in the baking dish. grate some fresh nutmeg over it. about a teaspoon's worth. Then some fresh cinnamon half teaspoon,sprinkle. Two tablespoons brown sugar, crumble all over. You can make some stewed tomatoes from scratch or use a canned ones if preferred. Ten to twelve tomatoes worth or the large size can. Two cans if you are using a really big loaf of bread. Drizzel it over the bread (juice and all) and burst open the tomatoes with your fingers. Crush or slice a whole clove of garlic (less if you don't LOVE garlic) and sprinkle i on. Handful of raisins (I like the golden ones, sprinkle). Sprinkle on a half a glass of your favorite red wine. Mix it again with your fingers gently. Take a cup of walnuts and grind fine. Shred Parmgiano Reggiano over the top so it can form a nice crunchy salty crust on top of the mixture and put it in the oven and bake at 325 degrees uncovered for thirty five minutes or until bubbly and crusty. Anything chocolate rich and warm is a great finisher for this.

Jill Hendren says …

Savory Parmigiano Reggiano Acorn Squash Custard 1 cup milk 1 cup heavy cream 3 oz Parmigiano Reggiano cheese, grated Salt, pepper, nutmeg to taste Fresh sage leaves, chopped to taste 4 egg yolks 1-2 TBS olive oil 1 lb boneless center cut pork chops, trimmed and cut into 1/4 inch cubes Salt, pepper, nutmeg to taste Fresh sage leaves, chopped to taste 1 TBS maple syrup 2 acorn squash, with top cut off and seeds removed. Candied pecans Directions: 1.In a double boiler, heat milk and heavy cream slowly over medium to low heat. Add the Parmigiano Reggiano cheese. Season with salt, pepper, nutmeg, and sage to taste. Allow this to simmer until the cheese melts and the sauce thickens. Stir frequently to prevent burning the sauce on the bottom of the pan. 2.Beat the egg yolks together. Temper the egg yolks by slowly adding the sauce to the egg yolks while mixing. 3.Heat the oil in a skillet over medium to medium-high heat. Add the pork and brown it. Season with salt, pepper, nutmeg, and sage to taste. Add the maple syrup. Add the pork to the custard mixture. 4.Cut the top off the acorn squash and scoop out the seeds like you do when you make a jack-o-lantern. Season the inside with salt and pepper. Pour in the custard until it is 1 inch from the top of the squash. Steam the squash with the squash lid off for 30-45 minutes or until the squash is cooked and the custard is set. The custard is set when a knife inserted in the center comes out clean and there is resistance when you try to move the knife back and forth while in the custard. The squash is cooked when it can easily be pierced with a fork. For support, the squash can be placed in bowl so it doesn’t fall apart during steaming. Because each acorn squash is different, check the squash every 15 minutes or so during steaming to prevent over cooking. 5.Allow the acorn squash to cool in the steamer until it is warm and easy to handle. Cut the squash in 4 wedges like a pie. Top the slices with a sprinkle of candied pecan pieces.

Robin Tesoro says …

Recipe for Minestrone Soup: Have all Ingredients ready: 32oz canned cannelini beans dried bay leaf 3 tablespoons extra virgin olive oil large Onion, chopped 2-3 cloves minced garlic 2 carrots peeled and chopped 1/2" across pieces 2 stalks celery chopped 1/2" across pieces 32oz can of tomatoes whole plum with juice. 2 teaspoons fresh chopped rosemary 2 teaspoons fresh chopped thyme 1 large russet potato, chopped into cubes 1/2" cubes 1 lb butternut squash cubed 1/2" cubes bundle of kale washed and stemmed and cut into strips. 3-4" RIND of fresh Parmigiano-Reggiano cheese and 1/2 cup grated cheese. 1 Tablespoon sea salt 1/2 teaspoon fresh ground pepper pinch red pepper flakes in large heavy pot/dutch oven, put in cannelini beans with 2 quarts of water and bay leaf. Bring to boil and let simmer with lid adjar for one hour. in large pan, heat olive oil and add chopped onion, minced garlic, carrots, celery, rosemary and thyme. Cooked covered until vegetables are softened. add tomatoes and cooked until tomatoes begin to cook down. add this mixture to the other pot with beans. Add potato, butternut squash, kale, Parmigiano-Reggiano rind, salt & pepper & red pepper flakes. add water to cover everything. Bring to a boil. Reduce to simmer and let cook covered until potatoes feel tender about 30 minutes or so. Serve with a sprinkle of fresh grated Parmigiano-Reggiano and a drizzle of olive oil. (Take note: this recipe is ALL ABOUT the rind....it will give the flavor that makes it stand out)

