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Lisa Keys says ...
My grandmother, mother and now I always find ways to use leftover pasta; nothing goes to waste. Try my "Old World Spaghetti Omelette" with your favorite regular or whole grain pasta. Add a side salad and you have a great meal. 1 tablespoon olive oil 2 cups leftover cooked pasta (I like spaghetti) 4 fresh eggs, lightly beaten 1/2 cup grated Parmigiano Reggiano cheese 1/4 cup shaved Parmigiano Reggiano cheese 1/4 cup chopped fresh flat-leaf parsley freshly ground black pepper Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the pasta spreading it evenly over the bottom of the pan. Mix the eggs with 1/2 cup of cheese and all but 1 tablespoon of parsley; pour evenly over pasta. Grind some pepper evenly on top. Cook until the eggs are just set and the bottom of the omelette is golden. Carefully slide the omelette cooked side down onto a plate and then invert it back into the pan to cook the other side. Transfer to serving plate. Sprinkle with shaved cheese and remaining parsley. Cut into wedges to serve. Serves 4 to 6.
02/07/2010 7:59:08 PM CST
Libby walp says ...
Creamy Parmesan Artichoke Spinach 5 tablespoons butter 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon white pepper 1 dash ground nutmeg 1 cup half and half 4 oz. chive cream cheese 1 small jar oil packed artichoke hearts-chopped, reserving 2 tablespoons oil 3 cloves garlic - minced 1 (10 oz.) block frozen chopped spinach - thawed 1/4 white wine 1/4 cup grated Parmigiano Reggiano cheese In a saucepan melt butter; stir in flour, salt, pepper, and nutmeg; whisk in cream; stir in cream cheese. Whisk until thick and smooth; remove from heat and set aside. In a skillet over medium-high heat, cook artichokes and garlic in reserved oil. Stir spinach and wine into pan. Reduce heat, and allow to cook, stirring occasionally, for 8 minutes. Combine the cream and spinach/artichokes, and fold in cheese.
02/07/2010 8:00:22 PM CST
Charlene Swalec says ...
Turkey Meatballs 2 pounds ground turkey 1 cup grated Parmigiano Reggiano cheese, reserve 1/4 cup 4 slices fresh bread crumbled 1 large egg, lightly beaten 2 teaspoons dried Italian seasoning 1 Tablespoon dried parsley flakes 2 Tablespoons onion flakes 1 teaspoon dehydrated garlic 1 teaspoon salt 1/8 teaspoon black pepper Heat oven to 375°. Spray non-stick spray on cookie sheets. Combine turkey, cheese, bread , egg, Italian seasoning, parsley, garlic powder, onion, salt, and pepper. Mix on low speed of a stand mixer until blended. Shape into meatballs. Roll the meatballs in the reserved cheese to lightly coat, then arrange the turkey meatballs on the baking sheet. Bake for 20 to 25 minutes, or until browned and cooked through. If you make larger meatballs, allow more time. Add to your spaghetti sauce for a great meal.
02/07/2010 8:35:42 PM CST
Karyn Jen says ...
Parmesan Prosciutto Gougeres 1/2 cup water 3 Tablespoons unsalted butter pinch salt and fresh ground pepper 1/2 cup flour 2 large eggs 1/2 cup (2 oz) fresh grated Parmigiano Reggiano 3 oz (3-4 slices) prosciutto, chopped Preheat oven 425°F. 1) In a medium sized saucepan set over medium heat, heat the water, butter, salt and pepper until butter is melted. 2) Add flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball. Remove saucepan from the heat. Transfer dough to a large mixing bowl, allow it to rest for a couple of minutes. 3)Beat eggs into dough one at a time with an electric mixer. Batter will look lumpy at first but beat for a minute until smooth and shiny. 4) Stir in Parmigiano Reggiano and prosciutto until well blended. 5) Using two spoons, shape dough into 2-inch mounds, spaced 1-inch a part on either a parchment or silicone lined baking sheet. 6) Bake puffs for 35-40 minutes until puffed and golden brown. Remove them from the oven and pierce the tops with the tip of a sharp knife to release the steam. Serve immediately for crisp gougeres with soft, chewy insides. To reheat later, cover gougere with aluminum foil and bake in a preheated 350°F oven for 10 minutes. Makes approximately 2 dozen
02/07/2010 10:57:13 AM CST
Jessie says ...
