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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

Cathy Fritz says …

Broccli Pepper Linquine 1 Head of Fresh Broccoli cleaned and cut into bite size pieces 2 Fresh Green Pepper cleaned and julienned or cut into bite size pieces 1 Fresh Red Pepper cleaned and julienned or cut into bite size pieces 1 Fresh Yellow Pepper cleaned and julienned or cut into bite size pieces 1 Fresh Orange Pepper cleaned and julienned or cut into bite size pieces 4-6 Cloves of Garlic cleaned 1 Sweet or White Onion cleaned and julienned or cut into bite size pieces First cold pressed Extra Virgin Olive Oil 1 cup Parmigiano Reggiano 1 pkg of whole grain linguine cooked al dente In large Dutch oven, Sauce Pot or Wok over medium-medium high heat pour enough EVOO in pan to cover entire bottom (2-4 tbls). Crush garlic cloves into EVOO and lightly brown. Add broccoli, peppers and onion. Cook, contstantly stirring until vegetables reach desired doneness (taste best when vegetables are on the crunchier side). Remove from heat and mix in linguine. Place in serving bowl and toss 3/4 cup of Parmigiano Reggiano into pasta. Sprinkle remaining 1/4 cup of Parmigiano Reggiano on top. Serve....

Cori says …

Parmigiano and Spinach Stuffed Chicken: 1 large bunch of fresh organic baby spinach 1 large organic red bell pepper, if only small avail. use 2. 2/3 cup of grated parmigiano cheese 1/3 cup of mozzerella cheese, grated 4 all natural chicken breasts Sesasoning for Chicken: basil, parsley, salt, pepper, olive oil In a sauce pan heat about 2 tablespoon of olive oil at medium eat. Add washed and chopped spinach and diced red bell peppers. Cook down until spinach is fully reduced and bright green. In a food processor blend parmigiano and mozzerella with spinach and red peppers until finely chopped in a chunky paste. Butterfly chicken breast laying flat and pound out the breasts.Divide spinach mixture evenly between each chicken breast. Fold together and either tie together or use tooth picks to hold chicken together so the mix doesn’t melt out. Place in a baking dish with a tablespoon of olive oil top chicken with about a tablespoon of parmigiano. Season chicken with basil, parsley, S&P. Cook chicken Covered at 375 for about 25 minutes and uncovered for 5 to 10 minutes, depending on thickness of breast.

Shelly Holland says …

Reggiano Ravioli and Spinach Soup 1/2 lb ricotta 3/4 cup parmigiano reggiano 1 tbsp lemon zest salt and pepper to taste wonton wrappers 1 quart organic chicken broth 1 bunch spinach clove or two of garlic olive oil mix ricotta, parmesan, lemon zest and salt and pepper - stuff wonton wrappers to form raviolis. saute garlic in olive oil until softened. add broth. add ravioli and spinach - serve with as much parm as you can stand!

Lisa says …

Grapes Romanoff 1 cup sour cream 1/2 cup brown sugar 2 lb. seedless grapes (choose plump, full-colored grapes) 6 amaretti cokies, crushed 1. Combine sour cream & brown supar. Let stand 10 minutes. 2. Rinse grapes & remove their stems. Stir grapes into sour cream mixture. 3. Refrigerate around 30 minutes (grapes should be around 60*F) 4. Divide grapes into 4 dessert bowls and garnish with cookie crumbs. 5. Serve with Parmigiano Reggiano on the side to complement the sweet.

Rebecca Harris says …

The recipe that my family adores: 1lb Angel Hair Pasta 1lb raw shrimp, peeled 2 cups cherry or grape tomatoes, sliced 6 oz Feta Cheese, crumbled 4 oz Parmigiano Reggiano, grated 3 leaves fresh basil, chopped 3 tbs Olive Oil Sea salt and Cracked black pepper to taste Prepare pasta to al Dente, while that is cooking, saute shrimp in skillet in olive oil on medium heat. When shrimp turn pink, add tomatoes and feta cheese turning heat to low. When cheese has melted, remove from heat and toss with pasta and top with fresh basil and Parmigiano Reggiano. Serve with a nice wine, crusty bread, and salad. Voila! A Battaglia family favorite! Salud!

Heather says …

Ingredients: Medjool Dates Parmigiano Reggiano Method:... See More Pierce dates lengthwise until you feel the pit, remove pit. Repeat on all dates. Stuff each date with a small wedge of Parmigiano Reggiano. You can make as many as you want and serve as an appetizer or after dinner.

Orneryswife says …

Here is a link to my recipe--http://recipesfrommillermanor.blogspot.com/2010/01/pizza.html or here is the recipe itself: GF Pizza on Zucchini Crust I tried making a gluten free pizza crust recipe a while back and was not impressed. At all. So, my sister mentioned in passing that she used to make a crust out of zucchini, and I thought I would see what I could come up with. I researched several sites and found some recipes for zucchini crusts, but they were not all gluten free, nor were they as simple as I wanted to make mine. Here is what I ended up with: Zucchini Crust: about 2 cups grated zucchini w/ peel (I had 4-5 small squash) about 1 cup shredded Parmigiano Reggiano cheese 2 whole eggs pinch of sea salt 1/4 tsp. garlic powder or a pressed clove of garlic (optional) Mix all ingredients together and spread thin on an oiled pizza stone--I used a stoneware bar pan by Pampered Chef, but I suppose you could use another type of pan. I also used coconut oil, but other oils would likely work as well. Bake at 400 degrees for about 35 minutes or until lightly browned. Watch it carefully as you don't want to burn it, but you do want it cooked well so it will hold its shape. Remove from oven and top with: Marinara sauce slices of uncured turkey pepperoni pieces of red onion sliced fresh mushrooms grated cheese (I had several different types of cheese and grated them together including raw cheddar, more Parmigiano Reggiano, and some Grafton Reserve cheese I got from Whole Foods (or your favorite toppings--this was just what I had on hand) Return to oven and bake for about 10 minutes, until cheese is lightly browned and bubbly. This pizza does not reheat well so only make as much as you will eat. This was a really REALLY good pizza, and I will certainly make it again!

