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Erin says ...
My favorite is to boil some rigatoni and separately saute sliced onions, mushrooms and zucchini in olive oil(and sometimes a bit of butter) with fresh ground pepper and a dash of salt. When finished, top the rigatoni with onions, mushrooms and zucchini. While piping hot, top with fresh grated parmigiano reggiano. Mmmmmm!
02/04/2010 9:21:33 AM CST
Judy Berger says ...
Caesar Salad mixed the following: 1/2 fresh lemon juice 1 egg white 4-5 tablespoons for olive oil 1 cup Parmigiano Reggiano salt and pepper to taste dress & mix with 1 head romaine lettuce chopped and 1 cup croutons with above. serves 4 people
02/04/2010 9:23:23 AM CST
Nancy Guarino says ...
Six Ingredients! A can of garbanzo beans (drained and rinsed). Add a good squeeze of lemon. Add chopped parsley. Salt & Pepper. And grated Parmesan Reggiano! Easy, delicious AND nutritious!
02/04/2010 9:24:52 AM CST
Mindee Curtis says ...
Parmesan Thyme Quinoa Cakes with Mushroom Saute For quinoa cakes •1 1/2 cups water •1 cup quinoa •1 large egg, lightly beaten •½ cup shredded Parmesan Reggiano •½ teaspoon fresh thyme leaves •4 to 5 tablespoons olive oil, divided For topping •1 1/2 pounds button mushrooms •1 small onion, finely chopped •2 teaspoons finely chopped garlic •3 tablespoons olive oil •1 cup grape or cherry tomatoes, halved •1/2 cup drained bottled roasted red peppers, rinsed and chopped •3/4 cup water •2 tablespoon chopped flat-leaf parsley •1 cup Parmesan Reggiano, shaved into large curls Make quinoa cakes: Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve. Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg, cheese, and thyme. Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes. Make topping while quinoa cooks and chills: Cook mushrooms, onion, garlic, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until mushrooms are tender and mixture is thick (if dry, thin with a little water), about 10 minutes. Cook quinoa cakes: Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates. To serve: Return mushroom sauce to a simmer and stir in parsley and half of parmesan, then simmer, stirring, until cheese just begins to soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle with remaining parmesan. Makes 4 servings
02/10/2010 6:44:04 AM CST
Brooke Szczepanski says ...
Penne with Pumpkin Parmigiano Sage Sauce 3 TBsp. melted butter 1 TBsp. olive oil 4 cloves garlic, minced 4 large sage leaves, chopped fine 1/4 tsp. black pepper 1/2 tsp. sea salt 1 small pie pumpkin 8 oz penne pasta sea salt, to taste 3 oz. parmigiano reggiano, grated 1/4 - 1/2 cup heavy whipping cream Preheat oven to 400 degrees. Peel pumpkin and remove seeds and pulp. Cut into 1/2" cubes. Melt butter. In a large bowl, mix butter, oil, garlic, and sage. Toss pumpkin cubes in butter mixture. Spread flat on a baking sheet, sprinkling with salt and pepper. Bake until 35 - 45 minutes, or until a fork pierces through to middle easily and edges are just beginning to brown. Boil water, adding a handful of sea salt to taste once bubbles appear. Add penne. Boil for 6-8 minutes, or until al dente. In a blender, combine 1/2 cooled pumpkin, parmigiano reggiano, and 1/4 cup cream. Blend. Add cream, if needed, until soup consistency. Heat a pot or deep pan to medium heat. Pour pumpkin mixture in, and add remaining pumpkin cubes. Heat, stirring occasionally, until just bubbling. Add penne, cooking for 1 - 2 minutes more. Serve in bowls, garnishing with additional parmigiano reggiano.
02/10/2010 3:31:16 AM CST
Brooke Szczepanski says ...
Green Bruschetta 1 baguette olive oil 2 cups green frozen green peas, thawed 1 cup garbanzo beans 1 TBsp. chopped mint 1/2 TBsp. chopped parsley 1 small clove garlic, chopped coarsely 2 oz. parmigiano reggiano, grated 1/2 TBsp. fine lemon zest 1/4 tsp. coriander 1/4 tsp black pepper 1/4 - 1/2 tsp sea salt, to taste Chives, chopped Preheat oven to 400 degrees. Slice baguette into "coins". Lay all out on a baking sheet, drizzling with olive oil. Bake for 2-5 minutes, or until golden. Put next 9 ingredients (peas through black pepper) in a food processor, and process until smooth. Add 1/4 tsp. sea salt, and pulse. Taste, adding more salt as necessary. Spread pea mixture on each baguette coin. Sprinkle each with a little bit of chives. Enjoy!
