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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

Carolyn Wegner says …

Years ago, my daughter said this was the best spaghetti sauce she had ever eaten. Here is the recipe: 1 Chopped red onion 3-4 cloves minced garlic 1 lb of firm tofu A jar of Muir Glen pasta sauce Fresh Basil, Rosemary, Thyme and Oregano A tsp or two of organic sucanut sugar (to taste) Sometimes I add fresh veggies, i.e. broccoli, etc. I have served this over udon noodles or a rice pasta. Saute the onion, garlic and add tofu and cook 5 minutes or so. Add pasta sauce and thin a little as sauce is thick. (I use pure water) This is a DELICIOUS SPAGHETTI SAUCE!!!

The Healthy Apple says …

Sunflower Seed Oat Balls Plant some new seeds into your diet and reap the health benefits. If you are looking for an alternative to your ordinary bean and nut balls or perhaps looking for a way to get more nutrients in your diet, take a glance down the ’seed’ aisle of your local market. Unlike nuts, seeds are not common allergens- which is great news for those of you who suffer from food sensitivities. Furthermore, seeds are packed with nutrients such as Omega 3 Fatty Acids. Last week, I was venturing through the aisles of Whole Foods Market when I stumbled upon the ’seed’ section…suddenly, a tiny light bulb went off in my head and I began brainstorming seed recipe ideas…(yes, these are the crazy things that I do in the food store..and the reason that it takes me hours to get through one trip). I whipped out my handy-dandy tiny note pad and started jotting down seed recipe ideas…Let’s just say you’ve gotta lotta seed recipes coming your way because I literally bought five different types of seeds because I simply couldn’t decide on one. Plus, it’s more fun when you have five fun seeds to choose from in the pantry instead of one lousy option, right? Well, that was my thought…I had created eleven recipes right there in the seed aisle of Whole Foods Market…I finally had to move out of the way since I was ‘hogging’ the aisle amongst many rushed Manhattan folks. Eleven recipes was enough, I thought, so I tossed the five different seeds into my cart and went on my way…Can you take a guess as to what the other four seeds are? Well, you’ll see them soon enough…they’ll be popping up in my recipes within the next few weeks because I have ten more exciting seed recipes to share with you. I hope you enjoy baking these delicious balls; let your imagination run wild and toss in a new grain or seed of your choice…let me know how your balls turn out! This recipe can easily be made with sunflower, pumpkin, sesame and flax seeds. I enjoy using sunflower seeds with these balls, however, your seed opportunities are endless- get creative and have fun. Many of us are familiar with the mild nutty taste of sunflower seeds, which make a great snack and can easily be tossed into salads, stir fries and baking recipes. A handful of sunflower seeds will curb your hunger while supplying you with a healthy dose of vitamin E, selenium and magnesium. So, go ahead…have a ball in your kitchen and create these tasty balls for your dinner tonight! Sunflower Seed Oat Balls Ingredients * 1 1/2 cup rolled dry oats * 2 cups water (to cook oats) * 1 Tbsp. sea salt * 1 cup brown rice, cooked * 1 cup crispy whole grain cereal * 1 cup bran crumbs * 2 Tbsp. Parmigiano Reggiano Cheese * 1 Tbsp. oregano * 2 cups finely ground sunflower seeds * 2 Tbsp. wheat-free tamari * 1 tsp. spicy mustard * Dash of cumin * Dash of pepper * Organic Tomato Sauce Directions * Preheat oven to 350 degrees. * Line a baking sheet with parchment paper. * Combine all ingredients (except organic tomato sauce) in a large bowl; mix well until texture resembles cookie dough. * Roll mixture into golf-ball sized balls and place on baking sheet. * Bake for 30 minutes. * Serve with organic tomato sauce and an additional sprinkle of Parmigiano Reggiano cheese. * Enjoy!

Oscar Corona says …

Parmeasan cracker bruschetta. Grate 2" rounds of Parmesan onto a baking sheet in and broil until golden brown. Let cool off. Top with favorite tomato bruschetta topping and a drizzle of creme fraische. Yum!

Barbara Issak says …

PARMIGIANO REGGIANO NOODLE PUDDING (KUGEL) 4 oz Cream Cheese 4 oz Low Fat Ricotta Cheese 1/2 cup Grated Parmigiano Reggiano Cheese 1/2 cup Granulated Sugar 4 large eggs, beaten 1 cup Skim or Low Fat Milk 1/2 cup Butter or Margarine melted 1/4 - 1/2 teaspoon Ground Cinnamon 1/2 cup White Raisins 12 oz package Wide Egg Noodles, cooked according to package directions and drained well A pinch of Cinnamon and a pinch of Parmigiano to sprinkle on top Cooking Spray Preheat oven to 350 F. Coat a 1-1/2 quart casserole dish (or 8 X 12 inch pan) with cooking spray. In large bowl, beat the 3 cheeses until fluffy. Gradually beat in sugar, then milk, butter, & cinnamon until smooth and blended well. Stir in noodles, pour mixture into baking dish that's been well-sprayed, and smooth the top of the mixture. Then sprinkle pinches of both cinnamon and grated Parmigiano Reggiano cheese on top. Bake approx 40 - 50 minutes, until top of kugel is golden brown, and a thermometer inserted into the center registers approx. 160 F. Allow to cool 10 minutes (if you can resist cutting into it right away!) before serving. Enjoy!