Kate M says …

Chicken Rollatini with Parmigiano Reggiano and Spinach 3 large boneless, skinless chicken breasts 1 jar chunky marinara sauce 12 slices salami (optional) 1 1/2 C frozen spinach 2 C coarsely grated parmigiano reggiano cheese 2 tsp oregano 1 tsp lemon pepper (or course-ground pepper blended with some lemon zest if you don't have lemon pepper) 1 tsp sea salt 1. Preheat oven to 375°F. 2. Thaw spinach and squeeze out the excess water. In a bowl, mix half of the spinach (3/4 C) with the grated cheese, oregano, lemon pepper, and salt. 3. Cut each piece of chicken in half and flatten them out so they're 1/2 an inch thick. Construct the rollatini by laying out the flattened chicken and placing 2 slices of salami over the piece. Then place a small pile of some of the cheese mixture down the center of the meat and roll together by bringing the two edges together on top of the cheese, securing along the seam with a toothpick or half of a skewer 4. Spread enough sauce to coat the bottom of a large glass baking dish. Place the rollatini on top of the sauce layer. Mix the remaining sauce and spinach together and spread over the top of the rollatini. If you have any cheese mixture or grated cheese leftover, it can be spread as a top layer - this is up to you. 5. Bake for 30-40 minutes, or until cheese melts and chicken is cooked thoroughly. Serve over whole wheat pasta (I suggest rotini or penne) or on its own.

Rhonda Gendron Murphy says …

grate some Parmigiano Regiano in a big Pasta serving bowl, grate some Sheep's milk Pecorino Romano too , add a couple or more of fresh organic egg yolks , fresh organic lemon juice (from real organic lemons, meyer lemons if you can find them), plenty of fresh organic Olive oil,available at Whole Foodspepperroncinno flakes to taste, freshly ground pepper medley,(pink, green, white, black, and cube pepper) ,and fresh organic parsley finely minced, toss in slices of organic roasted sweet red bell pepper(do ahead of time, in a hot wok or carbon steel pan, just lay the whole pepper on the hot surface and char it all over, then put in brown paper bag until cool enough to handle, peel and de-seed.) Add some capers(365 Organic, or the ones in Balsamic vinegar from Alessi, also from WF.), some artichoke hearts also, and some pre cooked garbanzos(chichi beans, I pre cook mine in well seasonedchicken broth or vegetable broth, also can be made aheadof time.). and always sea salt to taste. Cook your favourite, preferably organic pasta,(whole grain or Farro pasta) in seasalted water, or broth, (vegetable, or Veal, or Chicken) . I like the thin spaghetti for this dish.. Serve with Crusty Whole grain bread from WF bakery. Add warm pasta to the ingredients in bowl. Toss and serve with more grated parmigiano cheese sprinkled on top.The warm pasta will cook the egg yolks.. and the lemon juice does that too....... See More You can vary what vegetables you add to the pasta. It is also delicious, with the egg cheese lemon juice and olive oil mixture only, plain, with no vegetables, served with a fresh green arugula and pear and walnut salad on the side, and warm crusty whole grain bread. 3 minutes ago ·

Jennifer Smith-Miller says …

Portobello Mushroom Parmigiana with fresh basil 4 large Portobello Mushroom cap (caps only) 2 tablespoons Olive Oil 1 jar/3-4 cups marinara/tomato sauce (your choice)... See More 1/2-1 package mozzerella cheese (8-16 oz) (can substitute with fresh mozzerella) 1/2-1 cup Parmigiano Reggiano cheese, coarsely grated Salt & Pepper to taste Pam, or other non stick spray 1 tablespoon butter 4 large leaves of fresh basil (washed) Possible add ins if desired: finely minced garlic, or garlic powder. Clean and rinse mushroom caps well. Brush wiith Olive Oil. Sprinkle with Salt and Pepper to taste. Set aside. Coarsely grate the Parmigiano Reggiano cheese. Using anywhere between a 1/2 a cup and a full cup, depending how cheesy you like it. Thinly slice and chop into small cubes the mozzerella cheese, using anywhere between half a to a full package, depending how cheesy you like it. Open Sauce. (or prepare and season your sauce how you like it). Grill mushroom caps either on outside grill, or inside grill. Panini maker (open) works well too. When mushrooms begin to feel firm and show grill marks, about 4-7 minutes depending on how large, remove from grill. You want a nice shell on the mushroom, where it holds its shape. Spray a shallow pan with Pam or other non-stick spray. Coat bottom of pan with a thin layer of sauce. Place mushroom caps, cap side down (as if the mushroom was upside down) in the pan, about 1 inch apart. Season the caps with more salt and pepper to taste (and garlic if desired). Fill cap with sauce, leaving a little room at top. Sprinkle cubed mozzerella cheese over the cap, so it will melt and make an even layer over the top of the mushroom. Sprinkle generously with Parmigiano Reggiano cheese. Take butter and put a tiny bit (about the size of a chick pea) on top of each cap. Lay the basil leaves on top of one another, roll into a cigar shape, and slice across to make a chiffonade of basil. Sprinkle generously over caps. Bake uncovered in oven at 350 degrees until cheese begins to really melt. This takes only a few minutes, approximately 10 or less. When cheese starts to look a lovely golden brown, remove from over. Serve immediately over pasta, or with a mixed salad. Serve with a side of sliced garlic bread, or toasted italian bread. This dish is vegetarian, however you could always add things to spice it up if you wish such as olives, cubed chicken, or fresh mozzerella instead. My husband loves chicken parmigiana, but he refused to try a vegetarian dish. He was happily surprised with this dish, and loves it. It is a great way to try a lighter, healthier variation on a traditional favorite. Enjoy!

