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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

Lily Julow says …

Pizza Bianca With Portobello Mushrooms, Eggplant and Three Cheeses 1 tablespoons minced garlic 1/4 cup olive oil 1 12-inch pre-baked pizza shell 3 (4-inch) Portobello mushrooms, stems discarded, black gills scraped off 12 thin slices Japanese eggplant Pinch salt and freshly-ground pepper to taste 2 cups shredded Fontina cheese 3/4 cup grated Parmigiano Reggiano 1/2 cup crumbled sweet Gorgonzola cheese Olive oil 1/4 cup chopped fresh basil Preheat oven to 375 degrees. Arrange pizza shell on a large pizza or baking sheet. Mix the garlic and olive oil, and liberally brush mixture over pizza shell. In a bowl combine shredded Fontina, Parmigiano Reggiano and Gorgonzola cheeses. Set aside. In a large heavy skillet, heat remaining garlic-oil mixture over medium heat. Add Portobello mushroom caps, rounded side down, and cook 4 minutes, turning once. Remove to a plate and thinly slice. Add eggplant to skillet and cook about 2 minutes on each side, turning once half-way through or until tender. Sprinkle with a few grains of salt and freshly ground pepper to taste. Scatter cheese mixture over pizza shell and top with sliced Portobello mushrooms and sliced eggplant. Drizzle with olive oil and bake 10 to 12 minutes or until cheeses have melted. Sprinkle with basil, cut into 6 wedges and serve hot.

Rosemary Schmidt says …

Breaded Chicken Casserole: 4 Bonless skinless chicken breast cut into 1' cubes 2 eggs beaten with 2 tablespoons water 1-2 cups italian style bread crumbs 1/2 cup Parmigiano Reggiano cheese + 1/4 cup 1 tbsp garlic powder 1/2 tsp salt olive oil 1- 1/2 Cups chicken broth 12 slices provolone cheese Add cubed chicken to egg and water mixture and refrigerate for 2 hours or over night. Preheat over to 350 Spary a 13/9 inch pan and then drizzel with olive oil Mix breadcrumbs, cheese, garlic powder and salt together. Take a few of the chicken pieces and drop them into the bread crumb mixture. Then place in the pan. Continue until all chicken pieces are completed and in a single layer of the pan. Do not crowd or place on top of each other. Grate additional parmigiano Reggiano cheese with additional drizzle of olive oil. Take the chicen broth and add to the pan ( both should be half way up the pan. ( should not cover the chicken). Lay the slices provolone cheese on top. Bake at 350 for 1 hour or until the cheese is a light brown. I serve this with spaghetti with olive oil parsley and parmigiano reggiano cheese mixed together.

Kristin Vollmer says …

Easy Peazy Healthy Spaghetti Carbonara 1 lb. Bionaturae Organic Whole Wheat Spaghetti or Spaghettini 1.5 cups Whole Foods Parmigiano Reggiano 2 Large Organic Eggs Coarse Salt and Fresh Ground Pepper (to taste) Italian Seasoning (to taste) 2 Tbs. EVOO 2 cloves fresh garlic, minced 8 oz. Wellshire Classic Sliced Turkey Bacon (8 slices), cubed 1. Set a large pot of generously salted water to boil for the pasta. In a large skillet, heat EVOO and then add bacon to cook over medium heat. After a few minutes, add the garlic and saute together until the bacon is crisp and the garlic is soft. 2. Add the pasta to the boiling water and cook until al dente according to the package instructions. 3. Meanwhile, in a large bowl or serving dish, whisk together the eggs, Parmigiano Reggiano, salt, pepper, and Italian seasoning. Set aside. 4. Drain the pasta, save a cup of the water. Working quickly, add the hot pasta to the egg mixture. Add the bacon and garlic and toss to combine. (The heat from the pasta will cook the eggs) If sauce is too thick, add the reserved pasta water to reach desired consistency. Serve immediately and top with Parmigiano Reggiano.

Sherry McCranie says …

Parmigiano Reggiano Focccacia 1 T. dry yeast + 1 T. sugar + 1 c. warm water (activate together in a med.-size bowl until a 1 inch foam top develops). Mix 2 1/2 c. unbleached flour + 1 t. salt + 2 T. fresh chopped rosemary leaves + 1/3 c. grated Parmigiano Reggiano cheese. Mix together then make a well in the dry ingredients, and add the yeast mixture + 3 T. olive oil. Mix all ingredients together. Knead dough on lightly floured surface for about 5 min. Place dough in a greased bowl, cover, let rise until doubled in size. Punch down dough, let rest for 10 min. covered. Lightly grease a baking sheet or pizza pan. Roll out dough and shape into a large round, flattening to about 1 inch thick. Place on baking pan. Use finger tips to make "dibbles" all over the top surface of the dough, then brush with 1-2 T. olive oil, and lightly sprinkle with sea salt. Let dough rise until doubled in size. Bake at 450 degrees for 20-25 min, or until lightly browned. Sprinkle about 2 additional tablespoons of grated Parmigiano Reggiano cheese on top of hot bread to slightly melt. Great bread served with your favorite pasta dish, soup or to use as a pizza base, adding your favorite toppings before baking!

Jill Iannazzi says …

The Perfect Dressing 1 lemon 3-4 cloves of garlic Extra Virgin Olive Oil Red Pepper Flakes Pepper Parmigiano Reggiano cheese For the perfect olive oil we add spicy red peppers and let them soak into the oil for a few days. Once the oil has a bit of spice we begin the dressing. Squeeze the lemon juice into a bowl. Take several garlic cloves and press them into the lemon juice. (use as much garlic as you prefer, but we like a lot). Add red pepper flakes, a good amount so there are several in a spoon full of dressing. Then add your spicy olive oil, then finally the cheese. Stir everything together and it should be pretty thick but thin enough to spread onto your dressing. Its the perfect dressing for salad, dipping, or almost anything. My mom created this recipe and it has been used by almost everyone now. Even my dad puts it on almost every dinner! ENJOY!

carole wehner says …

Fresh Tomato Parmigiano Pie *1-9" whole wheat pie shell * 1/2 cup Shredded Parmigiano Reggiano * 1/2 cup Mozzarella *1/2 thinly sliced sweet onion *4 red homegrown or roma tomatoes *fresh Basil leaves (sliced) *1/2 c Mayo Bake pie shell @ 350 until golden 10/20 min (thawed/frozen) Cut tomatoes in half, sqeeze out seeds and juice. Slice 1/4 inch. Mix cheeses together, place half on bottom of pie shell and place layer of sliced onions on top. Then layer on the tomatoes and basil. Mix remaining cheese with mayo and spread on top. Bake at 350 for 30-45 minutes until melted and brown on top. Serve with shavings of Parmegiano Reggiano to top it off.