-4 oz. grated Parmigiano Reggiano -3 tbsp soft butter -3/4 c. whole wheat (or nutty) flour -1/2 tsp. baking powder -1/4 tsp. salt Preheat oven to 425. Blend cheese and butter into dry ingredients. Mix to form dough, and add water if dry. Shape into balls and place on a greased cookie sheet. Bake 12 minutes. (Option-add garlic powder and chili powder for a zestier cheese ball)
02/08/2010 7:29:24 AM CST
Lily Julow says ...
Shrimp with Brussels Sprouts, Pancetta and Parmigiano Reggiano Maked 4 servings 1/2 cup sour cream 1/2 teaspoon finely grated lemon zest 2 teaspoons fresh lemon juice 2 tablespoons snipped chives 5 tablespoons extra-virgin olive oil, divided Salt and freshly ground pepper 2 pounds large shrimps, peeled and devened 12 thin slices pancetta (about 2 ounces) 1 pound Brussels sprouts, thinly sliced vertically 2 shallots, thinly sliced 2 tablespoons unsalted butter 1 fat garlic clove, minced or grated 4 ounce chunk of Parmigiano Reggiano, grated In a small bowl, whisk the sour cream with the finely grated lemon zest, fresh lemon juice, snipped chives and 2 tablespoons of the olive oil. Season the lemon-chive crème fraîche with salt and pepper. In a medium skillet, heat the remaining 3 tablespoons of olive oil until shimmering. Add the shrimps to the skillet. Cook over moderately high heat, turning once, until just cooked through, about 3 minutes. Transfer shrimps to a warm plate; tent with aluminum foil to keep warm. Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes. Add the Brussels sprouts and shallot and cook, stirring, until the Brussels sprouts are softened but still bright green, about 2 minutes. Off the heat, stir in the butter and garlic and season with salt and pepper; transfer to plates and top with shrimp and grated Parmigiano Reggiano. Serve with the lemon-chive sour cream.
02/08/2010 7:49:08 AM CST
susan troche says ...
"Super Easy & Super Tasty Asparagus Parmigiano Reggiano" Enjoy this as a side dish or on top of pasta: 1 bunch of asparagus, trimmed and cleaned 1 slice of lemon 1/2 cup fresh bread crumbs (just toss a few slices of Italian bread or other crusty bread in the blender/food processor) 3/4 cup Parmigiano Reggiano cheese, shredded 2 T olive oil salt & pepper to taste Preheat oven to 400 degrees. Arrange asparagus in a 13x9 baking dish. Drizzle 1 tablespoon of olive oil over the asparagus. Next, drop a squeeze or two of the lemon slice over the asparagus. Sprinkle bread crumbs over the asparagus and then drizzle 1 tablespoon of the olive oil over the breadcrumbs. Top evenly with the Parmigiano Reggiano shredded cheese. Bake for about 20 minutes unti cheese is melted and slightly brown and crispy.
02/08/2010 7:06:11 AM CST
Noreen Biegalski says ...