Jennifer Ricklin says …

Sun-dried Tomato & Basil Pesto: * Fresh Basil * Garlic * Sun-dried tomatoes (I prefer them packed in oil, such as Bella San Luci) * Pine Nuts * Fresh Parmigiano Reggiano * Extra-Virgin Olive Oil * Salt and Pepper, as needed This is a fairly common combination of ingredients and I never grow tired of it. I start by sauteing the garlic and pine nuts in a small pan with a bit of the oil or some butter. It mellows out the garlic and releases the nut oils. If you skip this step, be sure to toast the pine nuts in the oven. You always want the nuts toasted when making pesto. Then I throw everything into the food processor, pulse a few times and then let it go while adding olive oil. I taste test periodically to make adjustments. This pesto doesn’t typically need salt because of the parmigiano but you be the judge. I also love taking all of these ingredients and leaving them whole so you get more of the texture and bits while eating.

Aimee Miller says …

1 sheet of puff pastry dough, thawed 1 egg 1-2 Tablespoons of milk 1/2-1 cup of parmigiano reggiano cheese, grated Preheat oven to 375 - 400 degrees, depending on how your oven cooks. Next, prepare the egg wash: combine the egg and milk and whisk until combined, set aside. On a clean work surface, lightly dust with flour. Then take the thawed sheet of puff pastry and begin to roll and thin out slightly. Once the sheet has increased a bit in size, no exact science to this recipe, brush the sheet with the egg wash. You may want to do this in sections just in case the wash dries. Then generously coat the dampened pastry with the parmigiano reggiano cheese. You as much or as little as you like. The extra will get baked in the oven and turn into yummy Parmesan crisps. Next, cut the pastry into strips, either by cutting long strips or cut the sheet in half and then into strips. Then take on strip at a time, flip it cheese side down onto the board (some cheese will fall off but most will stick because of egg wash) grab each end of the strip and roll the ends in the opposite direction of the other. Twist the dough until it becomes smaller in size and place onto ungreased cookie sheet. Twisting the dough may seem hard but the finished product is all that matters. After you twist every strip, place the sheet pan into the oven and bake for about 5-8 minutes, again depending on your oven. I watch them pretty regularly. A good rule of thumb is the aroma, if you can smell them it's either time to check on them or time to take them out. They should be golden brown and puffed. When finished baking remove from oven and serve. Enjoy!

Michelle says …

Parm-Pepper Pasta 1 tablespoon fresh ground pepper 1/2 lb spaghetti pasta 1 cup very finely & freshly grated Parmigiano-Reggiano This super simple recipe is one I first tasted in Rome on the recommendation of a friend. It has only 4 ingredients - the fourth and final being reserved pasta water. I tried it at other places after that and it always involves 4 ingredients but the taste can vary greatly depending on the pepper and parm you choose to use. It's fiendishly simple and tasty. It's hard to consider it "my recipe" because all I have done is play with the ingredient quantity until it became "right." I still wanted to share it with everyone! - Cook spaghetti in a pot of boiling salted water until al dente ( 4 - 5 minutes). - When ready, remove 1/2 cup of pasta water and keep on the side for later. - Drain pasta. - Toss pasta noodles with 1/4 cup water and 3/4 cup parm (leave 1/4 cup parm for later) and the pepper. Add more of the reserved hot pasta water until the cheese is melted and spread evenly among the pasta noodles. - Divide the cheesy pasta onto 4 serving plates. - Garnish with extra cheese and serve.

Elise Miller says …

My Parmagiano Reggiano recipe(two servings---as as a salad/ appetizer) "Painter's Palette Teaser Salad" INGREDIENTS: ~Approx.12 Fresh,washed,dried Radiccichio Leaves (approx. torn in half if large) ~Approx. 16 Fresh, washed, dried Spinach Leaves (stems removed) ~3-5 minced, fresh garlic cloves (depending on desired taste) ~Nicoise Olives ~1 medium Yellow or Orange Pepper(seeded,cut in thin slices) ~10-12 "Grape" tomatoes (if unavailable, use an aromatic Vine Tomato, sliced) ~1 ripe Haas avocado, cored and cubed ~Parmiagianno Reggianno (shaved, in prep and at table) ~Extra Virgin Olive Oil (good quality, for both cooking and drizzling) ~Balsamic Vinegar("spritz" before serving) ~Fresh ground peppercorns (to taste, when served) ~Salt(to taste, when served) ~Crusty Baguette, sliced Heat oil oil in saute pan, add garlic. Cook for 2-3 minutes. Add Radicchio, then Spinach. Cook quickly, just until slightly wilted. Do not overcook. Arrange leaves on plates, paying attention to color relationships as you create this visual and edible "palette". (Separate or mix the vibrant magenta and green leaves to please the eye). Shave the cheese on top. Create a beautiful composition with the avocado, fresh pepper and tomatoes on top, then add the olives. Drizzle with olive oil, spritz with balsamic, and grind pepper and salt as desired. Shave more cheese. Serve with slices of crusty baquette. Enjoy; this is yummy, beautiful and healthy! :)