PETER HALFERTY says …

PARMIGIANO REGGIANO RECIPE CONTEST Antipasto Pasta Salad 12 SERVINGS Prep Time: approx. 20 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 1 Hour 35 Minutes. 1 pound Portabella Mushroom & Cheese Tortellini 1/4 pound Genoa salami, chopped 1/4 pound Pepperoni sausage, chopped 1/2 pound Buitoni Romano cheese, diced 1 Can (6 ounce) black olives, drained and chopped 1 red Bell pepper, diced 1 green Bell pepper, chopped 3 Tomatoes, chopped 1 (.7 ounce) package dry Italian-style salad dressing mix 3/4 Cup extra virgin olive oil 1/4 Cup balsamic vinegar 2 Tablespoons dried oregano 1 Tablespoon dried parsley ½ Cup grated Parmigiano Reggiano cheese salt and ground mixed Peppercorns to taste Cook the pasta in a large pot following package instructions until al dente. Drain, and cool under cold water., drain and let dry. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour. To prepare the dressing, whisk together the olive oil, Balsamic vinegar, oregano, parsley, Parmigiano Reggiano cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

DIANE HALFERTY says …

PARMIGIANO REGGIANO RECIPE CONTEST ENTRY Chicken and Spinach Pockets Makes 8 servings 1 12-ounce container refrigerated spinach and sour cream dip ½ Cup grated Parmigiano Reggiano cheese ½ teaspoon finely grated lemon zest Pinch cayenne pepper 1- 2 Tablespoons milk or chicken broth, if needed 3 Cups shredded cooked chicken 2 8-ounce cans refrigerated crescent roll dough 1 Cup Panko bread crumbs Heat oven to 350 degrees and position a rack in the center. Line a baking sheet with parchment or a silicone baking mat. In a large bowl, stir the spinach dip to loosen it up a bit. Mix in the Parmigiano Reggiano cheese, lemon zest and cayenne. If the mixture is too thick, add a tablespoon or two of milk or chicken broth. Gently fold in the chicken. Taste and adjust seasonings as needed. Using a clean counter as your work area, open and unroll the crescent roll dough. Divide the dough into 8 rectangles along the perforations. Pinch the diagonal perforations together. Place ½ Cup filling in the middle of one rectangle. Bring the corners up to meet in the middle and pinch the seams together. Roll in the Panko to coat on all sides and place

elaine ledrew says …

easy but delicious mac&cheese 1lb. favorite pasta - cook al dente, drain and rinse under cold water and let draining saute' 3/4 lb of your favorite sausage, ( casings removed) with 1/2 cup of minced onion in a little olive oil about 1 tablespoon drain excess drippings transfer to bowl peel and core two granny apples and shred into sausage bowl add a dash of nutmeg and salt and pepper to taste. butter large casserole dish layer pasta,sausage mixture and top with two cups of grated Parmigiano Reggiano and 1/2 cup of milk bake at 375 for 30 to 40 mins depending how crispy you like you paste enjoy!!!

Margee Berry says …

SMOKED MUSHROOM BISTRO STYLE SALAD 1 cup applewood smoking chips, soaked in water for 1 hour 3 large peeled garlic cloves 12 large(3-inch wide caps)chanterelle mushrooms, trimmed 2 teaspoons olive oil 3 tablespoons champagne vinegar 1 teaspoon pure maple syrup 1/2 teaspoon sea salt 1/3 cup walnut oil 1/4 cup finely chopped shallots 1-1/2 cups grated Parmigiano Reggiano cheese 6 cups mixed baby greens 1. Place garlic in a small saucepan filled with boiling water, cover with lid and heat until garlic is fork tender about 10 minutes. Line a large saucepan with foil then drain the wood chips and place in the bottom of saucepan, cover top of saucepan tightly with foil then place lid on saucepan. Heat chips over medium on th stovetop until they start to smoke about 5 minutes. 2. Brush mushrooms with olive oil then place in a vegetable steamer basket, using a slotted spoon remove garlic from water and add to the steamer. Uncover the saucepan then place steamer basket in the center recover with the foil then the lid. Smoke the garlic and mushrooms for 10 minutes. Place mushrooms on wire rack to cool and transfer garlic to food processor along with the vinegar, maple syrup and salt. With machine running slowly add the walnut oil through feed tube until mixture emulsified. Stir in shallots, set dressing aside. 3. Preheat oven to 375F. On a parchment paper or silpat lined large baking tray spread the cheese into a thin layer. Bake in oven until golden and crisp about 6 minutes. Let stand 5 minutes then break into 12 irregular pieces. 4. To serve divide baby greens onto each of 6 salad plates then arrnage 2 smoked mushrooms on next. Drizzle with the dressing then garnish each salad with 2 cheese wafer pieces. Serves 6

Marlene Wuest says …

Polenta with Parmigiano Reggiano and Carmelized Onions Ingredients: 1 roll organic polenta (can also use corn grits - cook according to directions and make 2 1/2 Cups cooked) 1 whole onion chopped 1 Tbsp of sweetener of choice (raw honey, agave, raw sugar, maple, etc.) 1/2 c organic vegetable broth 1/4 c goat cheese 1/4 c Parmigiano Reggiano 1/4 c olive oil Salt and pepper to taste (optional - can also add chopped roasted red peppers) Preheat oven to 400. In a medium pot combine the polenta and veg broth. cook on medium low until softened and combined. Season with salt and pepper. Add about 1/2 the Parmigiano Reggiano. In separate pan heat up 2 tbsp of olive oil. Add the chopped onion and sweetener. cook until carmelized - about 15 minutes. Add the onions to the polenta mixture. Add the goat cheese. Can also add roasted red peppers if you like. Mix in more Parmigiano Reggiano but save a little for sprinkling on the top. Spread the mixture into a tart pan or pie pan. sprinkle with remaining olive oil and Parmigiano Reggiano. Bake for about 30 minutes or until the cheese gets crispy and top is browned. Serve with a fresh green salad and enjoy!

Jillian O. says …

Mini Parmigiano Toasts 20 slices cocktail size slices bread (found in the bakery) 3 T olive oil (seperated) 1 clove garlic 15-20 pistachios 1 T fresh chopped basil 1 T fresh chopped cilantro 1/4 c Parmigiano Reggiano Preheat broiler. Take 1T oil and brush it on the bread slices. Crush or finely chop the garlic and spread a little on each slice of bread. Place under broiler until toasted. Make a pesto in your food processor out of the pistachios, basil, cilantro and oil. Adding the parmigiano reggiano at the very end and pulsing to combine. Spread on toasted bread and place under broiler for 1-2 minutes, just until warmed. Serve warm and enjoy!