Amie says …

Amie Buck White Mushroom Lasagna (Pairs Well with Pinot Noir or oaked Chardonnay) Cook Time 2 hr 40 min Yield 6 servings Ingredients For mushroom filling: 3 cups water 2 ounces dried porcini mushrooms (about 1 cup) 2 pounds fresh white mushrooms 2 large zucchini (about 1 pound) 1 large onion 3 garlic cloves 5 tablespoons unsalted butter 6 tablespoons sherry 2 teaspoons chopped fresh thyme leaves 2 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper For sauce: 1/2 cup (1 stick) unsalted butter 1/2 cup all-purpose flour 5 cups whole milk 4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups), plus 1 1/2 ounces freshly grated Parmesan (about 1/2 cup) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1 tsp. fresh ground nutmeg 18 (7 by 3 1/2-inch) sheets dry no-boil lasagne (about 1 pound) 1/2 pound freshly grated mozzarella (about 2 cups) Directions Make filling: In a small saucepan bring water to a boil and remove pan from heat. Stir in the porcini. Soak the porcini 20 minutes. Lift out the porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve, rinse the porcini to remove any grit and pat dry. Chop the porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with the porcini. Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook 1/3 white mushrooms with 2 tablespoons sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to the porcini. Cook remaining mushrooms in 2 batches in butter with remaining sherry in same manner and add to the porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into the porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered. Make sauce: In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with waxed paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding. Preheat oven to 375 degrees F. and butter a 13 by 9-inch (3-quart) baking dish. Assemble lasagne: Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with 1/3 mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet, bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving. 2 hours ago ·

CK Hall says …

Hot Artichoke/Parmigiano/Green Chile Dip Heat oven to 350 deg. Mix together: 1 cup mayonnaise 1 cup shredded Parmigiano Reggiano cheese 1/2 cup chopped green chile 1 can artichoke hearts (not in oil) chopped. Place in round nonstick cake pan or similar stoneware and bake for 30 minutes until brown and bubbly (You can finish with 1 minute under broiler if desired) Chop and mix together: 3 Roma tomatoes, 1 avocado, 2 green onions, and fresh cilantro to taste. Spread on top of dip. Serve with fresh baguette slices or tortilla chips. Enjoy...Bon Appetit!

SweetBarbarella says …

Bites of Heaven: Place one slice Parmigiano Reggiano on top of your favorite cracker and lightly drizzle with honey. Eat. *SWOON*

Eileen Wilcox says …

Rosemary Parmesan-Laced Bread: Makes 12 servings Bake at 400 degrees for 35 minutes. 1 pkg active dry yeast 1/1-4 C warm wter 2 tsp. sugar 4 to 4-1/2 C all-purpose flour 2 tsp. salt 2 tsp. chopped fresh rosemary 2 tsp. dried minced onion 1/8 tsp. cayenne pepper 2 T. Olive Oil 1/2 C shredded Parmesan cheese 1/2 C shredded Asiago cheese 1 egg beaten w/1 T. water Sprinkle yeast over 1/4 C of the warm water in a glass measuring cup. Stir in 1 tsp. of sugar. Let stand for 10 minutes (mixture will foam). Stir together 3-1/2 C of flour, salt, rosemary, minced onion, cayenne pepper and remaining teaspoon sugar. Pour yeast mixture into flour mixture and add remaining 1 C warm water and the olive oil. Stir to form a ball, mix together the cheeses and add 3/4 C to the dough. Turn out onto a well-floured surface, knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic. Lightly grease a large bowl w/olive oil and place dough in bowl and turn to coat. Cover w/plastic wrap and let rise in a warm place for 1-1/2 hours until doubled in size, then punch dough down. Roll out dough into a 20x8 rectangle on a lightly floured surface. Roll up from short side. Fold ends under loaf and place seam-side down in a greased 9x5x3 loaf pan. Loosely cover with plastic wrap and let rise in warm place for additional hour. Heat oven to 400 degrees, brush top ofloaf w/egg wash, sprinkle with the remaining cheese and if you desire add poppy seeds or sesame seeds. Bake at 400 for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to cool on a rack.

Emily Gunselman says …

Cauliflower puree with Parmigiano Reggiano One head of cauliflower - steamed 1/2 - 1 cup chicken stock 1 cup Parmigiano Reggiano salt and pepper to taste In batches, in the blender blend all ingredients until smooth. All the cauliflower will not fit in the blender - so you'll need to do it in at least two batches. Add the chicken stock as you go until smooth consistance. Pour into individual ramekins, sprinkle with more Parmigiano Reggiano. Put under broiler until the cheese turns light brown. Enjoy!