Jamie Stoiber says …

Parmigiano Reggiano- Pepperoni- Buffalo- Burgers 8 oz Fresh Basil 1 large organic tomato thickly sliced 4 whole wheat organic buns 1 lb ground buffalo 4 oz quartered-sliced uncured nitrate-free pepperoni 10 oz brick parmigiano reggiano cheese 4 oz shredded 6 oz cubed Olive Oil Garlic Powder Preheat grill or griddle. Combine buffalo, pepperoni, and cubed parmigiano cheese in a large bowl. Divide into 4 equal patties. Place buffalo patties on grill and cook to desired temperature. Meanwhile prepare buns with a little olive oil and garlic powder(It's best to rub these ingredients into the bread with your hands) and grill buns until crisp. Remove buns. Build your burger. Crisp buns, buffalo patty, sprinkle of parmigiano reggiano cheese, 3-4 leaves of fresh basil, thick slice of tomato. Enjoy!

Alicia Marinelli says …

Parma Inspired Whole-Wheat Pasta 1 lb. of whole-wheat thin spaghetti, cooked according to package directions, reserving a ladle of pasta water 2 whole lemons, zested and juiced 1/4 cup extra-virgin olive oil 1 Tbs. Kosher salt 1 Tbs. coarsely ground black pepper 5 oz. of Prosciutto di Parma, diced 1/2 cup plus 1 Tbs. of flat leaf parsley, chopped 1 cup finely grated Parmigiano Reggiano, divided In a large bowl, toss spaghetti with lemon juice, olive oil, and pasta water to evenly coat the pasta. Add salt, pepper, lemon zest, Prosciutto, parsley, and 3/4 cup Parmigiano and toss to combine. Top with remaining Parmigiano Reggiano and parsley. Enjoy! "No man is lonely while eating spaghetti." —Christopher Morley

Lori Lewis says …

Recipe using Pamigiano Reggiano Bruchetta 3-4 diced seeded roma tomatoes 2tbsp diced red onion 2 garlic cloves minced 2tbsp of balsmic or red wine vinagar 3-4 tbsp of EVOO 1/4 cup of Parigiano Reggiano Salt and pepper to taste. Cobime ingredients, to to top crustini bread slices. Heat in 375degree over for nice toasty flavor. My Store is in Ann Arbor, MI and Washtenaw Ave.

Laurie Coursey says …

1 stick of salted butter 1 package of thin spaghetti noodles 1 clove of chopped garlic 2 cups of cooked no tail shrimp 1 cup of grated Parmigiano Reggiano Cook noodles until done in a differnt pan melt butter and saute shrimp with garlic for 15 mintues or until done pour mixture over noodles put grated Parmigiano Reggiano on top and bake on 400 degrees for 15 minutes or until melted and browned slightly.

Rebecca says …

parmigiano reggiano fig and balsamic bruschetta 1 loaf of crusty italian bread olive oil balsamic vinegar (reduction, if possible) 3 cups dried turkish figs 1 cup or more of shaved parmigiano reggiano pre-heat oven to 350 degrees F slice bread and place on foil-covered baking sheet brush each slice with olive oil toast bread slices until just barely brown at edges remove bread from oven and turn the oven off generously add parmigiano to bread slices place pan back in oven and allow parmigiano to melt in the residual oven heat slice figs into quarters remove bread from oven liberally add figs to toasts serve warm or room temp

Maria A Pino says …

Another great way I love parmigiano reggiano is to shave it over a bowl of hot polenta and watch it shine as it melts.

Donna says …

Spiedi Verde Oliva de Parmigiano Parmigiano Reggiano, room temperature, cut in cubes Marinated Green Olives, pitted wooden skewers Alternate Parmigiano Reggiano cubes and olives on skewers serve alone, or as part of an appetizer platter couldn't be easier, or more delicious! Buon Appetito!

Lorraine Allen says …

Dinner Garlic Bread 1 Fresh Italian bread, cut length wise 1 stick of salted butter, softened 4-5 garlic bulbs, minced 1/2 to 1 cup grated Parmigiano Reggiano your favorite dried spices: basil,oregano,pepper,etc. your favorite veggies - grilled, steamed or raw This bread comes out different every time cause you add what ever you want or have around that day. First you mix the butter, minced garlic and Parmigiano Reggiano to make a spreadable paste. (you can add a little olive oil if you put too much cheese in) Add the spices that you like, mix in & put aside. Then place the bread on a cooking sheet open with cut sides up and prepare oven to broil. Place a variety of thinly sliced or chopped veggies on top of bread. Like: thin sliced tomatoes,chopped olives, grilled asparagus or red pepper, grated fresh yellow & green peppers,fresh basil (No dry in butter then),steamed chopped broccoli. Carefully spread butter mixture over veggies and broil bread till brown and bubbly. Cut with large chopping knife & serve with a fresh salad or tomato soup! Can add small bits of cooked chicken with the veggies for some protein. Be creative- it's all good!