Elizabeth Levine says …

Parmigiano Reggiano Spinach Potato Skins 6 small-medium russet baking potatoes 1-2 cloves of garlic, grated or minced 3 tbsp butter 1/4 cup milk 3/4 cup ricotta cheese 1 cup frozen spinach, thawed Salt and pepper to taste 1/2 cup freshly grated Parmigiano Reggiano cheese 1 cup grated fresh mozzarella cheese Extra Virgin Olive Oil Preheat oven to 400 degrees Bake potatoes (oven or microwave) Wait until potatoes are cool enough to touch Cut potatoes in half longways Scoop out insides of each half, leaving about a 1/2 inch border of potato inside the skin. Rub the bottom of the skins with EVOO and place on a baking sheet. Place the insides you scooped out of the potatoes into a pot on the stove. Use a fork or potato masher to give them a mashed potato consistency as you add the remaining ingredients. Add 3 tbsp of butter, 1-2 cloves grated or minced garlic, 1/4 cup milk, 1/4 cup Parmigiano Reggiano, 1/4 cup ricotta cheese, salt and pepper, 1 cup of thawed frozen spinach, and stir over heat until well blended. Fill the potato skins with the mashed potato mixture. Top with remaining Parmigiano Reggiano and the grated fresh mozzarella cheese. Bake in oven for 10-15 minutes. Remove from oven, and serve with dollops of the remaining ricotta cheese (as you would serve usual potato skins with sour cream) Enjoy!

Charlene Swalec says …

Cheesy Peanutbutter Popcorn Balls Ingredients 6 cups popped popcorn 1/2 cup sugar 1/2 cup light corn syrup 1/2 cup Peanut Butter and Co The Heat is On flavor 1/2 cup Parmigiano Reggiano Grated cheese Directions Place popcorn large bowl; set aside. In a large heavy saucepan over medium heat, bring sugar and corn syrup to a rolling boil, stirring occasionally. Remove from the heat; stir in peanut butter. Quickly pour over popcorn mixture and mix well. When cool enough to handle, quickly shape into ten 2-1/2-in. balls. Roll balls in Parmigiano Reggiano grated cheese. Let stand at room temperature until firm; wrap in plastic wrap. Yield: 10 popcorn balls.

Marie Valdes says …

Parmiagiano Reggiano Salad cups with mixed field greens and creamy lemon viniagrette 1 1/2 cups grated Parmiagiano Reggiano 1/2 cup share Parmiagiano Reggiano for garnish 4 cups mixed field greens 1 Fennel bulb thinly sliced 1/4 cup sliced green onions 1/4 cup dried cranberries 1/4 cup diced red bartlett pear 1/4 cup toasted walnuts chopped into large pieces 3 tbsp mayo 1/4 cup olive oil 3 tbsp lemon juice lemon zest Sea Salt Black pepper On a silpat, make 1/4 cups mounds of cheese, pressing down slightly, and bake in a 375 degree pre-heated over for 8-10 minutes. Remove with a spatula and placed on inverted muffin tin that has been sprayed with non-stick cooking spray. Form cheese rounds over tin to make cups. Let cool. Combine field greens, fennel, sliced onions, dried cranberries, diced pear and toasted walnuts in a bowl. Whisk together mayo, olive oil, lemon juice, lemon zest, salt and pepper. Pour over salad mixture and mix well. Fill each cheese cup with salad mixture and top with shredded parmigiano reggiano cheese. Bon Appetite!

Molly Bailey says …

Molly's Parmigiano Tuna on Arugula, salad- serves 2: 1 can Wild Planet Wild Albacore Tuna-No Salt- do not drain! 1 tablespoon 365 light mayonnaise 1/4 teaspoon sea salt 1/4 cup finely grated fresh Parmigiano Reggiano cheese 1/2 package baby arugula 1 green onion - diced 1 ripe Hass avocado- diced 4-10 oil or water cured green olives -Spanish or Italian 1/4 English cucumber- sliced 2 tablespoons 365 roasted, salted sunflower kernals shaved Parmigiano Reggiano (about 1/4 cup) olive oil and sea salt- to taste In a bowl, mix tuna (with its oil), mayonnaise, salt, and 1/4 cup Parmigiano Reggiano cheese. On 2 dinner plates, spread baby arugula over plate and spoon half the Parmigiano tuna mixture onto each plate. Place sliced cucumbers around each plate. Spread diced green onion, divided equally, on both plates of arugula (use green and white parts.) Place 2-5 green olives on each plate. Top salad with sunflower kernals (tablespoon over each) and diced up avocado (half on each plate.) Complete salad with generous shavings of freshly shaved Parmigiano Regianno, dress with 365 Olive Oil and sprinkle with sea salt to taste. Enjoy!! Fantastic lunch to pair with a glass of red wine!

Charlene Swalec says …

Potatoes with Sage and Parmesan Cheese 4 large potatoes, well scrubbed 2 qts boiling salted water 1/3 c. Margarine 1 1/2 tsp. dry sage leaves 3/4 c. freshly grated Parmigiano Reggiano cheese 1/4 cup chedder cheese, shredded 1/4 cup mozzarella cheese, shredded 1/2 tsp. cracked black pepper salt, to taste (if needed) Directions Wash and peel potatoes. Cut into 6 to 8 lenthwise wedges. Meanwhile, bring the salted water to a boil. Drop in potatoes and boil for 5 min. Remove potatoes (they will still be hard). Drain. In a skillet, heat margarine over low heat and heat till butter has nearly browned. Stir in crumbled sage and potatoes. Continue to cook over medium heat for 10-15 min, stirring occasionally till all the margarine has been absorbed and the potatoes are tender. Sprinkle with mozzella cheese, chedder cheese, Parmesan cheese and black pepper. Taste and adjust seasoning (adding salt, if needed). Stir to mix and serve immediately

Brenda Anderson says …

So Easy Parmesan “Pizza” appetizers Ingredients for the pizza crust- •2 sticks unsalted butter, room temperature •8 ounces freshly grated Parmesan cheese, plus a few (2) ounces shaved for use as garnish •2 cup white all-purpose flour •2 tablespoon minced fresh oregano •1 cup pine nuts , toasted at 350°F for 10 minutes, then chopped •1 teaspoon kosher salt •1/2 teaspoon freshly ground cracked black pepper To prepare; 1. Use a food processor to combine all ingredients, adding the butter first until creamed and follow with the remaining ingredients above. 2. Roll out the dough and using a large cookie cutter cut into rounds. 3. Place on a parchment lined cookie sheet and bake for about 20 minutes at 350.The rounds should be slightly browned (do not over bake). 4. Bring out to cool before topping Toppings for the Parmesan pizza - •Fresh Arugula,1 small pre-washed bunch •2 ounces (or more-to taste) freshly shaved Parmesan cheese •Juice of 1 lemon, strained (Do not use fake lemon) •2 tablespoons Cold pressed extra virgin olive oil (Use the best you can afford) •1 cup pulled chicken (buy pre-cooked, roasted chicken and pull into thin strands •6 ounces sun dried tomatoes • Freshly ground salt and freshly ground cracked black pepper to taste To assemble; 1 .Layer the room temperature ingredients onto the “Parmesan Pizza” rounds as follows: sun dried tomato, arugula, pulled chicken. 2. Sprinkle lemon juice and olive oil (to your taste). 3. Ground a touch of salt and paper (to taste). 4. Top with shaved Parmesan Cheese and you are ready to impress your guests!