02/10/2010 1:22:42 PM CST
toni giarnese says ...
Everyone has a favorite recipe for parmigiano reggiano.( I have my Grandmother's). But my favorite use is to breathe in the aroma. The Parmigiano Reggiano is my high speed ride, my culinary time travel machine. So no recipe here, just taking the opportunity to honor the loving memory of Grandma. THX ------------------------------------------------------------ Grandma spreads the whitest of linen over the tables on the sun porch and smoothes the nests of wrinkles until they lay flat. She sets the rolling pin, flour canister and jelly jar within reach. Then she dons her apron and worries the wispy gray strands on the nape of her neck into the black hairnet. “Guardi,” she says. Grandma makes a “well” of flour in the center of a large wooden board and, in the middle, cracks the eggs. She beats the eggs ever so gently, blending the inside wall of flour as she goes. Soon the dough is ready, the creamy ricotta is drained. The scent of freshly chopped mint and grated nutmeg hangs in the air. Grandma moves in and out of the kitchen, gathering a few utensils, a fork for crimping and a bowl of water. It is ravioli day. I watch as Grandma smoothes the dough into a circle, comic blue veins dancing across her hands. With pronounced thrusts of the rolling pin, she creates an unplowed field, a large thin rectangle of dough ready to receive the ricotta mixture. Her deft movements leave rows of milky mounds which she skillfully covers with a fold of the dough. With brisk moves of the knife, she cuts the mounds apart. As she works, she hums and Caruso croons, the faint echo of his wedding canzone coming from the Victrola. Then it is my turn. My job is to seal and crimp. Grandma watches as I invert the jelly jar over each mound and twist it a few half turns. Then I press the tines of the fork in the edges all the way around until the ravioli is made fast. We work together like that for hours, sealed in quiet. Washed in velvet light, the porch cools as the late day sun rests its face on the window sill. The afternoon’s work lay around us, each ravioli the size of a mouse’s ear. I loved being on the sun porch with Grandma. I worked at her elbow, I pressed against her side, I leaned into her thigh. The shape of her lay like a promise between us. I don’t recall if we talked much during those long afternoons. All I remember is that she hugged me tight and called me “Bella”.
02/10/2010 1:33:00 PM CST
Meg says ...
Megs Magnificent Spaghetti Ingredients * Small Spaghetti Squash, 42 calories per cup :) * 1 cup White Label, L.E. Roselli's Spaghetti Sauce * Extra Large Pinch of Parmigiano Reggiano Cheese, shaved * Dash of Spices: Sweet Basil, Fresh Ground Black Pepper * Small Pinch of Minced Garlic in Extra Virgin Olive Oil Directions Preheat oven to 375°F. Cut spaghetti squash in half. Place on baking sheet or in glass dish seed side up. Cook for 45 minutes to 1 hour doesn't really matter. Remove from oven and let cool for 5 minutes so you don't burn the crap out of your hands when you remove squash from its shell! Scoop out middle section which has the seeds and throw away. Scoop out the rest of squash which should literally POP right out of shell and put in a small pot. Use a fork to shakeup spaghetti to get the "spaghetti" effect. Add your sauce, spices and garlic. Warm up on stove.
02/10/2010 3:25:39 PM CST
Anna Nelson says ...
Overnight Visitors coming to stay?Make this the night before and have an amazing Breakfast Lasagna for 12. Breakfast Lasagna for a crowd 1 Cup chopped green pepper 4 Tbsp chopped yellow onion 2 Garlic cloves, minced 1 (8 ounce) can mushroom stems and pieces, drained 2 cups chopped broccoli 4 Tbsp all purpose unbleached flour 2 tsp dried parsley flakes 2 tsp dried whole Oregano 1/4 tsp pepper 1/4 tsp salt 1 1/2 cups milk 3 eggs scrambled 1 1/2 cups cottage cheese 3 Tbsp milk 8 Lasagna noodles 2 Cups of Ricotta or curd style cheese 1/2 cup Parmigiano Reggiano In a large skillet at medium heat cook peppers, onion, garlic mushrooms and broccoli until tender. Add flour, parsley, oregano, pepper and salt, stir till it forms a paste and add in 1 1/2 cups milk gradually. Cook for 10 minutes or until mixture thickens. make scrambled eggs and set aside, keep warm. Cook Lasagna a few minutes shy of done. and set aside. Combine cottage cheese, 3 Tbsp milk, mix till smooth. Spray a 16 inch Casserole. Start with the broccoli mixture as the bottom layer (about 1/3 of it). Then top with 1/2 the Lasagna noodles, 1/2 the cottage cheese mixture, all eggs 1/2 ricotta, 1/3 broccoli lasagna, rest of cheese, and end with broccoli. Cover and refrigerate at least 8 hours. Top with Parmigiano Reggiano while oven is heating to 375. Bake uncovered for 40 minutes or until bubbly. Let stand for 10 minutes and serve.