Noreen's "Puttanesca" 1 pound linguine or spaghetti 1/4 cup olive oil 1 1/2 cups Kalamata and green olives (or a mixture of your favorite olives), pitted and halved 1/2 tablespoon red pepper flakes Tomato Sauce (recipe follows) 1/2 teaspoon lemon zest 3/4 cup Parmigiano Reggiano cheese, grated 1 tablespoon capers 1/2 cup basil leaves, chopped 1/4 cup fresh parsley, chopped Tomato Sauce 28-oz. can San Marzano whole peeled tomatoes 2 T extra-virgin olive oil 1/2 cup onion, finely chopped 3 cloves garlic, minced 1 bay leaf 1 large fresh basil stem 1/2 teaspoon dried oregano Salt and freshly ground black pepper, to taste 1 T fresh parsley, chopped 1 T fresh basil, chopped 1/2 teaspoon sugar 1/4 teaspoon red pepper flakes Tomato Sauce: In a large casserole pot or Dutch oven, heat oil over medium high heat. Add onion, garlic and a pinch of salt; sauté until softened, about 3 minutes. Add tomatoes, bay leaf, basil and oregano and simmer uncovered on low heat for 30 minutes. Add basil and parsley. Remove bay leaf. Season with salt and freshly ground black pepper and red pepper flakes. Add sugar if needed. Puree to desired consistency. "Puttanesca": Cook pasta according to package directions. In a large sauté pan, heat oil. Add olives and red pepper flakes. Sauté for 3 minutes over medium high heat. Reduce heat to low and pour in tomato sauce, zest and capers. Simmer for 10 to 12 minutes. Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add some of the reserved pasta water to the sauce. Top with fresh basil, parsley and Parmigiano Reggiano cheese. Yummy!
02/08/2010 11:20:41 AM CST
Carolyn Kumpe says ...
Reggiano Ramekin Cheese Puffs Serves 6 (8 oz ramekins) Ingredients: 1/4 cup flour 2 cups grated Parmigiana Reggiano 1/8 tsp fine sea salt 1/4 tsp freshly ground white or black pepper 1 cup milk 4 tbsp unsalted butter, room temperature 3 large eggs, room temperature 3 gratings fresh nutmeg (optional) 2 tbsp chopped fresh chives Preheat oven to 400 degrees. Butter 6 individual ramekins with 2tbsp of butter. Place ramekins on a large, ungreased baking sheet. Mix the flour, 2/3 of the cheese, salt & white pepper in a small bowl. Set aside. In a medium saucepan, scald the milk. Remove from heat. With a wooden spoon, stir in the flour-cheese mixture until smooth. Stir in 2 tbsp of the butter. Cook on low heat until the mixture no longer sticks to the sides of the pan. Remove from heat. Cool for 2 minutes. Beat the eggs in one at a time. Stir in the chives and nutmeg. Spoon into buttered ramekins. Sprinkle with remaining cheese. Bake in a preheated oven for 15-20 minutes or until puffed and golden. Serve warm. The puffs will settle slightly like a souffle. Notes: Serve Reggiano Ramekins warm with crunchy artisan bread, crisp salad & dry white wine like Pinot Grigio, Vernaccia, or Orvietto for dinner. A little Salumi is nice on the side, too. Great for brunch: Try adding 1/2 diced proscuitto or cooked, chopped pancetta into the batter when you add the chives. You may also bake this in a 5 cup souffle dish. Bake for 25-30 minutes.
02/08/2010 10:37:57 AM CST
Alta says ...
Gluten-Free Parmesan Macaroni and Cheese 4 cups dry gluten-free pasta (I used Tinkyada brown-rice fusilli) 1/4 c (1/2 stick, or 4 T) butter 3 T tapioca starch/flour 2 1/2 c milk 3 t dry mustard 1 t paprika 1 egg, beaten 12 oz mild white cheddar, grated 2 oz Parmigiano Reggiano, finely grated 1 t salt 1 t ground black pepper Cook the pasta as directed on package, removing from water 2-3 minutes early, so that the pasta is very firm. Drain. Preheat the oven to 350 degrees. Butter a large baking dish. In a large, heavy pot, melt the butter over medium-low heat, and pour in the tapioca starch.Whisk constantly, for 2-3 minutes, or until light brown. (Do not let it burn.) Pour in the milk, and add the mustard and paprika. Whisk until smooth, and cook, whisking constantly, until very thick. Reduce heat to low. Pour about 1/4 cup of the thickened sauce into the egg and whisk constantly to avoid the cooking the egg. Pour egg mixture into sauce, and whisk in all but about 1/2 cup of the cheddar and 1/2 cup of the Parmigiano. Stir until melted. Season with salt and pepper, tasting to adjust as needed. Pour in the pasta and stir to combine. Place into prepared baking dish and sprinkle with remaining cheeses. Bake, uncovered, for 25 minutes or until sufficiently browned. Serves 6-8.