Maite Palma says …

Parmesan Beef Tenderloin 1 stick of unsalted Butter 2 tablespoons of Vegetable oil 1 whole Beef tenderloin aprox 5lb 2 cups of fresh shredded or grated Parmesano Reggianno Cheese 1/2 cup of Pinot Grigio Salt Pepper Garlic Powder 1 tablespoon of Worcestershire Sauce After trimming and clean all the fat and silver skin from the tenderloin, rub it with salt pepper, granulated garlic and the Worcestershire Sauce. In a cast iron pan on high heat put the butter and the oil until hot. Don’t let the butter turn brown it will happens later anyway. Place the tenderloin and sear it about 2 to 3 minutes each side until brown all over When the tenderloin it’s browned turns the heat to medium and let it cooked for about 4 to 5 minutes each side. Then spread half of the Parmesan cheese over the tenderloin and let it melt about one minute. Then turn it over and put the rest of the Parmesan cheese on the other side and let it melt as well for another minute minute. When the cheese is melted and started to stick on the pan, add the wine to deglaze the pan and let it rest for about five minutes out of the heat. These times will make it medium rare. Slice it in 1-inch pieces and serve it with the sauce hot on the side and Bon Appetite!

Cheryl Lemanski says …

Raspberry & Parmigiano pastry --- Notes before cooking: It is best to cook the puff pastries directly before serving, as they taste best fresh and warm. . INGREDIENTS: - Parmigiano Reggiano - Puff pastry - Raspberries, approx. 1/4 cup per person - Agave nectar - Nutmeg - Hot fudge or dark chocolate sauce - Crème fraiche, whipped cream, or clotted cream (your preference) . Preheat oven to 375 F. . Drizzle agave nectar over raspberries. Add a pinch of nutmeg. Blend enough to coat the berries. Refrigerate while preparing other ingredients. (If you don't have agave, can substitute sugar, and allow at least 2 hrs to chill.) . Slice puff pastry into either: 2" squares. Space on parchment paper on a cookie sheet and place in preheated oven to bake approx 12 minutes while you prepare the cheese. . Using smaller-sized shredding holes, shred the Parmigiano Reggiano - you will want approximately 1/4-1/3 cup of shredded cheese per pastry. If you do not have a shredder, you can thinly slice (about 2-3mm) the cheese instead. . When the puff pastry has baked approximately 12 minutes, open the oven, pull the tray forward, and heap shredded Parmigiano over the top of each pastry. (Squares will have puffed up in the middle.) Or, if you're using slices, evenly cover the top of each pastry. Return pastries to oven and allow to bake another 7-8 minutes. (The melting cheese will cause the middle of the pastry to slightly concave.) . Remove pastries from oven. Individually plate. Drizzle hot fudge/chocolate over the top of each pastry. Dollop a teaspoon of Crème fraiche (or alternative) atop the center of the pastry. Sprinkle with more fresh grated Parmigiano. Spoon raspberries over the top of each pastry, and serve. ---- Note: You can also roll the puff pastry slightly thinner, coat it with a layer of shredded Parmigiano, and place a second layer of pastry over it. This will create a melted layer of cheese in the middle. If you do so, lower the oven to 350, add the cheese topping at 15 minutes, and bake for approximately 22-25 minutes to ensure pastry is thoroughly cooked.

Yi-Chun Kuo says …

As a recent breast cancer patient, I have been studying whole foods and cooking healthy. I like to incorporate healthy ingredients without compromising good flavors. Here is an easy, healthy and tasty dish: Saute Sweet Potatoes with Swiss Chard and Parmigiano Reggiano Ingredients: 1 pound swiss chard (coarsely chopped and trim white ends) 1 pounds sweet potatoes (peeled and cut into thin slices) 1 table spoon vegetable oil 4 garlic cloves (smashed and coarsely chopped) 2 tablespoon grated parmigiano reggiano 1/3 cup chopped roasted pecans 1/2 teaspoon salt Coarsely ground black pepper Instruction: Heat vegetable oil in large nonstick skillet over medium-high heat. Add garlic and cook 1 minute. First add sliced sweet potatoes to saute until some browning, approximately 5 minutes. Then add chopped swiss chard, continue to saute for another 5 minutes or until the liquids in the pan is almost gone. Pour saute into a large dish, sprinkle generously parmigiano reggiano then sprinkle pecans. Yi-Chun Kuo 1489 Steele Street #101 Denver, CO 80206

Jessie says …

-One head Cauliflower -3 oz. shredded Parmigiano Reggiano -1 tbsp. Italian seasoning mix -1 tbsp. olive oil Steam cauliflower in a casserole dish. Drizzle olive oil over it. Toss with cheese and seasoning. If desired, bake a few minutes to melt the cheese.

Joy Baer says …

Frescojoy's FESTIVE PARMIGIANO REGGIANO VEGGIE LASAGNA Our familys' favorite, a no-boil, easy-to-bake veggie recipe! My husband, a devoted meat and potato diner, consider this a proper dinner, and even finishes off this spinach lasagna. Leftovers (if there are any) are even better the next few days! 1 tablespoon 365 WFoods extra virgin olive oil 1 package 365 WFoods whole wheat lasagna pasta 1 3/4 cup ricotta cheese (one 15 ounce container) 2 cups mozzarella cheese, shredded, divided 2 cups shredded Parmigiano Reggiano-divided 1 egg, beaten lightly 2 cups washed baby spinach leaves -uncooked, stems removed 2 ounces red pepper flakes (optional) 3 cups 365 WFoods Spaghetti sauce (one 26 ounce jar) 1/4 cup fresh chopped parsley 1/4 cup fresh chopped cilantro Preheat oven to 350 degrees. Generously coat the bottom and sides of a 13 x 9 x 2 inch baking dish with extra virgin olive oil. In a medium size bowl, combine and stir together ricotta cheese, half of mozzarella cheese, half of the Parmigianno Reggiano cheese, egg, parsley and pepper flakes(optional flakes.) In the baking dish, pour in about one cup of the spaghetti sauce, and top with one layer of UNBAKED lasagna pasta. Using a spatula, spoon a generous layer of the cheese mixture on top of the pasta. Add a bit more spaghetti sauce, and top with a layer of UNCOOKED washed de-stemmed spinach. Add another layer of pasta. Repeat layering until all the cheese mixture is used, reserving 1 1/2 cup of spaghetti sauce, and ending with the top layer of lasagna. Pour remaining spaghetti sauce over the top, completely covering all pasta. Sprinkle with remaining 1 cup of mozzerella cheese. Cover tightly with foil. Bake 45 - 50 minutes in the 350 degree oven. Remove from the oven, and using a cautious hand, remove foil and sprinkle remaining Parmigiano Reggiano cheese on top. Sprinkle with cilanto. Recover with foil for five minutes and serve hot. Grazie Mile! and