Leanne says …

Turkey Sausage, Pea & Pasta Bake 1 pound whole wheat spaghetti or other shaped pasta 3/4 pound Italian turkey sausage 1 tablespoon olive oil 2-3 garlic cloves, pressed or minced 1 can of peas, drained 1/2 cup heavy whipping cream 1/2 cup milk 1/2 cup grated Parmigiano Reggiano 8 ounces fresh mozzarella, cut into small cubes Cook the pasta to al dente. Drain, saving 1/2 cup of pasta water for later. Cook turkey sausage in a skillet until done. Transfer to a bowl or plate. In the same skillet you used for sausage, heat the olive oil and add garlic. Saute for about one minute and add the peas, sauteing until warmed and slightly browned, about 4 minutes. Add the sausage back to the skillet. Pour in cream, milk and pasta water and simmer about 5 minutes. Pour over pasta and stir in the Parmigiano Reggiano and half of the mozzarella. Season with salt and freshly ground pepper. Spread entire mixture into a 9x13" baking dish and top with the rest of the mozzarella. Broil on high for about 5 minutes until lightly browned. Yum!!

Alan McLaughlin says …

Aloha all, Here is a recipe that is a Whole lot of fun & tasty Goodness... These are really hot when first out of the oven, but must be worked with while still very warm for best results. Parmigiano Reggiano Crisps 2 cups Parmigiano Reggiano ( grated, rough ) 1/8 cup AP Flour 1 tsp Black Pepper ( fresh ground ) 1 tsp Rosemary ( fresh, chopped fine ) 1 tsp Crushed Red Chilis Method: Parmigiano Reggiano should be grated fresh or pre grated in the specialty department. Do not used fine grated, the crisps will not hold together well. Mix all ingredients together, place 1/3 portions on parchment lined sheet pan, level out cheese on sheet pan evenly. Allow 1" between portions as they will spread a bit. Place in 375' oven and allow to brown for 6-8 mins. Time will decrease if Useing a convection oven. Be aware that once they begin to brown on the edges they will finsh quickly. Remove from oven, place each crisp on top of small inverted bowl. They will form loosely to bowl. Remove when cool, use these for a cool salad bowl. Roll while still warm for a garnish once cooled. Should be used in a couple of days as they will soften. Then they are no longer a crisp. Enjoy Alan

Mary Lee McCallum says …

Mary Lee’s Whole Wheat Cinna-Parm Applet Ingredients: 1 house made Whole Foods whole wheat tortilla 2 tbsp unsweetened organic applesauce, drizzled (I like Santa Cruz brand) 1/4 of a small organic apple, cubed (choose your favorite variety) 3 tbsp Grated Parmigiano Reggiano cheese Sprinkle of Cinnamon 1/2 teaspoon Whole Foods 365 Extra Virgin Olive Oil 1 organic baby spinach leaf Process: Preheat oven to 350 Place tortilla on baking sheet Add cubed apples, distribute evenly Drizzle with applesauce Grate Parmigiano Reggiano on top, to cover Sprinkle with cinnamon, amount to taste Bake for 7 minutes, then Broil (very carefully) for 1-2 minutes for a browning effect Remove from oven, quickly drizzle with olive oil and cut immediately into 6 triangle wedges :) Plate on a colorful round plate, maintaining circular shape Garnish by placing an organic baby spinach leaf in center Serve piping hot! Serves: 1 (REPEAT for friends & family) This salty, sweet, chunky, crispy, chewy, savory recipe delights all the culinary senses. It makes a splendid solo snack, appetizer, breakfast, or dessert. It also pairs stupendously with organic field greens and a glass of organic wine. Variation: Substitute cubed pair for the apple, and dash of nutmeg for the cinnamon!

Amy Preston says …

Insalata Gusto 16 ounces Romaine lettuce 4 ounces baby spinich 1/3 c. chopped green onion 1 c. diced grape tomatos 2 sm. avacado (sliced and the cut to bite size pieces) 6 ounces slice white mushrooms 1/2 c. coursly grated Parmigiano Riggiano 1 clove garlic 1/2 tsp. extra virgin olive oil Rub large salad bowl with olive oil and garlic. Prepare ingredients and toss lettuce, spinich and green onions in bowl arranging arranging avacado, mushroom and tomato on top for colorful presentation. This salad is best when prepared and chilled a few hours prior to your meal. Drizzle with a light balsamic vinagarrete and toss just before serving.