Jenna says …

Parmigiano Reggiano Spinach/Basil/Walnut Pesto two 5 oz packages of baby spinach one bunch fresh basil 1/2 cup walnuts 2 tbsp. lemon juice (fresh is best) 1-1/2 cloves garlic chopped 1/2 cup of "garlic olive oil" 1 cup shaved Parmigiano Reggiano Sea Salt (optional) Sweet French Baguette and/or Sourdough Baguette Blend 1 package of spinach, walnuts, basil, 1/2 cup Parmigiano Reggiano, lemon juice, garlic While blending these ingredients slowly add garlic olive oil Add remaining 5 oz package of spinach Continue blending until smooth (spreadable) Drizzle olive oil on slices of baguette and place in oven at 350 degrees for approximately 5-7 min (until golden brown) Remove from oven Spread mixture atop slices, add a generous portion of remaining shaved Parmigiano Reggiano cheese or Spread mixture atop slices of baquette and place in oven 350 degrees for 5-7 minutes (until bread browns) Remove from oven and generously sprinkle remaining shaved Parmigiano Reggiano cheese Note: Leftover pesto can be used in pasta dishes...I recommend Fettucine noodles with added roma tomatoes and pine nuts. Viva Parmigiano Reggiano!

andrea londensky says …

Here's my recipe. Gather round a wheel of Parmigiana. With knife in hand, chip away at the wheel. Great Parm requires only that you get out of its way. Occasionally, take a sip of wine.

Kelly Barr says …

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

stephanie jacquot says …

Spaghetti Squash with Parmesan Cheese 1 Spaghetti squash, 1/8 cup of shaved or shredded parmesan cheese, 5 tablespoons of ricotta cheese, 2 tablespoons olive oil, salt, pepper. Cut spaghetti squash in two, lengthwise. Put a little bit of olive oil, salt and pepper on open sides. Bake for 45 minutes to 1 hour at 400 (need to preheat oven), cut side down in an oven dish. Check that the squash is cooked by piercing with a fork. It should feel tender. Remove from oven. In a bowl, empty the inside of the squash with fork. Add 1 tablespoon of olive oil, 5 tablespoons of ricotta and ½ of the parmesan. Put mixture back into the 2 halves of the squash. Sprinkle with the rest of parmesan. Broil in the oven 5 minutes. Serve warm.

Beverly Dubrin says …

CHILAQUILES EN SALSA VERDE 1 serving Handful of Tortilla chips (the baked, unsalted ones even taste good in this since there is so much flavor from the salsa) 1 cup Salsa Verde 1/3 cup cooked and shredded chicken or turkey 2 tablespoons Sour Cream or Plain Yogurt 2 tablespoons grated Parmigiano Reggiano Heat the salsa in a frying pan. When it is bubbling, add the Tortilla chips and cook, stirring, for about 3 minutes. Add Chicken and stir until warm Add cheese and stir until melted Spoon out onto a plate. Garnish with the sour cream. A sprig of cilantro is good too. Expand this recipe for however many you are planning to serve. I often make this when out-of-town visitors come. It is a quick, easy first-night supper.

Elizabeth Leila L'Abate says …

Improvised Pesto Pasta Use favorite pasta which you can prepare separately: whole wheat,or gluten-free or gnocchi, ravioli, or totellini. Make pesto out of as much garlic as you'd like, pureed in food processor or put through garlic press. Let sit at least a minute for flavor to ripen. Add nuts or seeds from among pine nuts, almonds, pumpkin seeds, or walnuts to food processor, puree. (or use coffee grinder or juicer that makes nut butters, or mortar and pestle) Add oil. Extra- virgin Olive oil is used traditionally, but virgin coconut oil has a sweet taste that goes well with sweet nuts like raw almonds, and herbs like lavender, anise hyssop, chickweed, shiso leaves or mint. A bit of walnut oil, truffle oil or toasted sesame oil can be added to olive oil for an interesting flavor.... Add favorite fresh herb(s) Traditional Basil of any variety most highly recommended (with olive oil), but mint, shiso/purple ruffles leaves, rosemary & lavender or anise hyssop added to chickweed, parsley, or violet leaves works (and goes well with coconut oil); arugula or mustard greens with mustard seed is best with olive oil... Add sauce to preferred pasta...and top liberally with grated Parmigiano Reggiano....For dairy -free folks, dulse, gomasio, Braggs, nutritional yeast or white miso can replace the cheese as a salt source....Add lots of love! And enjoy!

Natalie Howard says …

Caesar Salad Bowls Parmesan Cheese Romaine Lettuce Caesar Dressing (homemade is best) Croutons (again homemade is better) Grate the parmesan cheese into 6 piles on a silpat covered cookie sheet and back at 350 until golden brown. Remove the melted cheese rounds with a spatula while hot and set on an upside down cupcake pan. Let cool into little bowls. In a large mixing bowl combine the caesar with the chopped romaine and croutons. Spoon the salad into each cheese bowl and top with more freshly graded parmesan.