Mick T says …

Savory Parmesan and Chive Biscotti Cooking oil, for greasing pan 1 cup flour 2 tablespoons plain yellow cornmeal 1/4 cup grated Parmesan cheese 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon coarse salt Several grinds of black pepper 1 egg 2 tablespoons low-fat buttermilk, shaken 2 tablespoons olive oil 3 tablespoons snipped fresh chives Preheat oven to 375 degrees. Grease a baking sheet with cooking oil; set aside. In a mixing bowl, combine flour, cornmeal, cheese, baking powder, baking soda, salt and pepper. In another bowl, stir together egg, buttermilk, oil and chives. Pour the egg mixture into the flour mixture and stir with a fork until combined. Turn dough out onto a work surface and knead a few times until ingredients are incorporated and dough is smooth. Form dough into a 1-inch diameter rope. Place on prepared baking sheet and flatten slightly with your hands. Bake 20 minutes until golden. Remove and let cool about 30 minutes. Lower oven temperature to 300 degrees. Using a sharp serrated bread knife, cut dough into 12 diagonal slices. Lay slices on baking sheet and bake 20 to 30 minutes, then flip the pieces over and bake 20 to 30 minutes more, until crisp and dry. Let cool completely and store in an airtight container. Let the baked biscotti dough cool at least 30 minutes before cutting it into slices and rebaking it. Makes 12 servings

Pamela Lytle says …

Asparagus with Parmigiano-Reggiano Cheese Serves 6 3 quarts salted water 1 1/2 pounds cleaned asparagus ½ cup freshly grated Parmigiano-Reggiano cheese 2 tablespoons fine plain dry bread crumbs 1/2 tsp. lemon juice 3 tablespoons butter, melted Bring the water to a boil in a large saucepan. Trim the tough ends from the asparagus stalks. Peel the bottom half of the stalks. Add the asparagus to the boiling water and cook until just slightly crisp, about 4 minutes. Drain. In a small bowl, toss the cheese and bread crumbs together. Preheat the broiler. Arrange the asparagus stalks in a single later in an 8-inch square baking dish. Drizzle the asparagus with the melted butter and lemon juice mixed together and sprinkle an even layer of the bread crumb mixture over it. Broil about 4 inches from the heat until the bread crumb mixture is golden brown, about 3 minutes. Serve hot. Even better when you grate some cheese over the finished recipe!

greg fierro says …

Parmigiano comes from a fairly large area of Emilia Romagna, but the taste does change from producer; and from season to season. My relatives in Italy, who live very near the production area will argue for hours over the virtue of spring Parmigiano (grassy notes from grazing) vs. Winter (fattier & richer). My favorite trick is to put scoops of freshly grated Parmigiano on my hot panini press, and cook until lightly browned, then remove and cool before serving! Super good!!!!!

Laura Galbraith says …

This is a very fast, simple recipe: For every two people you'll serve, get a 1"-thick slice of roasted turkey breast from the deli. Place that on a baking sheet to go into a 350 degree pre-heated oven Layer that turkey with a ready-made pesto sauce - I've tried both basil pesto and the Whole Foods deli pistachio pesto - about 1/8" thick Slice heirloom tomatoes about 1/2" thick and cover turkey slice completely; then salt and pepper to taste Top this all lavishly with grated Parmigiano Reggiano cheese Bake in oven about 15-20 minutes, heating the turkey thoroughly and allowing the cheese to melt slightly. Serve with favorite green steamed veggie and mashed potatoes, if desired.

Paula Lucas says …

1. Take one baguette loaf of bread cut into 1/2 inch slices. 2. Grate Parmigiano Reggiano on each 1/2 inch slice and bake on an olive oil coated pan in the oven at 350 until cheese is melted and bread is lightly toasted. 3. Remove from oven and add 1 sun dried tomato to the top and serve.

Julia Benitez says …

Sweet Potatoes with Parmigiano Reggiano 2 punds of sweet potatoe 2 or 3 glove of minced garlic 1 spoon of dry rosemary 1 spoon of olive oil Salt and pepper to taste(optional) Preparation: Cut the potatoes in small pieces.In a baking dish put the potatoes,garlic,rosemary,and olive oil,mix it all together. Put it in the oven at 375 for 45 minutes.When done add the parmigiano reggiano(grated or in chunks)Enjoy it.

Paula Lucas says …

1 large can plum tomatoes' diced. 1 cup extra virgin olive oil 10 garlic cloves diced very small. 30 fresh basil leaves torn in small pieces. 1 cup shaved Parmigiano Reggiano 1 lb linguini or spaghetti. 1. In a frying pan on medium heat add the Olive Oil and garlic. Lightly cook the garlic but don't burn it. 2. Add all the torn fresh basil and let it wilt in the oil and garlic (about 10-15 minutes) 3. Add cut up plum tomatoes and let it simmer for 15 minutes. 4. Add 1 cup shaved Parmigiano Reggiano and serve over linguini or spaghetti.

Jeffrey Calvin says …

"Prompt Parmigiano Chicken" 2 organic boneless, skinless chicken breasts 1 oz. "BRAGG" liquid Aminos 1/2 cup or more Parmigiano Reggiano cheese In a microwaveable dish place the chicken breasts and the liquid aminos. Cook the chicken breasts in the microwave until done. Check them every 60 seconds to make sure they remain moist. Melt Parmigiano Reggiano cheese on top of the chicken breasts. Enjoy!

Paula Lucas says …

1 package of pizza dough. 1 lb of ground up pork. 1 large onion diced. 1 cup grated Parmigiano Reggiano 1. Roll out dough thin, big and flat 2. spread on the ground pork. 3. Sprinkle all the onions over the pork. 4. Sprinkle the Parmigiano Reggiano over the onion's and pork. 5. Start at the corner and roll up the dough like a big cinnamon roll. 6. Place on olive oiled cooking sheet and cook on 350 for 20- 30 minutes.