Noemi Martinez says …

Spinach & Artichoke Dip 1 cup low fat mayo 1 cup low fat cream cheese at room temperature 1 1/2 cup parmigiano reggiano grated cheese (reserve 1/2 cup for topping) 1/2 cup mozzerlla grated cheese 1 can artichoke hearts 1/2 cup frozen spinach thawed and chopped 1/2 cup chopped onions 1 clove minced garlic pinch of pepper flakes salt and peper to taste 1/2 cup chopped tomatoes (save for topping) Blend all ingredients until smooth pour into an oven safe baking dish sprinkle remaining 1/2 cup parmegiano reggiano cheese on top bake at 350 for 30 minutes until bubbly hot remove and sprinkle fresh cut tomatoes on top serve dip hot with corn chips, pita chips or cut veggies

Faye Goldman says …

There is only one way to use a true Parmigiano Reggiano and that is to just slice it off and eat it with a beautiful dessert wine after a wonderful italian dinner of pasta with a wonderful meat sauce served with shaved or freshly grated Parmigian Reggiano. You could cook with it but that wouldn't do it justice. I know this isn't a recipe to win but this is the way it should be eaten. We always keep it in the fridge for use over pasta, salad and as I said at the beginning as a nice light dessert. Thank you Faye Goldman

Caroline says …

I make "mean' veggie lasagna according to my mom. 1 box of lasagna I can/jar of tomato sauce (or if inclined, your own homemade one) 1/2 an onion 1 tbsp garlic 1 bag of baby spinach 1 courgette 1 box of button mushrooms small head of broccoli florets mozzarella cheese parmigiano reggiano seasoning (oregano, parsley, salt and pepper) ********** Par boil broccoli Saute onion in skillet until translucent Add garlic and seasoning Add courgette, mushrooms and broccoli until tender Mix in half of the can/jar of tomato sauce into the skillet Heat through until everything is tender Put a layer of lasagna into a 9X12 baking dish add the vegetable mixture then add mozzarella and parmigiano reggiano Do this two more times until you get three layer thick of the lasagna pasta. Put on top the remaining cheese and tomato sauce Add salt and pepper to taste Put the pan into a 375º F oven covered with aluminum foil for half an hour... the last 15 minutes take toe tin foil off to get a crispy and bubbly cheese topping Serves 8 Best enjoyed with a salad. Enjoy !

Divya Kulkarni says …

Butter Poached Diver Scallops With A Grape Tomato And Japanese Cucumber Salad Lemon-garlic Oil Parmigiano Reggiano Foam Recipe Ingredients •For the scallops •12 U-10 Diver Scallops, best quality you can find, scored on one side •5-6 cups water (enough to cover the scallops when they are immersed in the poaching liquid •8 Tbsp. Unsalted Butter •3 Tbsp. Extra Virgin Olive Oil •Kosher Salt •For the salad/oil: •24 each, Grape Tomatoes, halved •1 Japanese Cucumber, peeled, seeds removed, cut into 1/8" dice •2 tsp. Fresh Thyme •3 cloves Fresh Garlic •Fresh Lemon Juice to taste •Kosher salt to taste •Extra Virgin Olive Oil •For the Parmesan Foam •1/2 cup Heavy Cream •3/4 cup Water •1 cup finely grated Parmigiano Reggiano •Kosher Salt to taste •1 1/2 tsp. Lecithin Directions 1.In a non-reactive container, combine the tomatoes, cucumber, and thyme with enough EVOO to cover. Smash the garlic cloves, rough chop them, then add salt and using the flat of a chef's knife, make a paste with the garlic and salt then add to the oil. Season the salad to taste with fresh lemon juice and salt then let the vegetables marinate for at least two hours or overnight. Bring to room temperature before serving. 2.In a large sauce pan, combine the cream and water and heat over medium until hot. Whisk in the cheese until it is incorporated into the liquid. Season to taste with salt (the liquid should be fairly salty or else when you foam it there won't be as much flavor), whisk in the lecithin and keep warm. The cheese wil eventually clump but don't worry about it. 3.In a large skillet, heat the water for the poaching liquid along with the butter and olive oil until 160 degrees. Season the poaching liquid with salt (it should taste like salt water, similar to pasta cooking water. Place the scallops in the poaching liquid and cook until about medium doneness. Try to maintain a consistent water temperature. Remove the scallops and place on paper towels to dry. 4.To plate, place two scallops in a bowl or plate. Spoon some of the salad as well as the infused oil on and around the scallops. Using an immersion blender, foam the parmesan liquid and spoon on top of the scallops and serve immediately.