02/08/2010 4:15:30 PM CST
Alicia Raffel says ...
Cheesy Rigatoni with Parmigiano 1lb Ground Beef 1lb Ground Pork 1lb Rigatoni noodles 2 -- 8 oz cans diced tomatoes 1 – 8 oz can tomato sauce 1/2 – 8 oz can pizza sauce 1 onion diced 4 cloves of garlic mashed 1 red pepper diced 1/2lb mushrooms diced 1/2lb grated parmigiano cheese ½ teaspoon cayenne pepper 2 teaspoons salt 1 teaspoon pepper In a large sauté pan with high sides, mix the Ground Beef and Ground Pork together. Brown the meat on a med high temp using their own fat content while making sure to keep stirring. Season the meat with the salt, pepper and cayenne. Add the garlic and keep stirring. When the meat has released its fat content put in the onions, cook for 5 minutes. Then add the red peppers, cook for 8 minutes. In a bowl mix together the two cans of diced tomatoes, can of tomato sauce, and the half can of pizza sauce. Add the sauce mixture to the meat mixture in the pan and continue cooking. Add the diced mushrooms and cook on a med heat for 10 minutes. Then add the the grated parmigiano and keep stirring until melted and the meat and sauce has combined and reduced. Transfer to a bowl. Using the same pan cook the rigatoni noodles until al dente. Drain off the water and add the meat and sauce mixture and cook together with the noodles for 5 more minutes.
02/08/2010 4:17:15 PM CST
Michele Wells says ...
Savory Spinach Tart with Goat Cheese and Parmigiano Reggiano Serves 8 to 10 Pastry: 1 ¼ cup unbleached all-purpose flour ¼ tsp. sea salt ¼ cup cool water ¼ cup extra virgin olive oil Filling: 1 tbsp. olive oil 2 shallots, chopped fine 1 pound fresh spinach or Swiss chard leaves salt and freshly ground pepper 2 oz. fresh chevre 4 large eggs 1 cup freshly grated Parmigiano Reggiano Preheat the oven to 400° (205°C). Prepare the pastry by combining the flour and salt with a whisk. Stir in ¼ cup water, then the olive oil and mix until thoroughly blended. Knead briefly. Press the dough into a 10-inch tart pan with a removable bottom. Wash the Swiss chard or spinach and remove any large stems. Coarsely chop the leaves and place in a skillet, sprinkle with salt and pepper and cook over medium high heat until most of the liquid has evaporated. Place the greens in a colander and let cool for a few minutes. In the same skillet, place the olive oil and shallots and sauté for 3 minutes. Squeeze as much liquid as possible from the cooked chard, then add it to the skillet and sauté for a few more minutes. Remove from the heat. Combine the eggs, a little salt, pepper and cheeses with a whisk in a medium bowl. Add the chard and shallot mixture and combine with a wooden spoon. Pour the mixture into the prepared pastry shell. Bake for about 40 minutes until golden brown on top. Slice into thin slices as you would a pie and serve at room temperature. Note:You can make this tart a few hours in advance, but do not refrigerate it, as the crust will become tough. It will be fine at room temperature until you are ready to serve it.
02/04/2010 7:29:48 AM CST
Rebecca says ...
Parmigiano reggiano omlette 3 fresh eggs splash of milk 1 tsp olive oil 1 TBS diced tomatoes 1 TBS diced onions 3 TBS shaved Parmigiano Reggiano salt pepper non-stick pan and non-stick spatula heat oil in pan on stovetop saute onions in olive oil add tomatoes when onions become almost translucent and continue to saute for 3-4 minutes in a separate bowl combine eggs, milk, salt, pepper, and whisk add eggs to pan, gently pushing cooked edges toward center of the pan and allowing liquid to run to the sides cover pan with glass lid until eggs are firm and top of eggs are no longer liquid liberally add shaved parmigiano fold eggs over in pan, smothering cheese flip on both sides serve
02/03/2010 8:45:12 PM CST
Maria A Pino says ...