02/04/2010 8:20:28 AM CST
Natalie Jurczyk says ...
Melon and Prosciutto Salad with Parmigiano-Reggiano This colorful appetizer would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto. Ingredients •3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon) •3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon) •2 tablespoons thinly sliced fresh mint •1 teaspoon fresh lemon juice •1/4 teaspoon freshly ground black pepper •2 ounces thinly sliced prosciutto, cut into thin strips •1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese •Cracked black pepper (optional) •Mint sprigs (optional) Preparation: Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired. Wine note: I adore the sweet-salty-herbal flavor of this salad. It's so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano. A great choice: Estancia Pinot Grigio 2005 (California), $12. Yield: 8 servings (serving size: about 3/4 cup)
02/04/2010 8:06:36 AM CST
Jen says ...
Cheese Crisps 1 cup freshly shredded Parmigiano Reggiano Preheat oven to 400 degrees. Cover sheet pan with parchment paper. Heap tablespoonfuls of shredded Parmigiano Reggiano onto the pachment-covered sheet pan, leaving 2 inches between heaps. Bake in oven for 4-6 minutes or until golden. Let cool. Munch plain or top with fresh tomatoes & basil mixed with a bit of olive oil.
02/04/2010 8:09:14 AM CST
Catherine Fredman says ...
Here's a delicious recipe for the Parmesan contest: Shrimp and Three Peppers over Pasta Serves 4 1 lb fresh shrimp, peeled -- I love the Maine shrimp in season right now 2 T flour 2 T grated parmesan 2-3 T olive oil 3-4 garlic cloves, minced 2 bell peppers, 1 green, 1 red, sliced fine 1/2 cup leeks, sliced thin 1/4 tsp hot red pepper flakes 1/4 dry white wine or dry vermouth salt and freshly ground black pepper dash of heavy cream (optional) Pasta -- spaghetti or linguine, makes no difference Plenty of freshly grated Parmesan for garnish Toss the shrimp with the flour and parmesan. Heat the olive oil in a large flameproof casserole. Saute the shrimp until golden brown. Remove and set aside. In the same casserole, saute the garlic until golden. Add the bell peppers, leeks and hot red pepper, and saute until the veggies are slightly wilted. Return the shrimp to the casserole. Deglaze with white wine and let the sauce cook down a bit, stirring occasionally. Season to taste with salt and pepper; don't use too much salt because you'll be adding more Parmesan. If you want to gild the lily, add a dollop of heavy cream. Serve on top of good pasta, with an ample amount of freshly grated Parmesan on top. Enjoy!
02/04/2010 8:11:43 AM CST
christina says ...
Parmesan, Parrano, and Prosciutto Pizza Ingredients: -1 whole wheat pizza dough from Whole Foods -extra virgin olive oil -1 14.5oz can of 365 brand diced tomatoes -2-3 cloves of garlic, minced -1 tsp crushed red pepper flakes -handful of fresh spinach -fresh basil leaves -2 oz of prosciutto, sliced thin -4 oz of Parmigiano Reggiano cheese, grated -2 oz of Parrano cheese, grated Instructions: 1. Preheat oven to 450*. Roll out pizza dough...or flirt with the Whole Foods pizza man until he's nice enough to roll it out for you. 2. Brush dough lightly with olive oil. and place on a pizza stone. Set aside. 3. In a small bowl, mix together the diced tomatoes, minced garlic, and red pepper flakes. Top pizza with mixture. 4. Place pizza in oven for 10 minutes, or until crust appears golden. 5. Remove pizza from oven and top with spinach, basil, Parmigiano Reggiano, Parrano, then prosciutto slices. Bake for an additional 5 minutes. 6. Remove pizza, drool, and enjoy with a big glass of red wine!