Tyler Palmisano says …

Ingredients: * Nonstick vegetable spray * 1/2 cup freshly grated Parmesan cheese, divided use * 1/2 pound bacon, cooked, drained, and crumbled (reserve 2 Tablespoons of fat) * 1 onion, diced * 2 apples, peeled, cored, and diced * 2 cloves garlic, minced * Kosher salt and freshly ground black pepper to taste * 32 ounces (4 large blocks) cream cheese, at room temperature * 5 eggs * 3 Tablespoons wine vinegar * 1/4 cup whiskey * 12 ounces blue cheese, crumbled * 2 Tablespoons minced chives * Sliced fresh apples, toast wedges, and/or assorted cocktail crackers Preparation: Preheat oven to 200 F. Coat a 9-inch springform pan with vegetable oil spray. Dust with 2 tablespoons of the Parmesan cheese. Set aside. Saute onion in bacon fat until softened and translucent. Add apples and garlic and continue to saute over medium heat an additional 2 to 3 minutes until apples begin to soften. Remove from heat and season with salt and pepper. Let cool. Beat the cream cheese in a large bowl until smooth. Add eggs, wine vinegar, and whiskey, beating until smooth. Stir in apple mixture, bacon, blue cheese, remaining Parmesan cheese, and chives by hand. Pour batter into prepared pan and place in the preheated oven. Let bake overnight for 8 to 9 hours (timing is not critical). It should be fairly firm and slightly browned. Remove from oven and cool on a rack at least 1 hour. Cover the top of the cooled cheesecake with plastic wrap. Place an inverted plate over the top, turn it over, and remove the pan. Refrigerate the upside-down cheesecake at least 1 hour. Reinvert the cheesecake and remove plastic wrap. Cover and refrigerate 1 hour. To serve as an appetizer, cut slices with a knife dipped in warm water and garnish with fresh apple slices, toast wedges, and/or cocktail crackers of choice.

Monera says …

Mine is very easy. I take sheets of Lavish, often whole wheat and tear them into pieces(think chip sized) and then i brush them with olive oil and sprinkle with raw parmigiano and fresh rosemary. I then throw it in the oven at 350 until the cheese melts. It makes a tasty snack.

Simeon Oliver says …

Italian Omlett- Heat 1 Tblsp. olive oil in skillet. Mince 1/2 garlic clove and brown in skillet. Saute 1/4 chopped onion and 2 sliced small portabella mushroom buttons.Scramble 2 eggs in sm. bowl add chopped spinach [1/4 cup],a pinch of basil & oregano, salt & pepper to taste and 1 Tblsp. parmesan cheese, mix well and pour into skillet with the garlic, onion and mushrooms.Slice one cherry tomatoe and 2 kalamata olives-place on top of omlett.Once sides of omlett are firm, flip the omlett-cook 2 min. or less-flip omlett back and remove to plate.Sprinkle parmesan cheese on top and serve.

Cathy Beaudoin says …

Shrimp Alfredo: Ingredients: Olive oil Salt and Pepper - to taste 4 cloves fresh garlic chopped 3/4 cup grated carrots 2 cups of chopped fresh broccoli 6 ounces of Alfredo Sauce (I use Just Made Sauces - Alfredo) 2 cups of half and half 2 cups of fresh spinach 1/2 cup of parmesan reggiano cheese divided into 1/4 cup portions 20-25 fresh shrimp (shelled and deveined) Barilla Linguine or Angel Hair pasta Heat olive oil in large skillet. Add garlic being careful not to burn it. Cook until almost transparent. Add broccoli and grated carrots. Add salt and pepper to taste. Cover and cook on medium heat until bright in color. Add alfredo sauce, half and half, 1/4 cup of Parmigiano Reggiano and spinach. Stir well. Cook until spinach is wilted and sauce is combined with milk. The sauce should be bubbley. Remove from heat and add uncooked shrimp. Stir to cover shrimp with sauce. Add the final 1/4 cup of Parmigiano Reggiano and place in warm oven (300 degrees) for 15 minutes. Dish is cooked when shrimp is pink and cheese is melted on top. You can add pasta to the pan if you use a big enough skillet. Otherwise, use a small skillet and ladle generous helpings over pasta! Serves 3-4 children/adults.

Cathy Beaudoin says …

Vegetarian Lasagna Ingredients: Olive Oil Salt and pepper to taste 5 cloves fresh garlic minced 1 pound ricotta cheese 1 pound of cottage cheese 6 ounces of Alfredo Sauce (I use Just Made Sauces - Alfredo) 2 cups of half and half or 1 cup of milk and one cup of heavy cream 2/3 cup of Parmigiano Reggiano grated fine - divided 4 cups of fresh spinach 1 large zucchini - cut in 1/4" rounds 1 large summer squash - cut in 1/4" rounds 1 cup of grated carrots 3 cups of fresh grated mozzerella cheese - divided 1/2 cup of Asiago Cheese Optional - fresh basil, oregano or other italian herbs Barilla lasagna noodles (you don't cook them ahead of time) Heat olive oil in large skillet. Add garlic and cook until just transparent. Be careful not to burn the garlic. Add grated carrots, zucchini, and summer squash. Cook until tender. Add spinach and cook until it is wilted. Add alfredo sauce, cottage cheese, ricotta cheese, 1/3 cup of Parmigiano Reggiano, Asiago cheese and half and half (or milk and heavy cream). Cook until bubbley. Set aside skillet. In large roasting pan begin by using 1/3 of the sauce, then noodles, then 1 cup of mozzerella cheese. Repeat twice more. Sprinkle with remaining Parmigiano Reggiano and bake. Oven at 350. Cover with foil and cook 45 minutes. Remove foil. Cook another 15 minutes. Let stand 15 minutes so cheese can set. Enjoy!

alma rodriguez says …

Hi Parmigiano Reggiano lovers, I don't have a specific recipe - I like to slice a slab of Parmigiano Reggiano and eat it, as is...it is so delicious. However, when I cook any kind of pasta, I always top it off with some fresh grated Parmigiano Reggiano for that special treat which only this cheese is known for and which I buy at Whole Foods at the Bergen Square Mall in Paramus, New Jersey! Years ago, I would buy it in Da Bronx on Arthur Avenue. My family enjoys this cheese tremendously...way to go! alma