I like to enjoy parmigiano reggiano in its purest state possible. Th drier, more aged the cheese, the better. Simply shave off pieces and serve with fresh apple or pear wedges or fig quarters. I also enjoy it much like I would a hard, well-aged manchego cheese shaved, drizzled with olive oil and sprinkled with silvered almonds. This works well on its own, with good italian bread or in a salad. Bon Appe'tit!
02/03/2010 8:46:04 PM CST
Rebecca says ...
Parmigiano reggiano omlette 3 fresh eggs splash of milk 1 tsp olive oil 1 TBS diced tomatoes 1 TBS diced onions 3 TBS or more of shaved Parmigiano Reggiano salt and pepper to taste non-stick pan and non-stick spatula heat oil in pan on stovetop saute onions in olive oil add tomatoes when onions become almost translucent and continue to saute for 3-4 minutes in a separate bowl combine eggs, milk, salt, pepper, and whisk add eggs to pan, gently pushing cooked edges toward center of the pan and allowing liquid to run to the sides cover pan with glass lid until eggs are firm and top of eggs are no longer liquid liberally add shaved parmigiano fold eggs over in pan, smothering cheese flip on both sides serve
02/03/2010 8:48:19 PM CST
Ron says ...
Ingredients: * French fries (self-made or store bought) * Chopped flat leaf parsley * Salt * Parmigiano Reggiano, freshly grated Instructions: 1. Deep fry the french fries 2. Pat dry the fries with paper towels 3. Season with salt 4. Top with chopped parsley and freshly grated Parmigiano Reggiano
02/06/2010 10:43:19 PM CST
Michelle says ...
Stuffed Zucchini with Parmigiano Reggiano Ingredients: 1 Large Zucchini 1 small onion, or a shallot for a lighter taste a few fresh basil leaves (1 tsp dry) 1 clove garlic. 2 thin slices parmigiano reggiano. Olive Oil Salt Pepper Pre-heat your oven to 325 degrees. Finely chop your onion and garlic, place it in a pan with a little olive oil soften over medium heat. While the onions and garlic are cooking Take your zucchini and cut it in half length-wise. Make diagonal cuts towards the middle of each half, but do not cut all the way through the zucchini, this should make the middle of the zucchini halves nice and hollow, finely chop the zuchinni you cut out and add to the onions and garlic mixture. Once the Onion, garlic, and zucchini is softened, chop the basic leaves (or take the dry basil) and mix in, salt and pepper to taste. Stuff this mixture into the two hollow zucchini halves, top each with a thin slice of parmigiano reggiano, place in the oven until the cheese has nicely melted. You could also try adding some proscuitto to this recipe, either on top of the zucchini or in the stuffing!
02/06/2010 11:14:28 PM CST
Emily Coco says ...
Parmigiano Reggiano Roasted Vegetables 1/2 cup chopped broccoli 1/2 cup chopped creamer potatoes 1/2 cup chopped beets 1/2 cup chopped artichoke hearts 1/2 cup chopped brussel sprouts 1/2 cup chopped pancetta 3/4 cup finely grated Parmigiano Reggiano 2 Tbs white wine 1/4 cup fresh lemon juice 1/4 cup pine nuts 2 cloves minced garlic 3 Tbs olive oil Preheat the oven to 400 degrees. Combine first five ingredients in a large mixing bowl and drizzle with olive oil. Season to taste with salt and pepper, then toss to coat thoroughly. Spread vegetables on a baking sheet in a single layer and roast for 20-25 minutes, until vegetables are lightly browned on edges. While the vegetables roast, toast pine nuts and garlic by spreading them on a pan and setting under the broiler for 5-10 minutes, until lightly browned and fragrant. saute pancetta over medium heat until browned, then set aside. In the same pan,pour white wine and lemon juice, stirring to incorporate pan drippings, and simmer for 5 minutes. To finish, combine vegetables, sauce, parmigiano reggiano, pancetta, garlic, and pine nuts in a large serving dish and combine well. Serves 5 as a side dish or two as a meal.
02/06/2010 11:42:19 PM CST
Nora Cosgrove-Wagar says ...