02/04/2010 8:12:45 AM CST
cindy davis says ...
After a meal Slices of Reggiano and slices of pears with a mild red wine.. simple, delicate, and a little bit of Heaven
02/04/2010 8:13:16 AM CST
Judi Jecker says ...
Parmigianno Reggiano Recipe Contest ITALIAN FISH STEW Ingredients: 1 quart of your favorite Italian tomato sauce 2 tablespoons dill 2 tablespoons chopped Italian parsley 2 carrots diced 2 celery stalks diced 2-3 cloves garlic chopped 8 ozs fresh mushrooms diced a pinch of red pepper flakes 1 lb. white fish fillets, such as orange roughy or cod 1/2 lb. bay scallops 1/2 lb. medium size shrimp, tail on 2 bottles clam juice 1 8 oz. can of clams (or 8 oz fresh clams)*If using fresh clams add to the sauce along with the above fresh fish. 1/2 cup tiny diced parmigiano reggiano 1/2 cup pre-cooked orzo In a heavy saucepan heat your premade tomato sauce. Add clam juice, pinch of red pepper, dill, parsley, carrots, mushrooms, garlic and celery. Cook over medium-low heat until vegetables are cooked through (This can be done ahead of time). Place this sauce in a large saute pan, heat through on medium heat. Place white fish fillets in sauce, gently spooning sauce over fillets; add scallops and shrimp saute about 8-10 minutes or until the fillets are no longer translucent and the shrimp is pink and spongy. Add the diced parmigiano reggiano, orzo and *clams. Stir the clams and parm gently into the sauce and let saute for another two-three minutes until the cheese seems melted (but not longer than three minutes). Off heat, serve immediately with crusty bread and greens.
02/04/2010 8:15:45 AM CST
denise says ...
Parmigiano Pasta with Celery,Spinach and Veggie Crumbles 1 cup pasta (I used fusili) 3 celery stalks (chopped) 1 tablespoon butter 7 ounces vegetable broth (half a can) 6 oz. Spinach 1 cup veggie "burger" crumbles Freshly grated Parmigiano Reggiano In medium saucepan, melt butter and saute celery. Once celery is soft, add broth and bring to a boil. Upon boiling, add pasta and cook until al dente. Once the pasta is soft and has soaked up some liquid, stir in veggie crumbles and spinach (until wilted). Grate fresh Parmigiano Reggiano on top of the pasta just before serving. ENJOY :) This was a random kitchen creation that turned out wonderfully :)
02/04/2010 8:15:52 AM CST
Nancy says ...
Rub a fresh garlic clove on Whole foods ciabatta sliced bread. Toast at 350 in oven for 10 minutes, turning toast oven halfway. Meanwhile steam a squeaky artichoke heart (or two) in the pressure cooker. Squeeze lemon juice and flavor water with some bay leaves and pepper corns. After 13 miutes..cool and obtain the heart. Spread the lovieness over the toast and spinkle generously with grated parm. Pop back into toaster for a few minutes to melt the parm. Also works with smoked gouda!
02/04/2010 8:16:55 AM CST
Jonni Betancourt says ...