Lynn Mick says …

Portobello Spinach Quiche 1 Tbsp Butter 1 Medium Onion - diced 8 Oz. Portabello Mushrooms - diced 1 cup Fresh Spinach - chopped 1 Cup Cooked Brown Rice 3 Eggs 1 Cup Soy Milk 6 Slices PepperJack Cheese - sandwich size 3/4 Cup Shredded Parmigiano Reggiano 1 Frozen Whole Wheat Pie Crust - defrosted 15 minutes at room temp Sea Salt & Pepper to taste Preheat oven to 425 1. Melt butter and saute on medium heat onions & portabello mushrooms until onions become translucent. Remove from heat and stir in chopped spinach. 2. Pierce bottom of pie crust several times, place in 425 oven for 5 minutes, remove from oven. 3. Reduce oven temp to 350 4. Layer onion mixture 1st, then cooked brown rice in the bottom of the pie crust. 5. In medium bowl whisk eggs, milk, salt & pepper (about a tsp of each)together. Gently pour egg mixture on top of layers in pie crust; use a fork to help mixture absorb into layers. 6. Place Pepperjack cheese slices evenly across top, finally top with Parmigiano Reggiano 7. Bake 40 - 45 minutes until top is firm when touched 8. Let stand 10 minutes, then enjoy for breakfast, lunch or dinner!

RITA FLYNN says …

Crabmeat Spread 2 cans crabmeat 1 c. mayonaise 1 c. Parmiagiano Reggiano cheese 1 medium can artichoke hearts, chopped 1 onion, chopped olives & mushrooms, optional Drain crab. Mix all ingredients. Bake 350 for 29 minutes. Serve hot or cold.

Brooke Szczepanski says …

Creamy Arugula and Pea Soup 1 TBsp. butter 1 small onion, diced 2 cloves of garlic, minced 2 tsp. all-purpose flour 3 cups chicken stock 1.5 cups frozen green peas 4 cups arugula 3 basil leaves 1/2 tsp. fine sea salt 1/4 tsp. black pepper 1/8 tsp. cayenne pepper 1/4 tsp. nutmeg 3 oz. parmigiano reggiano, grated finely 1 cup 1/2 and 1/2 1 TBsp. lemon juice 4 TBsp. heavy whipping cream 2 TBsp. fine lemon zest 4 large curls parmigiano reggiano 1 cup pea shoots Melt butter over medium heat in a pot. Add onions, allowing to cook until translucent, about 4 minutes. Add garlic. After 45 seconds, sprinkle flour over onion mixture. Allow to cook, stirring, for 4 minutes. Add chicken stock. Allow to come to a slow bubble. Meanwhile, put all ingredients from the second list (arugula through lemon juice) into a blender. Take stock mixture off of the heat. Add frozen peas to chicken stock, allowing to rest for a few minutes. Pour 1/2 of the stock and peas mixture into the blender, allowing to rest for 5 minutes. Pulse, holding the lid on tight. Once smooth, add remaining stock mixture, blending until fully mixed. Pour mixture back into pot,warming to serving temperature. Pour into 4 serving bowls. Swirl 1 TBsp. whipping cream into the center of each bowl. Sprinkle cream with lemon zest (1/2 TBsp. in each bowl). Top cream with a small bunch of pea shoots, and top that with a parmigiano curl. Serve immediately!

dmeemsmom says …

1 16 oz package whole wheat fettucini pasta 1 lb fresh salmon broiled (can use leftover)cut in small chunks 1 T Willow Run Margarine 1 C lowfat half and half 1 C grated parmegiano-reggiono boil past according to package, drain in pot that pasta was boiled in (should be still hot)put in margarine, when melted add Half and half and parmegiano-reggiano. add pasta, mix, add salmon, stir all until blended. serve

Elaine Hussey says …

Contest entry - a favorite of family and friends - Asparagus Parmigiano Whole Foods Recipe Contest - February, 2010 2 pounds fresh asparagus, washed and woody part of stems removed (save for asparagus soup) 1/3 cup butter 1/3 cup finely chopped onion 1/3 cup chopped Celery 1/2 cup 6 Tbsps dried bread or cracker crumbs (sour dough breadcrumbs taste best) 1/4 cup fresh grated Parmigiano Reggiano 1-2 additional Tbsps fresh grated Parmigiano Reggiano 1/3 tsp ground pepper or to taste 1/3 tsp ground oregano Preheat Oven to 375o F Melt butter in baking dish by placing in preheating oven Mix onion, celery, 1/4 cup Parmigiano Reggiano, bread crumbs, pepper and oregano together, and set aside Roll previously prepared asparagus in melted butter and arrange in dish with tips all at one end of dish Sprinkle onion/celery/cheese/crumb/¬seasoning mixture over bottom of asparagus stalks, leaving tips of stalks showing Cover dish and Bake 40-45 minutes Note: If using all narrow stalks, check for doneness at about 35 minutes. Remove from oven and lightly sprinkle 1-2 Tbsps Parmigiano Reggiano over asparagus tips Serve hot out of oven - Serves 6-8

James Tanner says …

One of our favorite ways to use Parmigiano Reggiano cheese is extremely simple and very tasty. Ingredients: Italian bread Olive oil Fresh Chives Parmigiano Reggiano Cheese Cut the Italian bread in half lengthwise so that you have two long pieces at half the thickness. Brush the breads freshly cut surfaces with olive oil. Use scissors of a knife to cut the chives into about 1/8th inch pieces and liberally place them on the brushed surfaces. Cover the entire surface with freshly grated Parmigiano Reggiano Cheese for a burst of flavor. Place the bread on a cookie sheet and toast in the oven under the broiler until lightly browned. My whole family enjoys it!