adrian beserra says …

Vegetable Soup Ingredients; 3 medium sized potatoes 3 medium sized carrots 1 medium sized white or yellow onion 8 cups water 1 red bell pepper 1/3 pound green beans 1/2 cup finely grated parmigiano reggiano 3 cloves peeled garlic 1 medium sized bunch of basil leaves, destemmed 1 medium sized bunch of italian parsley leaves, destemmed 1 medium sized bunch of cilantro leaves, destemmed 1 small bunch of arugula 1/3 cup toasted pine nuts 1 medium sized chunk of parmigiano reggiano Peel potatoes and carrots, and chop them into quarter inch cubes. Finely mince the onion. Remove the rind from the parmigiano chunk. In a large pot add the potatoes, carrots, onion and rind to 8 cups of cold water. Bring the water to a simmer or low boil and cook for about 25 minutes. Meanwhile, cut the bell pepper in half, deseed and remove the stem and white pith. Chop the pepper into quarter inch pieces. Remove the tough ends from the green beans and chop the beans into quarter inch pieces. After the 25 minutes of simmering, add the red pepper and green bean pieces to the pot and continue cooking at a low boil for 10 more minutes. Meanwhile, in a food processor bowl combine the grated parmigiano reggiano, the basil, parsley, cilantro and arugula leaves, the garlic cloves and the pine nuts. Process the mixture until smooth. Remove the parmigiano rind from the simmering broth. Stir the processed pesto mixture into the simmering soup. Remove the pot from the heat. The soup may be served immediately, but the flavors will integrate much better if the soup is allowed to rest for an hour or longer. If the soup is allowed to rest, reheat gently prior to serving. After the soup is placed into individual bowls, take a vegetable peeler and shave off some thin shards of parmigiano reggiano. Place a few of the shards atop the soup bowls and serve.

Jason Cintorino/Winning Recipe for the Parmigiano Reggiano says …

Zuppa De Cecci con Spinachi, fungi y parmigiano reggiano; Garbanzo bean soup with spinich and parm. Ingredients;(use all organic ingredients for this soup for best results) 1/4 cup extra virgin olive oil 1 tbs butter 6 cups veggie stock(can use chicken stock if preferred) 1-16oz can garbanzo beans 1 lb. parmigiano reggiano- thick rind attached 1 lb. fresh spinich 1/2-1 lb fresh wild mushrooms, sliced/chopped (porcini, crimini, shitake) 1/2 lb. frsh tomatoes(hot house, roma, heirloom; freshest pick)-skinned/seeded 1 large yellow onion- small chopped 4 cloves garlic- minced salt, pepper and red pepper flakes to taste 1 loaf ciabatta or other crusty bread(optional) Procedure; heat evo in soup pan on medium high. Add onions and saute until translucent. Add butter and mushrooms and cook for approx 8-10min. Add garlic and saute for 3-4min. add remaining ingredients except stock and parm. Let cook and flavors blend together for approx 8-10min. Add stock and stir; bring pot to boil and reduce heat to simmer. Meanwhile, cut rind from parm and add rind to soup. Grate all parm and set aside. Cook soup for approx 1 hour. Taste for seasoning adjustment(please note-do not add too much salt as parm rind will bring salt flavor up) Add 1/2-3/4 the grated parm into the soup and stir. Let cook for another 10 min and turn off heat. Heat ciabatta or other bread in oven till warm. serve soup in favorite bowls and top with reserved parm and crusty bread. Enjoy! (Please note, soup may get really thick and can be adjusted by adding water or stock)

Barbara Estabrook says …

CHEESY CAULIFLOWER‘N'SWEET PEA BAKE (Recipe for contest) Topping: 2 slices dense sandwich size whole wheat bread-torn 3 tablespoons grated Parmigiano Reggiano (large grate) 1-1/2 tablespoons cold butter-cut into small pieces 1/8 teaspoon salt 2 to 3 grinds of black peppercorns 1-1/2 tablespoons unsalted butter 1-1/2 tablespoons all-purpose flour 1 cup heavy cream 2/3 cup ready-made chicken broth (low-sodium) 2 cloves home roasted garlic-squeezed from paper or 1 tablespoon jarred roasted garlic-drained 1 tablespoon spicy brown mustard 1 tablespoon chopped fresh thyme leaves 1/4 mounded teaspoon table salt 2 to 3 grinds of black peppercorns 9 cups fresh cauliflower florets, (3/4-inch in size) trimmed from 2 medium cauliflower heads 2 tablespoons extra dry vermouth 2/3 cup frozen sweet peas (thaw) 1-1/4 cups grated (large grate) Parmigiano Reggiano 2/3 cup shredded Fontina cheese Heat oven to 450 degrees F. Spray a deep 2-qt. casserole dish with cooking spray. For topping, in a food processor process bread, Parmigiano Reggiano and butter until coarse crumbs form. Transfer crumbs to a small bowl. Toss with salt and peppercorns; set aside. In a large heavy saucepan, melt butter over low heat. Add flour; stir until combined. Slowly whisk in cream, broth, garlic, mustard, thyme, salt and peppercorns. Add cauliflower; bring to a boil then reduce heat to medium-low. Cover saucepan and cook 8 to 9 minutes or until cauliflower is almost tender, stirring occasionally. Remove from heat; stir in vermouth,peas, Parmigiano Reggiano and Fontina. Transfer mixture to casserole dish and sprinkle with crumb mixture. Bake 15 minutes or until crumbs are nicely browned. Remove from oven; let set 10 minutes before serving. 6 to 8 side dish servings

Tricia Ptak says …

Herbed Parmesan chips Take a handful of fresh chervil, basil and parsley and mince finely. Shave the Parmigiano onto a bowl, mix the fresh herbs and the cheese. Sprinkle on a silpat or parchment lined pan and bake at 350 until golden brown. Allow to cool slightly and carefully lift off pan. Serve on salad and in soup.

