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Stephanie Hamilton says ...
Creamy Parmigiano Reggiano Sausage and Roasted Brussel Sprout Pasta 1.5 lbs. fresh brussel sprouts 3 tbsp. olive oil (divided use) 1 tbsp butter 1 lb. Smoked Hot Italian Sausage 1/2 cup grated Parmigiano Reggiano (divided use) 1 cup white wine 1 cup cream 1/2 medium red onion sliced thin 1/2 lb. rotini pasta preheat oven to 400 F Wash and trim 1.5 lb. fresh brussel sprouts. Add 2 tbsp. unfiltered olive oil to roasting pan and toss with brussel sprouts to coat. Roast in oven for 30 minutes till browned and crispy on outside and creamy inside. While brussels are roasting, saute 1/2 medium red onion, thinly sliced in 1 tbsp butter and 1 tbsp olive oil for about 5 minutes. Add 1 lb. sliced Italian sausage and saute till sausage is heated (or cooked). Remove sausage and onions from pan and add 1 cup white wine to drippings. Simmer till reduced to half. Boil water for rotini pasta and cook according to instructions. Return sausage and onions to pan and add 1 cup cream and 1/4 cup grated Parmigiano Reggiano. Let simmer on low heat stirring occasionally. Add sprouts to creamy Parmigiano Reggiano sausage sauce and stir gently. Drain pasta and put in heated serving dish. Pour creamy Parmigiano Reggiano mix over pasta and sprinkle with remaining grated Parmigiano Reggiano. Garnish with some fresh grated nutmeg. Enjoy! Serves 4 generously!
02/03/2010 9:56:23 PM CST
Stephanie says ...
Butternut Squash Lasagna (aka "Hide the Veggies Lasagna" - whole wheat lasagna noodles, cooked - part skim ricotta cheese - fresh Parm, grated - butternut squash, sliced and roasted - pasta sauce (homemade or your fave jarred) - olive oil - S&P See pictures/detailed instructions here! http://cookinfanatic.wordpress.com/2010/02/02/dunzo/ What a fabulous contest! :)
02/03/2010 9:37:07 PM CST
Sabra Basler says ...
365 whole wheat pasta, eggplant, 365 red bell peppers, artichoke hearts in water, onion, garlic, 365 olive oil , 365 chicken broth...parmesan reggiano cheese sweat the eggplant .... (salt and let stand and wash)... chop onion and press a couple cloves of garlic cook onion and garlic in some olive oil then add a bit (1/4 up or less) of 365 chicken broth chop eggplant into one inch cubes.... and add to mix chop the red bells and quarter the artichoke hearts add to mix after a few minutes (when eggplant looks pretty cooked) warm and let flavors marry.... adding more chicken stock if necessary... cook the pasta as directed. add the pasta and the mixture together and use microplane to put reggiano cheese on top of mixture. serve
02/03/2010 9:38:24 PM CST
Bonnie McKay says ...
B's ARTICHOKE SUPREME 3 cans artichoke hearts, drained, quartered 2 large sweet onions, cut in half, sliced vertically 2 tablespoons unsalted butter 1-8 ounce package Philadelphia Cream Cheese, softened 3/4 stick unsalted butter, softened 3/4 cup Hellman's mayonnaise 1 cup freshly grated Parmigiano Reggiano cheese 1 cup roasted red peppers, cut into 1 inch pieces 1 tablespoon (The Spice Hunter) Chef's Shake Paprika DIRECTIONS Saute' onions in 2 tablespoons butter only until they glisten Add drained, quartered artichokes to onions Remove from stove In large bowl, add softened butter, cream cheese, mayonaise Combine until thorougly mixed and smooth Add Parmigiano Reggiano cheese, stirring to combine Add Chef's Shake seasoning, stirring to combine Add artichokes and onions to this mixture, stirring to combine Add roasted red peppers last, stirring gently to combine Spoon into a lightly greased baking dish or pan. (I use a large oval dish, but a 9 X 13 dish can be used.) Sprinkle with paprika Cook at 325 degrees Fahrenheit for 20 minutes, then turn up to 375 degrees Fahrenheit until lightly browned
02/03/2010 9:42:27 PM CST
Michele Bello says ...