Kenley Jones says …

Baked Tilapia with Pesto The summer before my sophomore year of college, my mom started an organic vegetable and herb garden. With gas priced at over four dollars a gallon, alternative energy and sustainable living took on a new appeal. The green revolution manifested itself on my family’s kitchen table, bringing vegetables and herbs from our own backyard. There was always basil – lots of basil, which meant lots of pesto. Ingredients: 2 ½ lbs. Tilapia filets ½ teaspoon salt 3 tablespoons lemon juice ½ teaspoon extra virgin olive oil For Pesto: 3 cups fresh basil ¼ cup fresh rosemary (or 1 tablespoon dried) 1 cup Parmigiano Reggiano cheese ¼ cup pine nuts 2 garlic cloves 3 tablespoons extra virgin olive oil ¾ teaspoon freshly cracked black peppercorns 2-4 tablespoons water (as needed) Pinch of salt (to taste) Directions: Preheat oven to 350˚ F. To prepare the pesto, combine the basil, Parmigiano Reggiano, pine nuts, olive oil, garlic, and black pepper in a food processor or blender. If the mixture is difficult to process, add a few tablespoons of water. This allows you to cut back on the amount of oil used, while maintaining the pure taste of the other ingredients. If you prefer a creamier pesto, add an extra tablespoon of cheese and pine nuts. Lightly oil a pan or baking sheet. (You need less than a teaspoon of olive oil to lightly coat the pan.) Lay the tilapia in the pan and sprinkle it with the salt and lemon juice. Then coat the tilapia with pesto. Place in oven and bake at 350˚ F for 20 to 25 minutes, until the tilapia is white and easily flakes. Serve and enjoy!

Fiona Fung says …

Macadamia Nut Pesto 1/2 cup Parmigiano Reggiano 1 cup Basil Leaves 1/8 cup Extra Virgin Olive Oil 6 cloves of garlic 1/4 cup of Macadamia nuts In food processor, combine the ingredients in the above order while it is running. The pesto is complete when you see a "rolling hill" form in the pesto while the food processor is running. Serve with some penne pasta and you've got a wonderful dinner! For a creamy pesto sauce, you can heat the pesto in a saucepan and add about 1/4 cup of cream.

Jason Doty says …

Augustus Salad in Parm Bowls. 1 head Romaine 1/2 cup Sun-Dried Cranberries 2 Bosch Pears Honey-Cider Vinagrette grape tomatoes Fresh shaved Parm 4 cups shredded parm In 7in non stick pan on med-hi heat, coat pan with shredded parm and cook until just light golden and small air bubbles appear throughout. Quickly place upside down pilsner glass in center of pan and flip over. Shape parm into fluted bowl. Will set within 1 minute. Mix all salad ingredients and place in parm bowls. Top with shaved parm and grape tomatoes.

Teia VanHorn says …

Spnutty pie 1 cup spinach noodles 1/4 cup shredded Parmigiano Reggiano 2 eggs beaten separately 1 15oz container of ricotta cheese 1/3 cup pecans chopped 1 9oz frozen spinach package 1 lb ground turkey cooked 1 cup tomato sauce Preheat Oven to 350 Grease a 9 inch pie plate In a small bowl mix 1/4 cup shredded Parmigiano Reggiano, 1 cup cooked spinach noodles, and 1 egg beaten pour into pie plate as your crust layer, then mix ricotta cheese, nuts and thawed spinach with the 2nd beaten egg add to the top of the noodle mixture, finally mix together the cooked ground turkey and the tomato sauce add to the top of the cheese to create the final layer, place the dish in the oven for 25-30min

Karen says …

Grandma Soup This is a super easy recipe that has only a few ingredients, yet tastes much more complex! It feeds a small army, as you will dilute it out the following day after it thickens overnight. I haven't been able to make it since learning that I am celiac, but I'm planning on trying this with millet in place of the pasta. INGREDIENTS: 6 (approximately) chicken thighs 1 small bag of carrots (peeled and cut into coins) 1 small can tomato paste 1 large can of whole peeled tomatoes (don't drain!) 1/2 pound of acini pepe pasta 1/2 cup (approximately) grated parmigiano reggiano (more if you like it really cheesy) Salt DIRECTIONS: 1. Fill soup pot halfway with water. Add chicken thighs and boil for 30 minutes. 2. Add the tomato products and carrots. Add more water until the pot is almost full. Cook until carrots start getting soft (approximately 30 minutes). 3. Add pasta to the pot (don't add too much or the pasta will absorb too much of the water from the soup!). Stir constantly to avoid the pasta sticking to the bottom of the pan. Cook for about 5-10 minutes. 4. Add salt and cheese to taste. Cook until cheese is melted. 5. Serve with fresh crusty Italian bread and butter, and enjoy! NOTES: The cheese WILL stick to the pan and serving spoon (plan on soaking those things in a pan of HOT water with a dryer sheet added overnight and it will come off). This soup is ALWAYS better the second day. It will thicken in the refrigerator, so just add more water, salt, cheese and it will be fine (and you'll probably end up with the same amount you had yesterday, too)!