Barbara Estabrook says …

CHEESY CAULIFLOWER‘N'SWEET PEA BAKE (Recipe for contest) Topping: 2 slices dense sandwich size whole wheat bread-torn 3 tablespoons grated Parmigiano Reggiano (large grate) 1-1/2 tablespoons cold butter-cut into small pieces 1/8 teaspoon salt 2 to 3 grinds of black peppercorns 1-1/2 tablespoons unsalted butter 1-1/2 tablespoons all-purpose flour 1 cup heavy cream 2/3 cup ready-made chicken broth (low-sodium) 2 cloves home roasted garlic-squeezed from paper or 1 tablespoon jarred roasted garlic-drained 1 tablespoon spicy brown mustard 1 tablespoon chopped fresh thyme leaves 1/4 mounded teaspoon table salt 2 to 3 grinds of black peppercorns 9 cups fresh cauliflower florets, (3/4-inch in size) trimmed from 2 medium cauliflower heads 2 tablespoons extra dry vermouth 2/3 cup frozen sweet peas (thaw) 1-1/4 cups grated (large grate) Parmigiano Reggiano 2/3 cup shredded Fontina cheese Heat oven to 450 degrees F. Spray a deep 2-qt. casserole dish with cooking spray. For topping, in a food processor process bread, Parmigiano Reggiano and butter until coarse crumbs form. Transfer crumbs to a small bowl. Toss with salt and peppercorns; set aside. In a large heavy saucepan, melt butter over low heat. Add flour; stir until combined. Slowly whisk in cream, broth, garlic, mustard, thyme, salt and peppercorns. Add cauliflower; bring to a boil then reduce heat to medium-low. Cover saucepan and cook 8 to 9 minutes or until cauliflower is almost tender, stirring occasionally. Remove from heat; stir in vermouth,peas, Parmigiano Reggiano and Fontina. Transfer mixture to casserole dish and sprinkle with crumb mixture. Bake 15 minutes or until crumbs are nicely browned. Remove from oven; let set 10 minutes before serving. 6 to 8 side dish servings A great way to serve fresh cauliflower.

Anna Nelson says …

Parmesan Popcorn 1/2 Cup Organic salted butter, melted 1/3 Cup grated Parmigiano Reggiano cheese 1/4 tsp. Italian Seasoning 1/4 cup popcorn, air popped (about 12 cups) mix butter, cheese and italian seasoning, pour over popcorn, toss lightly and serve.

Susie Clark says …

i know i should have already submitted but, just looked inot your site. Tasty & fresh pasta 1 lb. whole wheat pasta 3 cloves of garlic, chopped 3 large tomatoes chopped 1/3 rd fresh spinach, 1/2 c. "Parmigiano Reggiano" Cook pasta, ala dente & drain.saute garlic in Extra virgin olive oil add tomatoes & spinach toss til wilted. Add to pasta and Toss with Cheese. If you want a main dish just add sauted shrimp or chicken.

Shana says …

Apricot Bread Dairy-Free Makes 1 loaf •3/4 cup dried apricots •3/4 cup natural cane sugar •2 tablespoons expeller pressed canola oil •1 organic egg •1/4 cup water •1/2 cup orange juice •1 cup organic unbleached white flour •1 cup organic whole wheat pastry flour •1 1/2 teaspoons baking powder •1/4 teaspoon baking soda •1/2 teaspoon salt •1/2 cup finely chopped walnuts Preheat oven to 350°F. Butter a 9-inch loaf pan and set aside. Soak apricots for 20 minutes in hot water to cover. Drain and chop apricots into 1/4-inch pieces. Set aside. Beat the sugar, oil and egg together in a mixing bowl. Stir in water and orange juice. Add the white flour, pastry flour, baking powder, baking soda, and salt, mixing until thoroughly combined. Stir in the walnuts and the apricots. Pour batter into prepared pan and bake for 55-65 minutes or until a wooden pick inserted into the center of the loaf comes out clean. Cool in the pan for 15 minutes. Remove to a wire rack to continue cooling. Nutrition Info Per serving (About 1 Slice/76g-wt.): 250 calories (70 from fat), 8g total fat, 0.5g saturated fat, 5g protein, 40g total carbohydrate (3g dietary fiber, 18g sugar), 25mg cholesterol, 380mg sodium

K Edelmann says …

1 pkg rice noodles (med width) 1 cup greek yogurt 3 Tbs parm reg 1/2 c peas 1/2 c collard greens 1 clove garlic dash of nutmeg Soak Noodles in warm water for at least 10 minutes. In saucepan, combine yogurt, cheese, nutmeg and garlic. Simmer and add salt and pepper to taste. Add veggies to sauce and simmer for 2 minutes. Remove noodles from water and put into saucepan. Combine until noodles are coated. If sauce needs thinning, add some water from the soaking bowl. Transfer everything to large platter and top with more grated parmigiano reggiano.

Cynthia Robinson says …

Italian Sausage,Vegetable and Tortellini Soup 3/4 lb. italian sausage meat, or turkey sausage meat. 1 med.onion, chopped 2 qts. beef broth 1 - 14.5 oz can whole italian plum tomatoes, cut up into chunks 1c. thinly sliced carrot 1c. zucchini, chopped 1 Tbsp each - fresh chopped parsley and basil 2 cloves garlic, minced 1/2 tsp. black pepper 1/2 bag frozen tortellini 1/2 c. freshly grated romano cheese. In large Dutch oven, saute sausage meat and onion until meat is no longer pink. Drain meat well to remove fat, place meat on layers of paper towel to absorb any remaining fat. I 2 qt saucepan, heat 1 qt beef broth to a boil, add tortellini and cook till almost done. Return to sausage meat to Dutch Oven, add 1 qt broth, tomatoes, carrot, basil and parsley, garlic, and garlic. Bring to a boil, cover, reduce heat and simmer for 10 minutes. When tortellini is almost done, add entire pan to Dutch oven, and add zucchini to pot. Return to boil, cover simmer additonal 10 minutes. Serve with crusty Italian bread, sprinkling each serving wit freshly grated romano cheese. To add even more flavor to the soup itself, add the rind of one piece of romano cheese. This gives incredible flavor to the soup and I actually prefer this! For an added kick, use 1/2 sweet sausage meat, and 1/2 hot sausage meat. AMAZINGLY GOOD!

Natalie Jurczyk says …

Wild Mushroom Risotto Ingredients * 1.5 quarts Chicken Stock * 2 tablespoon Butter * 2 tablespoon Olive oil * 1 large Onion * 3 cloves Garlic chopped * 0.25 cup Porcini mushrooms thinly sliced * 0.5 cup Crimini Mushrooms thinly sliced * 0.5 cup Shiitake Mushrooms thinly sliced * 3 tablespoon Parsley chopped * 1.5 cups White wine * 3 cups Arborio Rice * 0.75 teaspoon Salt * 0.25 teaspoon Pepper freshly ground * 0.5 cup Heavy cream * 3 tablespoon Butter * 5 tablespoon Parmigiano Reggiano Preparation In a covered stockpot, bring the stock to a boil then reduce the heat to low and simmer. In a large saucepan on medium heat, cook 2 tablespoons of butter and the olive oil until sizzling, about 2 minutes. Add the onion, stir well and cook for two minutes. Reduce the heat to low and add the garlic, stir well and cook for 4 minutes. Raise the heat to medium-high, add the mushrooms, and 1 tablespoon of the parsley and cook for 3 minutes, stiring to prevent sticking. Add the wine and deglaze. Make sure you dislodge all the brown bits that might stick to the bottom of the pan. Cook for 2 minutes. Add the rice, salt and pepper and stir until all the wine has evaporated, about 2 minutes more. Add 3 cups of the simmering stock and bring to a boil, stiring continuously for 2 minutes. Reduce the heat to a low simmer, cover the saucepan and let the rice cook 15 more minutes. Stir the risotto. Raise the heat to medium and add 1/2 cup of simmering stock, stiring well until it is all incorporated. continue adding the simmering stock 1/2 cup at a time, and stiring well until all the risotto is cooked, about 5-8 minutes. Taste the rice with each addition of the stock it is perfectly cooked when tender to the bite. Don't worry if you haven't used all the stock. Turn off the heat, optionally add cream and butter, the rest of the parsley, the cheese and 1/2 cup of remaining simmering stock. Mix well and let the risotto rest for 3 minutes. Serve on a plate or deep pasta bowls. Pair with a Pinot Grigio and a crisp Italian salad.