Big D's Peas and Cheese 1 8oz pkg sliced mushrooms (I use baby portabellos) 1 onion sliced 1 can early june peas (drained)
02/03/2010 9:45:12 PM CST
Etie says ...
365 Whole Foods Lazy Crostini 1 package 365 Everyday Value Organic Mini Toasts 6 tomatoes 2 medium onions 2 garlic cloves (or more to taste!) small bunch basil salt pepper 365 Organic Everyday Value Olive Oil 365 Everyday Value Aged Balsamic Vinegar of Modena PARMIGIANO REGGIANO! 1. Cut the tomatoes in half and scoop out the seeds. Dice them and place into bowl. Season with salt and pepper. 2. Dice the onions. Add to the tomatoes. 3. Peel and mince the garlic. Combine with the onion/tomato mixture. 4. Prepare cookie sheet with aluminum foil. 5. Place the toasts on the cookie sheet. 6. Set oven to broil 7. Spoon small amounts of the tomato/onion/garlic mix onto the toasts. 8. Drizzle 365 Olive Oil and Vinegar over the toasts. 9. Grate LOTS OF PARMIGIANO cheese over the toasts. 10. Place under broiler until cheese begins to melt. Enjoy!
02/03/2010 9:46:05 PM CST
Kendell Champion says ...
Sauteed Veggies with Parmesean As much as you want of the following: Sliced white mushrooms Organic spinach Large chunks of white onion Sliced shallot Minced garlic Freshly Grated Parmesean Cheese Heat enough olive oil to coat the veggies in a saucepan. First add garlic, shallot and onion. When almost translucent, add mushrooms. Let cook about 2 minutes on medium. Then add spinach. Let wilt, but not get soggy. Top with Parmesean cheese! If you like some spice, add some crushed red pepper flakes when you add the garlic, onion and shallot. It releases the flavor well, so don't add too much, unless you have a cold! I like to top either risotto or spagetti with this mixture, or you can eat it plain. You can also make a sandwich with it. I like to make a lot of it and then eat it with different things for a few days. It makes a great side dish if you are a meat eater or a vegetarian. AND MY KIDS LOVE IT!!!
02/03/2010 9:46:32 PM CST
Monique Baysinger says ...
Jane's Scrumptious Sumptuous Parmigiano Reggiano Feta Dip Take one block of feta and one block of Parm-Regg about 8oz each, crumble with fingers into a bowl. Try to get small crumbles. Add one to two cloves of garlic that you have passed through a garlic press, some salt and pepper, and enough good-quality cold pressed extra virgin olive oil (like WFM 365!) to mix in to form a creamy yet substantive cheese dip when stirred with a fork, pressing the largest lumps into smaller pieces. Allow to sit for a bit to encourage the flavors to marry, and finely grate Parm-Regg on top when ready to serve. Serve with a nutty seeded whole grain cracker (like WFM 365!) and use crackers to scoop up a bit of this heavenly cheesy pungent nutty olive-oily dip. Deceptive in it's simplicity; truly delicious!
02/03/2010 9:34:53 PM CST
Elayne Crain says ...
Parm and Pancetta Biscuits Ingredients: 4 cups all-purpose flour plus a bit for flouring your surface 3/4 cup cold unsalted butter (works best if you cut it up into small pieces) 1 3/4 cup buttermilk 2 cups freshly-shredded Parmigiano Reggiano cheese 1/4 (or more, if you love pancetta) cup diced pancetta (optional, but why not?) 4 tsp baking powder 1 tsp baking soda 1 egg 1 tsp salt Preheat the oven to 350. Using the paddle attachment on a mixer, mix the flour, baking power, baking soda and salt. Stop mixer and add in butter, turn mixer to low speed until the dough starts to look very crumbly, about 2 minutes. (If you don't have a mixer, you can use a pastry cutter or, failing that, a fork, but prepared to work on this part for a bit.) Add the Parmigiano Reggiano, pancetta if using, egg and buttermilk and either mix on very low speed or do it by hand with a spatula, just until the dough gets uniformly sticky. When it is pulling away from the sides of the bowl, you are ready for the next part! Scrape the dough out of the bowl onto a floured surface (if there are any dry pieces from the crumbs in the bottom of the bowl, go ahead and gently mix those in as you see fit). Gently knead the dough with floured hands only a few times, so that it remains sticky. Shape the dough into as close to a ball you can get and pat it down a bit to flatten it into a round layer cake shape. With a floured, sharp knife (or a pizza cutter), cut the dough across the circle several times to create pie shaped pieces (sort of like scones). Move the pieces onto a greased cookie sheet (or on top of a Silpat) and bake in the oven until firm to the touch, around 25-30 minutes. Serve warm for applause and cheers from family.