My entry for the recipe contest: Parmasiano Reggiano Veggie Mac and Cheese 1 Medium Organic Sweet Onion, chopped into 1/2 inch pieces 1 Orange Organic Bell Pepper, chopped into 1/2 Inch pieces 1 Red Organic Bell Pepper, shopped into 1/2 inch pieces 1 can Organic Fire Roasted Tomatoes, drained 1 can,Organic Artechoke Hearts in water, drained, cut into pieces 1 16 oz bag of Whole Wheat Organic Pasta Shapes 1 clove minced Organic Garlic 1-1/2 Tablespoons Organic Butter 3 cans (11 Ounce) Condensed Cheddar Cheese Cream Soup 1/2 Cup shredded fresh Havarti cheese 1-1/2 Cup shredded fresh sharp Cheddar cheese 3/4 cup freshly grated Parmiasano Reggiano cheese Salt and pepper to liking Pre heat oven to 375 degrees F. Place butter,diced onion, garlic and peppers in a pan and saute until slightly caramelized. Turn off heat, add diced tomatoes and artechoke. Stip in. Bring a large pot of salted water to a boil and cook pasta shapes until al dente, about 8 to 10 minutes. Drain, promptly. Return to pot. Add vegetable mixture. Stir in Cheddar cheese cream soup until incorporated and smooth. Mix in 1/2 cup of Parmesiano Reggiano cheese, 1 cup Cheddar and the harvarti cheese. Salt and papper to preferance. Pour into deep casserole dish. Sprinkle remaining Parmiasano Reggiano Cheese and Cheddar on top. Place casserole dish in preheated oven. Bake approximately 40-50 minutes, until top is golden brown. Serves 8-10
02/04/2010 6:24:22 AM CST
Richard Gilberti says ...
Italian Herb Bread My brother Donald calls the three spices that we use in most of our cooking the Holy Trinity; parsley, basil, and oregano. To those this bread adds the fourth most important ingredient, grated Parmigiano Reggiano. Ingredients: Bread machine recipe for 1 pound loaf 7/8 cup buttermilk 2 cups bread flour 2/3 cup rye flour 1 teaspoon salt 1 tablespoon vegetable oil 2 teaspoons granulated sugar 1/2 cup freshly grated Parmigiano Reggiano cheese 1/4 teaspoon dried parsley 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1 1/2 teaspoons active dry yeast What to do: Place all ingredients in bread machine pan. Select light crust setting. Bake on light. After baking cycle ends, remove bread from pan and place on a rack to cool for at least an hour. Slice and dip in your favorite infused oils
02/04/2010 6:28:11 AM CST
Rachael Gehring says ...
Billy-Shroom Pizza - makes 1 large or 4 personal sized pizzas 1 pkg your favorite pizza dough Extra Virgin Olive Oil 2 cloves Garlic, minced 3-4 cups assorted wild mushrooms, chopped 2 cups Chevre, crumbled Freshly grated Parmigiano Reggiano Fresh Parsley, chopped Spread pizza dough on your pizza stone/pan. (Note package instructions for baaking time and temp) Preheat oven. Saute the garlic in 2 Tbsp oil until fragrant and transluscent - do not brown. Drizzle oil and garlic all over pizza dough. In same pan you used for the garlic, Saute the mushrooms in olive oil in batches until they are soft. Spread mushrooms generously over the whole pizza. Next put the chevre all over the mushroom layer. Bake pizza according to package instructions. During last five minutes of baking, check frequently, Chevre should start to brown on top! If this isn't happening, move to broiler for a few minutes. Take out the pizza when finished and sprinkle generously with Parmigiano and Parsley. Serve warm from the oven - Yummmmm!
02/04/2010 6:29:29 AM CST
Cynthia Page says ...
Parmigiano Reggiano Fruit Skewers Any ripe, sweet fruit in season and local to your market should work. Skewer bite-sized cubes or wedges of fruit alternately with cubes of Parmigiano Reggiano cheese allow to come to room temperature for serving. An alternative, in warm weather could be to grill the fruit prior to skewering. Pittsburgh Winter Fruit and Cheese Skewers: Large, seedless grapes Cameo apple wedges Bosc pear wedges Be certain fruit is ripe. Alternate fruit pieces with cheese cubes. Serve as an appetizer or an entree for a light meal.