Leonor Rosser says …

This receipe was my Grandmother's favorite.... Parmigiano Reggiano Venezuelan Arepas: 2 cups of cornmeal 1/4 cup of shredded parmigiano reggiano. 1 tablespoon of olive oil. about 6 cups of warm water. Pre-heat oven to bake at 400 degrees. In a bowl,mix the cornmeal and parmigiano. Add warm water and work a soft but firm dough with hands,keep adding the warm water and working the dough until it feels like play-dough.Set aside. In a large pan,on a medium heat,add the olive oil. Form small balls with the dough(about 2 inches diameter)and work them to get donnuts shape,without the hole. Place them in the pan,about 3 or 4 minutes each side,then put them in the oven for about 15 minutes. My Grandmother would tap them to get the "firm sound" : ) Enjoy!!!!!They are DELICIOUS.........

Lee Rezai says …

Easy fancy pasta Heat 1/4 C. olive oil and 1/4 C. butter together Add 1/2 thin sliced red onion, 1/2 thin sliced red pepper,1/8th c. chopped fresh garlic and 1 c.chopped mushrooms Saute for 2-3 min on high.Add 1 c.vodka, reduce liquid.then add 1 c.chicken broth. Reduce again. Add 1/2 cup heavy cream,stir constantly for 3-4 min., then stir in 1/2 cup grated parmigiano reggiano. Pour over any cooked stuffed pasta. Sprinkle more grated parmigiano reggiano on top and chopped fresh parsley and basil.

Mick T says …

Fresh Fettuccine with Butter, Peas and Sage Sauce ½ cup butter 12 fresh sage leaves 1 cup frozen petite peas Salt Freshly ground black pepper 1 pound fettuccine, preferably fresh ¼ pound Parmesan, grated (about 1 ½ cups) 1. Preheat the oven to 325 degrees. Over medium heat, melt ¼ cup of the butter in a small saucepan. Add the sage leaves and cook until they are crisp. When the butter begins to brown, add the peas and cook, stirring, for 1 minute. Add ¼ cup water, cover the saucepan and reduce the heat to low. Cook for 10 minutes. Season with salt and pepper to taste. 2. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes, drain well and toss with the remaining butter, ¾ cup of the grated Parmesan and the pea-and-sage mixture. Transfer to an ovenproof dish and place in the oven for 5 minutes. Sprinkle with the remaining Parmesan. Serves 5

Angela Garcia says …

Parmigiano Reggiano Zuccini & Squash 2 zucchini 2 yellow squash 1 cup grated Parmigiano Reggiano 3 cloves garlic 5 tblsp Italian dressing (home made) 5-7 roma tomatoes 3 green chili peppers heat Italian dressing in pan, chop/mince garlic cloves and sauté slice zucchini & squash and add to pan while cooking chop tomatoes and chilis and then add in to pot/skillet top with 1/4 of the Parmigiano Reggiano and cover, I let it cook for a while on med/low heat and then go back and stir and add more of cheese a couple times prior to serving & then again right before serving mmmmm Enjoy! Angela

Angela Marie says …

originally got this simple recipe from my aunt, but kept adding tasty ingredients to it & made it my own. Her original recipe included the top 5 ingredents... 1 pkg spaghetti noodles (make sure they're nice & HOT) parm to taste 1/4 c butter lemon pepper to taste 1 TBSP olive oil... See More combine above ingredients, add below ingredients: 1 c cooked, cubed meat (I use leftover meats: chicken, pork) 1 c steamed broccoli 1/4 c sliced olives 2 cubed fresh tomato toss everything together, enjoy! (I also have added mushrooms, bacon... it's an easy recipe, very easy to adjust & add what you like)

tina marie cicero says …

Ingredients: For the topping: 3 cups coarse fresh bread crumbs 3 Tbs. unsalted butter, melted 1 1/2 tsp. lemon zest 1/2 tsp. kosher salt 1/2 tsp. freshly ground pepper 2 Tbs. minced fresh flat-leaf parsley For the gratin: 1 Tbs. unsalted butter Kosher salt, to taste, plus 2 tsp. 2 lb. brussels sprouts, trimmed and halved lengthwise 2 Tbs. all-purpose flour 8 oz. Gruyère cheese, grated 1 oz. Parmigiano-Reggiano cheese, grated 1 tsp. lemon zest 3/4 tsp. freshly ground pepper 1 cup heavy cream 1 jar (8 oz.) caramelized shallots, liquid strained off Directions: Preheat an oven to 375°F. To make the topping, in a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside. To make the gratin, grease a 12-inch ovenproof nonstick fry pan with the butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels. In a bowl, stir together the flour, Gruyère, Parmigiano-Reggiano, lemon zest, the 2 tsp. salt and the pepper. Stir in the cream, then the brussels sprouts and caramelized shallots. Transfer the mixture to the prepared fry pan and smooth the top. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8. Williams-Sonoma Kitchen.