02/03/2010 9:35:30 PM CST
Laura Goldner-de Beer says ...
Braised Brussels Sprouts Parmigiano 1 lb Brussels Sprouts 2 shallots 2 cloves garlic, minced 1 cup (approx) chicken or Vegetable stock 1 TBSp butter 1/4 cup currants (optional) 1/2 cup grated parmigiano 1. Clean and halve brussels sprouts lengthwise, thinly slice shallots 2. Add above to skillet with butter, salt and pepper to taste, saute about 3 minutes until just starting to soften. 3. Add garlic (and currants if using) and enough stock to 1/2 way cover sprouts. Cover and cook on medium about 5 mins until sprouts almost tender. 4. Uncover and cook until liquid is almost but not quite evaporated. Take pan off heat and add parmigiano. If it seems too dry add a little more stock to desired sauce consistency. This recipe works equally well with green beans - a great holiday side dish
02/03/2010 9:36:30 PM CST
abby schrader says ...
Farfalle with Italian Sausage, Pine Nuts, Swiss Chard and Parmigano Reggiano 1 lb. dried farfalle 2 Whole Foods hot italian pork sausages 1/4 cup pine nuts 2 cloves garlic, finely minced 1 shallot finely minced 1 head swiss chard, cleaned and torn into small pieces (discard stalk) 1 yellow bell pepper, diced 1 cup parmigano reggiano, grated 1/2 cup white wine 1/4 cup chicken stock 2 tbsp extra virgin olive oil 1/8 tsp red pepper flakes salt and pepper to taste Heat dry 3 or 4 quart chefs pan and toast pine nuts until golden brown. Set aside. Clean pan and add olive oil, head until shimmering but not smoking. Saute garlic and shallot until soft but not browned; add red pepper flakes and saute for one minute. Add sausage (broken up, casing removed and discarded) and saute until browned, breaking up with metal spoon or spatula as you saute. Meanwhile, bring large stock pot of water to boil and cook farfale according to package directions, set aside. Reserve 1/4 cup of cooking water. When sausage is browned, add yellow bell pepper and saute until soft. Add white wine and chicken stock to deglaze pan. Contine to cook until sauce is reduced to 3/4 cup. Add chard and cook until wilted (about one to two minutes). Add salt and pepper to taste. Add reserved cooking water from pasta and farfalle, toss to coat. Adjust seasonings as needed Add 3/4 cup of parmesan cheese, reserving 1/4 for table. Toss to coat again and serve immediately with reserved cheese. Serves 4-6.
02/03/2010 9:36:35 PM CST
merranie zellweger says ...
lemon pasta (this is one of my favorite recipes because it is so quick, simple, versatile, and delicious!) 1 lb tri-color, bowtie pasta 2/3 cup olive oil 2/3 cup grated parmigiano reggiano 1/2 cup fresh squeezed lemon juice fresh ground black pepper, to taste crushed red pepper, to taste 2 packed tbs fresh chopped basil leaves (minimum, i use more) cook pasta according to package directions, until just al dente. in the meantime, combine all other ingredients except basil in a 2-cup measuring cup or bowl. mix thoroughly. when pasta is ready, drain quickly and not thoroughly leaving a little water in the pot. add oil/parmigiano reggiano mixture and basil. stir quickly and serve immediately. variation: add strips of grilled chicken or sauteed shrimp.
02/03/2010 9:26:10 PM CST
Henri Keller says ...
