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Sean Van Vleet says ...
Healthy Parmesan Garlic Herb Soup 1 1/2 cups finely grated Parmigiano Reggiano cheese 2 tbs minced thyme 2 tbs minced basil 1 cup chopped Garlic 4 tablespoons olive oil 2 cups diced yellow onions 2 cups diced tomatoes 4 cups Whole Foods 365 low sodium chicken broth 1 cup half and half 1/2 cup wheat flour(from Whole foods bulk section) In a large pot add onions and garlic and cook until onions are translucent, about 6 minutes. Add chicken stock and herbs and simer 4 min. Blend contents of pot for 1 min in blender or food processor making a puree. Return soup to saucepan on med heat; add Parmigiano Reggiano cheese, half and half, and flour . Stir frequently for about 5 min to melt the cheese and blend. Add tomatoes and season with salt and pepper. Serve immediately.
02/04/2010 9:02:53 AM CST
Madhu says ...
Peppers Anyone! Ingredients: 6 large peppers (its very colorful if you mix the colors), Stuffing: 4 small eggplants, 1 red onion, 4 cloves of garlic, 1 inch fresh ginger, 2 fresh tomatoes, 1 fresh chili, pine nuts and naturally the Parmigiano cheese! Don't forget the olive oil to cook in, salt, pepper, basil and thyme 6 large peppers, two yellow, two red and two green. Cut lengthwise, remove the seeds, rub the insides with olive oil, salt, pepper and basil. Leave sitting for half hour. Add a little olive oil in a pan, throw in red onion, garlic, ginger and chili and cook for a couple of minutes. Add tomato, basil and thyme. Cook till eggplant has softened. Mash with a spoon till it is soft, throw in a handful of pine nuts and stuff the peppers. Leave a little room on the top and add grated parmigiano to cover, liberally. Roast in oven for half hour at 380F. You can serve this as a vegetable side, or even as a vegetarian main course. Add some fun crunch to the side, dice some cucumber, grated carrots and spring onion as garnish on the side. You pick!
02/04/2010 9:07:17 AM CST
Lori Cohen says ...
Italian Vegetable Soup with Parmigiano Reggiano Croutons Quick and yummy! 3 T Olive Oil 2 Onions - chopped 4 Carrots - chopped 4 Celery Stalks - chopped 3 Turnips - peeled and chopped 6 Red Potato - peeled and cubed 6 C Shredded Cabbage 1 C Baby Spinach 3 Quarts Beef Broth *2 Inches Parmigiano Reggiano Rind 1 28 oz Can Plum tomato w/ juiced and chopped 2 16 oz cans White Cannelli Beans 1 t salt *1/3 C Parmigiano Reggiano *Parmigiano Reggiano Croutons: 1 Loaf Italian bread 2 T Olive Oil 3 Minced Garlic Cloves *1 C Parmigiano Reggiano Dash Salt and Pepper Preheat oven to 350 In stock pot, add oil and onions and sautee until soft (do not brown)Add veggies, broth, and Parmigiano Reggiano rind. Bring to a boil and reduce heat. Cover and cook 2 hours. Add tomato, cannelli beans, and salt. Cook an additional 30 minutes. In the meantime, slice italian bread into thick slices. Mix oil, garlic, and dash of salt and pepper in small bowl. Brush bread with oil/ garlic mix. Bake for 5 - 10 minutes or until crispy. Remove from oven and sprinkle generously with Parmigiano Reggiano. Put back in oven until cheese is melted. To serve: Ladel soup in to bowls. Put 1 T of Parmigiano Reggiano in the center of soup. Place crouton on the side of the bowl. Great for dunking in soup. (I always make extra croutons because they go fast!!) Enjoy!
02/04/2010 9:09:25 AM CST
Rachael Ramsey says ...
Eggs. I'm trying to eat breakfast everyday, and my boring morning omelet soars to new heights with the smallest sprinkle of PR... thanks
02/04/2010 9:28:55 AM CST
Glenda Burgeson says ...
Recipe for Parmigiano Reggiano Contest Winner... Parm Cosmos: 1 pint fresh Rasberries 1/4 C. Marcona Almonds 10 large Strawberries(halved) Aprox 1 C. Parmigiano Reggiao(large shaved chunks) 1/4 C. White Balsamic Vinegar Reduction 1/4 C. Your Favorite Honey (used W.F. Chili Honey) Layer above in a martini glass and drizzle over a reduction of white balsamic vinegar and honey. Simple and easy! Great snack or appetizer.