Jacky McBride says …

Best Lasagna Ever 1 pkg. wheat lasagna cooked 4 eggs 1 cup cottage cheese 2 cups motzerella cheese 3 lbs of turkey sausage broiled 2 jars (15 oz) White Alfredo Sauce, (I prefer Clssico) 5 large portabella mushroom caps sliced (not diced) 1 large Vidallia sweet onion, sliced (not diced) 4 cups shredded Parmiagiano Reggiano Cheese Sautee onions and mushrooms very lightly in real butter(4 tbls) Spray Pam or use real butter to coat Lasagna Pan Mix Cottage Cheese with 4 eggs and blend thoroughly Layer: pasta, sauce (cover pasta thoroughly but NOT swimming in it, turkey, cottage cheese/egg mix, onions and portabellas. 1 cup motzerella cheese, 1 cup Parmiagiano Reggiano. Layer again, exactly the same. Final layer, top with 2 cups of Parmiagiano Reggiano Cheese. Cover with aluminum foil for first 40 minutes in oven. Take off foil for final 20 minutes for cheese to glow. Oven...375 degrees for 60 minutes. Keep checking for it to get bubbly. Let sit for 10 minutes before cutting. ENJOY Add a spinach salad and cheesy breadsticks and YUM.

Amy Preston says …

Insalata Gusto 16 ounces Romaine lettuce 4 ounces baby spinich 1/3 c. chopped green onion 1 c. diced grape tomatos 2 sm. avacado (sliced and the cut to bite size pieces) 6 ounces slice white mushrooms 1/2 c. coursly grated Parmigiano Riggiano 1 clove garlic 1/2 tsp. extra virgin olive oil Rub large salad bowl with olive oil and garlic. Prepare ingredients and toss lettuce, spinich, green onions and Parmgiano Reggiano in bowl arranging arranging avacado, mushroom and tomato on top for colorful presentation. This salad is best when prepared and chilled a few hours prior to your meal. Drizzle with a light balsamic vinagarette and toss just before serving. Enjoy!! I apologize for my 3 posts -- please delete the previous posts -- my mistakes have been corrected in the above recipe!

Julie @SavvyEats says …

Peppery Parmesan Cookies 1/2 tsp. freshly ground pepper 2/3 c. grated Parmigiano Reggiano 1/2 c. flour 1 stick butter, softened Sea salt and more ground pepper Preheat oven to 350. Beat first four ingredients until well-blended. Pat into 1" circles, about 1/8" thick. Lay the circles on a greased cookie sheet, and sprinkle with sea salt and liberal amounts of pepper. Bake for 13-15 minutes.

deborah fryer says …

This is a hearty and delicious winter soup that wears grated Parm Reg as its crown. Saute 3 chopped cloves garlic and 1 sweet yellow onion, finely chopped, in 4TBS olive oil. Stir in 1 TBS rosemary and 1 TBS thyme. Add 4 chopped celery stalks and 1# of sliced crimini mushrooms. Add a head of kale, destemmed and torn into smaller pieces. Add a couple pinches of salt, and pour in 2 boxes 365 Organic Veg Stock. Stir everything up. Add a can of 365 cannellini beans and 2 c brown rice. It is fine to use leftovers, or just throw 1 cup of wild rice in and let it cook with the soup. Let everything simmer for about 30 minutes until all the flavors have melded. Finish with a drizzle of Garlic oil (found on the bottom shelf across from the cheese) and a twist of fresh ground black pepper. Serve with generous dusting of parm cheese on top and a warm seeded sunflower loaf. YUM! The longer this soup last

Chris Fowle says …

Inspired by Brazilian "pao de queijo" or cheese bread. Sesame Seed Cheese Rolls 1 envelope active dry yeast 1/4 cup warm water 1 teaspoon sugar --- 1 cup warm water 1/4 cup sugar 2 tblspns shortening 2 tspns salt --- 1 large egg, lightly beaten 1/2 pound (2 cups) grated parmigiano reggiano 1/3 cup toasted sesame seed 4 to 5 cups sifted all-purpose flour 1 large egg white Soften yeast in warm water containing the teaspoon of sugar. Combine the next 4 ingredients. Cool to lukewarm. Add yeast mixture, egg, cheese and sesame seed. Gradually stir in 3 1/2 cups of the flour. Turn onto lightly floured board. Gradually knead in the remaining flour. Knead gently 2 to 3 minutes. Place in a large greased bowl, turning to bring greased side to the top. Cover and let rise in a warm place until double in size. Punch down dough. Form into a ball. Cover and let rest 10 minutes. Shape into small rolls in attractive, assorted shapes. place on lightly greased baking sheets. Brush tops with egg whites beaten only until frothy. Sprinkle with sesame seeds. Cover. Let rise in warm place until double in bulk. Bake in a pre-heated hot oven at 400. 15 minutes or until browned.