I cannot claim this to be original (so I guess it does not qualify for the contest). I don't know where I got it from originally. These are very tasty, crisp treats. They can be used as a snack or to dress up a soup or salad: Parmesan Crisps Finely grate a cup or so of Parmegiano Reggiano. Put a heaping teaspoon of the grated cheese in a nonstick skillet, and spread it to be about a 1 ¼ inch round. Repeat. (I can get 6-7 in the bottom of my omelet pan.) Set the pan over medium-low heat and cook until the cheese melts and starts to brown underneath, 2-5 minutes. Remove pan from the heat and let the wafer cool for 30 seconds, then transfer it to a rack to cool and stiffen, making sure it lies flat. Yummy and crisp! May be stored a week or so in a tightly sealed container.
02/03/2010 9:27:04 PM CST
Gayle Burch says ...
Very easy hors d'oevres with Parmigiao/Reggiano cheese French or Italian rolls, sliced into rounds 1/8 in thick Olive oil and butter, 1/2 and 1/2, melted on stovetop frypan. Place rounds in the melted oil/butter then place the rounds on cookie sheet. Sprinkle Parmigino/Reggiano on the rounds, sprinkle with cayenne pepper, or a few tiny slivers of onion. Place under broiler until cheese turns light brown. Takes only a few minutes to brown). These are so delicious with all types of wine, champagne, etc. Enjoy.
02/03/2010 9:27:09 PM CST
Effie Steele says ...
Cheesy Sprouted Egg 1 Slice whole grain bread 1 T. Mustard 1 T. Mayonaise 1 Cup + 1 T Parmigiano Reggiano cheese 1/2 Cup Alfafa Sprouts 1 Slice Tomato - thick 1/2 Avocado – sliced 1 Egg – jumbo 1 Slice hot pepper cheese Mix mustard, mayonnaise and 1 T.. Make 3 small circles of grated Parmigiano Reggiano cheese, place on baking pan and brown slightly in oven. Remove and place on a plate. Toast bread. Spread bread with mustard, mayonnaise and grated Parmigiano Reggiano cheese mixture. Add another toasted Parmigiano Reggiano cheese circle. Add tomato slice. Add one toasted Parmigiano Reggiano cheese circle. Slice advocado, and add to top of cheese circle. Fry egg soft (with runny yolk) and add to top of advocado slices. Add sprouts and pepper jack cheese to cover all sprouts. Put under broiler for 30 seconds to melt cheese. Remove and add the last Parmigiano Reggiano cheese circle. Enjoy with a knife and fork for a scrumptious brunch meal or add a cup of soup and have it for your dinner
02/03/2010 9:28:02 PM CST
carlos casiano says ...
Breakfast,Lunch ,or Dinner 3 large eggs leftover cooked pasta parmigiano reggiano fresh italian parsley olive oil garlic clove sliced salt pepper 1. Heat 2 Tbls. olive oil in a nonstick frypan 2. Add sliced garlic clove.Saute just enough to flavor oil. Do not burn garlic. 3. Add a healthy serving of pasta to pan. Cook pasta until it is heated through and hot. 4. Add grated Parmigiano (as much or as little as you like)stir pasta and cheese and immediately transfer to a plate. 5. Add 2 Tbls. olive oil to same frypan. 6. When oil is hot, crack eggs into pan and cook eggs over easy If you don't like eggs over easy, you can scramble them. Salt and pepper eggs. 7. When eggs are cooked, slide them onto the pasta. Add more grated Parmigiano on top and chopped parsley. Variations- When pasta is heating up you can add any herbs you like or any cooked leftover meat you may have on hand. You can also top off your pasta and eggs with your favorite warmed up salsa. Very fast, simple, and hundreds of ways to make it special and delicious for yourself. Be creative! But don't forget to use the Parmigiano Reggiano! Enjoy.
02/03/2010 9:30:09 PM CST
Brittany says ...