Pamela M. Thomas says …

Mix together 8 diced plum tomatoes, 1 # sliced mushrooms, 2 tblsp. dried basil, 1 tsp. minced garlic, 1/2 tsp. oregano, 1/2 cup fresh grated Parmigiano Reggiano, 1/2 cup fresh grated mozzerella, 1/8 tsp. salt & papper. Let set til ingredients mingle at room temp. In the meantime, boil your favorite type of pasta til al dente'. Drain & place pasta on warmed plates & top with mixture above. Enjoy!!! Quick, easy & delicioso...

Stacy Alesi says …

This is so simple and so good my cauliflower-hating daughter cleaned her plate and asked for more! (And no stinky cauliflower odor either) Roasted Cauliflower with Garlic & Parmigiano Reggiano 1 large head cauliflower, cut into florets 2 Tbs. olive oil 3/4 tsp. kosher salt 1/4 tsp. freshly ground pepper 1-2 cloves garlic, finely chopped 1/2 cup freshly grated Parmigiano Reggiano, plus extra for serving on the side Preheat oven to 450 degrees. Brush bottom of a large baking sheet with a little of the oil, then combine cauliflower florets, the rest of the olive oil, salt & pepper and toss well. Spread out cauliflower in a single layer in pan. Roast about 10 minutes or until sides touching pan are golden brown. Pull pan out of the oven and turn over each piece to brown other side. Sprinkle with minced garlic, then top with grated Parmigiano Reggiano. Continue roasting in oven for 10 minutes or so until golden brown all over and cauliflower is soft. Toss again and taste for seasoning; add salt and pepper as desired. Serve hot or at room temperature with additional freshly grated Parmigiano Reggiano on the side.

Barbara N says …

Angie's Broccoli Patties Broccoli florets from head of broccoli 1/2 teaspoon salt 1/4 teaspoon pepper 1 beaten egg 1 cup grated Parmigiano Reggiano cheese 1 tablespoon anise seed 3/4 cup flour 1/4 cup olive oil Cook broccoli florets until softened, drain and mash. Add all remaining ingredients, except olive oil, and mix well. Add oil to pan and when hot, drop batter by tablespoon into pan and fry in batches until crispy (cook on one side until crispy and then turn) and drain on paper towel. Absolutely delicious!

Charlene Swalec says …

Easy and Fast Cheese Sticks 1/2 pkg. Puff Pastry Sheets (1 sheet) 1 egg 1-1/2 Tablespoons water 1/2 cup grated Parmigiano Reggiano cheese 2 teaspoons chopped fresh parsley 1 tsp. dried oregano leaves, crushed 1/2 tsp. basil 1/2 tsp. dehydrated garlic Directions THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F. Mix egg and water. Mix cheese, parsley, oregano, basil, and garlic. UNFOLD pastry on lightly floured surface. Roll into 14"x10" rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg-side down. Roll gently with rolling pin to seal. CUT crosswise into 28 (1/2") strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture. BAKE 10 min. or until golden. Serve warm or at room temperature.

Arlene Armstrong says …

for the Parmigiano Reggiano Recipe Contest: Quick Spaghetti Sauce with Parmesan Cheese Saute onion, celery, Italian sausage, red pepper flakes, eggplant, chopped garlic and mushrooms in olive oil till vegetables are soft. Add 360 spaghetti sauce and a can of fire-roasted crushed tomatoes, Italian seasoning, then simmer for 20 minutes. Serve over cooked spaghetti. Top with chopped fresh parsley and a generous helping of good quality Parmigiano Reggiano.

Kazuko Ono says …

First melt a few small anchovies in a pan, add chopped garlic and saute until cooked through, add 4 cup of hot broth (chicken, or beef, or vegetable) add cleaned muscles, clams, add 1 -2 tablespoons of good quality (sweet) balsamic vinegar salt and pepper to taste melt 2 cups or more Parmigano Reggiano cheese at the last moment just as you are serving add large thin shaves of Parmigano Reggiano! perfecto! If you want to instead of seafood you can replace with your favorite vegetables

Kathy Johnson says …

Aside from just snacking on it plain...here is one of my favorite recipes using parmigiano reggiano, the ultimate of cheeses, which by definition, is made with raw milk from grass-fed cows, and loaded with taste and nutrition! Saute chopped tomatoes (fresh in the summer, canned in the winter) in a skillet with a little bit of olive oil and garlic, and with herbs of choice (such as basil, oregano and/or italian parsley). Let this cook down a bit, until thickened. Poach 2 organic, free-range eggs per person in tomato mixture by hollowing out a spot to crack the eggs into, then covering them up with some of the tomato mixture. When eggs are cooked to desired consistency (I like the white firm, but the yolks still runny) scoop them out with a generous portion of the tomato mixture. Sprinkle with a generous portion of freshly grated parmigiano reggiano and enjoy! This is Italian comfort food at it's best. I like to serve it with some toasted sourdough bread, spread with good butter from grass-fed cows.

Gisele Grad says …

Recipe: 2 Tilapia filets mayonaise Parmesan shredded. Spread some mayo on one side of the fish. Add parmesan Bake in oven @ 400 for 10 min. You may add a favorite herb, ex:sage and prehaps some finely grated lemon peel or some seasonned bread crumbs and finish with the parmesan if you wish. Enjoy!