Sharon Atkins says …

Gnocchi with Tomato, Basil, & Parmigiano Reggiano Ingredients Potato gnocchi Garlic cloves (3-4) 1 tbsp olive oil 15 oz. can of tomatoes (or 2-3 large fresh chopped and seeded) Fresh basil (about 1/4 cup chopped) 1/2 tbsp brown sugar Salt and pepper to taste 1/2 - 3/4 cup shredded Parmigiano Reggiano (or more!) Prepare gnocchi from scratch or according to package. Sautee garlic in olive oil. Add tomatoes, fresh basil, and brown sugar and simmer on low for about 20 minutes. Add to gnocchi and stir well. Then add the Parmigiano Reggiano and stir well. Let sit for about 5 minutes for cheese to melt well. Stir again. Serve with extra Parmigiano Reggiano on top! Serves about 3. (I hope I've got the measurements right. I've been making this recipe for years by taste and continually adapt it. So yummy with a good salad and some bread!)

Sonya Lea says …

STEWED TOMATOES 2 lbs, fresh ripe tomatoes 2 T butter or olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 T chopped fresh thyme 1 T fresh parsley red pepper 4-6 biscuits 1 cup grated Parmigiano Regiano cheese Peel and cut tomatoes into quarters. Cook onions in oil or butter until translucent. Add garlic and sauté a minute more. Add tomatoes, thyme, parsley and a dash of hot pepper with a pinch of salt. Simmer until tomatoes are tender. Stir in 4 – 6 day old biscuits to absorb some of the liquid. Top with grated Parmigiano Regiano cheese. Bake at 350 degrees for thirty minutes, or until bubbling. Serves 4 as a side dish.

Mary Mattis says …

Parmigiano Reggiano and pita crackers! Yummy!

Lori Daveggio says …

I would make Spaghetti Pie! The noodles form a yummy crust- and the cheese is really the star! Ingredients 1/4 to 1/2 box of dried spaghetti 1 tablespoon butter or margarine 1 egg, beaten 1/4 cup grated Parmesan cheese 1/2 pound ground beef or bulk Italian sausage 1/2 cup chopped onion (1 medium) 1/2 cup chopped green sweet pepper 1 clove garlic, minced 1 8-ounce can tomato sauce 1 teaspoon dried oregano, crushed Nonstick cooking spray 1 cup ricotta cheese 1/2 cup shredded part-skim mozzarella cheese Directions 1. Cook spaghetti according to package directions. Drain. 2. Return spaghetti to warm saucepan. Stir butter into hot pasta until melted. Stir in egg and Parmesan cheese; set aside. 3. Meanwhile, in a medium skillet cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain. Stir in tomato sauce and oregano; heat through. 4. Coat a 9-inch pie plate with nonstick cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spread ricotta cheese on the top and up the sides of pasta crust. Spread meat mixture over ricotta cheese. Sprinkle with shredded mozzarella cheese. 5. Bake in a 350 degree F oven for 20 to 25 minutes or until bubbly and heated through. To serve, cut into wedges.

Angel Stork says …

10-minute Spinach-Cheese Omelet! Heat small saute pan, medium high Add 1 Tbs. olive oil. Add 2-3 Tbs. minced shallot, saute 2-3 minutes Add 2 cups organic raw baby spinach, saute to reduce Meantime Turn oven on to 'Broil' Whip up two medium or large eggs Add pinch of salt and pepper Add to spinach-shallot mixture, coat the pan When egg is beginning to cook in the center, about 3 minutes, smother with grated Parmigiano Reggiano cheese, 1/3-1/2 cup Slide under the broiler for 1 minute or less to finish cooking egg and brown the cheese. Slide the omelet onto a plate and garnish with your favorite salsa (I prefer tomatillo), avocado slices, fresh or sundried tomatoes, chopped cilantro Serve with toast and homemade tomato jam, if you have some. (I love the way my tomato jam brings a sweet bite to balance the creamy sharpness of the cheese! I know not everyone has tomato jam, especially not like mine. But I digress...I often make this omelet, and the reggiano is THE perfect cheese compliment the spinach. Sometimes I get it down to 7 minutes!) Creative Substitutions/Additions: Sundried tomatoes, add with the egg Pepitas or pigniolis feta cheese (under the reggiano) chopped cooked bacon or sausage broccoli instead of spinach sliced, sauted yellow or maui onions cooked shrimp or crab chopped mushrooms, peppers or other veggies to the saute Yum

Michele Bello says …

Big D's Peas and Cheese Needed for recipe: 1 package sliced mushrooms (I use baby portabellos) 1 large onion sliced 2 to 3 cloves chopped garlic 1 can early June Peas (drained) 1/3 cup shredded Parm Reggiano cheese 1 tbsp Olive Oil In a large skillet heat oil and add onions and garlic. Saute until onions and garlic begin to carmalize. Add sliced mushrooms and cover so they saute with onion and release their juices. Once the mushrooms soften and begin to brown and release their juices stir in the drained peas. Add the cheese, cover and let the cheese melt over the peas, onion mixture. Serve with a sprinkle of fresh or dried basil. THIS is a recipe I've had for years that I got from watching my ex-father in law cook! It is AWESOME as a side or mix it in pasta! It is even better the next day. Enjoy!