Monika Star says …

Risotto with Parmigiano, Prosciutto and Asparagus Ingredients 5 cups chicken broth 1 tablespoon olive oil 2 tablespoons unsalted butter, divided 1/4 cup minced yellow onion 1 garlic clove, minced 1 1/4 cups short-grained risotto rice 1 pound asparagus, tough ends removed and cut in 1-inch pieces 1/2 cup freshly grated Parmigiano-Reggiano 1/4 teaspoon salt 4 very thin slices Prosciutto, julienned 1. Bring broth to a simmer over medium heat. 2. Combine oil and 1 tablespoon butter in a heavy saucepan and heat over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 30 seconds or until fragrant. 3. Add rice; cook 5 minutes, stirring to coat well. Add 1 cup broth; cook, stirring constantly, until absorbed. Continue adding broth by small ladlefuls, stirring constantly and allowing each addition to be absorbed before adding more, until the rice is tender but still firm to the bite and creamy, about 20 minutes in all. Add asparagus during last 5 minutes of cooking. 4. Remove from heat and stir in the Parmigiano, remaining butter and salt. 5. Divide risotto among 4 pasta bowls, top each serving with Prosciutto, and let it “wilt” over hot rice. Serve immediately.

John Dotolo says …

John’s Artichokes INGREDIENTS 6 large artichokes 2 tablespoons fresh lemon juice 1 whole bulb fresh garlic, minced 1 whole lemon, juiced 1 cup seasoned bread crumbs 6 tablespoons butter, melted 4 tablespoons grated Parmesan Reggiano cheese salt and pepper olive oil DIRECTIONS: Trim tops and stems from artichokes.

Bring large pot of water to boil. Add 2 tablespoons lemon juice to water. Add artichokes and cook until tender, about 25 minutes. Drain well. Cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.

Mix garlic, lemon juice from 1 lemon, bread crumbs, melted butter, and grated Parmesan Reggiano cheese together in a small bowl.

Season to taste with salt and pepper. Spoon mixture into center of artichokes and between the leaves, dividing equally. Drizzle generously with olive oil.

Place artichokes in roasting pan or ceramic dish and cover. (Can be prepared 1
day ahead. Refrigerate.)

Preheat oven to 400F. Bake until heated through, about 15 minutes. Serve. (4 servings)

Gabriela says …

Parmigiano Reggiano Lasagna Ingredients 1 Cup fresh cilantro leaves 4 scallions, coarsely chopped Coarse salt and ground pepper 10 ounces fresh baby spinach 8 corn tortillas (6-inch) 1 can (15.5 oz.) pinto beans, drained and rinsed 1 cup prepared salsa 8 ounces grated Parmigiano Reggiano cheese (approx. 2 cups) Instructions 1. Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt (I use kosher), and ¼ teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped. 2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently. 3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden (15 to 20 minutes more). Cool 5 to 10 minutes before serving. Using a colorful baking dish really adds to the presentation! ENJOY!

Kat says …

Simple, not fancy. Take one whole egg, scramble it and put it into a small pan lightly dressed with grapeseed oil. Add in a teapoonful of Herbs de Provence with lavender, a few pinches of broccoli sprouts, a teaspoonful of shelled hempseed and crumble a bit of parmigiano reggiano on top. Cook as if you were making an omelette, although no need to fold. Serve immediately with veggies or fruits of your choice ( I like a couple fresh strawberries and blackberries)

Hallie Kohn says …

Just wanted the world to know how much I absolutely LOVE Parmigiano Reggiano. Each little piece I purchase at Whole Foods is an absolute treasure added to all of our favorite dishes. I will try and come up with a great recipe to enter...

Jo Ann Marcus says …

Simple - simple - simple. A wonderful nibble, after dinner, appetizer or perfect party fare with drinks: Thinly sliced or thickly shaved Parmigiano Reggiano Walnut halves Dark Agave Nectar Drizzle agave nectar over walnut halves & Parmigiano Reggiano & serve.

Alyce Weber Schmitt says …

Cheesey Quiche 4 large eggs 6 oz frozen or canned drained spinich 8 oz swiss cheese 4 oz parmitini reggiano 1/2 cup half and half 1 scant teaspoon nutmeg 1 9 inch deep dish frozen pie crust salt and pepper to taste Beat eggs and half and half together add drained spinich add cheeses add seasonings bake 375 for 30 minuets or till eggs are set

Amy Preston says …

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

Guido Tanzi says …

Just to top off a pizza from any of your locations. Most of them totally scimp on the cheese. Is that via corporate direction?? Your location on the North end of Colorado Springs,CO is a case in point!! It is sorta like, Huh!, this is the way we have shown to do it. Other than that, one or two very,very fine shavings of the cheese placed upon the top of large sea scallops and flashed under the broiler brings out an interesting taste.

karen spector says …

1 lb fresh mushrooms, 1/3 cup grated Parmigiano Reggiano cheese, 1/4 cup bread crumbs, 2 tablespoons of fresh chopped basil, 1 clove of garlic crushed, 1/4 cup of sundried tomatoes chopped finely, 1 tablespoon of olive oil. Mix all ingredients together except mushrooms. Remove stems from mushrooms. Insert filling into mushroom cavity. Place mushrooms on a baking sheet and heat at 350 degrees for 10-20 minutes until tops are slightly browned. Makes a wonderful appetizer.