Mark Hallaq says …

an amazing versatile cheese

Mick T says …

Polpetti (Italian Cocktail Meatballs) Time: 30 minutes ½ pound each ground veal and pork, or any combination of ground meats 1 egg ¼ cup freshly grated Parmesan cheese ¼ cup chopped fresh parsley leaves ¼ cup minced onion Salt and pepper to taste 2 tablespoons extra virgin olive oil Flour for dredging 1. Combine meat in a bowl with egg, cheese, parsley, onion and salt and pepper. Mix well. Form into balls of any size; tiny ones (½ inch in diameter) are nice but take longer. 2. Put oil in a large skillet. Turn heat to medium. One by one, dredge meatballs in flour and add them to oil. Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes; serve hot or at room temperature. Yield: 6 to 8 servings

Laurie Clutter says …

You will need: 2 lbs boneless skinless chicken breat 2- Serrano Peppers 3- cloves garlic 1- tbsp fish sauce 1- tsp Sriracha hot / red pepper sauce 1- tbsp low sodium soy 1- tbsp oyster sauce 1- tsp sweet and sour sauce 1- pinch of salt 1- tbsp canola oil 1- tsp od seseme oil Heat your canola and seseme oil low to medium Slice peppers length wise and remove seeds slice peppers into very small pieces slice garlic into very thin pieces put a pinch of salt onto peppers and garlic, mash the mixture with the flat side of your knife to make a rough paste saute peppers and garlic for 2 min cut your chicken into bite size pieces saute chicken until light brown, roughly 2 minutes pour the remaining ingredients in and cook until chicken is done....serve over brown rice for a delicious Asian inspired low fat recipe

Laura Golar says …

For the Contest..... Artichoke Pancakes Step one- Drain 2 cans of Artichoke Hearts (unflavored) and save the liquid Coursely chop the Artichoke Hearts Step two- Chop a bunch of fresh chives for taste Step three- put aside plenty of fresh shredded Parmigiano Reggianano Step four- Beat 3 or 4 organic eggs Step five- Add to a large bowl the chopped artichoke hearts, fresh chives and the eggs. Once they are well mixed you would then add plenty of Parmigiano Reggiano and add any artichoke liquid if needed. I add more liquid so I can add more cheese, Step six- The mixture is solid enough that you can make pancakes. I personally put wax paper on the counter and put the pancakes on it Step seven- Heat some olive oil in a frying pan and start frying the pancakes and turn over when slightly browned. The smell at this stage is heavenly. Optional step seven= If you do not want to fry .... Put the pancakes in a preheated 375 degree oven and bake....turn when golden brown... the smell will tell you when ready. The outcome is a crispy (lightly brown) pancake with the perfect blend of Parmigiani Reggiano and the sweetness of the artichoke and the fresh chives,,,,,,,,, The smell and taste is heavenly and I hope that all will try this wonderful family favorite. The eggs are used to bind and adds to the fluffiness. As you leave the kitchen to the dinning room the family and guests are reaching for them..they are really delicious. Enjoy Laura from NY

Shirley Hodge says …

8 slices white bread several days old. crusts removed 4 sliced whole wheat (not the kind with honey)bread several days old , crusts removed 6 whole eggs 2 cups whole milk 1-1/2 c. evaporated milk 1/2 cup creme fresh 3 cups shredded Parmigiano Reggiano cheese 1 tsp.salt 1 tsp. white pepper 1/2 tsp cayenne pepper 1/2 tsp. freshly grated nutmeg Roasted paprika for garnish soft butter to butter baking dish oil for frying Combine eggs, milks, creme fresh, salt, pepper, cayenne pepper, nutmeg and beat until well mixed. PLace 4 slices white bread in bottom of 9 x 11 baking pan, cutting it to fit, that has been greased with a bit of butter. Sprinkle with 1/2 of the cheese, repeat layer with the whole wheat bread, finally top with the last white bread layer. Pour milk and egg mixture over the dish, cover with plastic wrap and refrigerate for at least 4 hours. When thoroughly soaked, cut it into finger size pieces. Heat flat bottom fry pan or grill to hot and add 3 tbsp. oil. Fry individual pieces until brown and crispy on eich side. Sprinkle with paprika. Serve hot with a nice soup.

eohaymond says …

spinach triangles 1 lb Spinach 1 Med Red Onion 4 Cloves Garlic 3/4 C pecans 1 box (1lb?)Phyllo Dough 1/3 C Ricotta Cheese 1/2 C Feta Cheese 1/2 C grated PARMIGIANO REGGIANO cheese Thaw frozen phyllo overnight in refrigerator Mix cheeses together in food processor Saute onion, garlic, pecans and spinach. Chop coarse in food processor Mix together with cheese Cut roll of phyllo into thirds. Keep the parts you are not using covered with a damp kitchn towel Take a sheet from the stack of phyllo and place it flat. Spray lightly with olive oil. Take another sheet and place it on top of the first and repeat . One more time so that you have a stack of three phyllo sheets. Spoon a heaping tablespoon on one end and fold like a flag. Trim extra phyllo and place on cooking sheet. Spray lightly with olive oil. Cook @ 350 until golden brown. makes about 16 triangles.

Liz Mackay says …

Parmigiano Popcorn Make popcorn in your usual way. If popping in a pot, add 1/2 tsp garlic salt to the oil. Melt butter and add as much parmigianno as you like and pour over the popcorn. Yum!