Spagetti and Meatballs alla Brittany Ingredients: *1 lb. grass fed organic ground sirloin *1 cup italian dried bread crumbs *1 tsp. garlic powder *2 large eggs *3/4 cup 2% or whole milk (gage it, add a little at a time) *1 cup freshly grated Parmiggiano Reggiano (+ more for meal) *1 cup grated Spanish onion (about 1 whole onion grated) *6 freshly diced garlic cloves *2 tbsps finely chopped fresh Italian parsley leaves *2 tbsps finely chopped basil leaves Olive oil for baking and rolling in hands. Directions: Preheat oven to 350 degrees F. Oil a baking sheet with olive oil. Place a small amount of olive oil in your hands for rolling the meatballs, makes it easier for rolling and also adds flavor. Mix all of the ingredients thoroughly in a large bowl. Gage the ingredients as you go and add the milk a little at a time as you go. If the mix gets too watery, add more breadcrumbs. Roll the meatballs to the size of a golf ball and place on your greased baking sheet. Bake for appx. 35 - 40 minutes in pre-heated oven. Meatballs should be a nice golden brown when done and you should be able to smell the Parmagiano baking. Serve over top of organic semolina spaghetti and Muir Glen Organic Garlic Tomato Sauce. Apply more grated Parmagiano Reggiano generously over top of the dish. Enjoy!!!
02/03/2010 9:32:09 PM CST
Mick T says ...
BUTTERFLY PASTA with ASPARAGUS, ZUCCHINI, SUMMER SQUASH , TOMATO & CREAM Farfalle pasta 3 TBS. Butter 1/4 cup Olive Oil 1 clove of minced garlic 3/4 pound thin asparagus, tough ends removed and cut into 1 1/2" lengths 1 zucchini, sliced 1 yellow squash, sliced 2 meaty tomatoes, chopped (not too small) 1 TBS salt (half in pasta water, half in sauce) dash pepper dash dried hot peppers 2-3 cups of cream or less of milk 1 cup Parmigiano Reggiano cheese 1 pound of pasta Boil pasta in salted water. In a large skillet over medium-low heat, warm the olive oil and garlic. Saute the garlic, stirring constantly, until it turns a light tan, about 1 min. Add the asparagus, squash, and zucchini and raise the heat. Saute the veg., stirring constantly 4-6 min. until green and slightly softened. Add the tomatoes, rest of the salt and pepper. Add the cream and simmer until the sauce is reduced, about 3 min. Drain pasta when al dente and pour the sauce over top. Toss gently, add the cheese, adjust seasoning.
02/03/2010 8:35:01 PM CST
Rebecca says ...
2 cups of washed and trimmed fresh strawberries 1/4 cup balsamic vinegar reduction 1 tsp sugar shaved parmigiano reggiano toss strawberries, sugar and baslamic reduction in a bowl liberally apply shaved cheese on top of fruit serve at room temperature
02/03/2010 8:36:22 PM CST
Ruth Ann Rosko Castro says ...
My Fav: Peel and slice thin 2 Eggplants~Dip in a beaten egg and drench in Progresso Italian Breadcrumbs~Fry until golden brown in Olive Oil~Pat dry on paper towel while heating your favorite jar Pasta sauce (Mario Batali's Marinara~ Alternate a layer of eggplant/marinara/mozerella and of course, Whole Foods, "Parmigiano Reggiano" on the top Layer!! Bake in a pre heated oven at 350 degrees for aprox. 30 - 40 minutes or until cheese is melted to perfection. Serve with salad, vino and French bread.
02/03/2010 8:37:35 PM CST
Mick T says ...