02/04/2010 6:34:00 AM CST
Richard Gilberti says ...
Veal Braccioletini My mother would make these and before they could get to the table the brothers would steal and eat half a skewer each. More than any other reason for fights amongst the four brothers were braccioletini and who would get them first. Ingredients: 2 pounds veal cutlets, sliced thin, pounded, cut into two inch by two inch pieces 1/2 stick melted butter 4 lemons 3 cups seasoned bread crumbs (mix all ingredients listed below, adding oil slowly until moist. 3 cups dry Italian bread crumbs 1 ½ cups grated Parmigiano Reggiano cheese 1 tablespoon parsley 1 tablespoon basil 1 teaspoon oregano 1 teaspoon salt 1 teaspoon ground pepper 2 cloves garlic, minced 1/2 – 1 cup olive oil What to do: Into each piece of veal place two tablespoons of bread crumb mixture. Roll and place each braccioletini onto a skewer until it is full. Brush each side with melted butter and broil. Serve with one half lemonfor people to add the desired amount at the table. Serve with spaghetti topped with butter. Note: These braccioletini may be fried in olive oil which makes them somewhat moister but also toughens the veal a bit. They may also be made with thin beef sandwich steaks.
02/04/2010 6:35:37 AM CST
Cora Billingsley says ...
Fennel Asparagus Delight 2 stalks of fennel 2 bunches of asparagus 1/2 lemon 3/4 cup Parmigiano Reggiano cheese finely grated 1 teaspoon Kosher salt 1/4 cup olive oil Wash and strip stalks of fennel and thinly slice diagonally. Wash and snap asparagus and slice in 2 " pieces. Toss in olive oil and place on rosating sheet, sprinkle with salt. Roast at 350 degrees until starting to brown on ends and become soft. Place in large pasta bowl and sqeeze lemon over mixture and toss in Parmigiano Reggiano cheese and serve immediately. serve hot as side or cool as salad. Enjoy!
02/04/2010 6:37:16 AM CST
Ben Dreher says ...
Cajun Shrimp Parmigiano Pasta This recipe is awesome,and pretty affordable. Good way to impress your date, spouse, or friends. 1 Box Campanelle Noodles (or any other kind...but Campanelle are my favorite) 20-30 Shrimp 1 Can diced tomatoes (if you like spicy, try to get the kind that have Jalapenos juice mixed in) 1 tsp Fresh Basil 1 tsp Fresh Oregano 1 tsp Fresh Garlic 1 tblspn Olive Oil (or more if you like Olive Oil) Cajun Seasoning 1 Cup of shredded Parmigiano Reggiano Cheese Easy Recipe to Make and hard to screw up. Put a big pot of water on the stove and heat the water to a boil. While waiting, heat up the Olive Oil in a large sauce pan and put the garlic in to release the flavor. After about a minute, pan fry the shrimp until they are cooked. Then put the entire can of diced tomatoes in the frying pan and reduce to a simmer. Put in the Basil, Oregano, and Cajun Seasoning and stir. Whenever the water begins to boil, put the noodles in for about 8-10 minutes or until al dente. While the noodles are boiling, keep the shrimp and sauce at a low simmer, the shrimp will absorb the flavors. Once the noodles are boiled, strain them, and then put the noodles back in the pot. Then take the shrimp mixture, empty into the pot, and stir. Then empty the cup of Parmigiano Reggiano into the pot and stir some more! Now you are ready to serve...enjoy! The great thing about this recipe is that it's not too saucy for those of you who don't like tomato sauce, but it has a great taste for all food lovers alike. I'm going to make some now! (FYI, you can reduce the cheese if you want...I just love cheese)
02/04/2010 6:41:32 AM CST

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