02/03/2010 8:32:16 PM CST
Mick T says ...
Fettuccine with Porcini Time: 1 hour 2 ounces dried porcini 5 tablespoons extra virgin olive oil 1½ ounces pancetta, finely diced 2 cloves garlic, sliced Salt and freshly ground black pepper 1 pound fresh fettuccine 4 eggs at room temperature, beaten 1½ tablespoons minced flat-leaf parsley leaves Grated Parmigiano Reggiano for serving 1. Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half. 2. Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté a minute or so. 3. Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates. 4. Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add ¾ cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with generous amount of grated Parmigiano Reggiano cheese. Yield: 4 servings
02/03/2010 8:33:13 PM CST
Grace Piper says ...
Parmigiano Reggiano! This is a terrific appetizer for parties that I love because I can make it ahead of time and have it on a sheet pan ready to go into the oven. Parmigiano Reggiano stuffed Figs Ingrediants: Parmigiano Reggiano, hunked using a fork to keep the lovely crystalline structure& Fresh Figs, or dried & rehydrated by microwaving in a covered bowl with 1 Tbsp water for 25 seconds or until softened Enough slices of good smoked bacon for each fig Honey for drizzling Directions: Put bacon on a cookie sheet and bake at 400 just until softened/halfway cooked, 5 - 7 minutes. Let cool. Cut the fig stems off, kitchen scissors are great for this, and quarter the fig just half way through to create a crevice for stuffing. Stuff with a piece of Parmigiano Reggiano and wrap with a bacon slice. Place the figs on a sheet pan with the end of the bacons tucked under. You can also use a toothpick to secure the bacon. Grill, or bake at 450 degrees until bacon is crisp. Serve drizzled with honey. Honey is key to this.
02/03/2010 3:51:46 PM CST
Marlen says ...
Stuffed Chicken Breast Serves 8 Ingredients 4 large Organic Chicken Breasts I/4 c. finely chopped broccolli 6-8 oz Parmigiano Reggiano ½ c. Cornmeal Steam the finely chopped broccoli until tender. Grate the Parmigiano Reggiano and mix half of it with the broccoli. Cut chicken breasts in half and slice a pocket in the center. Stuff the breasts of Chicken with the broccoli and Parmigiano Reggiano mixture. Mix the second half of Parmigiano Reggiano mixture with the cornmeal. Roll the stuffed breast in the cornmeal and cheese mixture and place on a baking sheet prepared lightly greased with cooking oil. Bake at 350 for 25-30 minutes (cooking time may vary based on thickness of Chicken Breast.
02/03/2010 8:18:30 PM CST
Natalie Maldonado says ...
Wild Mushroom Wild Rice Pilaf with Brussels Sprouts and Parmigiano-Reggiano ¼ cup evoo ½ cup minced shallots 3-4 cloves of garlic, diced 2 cups long grain wild rice 1 lb Brussels sprouts, cleaned, trimmed and lengthened halfwise 1 lb wild mushrooms, cleaned and stems removed 4-6 cups of chicken stock ½ cup of white wine 2 sprigs fresh thyme leaves, chopped 2 sprigs fresh rosemary leaves, chopped ¼ tsp ground nutmeg ½ tsp ground coriander ½ cup freshly grated Parmigiano-Reggiano Salt and pepper to taste Cover a large saucepan with evoo, sauté shallots until translucent but not brown. Add halved Brussels sprouts and sauté until lightly brown and caramelized. Add wild rice and sauté for a couple minutes, until evenly coated with oil, then add wine to deglaze pan and 2 cups of chicken stock. Include thyme, rosemary, nutmeg, coriander and salt and pepper to taste. Cook over medium heat until liquid is absorbed and then add chicken stock in ½ cup increments until fully cooked and liquid is absorbed, about 45 minutes. In a separate pan, coat pan with evoo and sauté mushrooms until browned. Add mushrooms to rice after rice is cooked. Add more salt and freshly ground pepper to taste and stir in Parmigiano-Reggiano right before serving.
02/03/2010 8:18:46 PM CST
Sara Weiss says ...
My favorite thing to do with Parmesano Reggiano is make Frico. Melt the cheese on nonstick aluminum foil and eat. YUM!!