Josh Davis says …

Tonight's Dinner: 1/2 pound- 18 month aged Parmigiano Reggiano 1- 6+ year old bottle of Chianti 1- Italian Baguette Serves Two

Renee McCauley says …

Salmon Linguine (serves 4) 1 package of prepared smoked salmon (I like the cajun style) 1 small package of petite peas frozen 1 shallot 1 tsp minced garlic 1 tbsp olive oil 2 sprigs fresh basil, minced 1 pint heavy cream 1 package of linguine cooked al dente 1 cup Parmigiano Reggiano grated Salt and pepper to tast Warm the olive oil in a skillet with the chopped shallot and garlic. Add the peas and cook until warm. And the basil until basil is lightly coated. Add the cream and cook the cream until slightly reduced and thickened, careful not to scald, keep temp low. May need to add a tbsp of flour to thicken cream. When sauce is appropriate consistency pour over pasta and toss in salmon and Parmigiano Reggiano, combine and let flavors meld. Enjoy!

Cheryl Flynn says …

Simple but great! Chop a bunch of asparagus, a large red bell pepper, one large red onion, one medium zucchini and 1 pound of baby bella mushrooms try to get them about the same size. Toss with Extra Virgin Olive Oil and sea salt and coursely fresh ground pepper. Place on baking sheet in oven that was preheated at 425 for about 15-20 minutes. The time varies depending on the size of the veggies. Meanwhile, boil up a pot of water and make some whole wheat ziti. When the ziti and veggies are done, toss together with sliced grape tomatos and about 1/3 cup parmigiano reggiano that is grated. Add some pasta water if needed, this will make a nice sauce. When plated grate some extra parmigiano reggiano on top.

Sherry K Letzelter says …

All-Purpose Tomato Sauce: Ingredients: 2 Tbsp Olive Oil 2 cups Sweet Onion, Diced 4 Garlic Cloves, Minced Sea Salt and Freshly Ground Black Pepper Freshly Grated Nutmeg 2 Tbsp Pure Maple Syrup 28 Ounces Fire Roasted Crushed Tomatoes 28 Ounces Tomato Puree 1/2 Cup Parmigiano Reggiano, Grated Heat a large skillet over medium high heat, and once hot add the olive oil and coat the pan. Add the onions and the sea salt and black pepper to taste and let cook for 5-7 minutes, or until the onions are translucent. Add the garlic and cook for 1 minute, stirring constantly so garlic doesn't burn. Add the maple syrup and stir to coat the onions. Grate the nutmeg and stir. Add the Crushed tomatoes and Tomato Puree and bring to a slight boil. Sprinkle the cheese and stir to incorporate until cheese melts into the sauce. You can use this sauce for all kinds of pasta or pizza dishes. Also for Chicken or Veal Parmesan. Or just heat it up and dunk warm italian bread chunks into the sauce. Enjoy!

Jerri Jensen says …

ROASTED CAULIFLOWER SOUP 1Head of cauliflower 1Leek, finely chopped white portion only 1Medium red potato ¼ tspchopped garlic ¼ tspsalt 1/8 tsppepper ½ tsprosemary, crushed 1/8 tspground thyme ¼ tspsage 1 + ½ TBSEVOO 32 ozVegetable BROTH 1 pinchground cayenne pepper (to taste) ¾ tsp rice vinegar ½ cup shaved Parmigiano reggiano cheese 1.Preheat oven to 375 degrees 2.Clean cauliflower and break in to medium sized flowerets 3.Peel and cut potato in to medium chunks 4.Toss cauliflower, potato, garlic, salt, pepper and 1 TBS EVOO. Spread on roasting pan and roast for 35 minutes (turning pieces midway through) or until fork tender and lightly browned. Reserve 4 small pieces of cauliflower for garnish. 5.Heat remaining ½ TBS of EVOO over medium heat in medium soup pot. Add leek and cook till softened. Add rosemary, thyme and sage. Add small amount of broth and simmer for 5 minutes. Add remaining broth, roasted cauliflower and potatoes then simmer until all vegetables are soft. 6.Puree soup in small portions then return to pan. 7.Add the cayenne pepper, rice vinegar and heat until warmed. 8.Serve in a small bowl, sprinkle center with 1/8 cup of shaved parmesan and garnish with a small cauliflowerette.

Pamela Kelly says …

Lemony Pasta with Sauteed Asparagus This recipe is a quick way make a delectable dinner - a fantastic marriage of ingredients. Even my five year old likes it - especially if he gets to "help" me grate the cheese! Ingredients: 1 stick unsalted butter, cut into pieces 4 large garlic cloves, minced 3 cups asparagus spears (preferably thin spring spears), ends trimmed, cut into 1/2 inch pieces 1/2 lemon, juiced 1/4 c chopped fresh basil salt and freshly ground pepper freshly grated parmesan cheese angel hair pasta or other thin spaghetti Boil salted water for pasta. Melt butter in a large skillet, add minced garlic and saute over a medium fire until just golden. Add the asparagus and saute until just becoming tender. Add the lemon juice and the chopped basil. Add salt and pepper to taste. Add pasta to boiling water per package instructions. Drain pasta. Serve asparagus saute over pasta topped liberally with grated parmesan. Serves 4 - 6

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