Jason Yung says …

Grilled Parmigiano Reggiano Cheese Sandwich 4 thin slices country (coarse texture) bread 1 1/2 cups finely grated Parmigiano Reggiano cheese Coarsely ground black pepper Unsalted butter Cover two slices of the bread with a layer of the fluffy grated cheese. Generously grind pepper over the top. Place the remaining slices of bread on top to make sandwiches. grated parmesan cheese On a large griddle or a frying pan (I like to use my cast-iron griddle), add enough butter to provide a generous film (about 2 tablespoons). Heat the butter over medium-low heat until foamy. Add the cheese sandwiches, pressing them onto the pan; slowly fry, regulating the heat so the butter does not burn. Once the sandwiches are a light brown, turn the sandwiches over, and press down with a spatula to compress slightly. Brown the other side. When done, transfer the sandwiches to a paper towel to drain off any excess butter. Cut each sandwich in half diagonally, and serve with your favorite wine. Makes 2 whole sandwiches and 16 finger sandwiches.

Helen Castaldo says …

I use Parmigiano Reggiano in alot of dishes, so this is difficult for me. Kid Friendly Broccoli Remove tuff stems from a bunch of broccoli and chop the rest. Put the broccoli in a baking dish and drizzle with olive oil, salt and pepper, some panko bread crumbs and top with the Parmigiano Reggiano. You can put as much as you want, but remember, the more the tastier. The kids will love it!!!!

Shelly Nehouse says …

Colorful pasta 1 box of protein pasta, rotini or shells 4 small celery stalks 4 peeled carrots 1 small red onion 1 can diced tomato's with juice 2 cloves garlic 1 TBL of chopped fresh basil or dried dried red pepper flakes salt & pepper 2 TBL of Olive Oil Lots of Fresh Grated Parmigiano Reggiano In a food processer, chop up the celery, then the carrots, then the onion, then the garlic Heat olive oil in large skillet, after you chop each item above add it to the pan and saute for 5-7 minutes. Add the can of diced tomatoes and let cook for 5-7 minutes. Add the basil. Season with salt & pepper. Add red pepper flakes for some heat Toss cooked pasta with skillet ingredients and sprinkle a generous amount of Parmigiano Reggiano. Enjoy

Stacey says …

Ok, I think I get it - I'll enter the recipe here! Soupe au Pistou (simple version) Soup 10 cups water 2 leeks, chopped into quarter pieces 2 carrots, chopped into quarter pieces 2 stalks celery, with leaves, chopped 2 zucchini, cubed 3 potatoes, cubed 15 green beans, cut into small pieces 3 tomatoes (or 6 canned), peeled, seeded, and chopped ¼ cup parsley, chopped salt and pepper to taste Garnish: Pistou 6 cloves garlic 4 Tablespoons tomato paste ¼ cup fresh basil, chopped ½ cup grated Parmigiano Reggiano ½ cup olive oil 3-4 Tablespoons fresh parsley, chopped Press the garlic, then whisk the tomato paste, basil, cheese, oil, and parsley with it in a blender til it is a rich paste. In a large soup pot, bring the soaked beans and fresh water to a boil. Add all the vegetables and herbs, bring to a second boil, then reduce the heat, cover the pot, and simmer for an hour. Meanwhile, make the pistou if you don't have any handy in the freezer. Add the salt and pepper to the soup, stir well, and continue simmering uncovered for another 15-20 minutes. Drizzle (or scoop) the Pistou over the soup for an incredible tasting garnish. If you have extra pistou you can freeze it and save it for your next batch of soup. Enjoy!

Carol Wasserman says …

Veggie Soup with Salty Parm In 2 T evoo saute 1 chopped onion, 1 chopped carrot, 1 chopped celery stalk for 10 minutes. Add 4 cups veg stock, 1 chopped zucchini and 1 chopped summer squash. Remove the rind from the parmesean wedge and add it to the soup. Simmer 25 minutes, or until veggies are tender to your liking. Garnish each bowl with freshly shaved or grated parmesean. I like to grate some onto each bowl, and then garnish with some thicker shavings. This is a great meal with a big pieces of crusty whole grain bread. Also, feel free to substitute these veggies for your favorites. Some other options include: cabbage, mushrooms, cauliflower, winter squash, and kale.

Jessica Skimel says …

1 cup orzo 2 tspn kosher salt 1 tspn pepper 1 tblspn olive oil 2 cup low sodium chicken stock 1/2 cup frozen peas 1/2 cup to 3/4 cup grated parm cheese Heat a saucepan over medium heat with the 1 tblspn of olive oil. Add the dry orzo and cook until the orzo begins to brown. Once the orzo begins to brown add the 2 cups of chicken stock and salt. Return lid to saucepan and bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until all liquid is almost gone. The orzo should have a creamy consistency. Remove saucepan from heat and add parm cheese and peas. Stir. Place the top back on the saucepan and let the cheese and peas heat through. Serve as a side dish or as a main meal. Great side dish for kids! Enjoy!

Robert Launay says …

Butternut Squash Parmiigiano 1 medium butternut squash, seeded and cooked 1 cup sour cream 1/2 cup parmigiano reggiano, grated 1/4 tsp. nutmeg 1/2 cup parsley, chopped 1 clove garlic, minced salt pepper Puree the cooked squash. Slowly blend in the sour cream.Add nutmbeg, salt, and pepper. Cook over low heat. When the squash is hot, blend in the parmigiano. Mix the chopped parsley with the minced garlic, separately from the squash. Serve, sprinkling the parsley/garlic mixture over each portion.