Parmigiano Reggiano Recipe Contest Portobello Mushroom Parmigiana 4 Portobello mushroom caps 1 cup shredded mozzarella cheese 1 cup Tomato sauce parmigiana cheese Olive oil salt & pepper garlic Prepare mushroom caps by drizzling with olive oil, salt and pepper. In a grill pan, grill mushroom caps until tender, remove from pan. (the whole grill thing is optional but I find you get a better result) Preheat oven to 375. In a baking dish, spread some tomato sauce on the bottom, place mushroom caps bottom side up. Top with crushed garlic, tomato sauce and an abundance of mozzarella & parmigiana cheese. Bake for approximately 15 minutes or until cheese turns a nice golden brown - EAT!!!!
02/07/2010 12:31:26 AM CST
Deb Perrica says ...
Stuffed Zucchini Boats 4 large organic zucchini cut in half lengthwise, with inner pulp scraped out Saute in 3 tbs olive oil: 1/4 cup organic onion, 2 cloves organic garlic, 1/4 cup pine nuts, 1/2 cup chopped organic mushrooms, 1/2 finely chopped organic red pepper, all of the zucchini pulp. Saute until softened, about 10 minutes and reserve. Cook one box of organic risotto rice mix of your choice per package directions. Add this to the sauted mixture. Add 1tsp sage, 1/2 teaspoon of 365 Mediterraean Grill Seasoning, 1/2 cup small cubed 365 cheddar cheese and 1/2 cup shredded Parmigiano Reggiano cheese, 1/4 tsp 365 black pepper. To arrange: Spray a 9x13 baking pan with 365 cooking oil spray and lay the zucchini boats in the pan. Spray the boats lightly with oil. Fill each zucchini shell with the above mixture, mounding well. Shred a generous amount of Parigiano Reggiano on top of each shell. Bake in a pre-heated 375 degree over for about 45 minutes. Tent the pan with 365 aluminum foil during the first 20 minutes of the baking process to preserve pan fluids, then uncover to brown for the last twenty minutes or until done. Test for complete cooking by sticking the zucchini shells with a folk. They should be soft. This dish is great for leftovers as the flavors get even better. Please remember to rinse and recycle the aluminum foil. Serves 4.
02/03/2010 6:34:22 PM CST
Mick T says ...
[These are absolutely delicious with wine or cocktails before dinner] Fried Sage Leaves Olive oil Sage leaves, rinsed and patted dry All-purpose flour Salt and pepper or finely grated Romano or Parmigiano cheese In a medium skillet, heat 1/4 inch oil over medium-high heat until hot enough to toast a bread crumb in 30 seconds. Toss sage in flour, shake vigorously to remove as much flour as possible and fry, 30 seconds per side. Drain on paper towels, sprinkle with salt and pepper or finely grated Romano or Parmigiano cheese and serve with wine or cocktails. Fried Parsley Large bunch of Italian or curly parsley washed, well dried and trimmed Finely grated Romano or Parmigiano cheese Garlic powder Flash fry the parsley (as with sage leaves above). Drain on paper towels and dust with cheese and garlic powder, serve with wine or cocktails.
02/03/2010 7:59:52 PM CST
Emily Olson says ...
Spicy Sausage and Vegetable Soup Serves 4-6 or freeze leftovers 1 link mild Italian sausage, casing removed 1 link hot Italian sausage, casing removed ½ medium white onion, chopped 1 garlic clove, minced 3 small carrots, peeled and sliced into thin rounds (prefer Purple Haze carrots) 1 Hungarian sweet pepper & 1 red jalapeno (can substitute a red bell pepper), chopped ½ bag fresh spinach, stems removed 10 ounces crushed canned tomatoes 2 cups water 2 cups chicken broth 1 bay leaf 1 small Parmesan cheese rind ½ cup elbow macaroni Kosher salt and pepper to taste In medium sauce pot, brown the sausage, breaking it up in small pieces (not crumbles) as it cooks. Remove the sausage from the pot with a slotted spoon and place on a paper towel to drain. Using the same pot with the sausage drippings, sauté the onion until tender. Add garlic and sauté for three minutes. Add the carrots, peppers, spinach, tomatoes, chicken broth, water, bay leaf, Parmesan rind, and sausage to the pot. Stir in the pasta and add salt and pepper to taste. Reduce the heat to low and simmer covered for 10-15 minutes or until the pasta is tender. Taste for seasonings. Remove bay leaf and Parmesan rind. Serve with Parmesan cheese, crusty bread and a mixed green salad. Enjoy!