Darlene Willis says …

Darlene Willis: Recipe for Parmitini Reggiano Recipe Contest Organic Vegetable Omelette with Pamitini Reggiano Cheese INGREDIENTS: 1 32 oz Organic Vegetable Broth 1 Organic White Onion 1 Organic Garlic 1 Organic Zucchini 1 Organic Squash 1 Bunch Organic Spinach 1 Bunch Organic Kale 1 Bunch Organic Collard Greens 1 Bunch Organic Celery 1 Organic Red Pepper 1 Organic Yellow Pepper 1 Organic Green Pepper 1 Bunch Organic Broccoli 3 tbsp Organic Italian Seasonings 2 tbsp Organic Paprika Pinch Sea Salt Pinch Organic Black Pepper 2 Organic Cage Free Eggs Organic Olive Oil Cooking Spray 1 Organic Tomato Parmitini Reggiano Cheese DIRECTIONS: Place a 12 quart stockpot on medium heat put the vegetable broth and all the seasonings into the pot and then in the order mentioned above cut up all the vegetables together into the pot. By the time the broccoli is added the soup should be done. Approximately 45 minutes. Put one cup of drained soup to the side and freeze the rest in single freezer bags for omelettes on other days. Spray a 12-inch skillet with organic olive oil cooking spray and place on medium heat. Beat two organic cage free eggs and pour into skillet, spreading it inside the skillet. Once the egg is slightly cooked placed slices of the organic tomato and shedded parmitini reggiano cheese onto the egg. Add the cup of soup, layered with more tomatoes and parmitini reggiano cheese and fold egg over it, making it into an omelette. Serves two. Excellent for Breakfast, Lunch, Dinner or Snack.

Janet says …

Zucchini Panini Sandwiches With Yogurt Chipotle Sauce A fusion of Italian and Mexican flavors Ingredients: 2 medium zucchinis ½ tsp sea salt ½ tsp fresh ground pepper 8 thick sliced bacon strips cooked (beef, pork or turkey) ¼ cup small diced red onion 3 TB Sun Ripened Dried Tomatoes in Olive Oil, diced small 8 slices (1/2-inch thick) Sourdough bread from a round Parmigiano Reggiano Cheese Grated with micro plane grater Tomato sliced 5 TB Extra Virgin Olive Oil 8 Peperoncinis for garnish Sauce: ½ cup thick style plain yogurt (Greek) 2 chipotle peppers in adobo sauce 2 tsp adobo sauce ½ tsp Crushed garlic Juice from ½ a lime Using a vegetable peeler, skin the zucchinis and chop off ends and throw away. Then continue peeling the zucchini down to the seed core rotating as you go to make nice thin strips. Throw away core. You want around 4-5 cups of thin peeled zucchini. Toss in a colander with salt and pepper and set aside. For sauce add all the ingredients in a small processor or blender and blend till smooth. Refrigerate until use. Cook bacon in skillet or microwave. While it is cooking dice up red onion and sun dried tomatoes. Cut Sourdough round in half and cut 4 ½-inch slices from each half from thick sides. Remove bacon when crisp to paper towel lined plate and blot to remove excess fat. Heat a 12-inch pan with 3 TB olive oil on high. Squeeze and press zucchini in colander to release excess water. Toss in skillet with onion and sun dried tomatoes. Sauté on high for 5 minutes; do not over cook you want zucchini to be slightly crisp. Preheat panini press, skillet or grill pan on medium heat. Lightly brush one side of each slice of bread with olive oil. Lay on work surface oiled side down. Layer 4 slices with the zucchini mixture, then chipotle sauce, bacon, micro-plane a generous amount of cheese, and add sliced tomatoes. Top with other bread slices oil side up. Press in panini press till browned and cheese is melted. If you do not have a press you can heat a skillet and us another heavy skillet or Dutch oven to press sandwiches. Arrange panini in skillet and top with Dutch oven. Cook until bottoms of sandwiches are crisp. Remove Dutch oven, flip sandwiches, replace Dutch oven, and continue to cook until crisp on second side. Serve hot topped with 2 peperoncinis as a garnish. Note: Omit the bacon for a vegetarian version. Makes 4 sandwiches

Kim Fleming says …

Penne al Fresco with Spinach (meatless) makes 6 servings Ingredients: 4 garlic cloves, peeled and crushed 2 cups grape tomatoes 3 cups of uncooked penne pasta 3 cups chicken broth or stock 3/4 cup of dry white wine 1/2 tsp salt 1/2 tsp caorsley ground pepper 1 small bag baby spinach leaves 1 cup fresh basil leaves 1/4 cup freshly grated Parmigiano Reggiano 2 Tablespoons Extra virgin olive oil Heat olive oil and garlic in large skillet over medium heat. Add grape tomatoes and cook with lid on just until tomatoes start to pop/break. Gently crush tomatoes with back of spoon. Add uncooked pasta, broth, wine, salt and pepper. Heat on high just until it starts to boil, then add spinach. Stir and cover. Turn heat down to medium and cook until pasta is tender. Add fresh basil and parmigiano reggiano. Toss and serve.

Janelle Lawrence says …

Lentil Parmesan Soup 2 russet potatoes 2 medium carrots, cut into 1/4-inch dice 2 celery ribs, cut into 1/4-inch dice 2 garlic cloves, chopped fine 1 medium onion, chopped fine 2 tablespoons unsalted butter 1 pound French lentils (about 2 cups) 8 cups low-salt chicken broth 1 cup thawed frozen cut spinach 1 cup grated Parmigiano Reggiano Garnish: chopped fresh parsley Peel potatoes and cut into 1/4-inch dice. In a pot, cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat until onion gets soft. Add lentils, broth, and salt and pepper to taste and simmer for about 45 minutes. Stir in spinach and then Parmigiano and bring back to simmer. Ladle into bowls and garnish with parsley. Pull up a chair and revel in this delicious comforting bowl of soup.

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