Robin Berrie says …

Veal Parmesan recipe 1 pound ground veal 1 egg 1 1/4 cups frozen diced onions 1/2 tablespoon Italian seasoning 1 1/2 cups Italian bread crumbs 1/2 cup olive oil 1 26-ounce jar roasted red pepper tomato sauce 1/2 cup shredded Parmesan cheese 1/2 box penne pasta (8 ounces) Steps 1. Preheat oven to 400°F. 2. Fill saucepan 3/4 full of hot water, cover, and put on high heat to boil for pasta. 3. Place veal, egg, onions, Italian seasoning, and 1 cup bread crumbs in mixing bowl. Mix well. 4. Preheat sauté pan on medium-high for 1-2 minutes. 5. Pour remaining bread crumbs onto plate. Form meat mixture into 4 patties approximately 3/4-inch thick and coat patties with bread crumbs. Wash hands. 6. Pour olive oil into pan and swirl to coat. Reduce heat to medium. 7. Place patties in pan and cook for 9 minutes, turning halfway through cooking. 8. Check pasta water for boil. When boiling, add pasta and cook per package instructions for al dente (approximately 10 minutes). 9. Remove veal from heat, and place on baking sheet. Top each patty with 1/4 cup sauce and two tablespoons Parmesan cheese. Bake for 5 minutes. 10. Heat remaining pasta sauce in microwave for 1-2 minutes. 11. Remove pasta from heat and drain. Place on serving plates and top with remaining sauce. 12. Remove veal from oven and serve with pasta.

Nancy Kokko says …

When I have this cheese in my house, it is hard to keep for cooking because my husband and children will eat in sliced off the block. Here is one of my favorite recipes to cook with this cheese. Parma Pasta 1/2 cup olive oil 5 garlic cloves 1 red bell pepper diced 1/4 of red onion slice thin(optional) 1 zucchini sliced thin 1 yellow squash sliced thin 8oz mushrooms sliced thin Aspargus diced to 1/2 inch pieces or fresh brocoli 10 cherry or grape tomatoes halfed Parmigiano Reggiano-grated Parmigaino Reggiano-shaved for garnish Watkins Onion and Garlic Pepper to taste Watkins Garlic Granuales to taste Watkins Red Pepper Flakes pinch-more if you really like heat Fresh basil chopped-can substitute dry basil if necessary. 1 lb Gemelli pasta Sautee garlic cloves in oil until lightly brown, remove and set aside. Sautee red pepper, onions and mushrooms for a few minutes before adding remaining vegetables except tomatoes. Season with onion and garlic pepper and garlic granuales. When vegetables are softened, but still have some cruch add pinch of red pepper flakes, chopped fresh basil and halfed tomatoes. Sautee a few more minutes until tomatoes are softened slightly and basil slightly wilted. (optional-slice ccoked garlic gloves and add back into the pan) Toss with cooked pasta and grated cheese to taste. Garnish with Shaved cheese and basil leaves. I cook by taste not measurements, so please use your discretion while seasoning and adding basil. You may also substitute vegetables to your taste as well.

Jane Heffelfinger says …

Simply Delicious Half a Pita bread cut in Triangles Fresh Hummus or Roasted Red Pepper Hummus Emglish Cucmbers Skin on Cut in Circles Roma Tomatoes Sliced Fresh Parmigiano Reggiano Warm the Pita Bread in a Toaster Oven for a few minutes. Spread hummus on pita breads,place tomato slice, then cucumber. Top with Freshly Shaved Parmigiano Reggiano

Justina says …

Baked cheesy orzo with parmesan, mushrooms, peas, and sun-dried tomatoes. - Preheat oven to 400 degrees and spray bottoms and sides of 9x13 baking dish with cooking spray. - Heat 4 cups chicken broth. Once boiling, add a pound of orzo. Cook until almost al-dente (or 1-2 minutes less than package instructions). Place in large bowl, covered. - While orzo is cooking, saute under medium heat one large sweet onion in 1 tablespoon of olive oil and 1 tablespoon of butter for about 3 minutes (until starting to get tender) then add 1 more tablespoon of butter, 2 large chopped portabella mushroom caps (about 6 ounces) and about 8 chopped-up sun-dried tomatoes in oil. Salt and pepper (about half teaspoon each). Saute another 3 minutes until everything is tender. - Add a cup of marsala wine and increase heat to medium-high. Reduce by half. - Combine vegetable mixture with the orzo. Add half a cup of cream, 1 cup of shredded parmesan, 1 cup of shredded fontina cheese (you can substitute gruyere for a stronger flavor), and 1 and half cups frozen peas. Mix together well, then pour into baking dish. - Sprinkle a mixture of half cup store bought seasoned bread crumbs and another half cup parmesan all over dish. - Bake until golden brown, about 20 minutes.

Stacey says …

How do I enter the contest? I can't tell from this site. Thanks, Stacey

maryann says …

grilled cheese tomato style- using two pieces of tomato (leavig the skin on and the rounded section), slice a piece of avocado, and a piece of cheese and melt int he toaster over for 3-5 minutes at 375. warm and tasty!

Pamela Williams says …

Meatless Parmigiano Reggiano Patties 3/4 Cup WW bread crumbs 1/4 Cup Quiona 1 Cup Walnuts chopped fine 1 Cup Parmigiano Reggiano Grated 1/2 Cup onion chopped fine 2 Eggs 3 Tbs Fresh Basil Chopped Fine 1 Tbs Worchestersire Sauce 2 Tbs Ketchup 1/2 tsp garlic salt Fresly ground pepper to taste Combine all ingredients, add water to moisten enough to form into patties. Bake at 350 degrees F for 35 minutes or until crispy on the outside. These patties can be served counless ways, just don't expect them to last long, they are too yummy!!

Steve Beisheim says …

Green Veggie Pasta 1/4 cup extra virgin olive oil 2 scallions sliced 1 pound asparagus, trimmed and cut on the diagonal into 1 inch pieces 2 green zucchinis sliced on the diagonal 4 artichoke hearts, quartered 1 pound choice of pasta (Rice Pasta for Gluten Free Option) 1/4 cup chopped fresh basil grated romano cheese sea salt DIRECTIONS: Bring large pot of water to a boil In a large skillet heat oil over med. heat Add scallions and cook gently until wilted, about 3 minutes Add asparagus, zucchini, and artichoke hearts, cook 3 more minutes Meanwhile cook and drain pasta Toss pasta with a little olive oil and season with sea salt Cover and keep warm The vegetables should be tender but still a little crisp Toss with pasta, sprinkle on the basil, and serve with grated cheese Serves about 4

Cora Billingsley says …

Fennel Asparagus Delight 2 stalks of fennel 2 bunches of asparagus 1/2 juice of lemon 3/4 cup of Parmmmigiano Reggiano Cheese 1 teaspoon Kosher Salt 1/4 cup olive oil Wash and strip fennel and thinly slice diagonally. Wash and snap asparagus and slice in 2" pieces. Place on roasting sheet and toss in olive oil and sprinkle with salt. Roast at 350 degrees until softening and ends start to brown. Place in large pasta bowl and squeeze with lemon. Toss with Parmigiano Reggiano cheese and serve immediately. Serve warm as side or cold as salad. Enjoy

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