Robin Broyles says …

“Parmigiano Reggiano Recipe Contest” entry Crock Pot Italian Chili - AMAZING but easy! 1 lb. Italian sausage 1 lb. All natural ground beef 1 green bell pepper, chopped 1 onion, chopped 3 portobell mushrooms, chopped 1 small jar pitted black olives 1 small jar pitted green olives 2 large jars tomato sauce 1 large can tomatoes (not drained) 1 clove garlic (or 3 tbs. already diced garlic in a jar from produce section of Whole Foods) Fresh Basil and fresh oregano, to taste 1 C red wine Freshly-grated Parmigiano Reggiano Brown Italian sausage and ground beef. Add onion and bell pepper while meat is cooking, and cook until onions are clear. Drain, and pour into crock pot. Add all the other ingredients except the Parmigiano Reggiano. Let simmer on low for at least three hours. After placing a serving of Italian chli in bowl, top with freshly-grated Parmigiano Reggiano just before serving. Serve with garlic bread.

Elizabeth Cecelski says …

Deceptively simple - it depends entirely on the quality of the ingredients. It seems almost too simple, but it is fabulous. I learned it from my dear French-Swiss friend, Isabelle, when I lived in Geneva. Nice in a glass bowl where you can see the layers: A good layer of arugula, washed and dried A layer of fresh Roma tomatoes, sliced thinly (other kinds of fresh tomatoes are OK too) A scattered layer of really good parmesan shaved thinly - not too much Sprinkle lightly with balsamic vinegar, olive oil, salt and fresh ground pepper Repeat layers a few times Can keep at room temperature for a while

Jill Curran says …

Regianno Roasted Potatoes 8-10 organic red potatoes, cut into 1 to 1 and 1/2-inch pieces 2-3 T. organic olive oil 1/2 bunch organic green onions, chopped 1 T. bulk herbes do Provence salt and pepper 1-2 oz. Parmigiano Reggiano, or more, shaved with a vegetable peeler Toss potatoes with olive oil in a parchment paper-lined baking pan. Bake at 375 degrees for 45 minutes total with a ahallow pan of water on rack below, stirring once or twice. When nearly done add green onion and herbes do Provence, stir, and return to oven. When potatoes are nicely roasted, remove from oven, add salt, pepper, and Parmigiano Reggiano, toss, and serve warm.

Kendell Champion says …

Roasted Veggies Tossed With Parmesean Add as much as you want of the following and cut in large chunks about 1 1/2 inch thick: White Onion Crushed Garlic (lay flat on counter and smash with the side of a knife) Shallot Carrot Parsnip Potato Zucchini Parmesean Cheese Top with a drizzle of olive oil and some sea salt. Roast in a pan for about 20 min or until soft but not soggy or burnt. When done, put the veggies in a bowl and top with freshly grated Parmesean Cheese. You can serve this as a side dish with meat. I also like to add this to a tomato soup. It gives a plain tomatoe soup lots of texture and flavor. Sprinkle the parmesean cheese on top of the soup or melt some over some fresh bread for dipping in the soup. Delicious and kid friendly!!! Make extra-leftovers heat well. Zucchine

Barbara Grasso says …

Stuffed Leg of Lamb Sicilian style 1 leg of lamb 5 lb (boned) This recipe may be used in one of 2 ways, butterfly the lamb and stuff with the following ingredients or make multiple one inch slits in the lamb with a sharp knife and fill with the ingredients. I prefer to slit the lamb and have the cheese bubble over to give the lamb a great tasing crust. Parmigiano Reggiano 1/2 lb cubed i inch Provolone cheese 1/2 lb. cubed 1 inch garlic cloves peeled and diced parsley, Italian flat leaf preferred, chopped 1 tbsp extra virgin Olive oil salt and freshly crushed black peppercorns. Wash and dry the lamb. Rub with the Olive oil Salt and pepper all over If stuffing a butterflied lamb,spread the ingredients on one side of the lamb, close and tie with Kitchen twine. If stuffing the slits add the garlic and parsley, then the provolone cheese and lastly the Parmigiano Reggiano. Place on rack in roaster pan. Bake in 350 degree oven for 20 minutes per pound or follow lamb cooking guide for the doneness you prefer. I serve this with a creamy mushroom risotto but you can bake peeled and quartered potatoes in the roasting pan, along with the lamb. A tossed green salad compliments the meal nicely. When lamb is done, slice and serve. Buon'appetito

Amy C says …

Arugula and Pecan Pesto Fettuccine Ingredients: Course Salt and Black Pepper 1 pound whole wheat fettuccine 1 cup pecans chopped 1/2 cup extra virgin olive oil 1/2 cup of green beans 2 cups of arugula 4 garlic cloves (chopped) 1/3 cup of grated Parmigiano-Reggiano 1/2 cup shredded carrots 1/4 teaspoon ground nutmeg 4 medium scallions Preparation: Prepare Fettuccine as directed. Toast the nuts and set them aside. Boil the green beans and carrots for about 3 minutes in an inch of boiling salted water. Drain the veggies and then saute them in 2 tablespoons of the olive oil and the garlic. Then make the pesto by combining pecans, arugula, nutmeg and Parmigiano-Reggiano cheese in the food processor. After those ingredients have been chopped slowly stream in the remainder of the olive oil. Salt and pepper your completed pesto! Now combine everything in a bowl with the cooked pasta. Enjoy!