POLPETTE DI MELANZANE (fried eggplant balls) 4 medium eggplants, peeled and cut into 1/2 lengthwise Salt and freshly ground black pepper 4 large eggs 1/2 cup freshly grated Parmigiano-Reggiano 2 tablespoons chopped fresh parsley & mint leaves 3 1/4 cups currants, soaked in warm water for 10 minutes, drained 1/2 cup pine nuts 3/4 cup fresh large roughly cut bread crumbs, plus extra for breading Extra-virgin olive oil, for drizzling and frying 4 cups basic tomato sauce, recipe follows 1 to 1 1/2 tablespoons chopped fresh chiles 1/4 cup chopped fennel tops, about the tops of 2 fennel bulbs Bring 4 quarts of water to a rolling boil in a large pot. Add the eggplant pieces and return to a boil. Reduce the heat and simmer until the eggplant pieces are tender, about 10 minutes. Drain the eggplant pieces on paper towels. Poke holes in the flesh with a fork and squeeze out the excess liquid, a few pieces at a time, between 2 clean paper towels. Roughly chop the eggplant and season with salt and pepper. Place the warm eggplant into a bowl with 2 eggs, the grated cheese, parsley & mint, currants, pine nuts, and 3/4 cup of the bread crumbs. The resulting mixture should be moist, but not wet. Add some more bread crumbs if necessary. Beat the remaining 2 eggs in a bowl. Drizzle with extra-virgin olive oil and salt, to taste. Shape the eggplant mixture into small balls about 1 1/4 inches in diameter (like a golf ball). Coat each bowl with the egg and then roll the ball in bread crumbs. Let the breaded balls rest for 10 minutes before frying. Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process. Working in batches of 6, fry the eggplant balls until golden brown. Use a slotted spoon or spider to gently drop the balls into the oil, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished balls, and drain them on paper towels. In a 12-inch saucepan add the tomato sauce. Lay eggplant balls into sauce and add the fresh chiles. Over medium-low heat, simmer for 30 minutes, gently stirring occasionally. Sprinkle with the fennel tops and serve at room temperature. Basic tomato sauce: 1/4 cup extra-virgin olive oil 1 Spanish onion, 1/4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 1/2 medium carrot, finely grated 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved Salt In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups
02/03/2010 8:43:57 PM CST
Lynn McCann says ...
Just the Basics Organic Romanine Heart Lettuce, washed then chilled. Top w/ Kenzoil (room temp) & Freshly grated Parmigiano Reggiano Cheese. Sounds simple but is refreshingly all I need for my lunch!! Enjoy! (PS I usually make 2 servings for my lunch - so good one won't do!)
02/03/2010 8:44:44 PM CST
erin mamone says ...
My three little boys love cheese and one of my son's in particular absolutel loves Parmigiano Reggiano and adoringly refers to it as strong cheese." Not only do my sonslove the cheese on their pasta , but i use it in many recipes. I enjoy grating it into my chicken cutlet bread crumbs and use it on rices as well. the recipe that I would like to share is the fresh vegetable bean soup that is perfectly paired with parmiagano reggiano on top for a warm winter or summer treat. the simple soup contains seasonal vegetables inclusing suashes in the summer and deep greens onion, tomato and beans in the winter or all year. I am the type of person wh cooks by feel and by mood. Please ask me for my recipe!!
02/03/2010 8:44:53 PM CST
Ellyn says ...
Tomato-Bean Soup 1 onion diced 2 stalks of celery diced 1 jalapeno pepper-including seeds diced 3 pieces of garlic crushed 1 tablespoon of olive oil saute everything together in a soup pot add 1 can of diced tomatoes 1 container of vegetable soup 1 teaspoon of basil salt and pepper to taste 1 can chick peas rinsed 1 can white beans rinsed simmer for at least one hour serve with grated parmigiano reggiano on top and rustic bread
02/04/2010 9:00:22 AM CST
Loxlia Robb says ...
Gluten Free Fettucini Alfredo This is a recipe my family loves! And I love that they get some great protein from the tofu without even knowing it! You can easily substitute wheat noodles as well. I serve it with steamed broccoli on the side! So yummy! 1 package soft organic tofu 1 8oz package of organic cream cheese, softened 1/4 cup water 1/2 cup parmigiano reggiano, finely grated 1/2 tsp garlic powder, or to taste salt to taste, you often don't need any salt because of the wonderful saltiness of the cheese 1 14oz package of gluten free fettucini, cooked according to directions Fresh basil for garnish, optional Boil water and begin cooking pasta according to package directions. Place the tofu, cream cheese, and water in blender and blend until smooth. Transfer to large sauce pan and heat over low heat. Stir in parmigiano reggiano and garlic powder. Check taste and salt as needed. Continue to heat on low until heated through. Do not let it boil. Meanwhile finish pasta. Serve sauce over pasta and garnish with fresh basil and curls of parmigiano reggiano. Enjoy!
02/04/2010 9:02:18 AM CST

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