02/07/2010 6:50:43 PM CST
Charlene Swalec says ...
Cheesy Risotto - Pressure Cooker Recipes are Fast This wonderful Mediterranean dish once took about 25 minutes and constant stirring. Now it is easy and fast with a new generation pressure cooker. 2 tablespoons oil 1 onion, finely chopped 1 cup rice 1/3 cup frozen peas (or other favourite vegetables) cook the vegetables separately and mix them into the risotto at the end 2 cups vegetable stock 1/2 cup Parmigiano Reggiano cheese 1/4 cup shredded Mozzarella cheese 1/8 teaspoon pepper In pressure cooker, heat 2 tablespoons of oil over medium heat. Sauté onion for 4-5 minutes, until soft. Stir frequently so onion does not brown. Add rice, and sauté until light brown. Add peas and vegetable stock; stir well. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method or automatic release method and remove the lid. Stir in Parmigiano Reggiano and mozzarella cheese and pepper. Let sit until cheese melts. Stir thoroughly and serve. Cook for 7 minutes on high pressure.
02/07/2010 10:41:47 AM CST
Patricia DiJulio says ...
Creamy Mushroom Fettuccine 8 oz DeCecco fettuccine 16 oz organic baby bella mushrooms cleaned and sliced 1 large organic sweet onion cleaned and sliced thinly 4 tablespoons extra virgin olive oil 1 sprig fresh tyme with leaves removes and chopped 1 cup organic chicken broth 2 tablespoons organic unsalted butter 2 tablespoons organic unbleached flour 1/4 cup organic half and half 1 cup grated Reggiano Parmigiano Cheese salt and pepper to salt Put large pan of water on high and bring to a boil for pasta Place two tablespoon of oil in a large saute pan and heat on medium low add mushrooms do not salt or stir allow mushrooms to carmelize about 4-5 minutes then stir mushrooms and add 1/4 teaspoon salt, cook about 3-4 more minutes then remove from pan. Add 2 tablespoons olive oil to same pan heat then add onions 1/4 teaspoon salt and cook on medium low until carmelized about 10-15 miutes stirring occasionally. When carmelized add to reserved mushrooms. In same pan add butter and melt then add flour and cook about 2 minutes add chicken broth and wisk uuntil smooth and creamy. At this point add pasta to salted boiling water cook about 8 minutes. Add thyme, mushrooms and onions, heat throughly. Add 1/4 cup half and half heat slowly then turn off heat add half of the cheese and fresh ground pepper, stir. Drain pasta into a bowl and reserve 1/2 cup pasta water. Cover pasta with mushroom sauce and toss, if pasta has absorbed sauce add pasta water a little at a time. Top pasta with remaining cheese, a drizzle of good extra virgin olive oil and some fresh ground pepper. Serve and Enjoy!
02/07/2010 10:48:04 AM CST
Sonia Giannetti says ...
Salmon Parmigiano Panzanella Dozen cherry tomatoes, quartered 1 Tbsp, shallots, finely chopped 1 celery rib, finely chopped ¼ avocado, chopped and diced 2 Tbsp Extra Virgin Olive Oil 1 Tbsp fresh Italian Parsley, finely chopped 2 tsp fresh Basil chopped 1 tsp dried oregano Salt and pepper to taste 7 oz. canned salmon, drained and flaked ¼ cup parmigiano reggiano, coarsely shredded 4 slices square ciabatta bread Combine tomatoes, shallots, celery, avocado, olive oil, parsley, basil, oregano, salt and pepper in one bowl. Set aside. Place ciabatta bread onto baking sheet. Divide salmon evenly amongst the ciabatta bread. Place the vegetable mixture on top and sprinkle even amounts of parmigiano reggiano as the last layer. Place under broiler for about two minutes until warm. Divide each ciabatta bread into two and serve immediately.
02/07/2010 7:00:37 PM CST
Shiloh Kinne says ...
Crock Pot Artichoke & Parm Spinach dip Ingredients: 1/2 cup shredded Parmigiano Reggiano 1 cup shredded mozzarella 8oz light cream cheese 1 can artichoke hearts 1 box frozen spinach, thawed 1 teaspoon paprika 1 teaspoon italian seasoning Juice from 1/2 lemon Salt & Pepper to taste Directions: Mix all ingredients together in a crock pot, cook on High for 2 hours until warm and melted. Serve with your favorite bread, bagel chips or italian toast to dip. Delicious!
02/07/2010 7:22:23 PM CST

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