Jennifer Daemon says …

Jennifer's Chicken Parmesan (no measuring required with restaurant quality results!) 1 loaf prepared french bread 3 boneless, skinless chicken breasts 1 egg, lightly beaten Handful parmigiano reggiano Bottled marinara Mozzarella or Provolone cheese Bake one half of prepared french bread according to package directions; reserve second half for later use. Let cool. Tear cooled loaf into pieces and place into food processor. Pulse until crumbs are pebble in size. Combine in shallow bowl with parmigiano reggiano so you have a 2:1 (bread:cheese)ratio. Heat large, oven safe, non-stick skillet over medium high heat. Drizzle with olive oil so pan is evenly coated. Bake reserved prepared french bread while preparing chicken. Cut each chicken breast in half, horizontally, so that you have 6 total chicken breasts. Dip each breast into egg and then dredge in bread/cheese mixture. Place each breast into hot pan and pan fry on one side for 3-4 minutes; flip chicken towards you and pan fry additional 3-4 minutes. Pour bottled marinara around chicken breasts and top with mozzarella or provolone cheese. Broil until cheese is melted, brown, and bubbly. Serve chicken parmesan and marinara with angel hair pasta along with reserved prepared french bread.

Colleen Holland says …

Meatballs and Spaghetti 1 lb ground beef 1/2 C unseasoned bread crumbs 2 cloves garlic minced 1/3 cup parmigianno reggiano 1/2 TB dried basil 1/2 TB dried oregano 1 TB finely chopped parsley 1 egg Salt and pepper to taste Heat a pot of your favorite marinara on the stovetop. Mix the above ingredients thoroughly with your hands. Shape balls about 1.5-2 inches in diameter and drop into sauce. When all the meatballs are in the sauce, gently stir to make sure they are all submerged. Simmer on low for several hours (3-5 depending on size) stirring only occasionally and very carefully as to not break the meatballs. Serve with your favorite long skinny pasta, a side salad, and of course garlic bread topped with some more parmigiano reggiano. * I always double the batch and freeze leftovers. Haven't met a person yet who doesn't enjoy this meal:)

Renie Hamilton says …

Cheezy Eggs(Scramble 3 eggs, quarter cup half and half or cream, handful of spinach, and quarter cup of grated Parmigiano Reggiano Cheese. Salt and Pepper, to your taste. Yum, Yum. Serve with Toast and Fruit.

Paula Peabody says …

Have many favorites..however, my family enjoys this one the best...a gluten free recipe. Spaghetti Carbonara 1/2 pound Nieman Ranch Applewood Smoked Bacon, cooked until crispy, and crumbled 3 Garlic cloves chopped freshly ground black pepper to taste 1 package Tinkkyada Spaghetti 3 eggs..beaten 1/4 tsp sea salt 1 cup of Parmigiano Reggiano Cheese - grated 4 tablespoons chopped Italian Parsley Cook Tinkyada pasta acording to directions. Drain and rinse. Set aside. While the pasta is cooking place bacon in a large saute pan and cook until crisp. Remove bacon from the pan. Pour off bacon fat, leaving a bit. Turn heat to medium low and add garlic and freshly ground black pepper...saute for about a minute. Return the bacon to the pan and add the pasta. Whisk the eggs and add the salt to the eggs. Remove the pan from the heat. Add egg mixture and whisk quickly until the eggs thicken, but do not scramble. Add the grated Parmigiano-Reggiano. Check seasonings and add salt and/or pepper if needed. Place pasta into serving bowls and garnish with parsley.

Victoria Holladay says …

Italian Meatballs ala Victoria Ingredients: 2 lbs. lean ground beef 1 1/2 C Parmigiano Reggiano cheese (grated very fine) 2 T dried ground oregano 2 T dried basil leaves 1 T crushed garlic 3/4 tsp. sea salt 3/4 tsp. freshly ground pepper 2 T extra virgen olive oil 2 eggs Mix ingredients together and form into 2" diameter balls. Fry in olive oil, turning frequently until all sides are brown. If eating meatballs only, test for doneness (don't overcook!) If using meatballs in marinara, place them in heated sauce to finish before they are cooked through. Serve with your favorite pasta and add some extra Parmigiano Reggiano on top!!

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