02/03/2010 1:41:49 PM CST
Janie says ...
Mexican Street Corn Salad Serves 2 (can be doubled) Ingredients: 3 ears of corn, husks and silks removed 10 cherry tomatoes, quartered 2 tablespoons mayonnaise Juice of half a lime ¼ teaspoon chili powder 2 tablespoons grated Parmesan cheese Salt and pepper to taste Directions: 1. Set a grill pan over medium-high heat. Grill the corn until kernels begin to char, turning the corn every so often to get an even color, 10-15 minutes. Remove corn from grill pan and transfer to a plate to cool. Set aside until cool enough to handle. 2. While corn is cooling, pour in the mayonnaise and lime juice into a medium bowl. Whisk to combine. Sprinkle in the Parmesan cheese and chili powder. Taste for salt and pepper (remember: cheese can be salty!). 3. Strip the kernels off the corn into the mayonnaise mixture. Stir to combine. Stir in the tomatoes, making sure the corn and tomatoes are well-coated. Serve.
02/03/2010 1:42:22 PM CST
amanda says ...
1 spaghetti squash cut in half 1/2 bag frozen spinach 2 chicken breasts sliced into big chunks Cavenders Greek Seasoning to taste 1 tbsp dijon mustard 1 tsp Garlic Powder 1/2 tsp Onion Powder 1 cup chicken stock Parmesan Cheese to taste Place Spaghetti Squash halves in baking dish with 1/2 inch water and bake at 350 for 45 minutes until flesh is soft and seperates into strands with a fork Season chicken with cavenders in a large saute pan heat butter and oliveoil enough to lightly coat pan saute chicken until golden remove from heat. To pan add dijon and then using chicken stock deglaze the pan when all browned bits are incorporated add the frozen spinach, garlic powder, and onion powder. Cook just until spinach is thawed, add 1/4 cupp grated parmesan or more depending on taste and toss spaghetti squash to coat. Makes 3-4 servings depending on squash size. Top with chicken and additional parm serve with a vinagrette salad
02/03/2010 1:47:38 PM CST
Anita Fried says ...
Cheese Appetisers 2/3 cup parmigiano Reggiano Cheese 1/3 cup bread crumbs 1 Tablespoon dry onions a few shakes of Worchester sauce 2 tablespoons mayonnaise (at a time) until it makes a thick paste cut slice bread into 4 squares, cover with paste and toast serve hot Enjoy! Zucchini Appetizer 3 cups thinly sliced unpared zucchini(skin on) 1 cup bisquick baking mix 1/2 or 1/4 cup grated Parmigiano Reggiano cheese 2 tablespoons parsley salt, oregano, pepper, one clove garlic (chopped) 1/2 cup vegetable oil 4 eggs - slightly beaten Grease pan with oil, heat oven to 350 Mix all ingredients and put in a baking dish Bake until golden brown about 25-40 minutes. Cut into pieces about 2 X 1 Makes about 6 dozen. Enjoy!
02/03/2010 1:48:37 PM CST
Gretchen says ...
Eggplant Parmigiano 1 medium raw eggplant cooking spray 1/2 cup fine bread crumbs - seasoned 1 cup Parmigiano Reggiano freshly grated 1/4 tsp garlic powder 2 eggs beaten 1 cup part-skim mozzarella cheese, shredded 2 cups marinara sauce Directions: Preheat oven to 375 deg. F. Spray a 9x13 inch with cooking spray, set to the side Combine bread crumbs and 1/2 cup of the Parmigiano Reggiano and garlic powder in a medium bowl set to the side Remove the skin from the eggplant, and remove ends. Slice into 1/2 in. thick size (big circles) Dip the eggplant slices into the the egg mixture, then into the breadcrumb/parmigiano reggiano mixture. Bake eggplant on the sprayed cookie sheet until a light brown color, about 20 - 25 min. flipping once. After eggplant cooks: place one layer on the bottom of a sprayed baking dish. Add 1/3 of the marinara sauce, 1/3 of the mozzarella and 1/3 of the remaining parmigiano reggiano. Repeat this step 2 additional times in the same order. Bake until cheese is melted, and sauce is hot. about 10 min.
02/03/2010 1:54:09 PM CST
Kasey Monroe says ...
This recipe is so simple and delicious! Spinach Ravioli with Parmigiano Reggiano Sauce 1 pack fresh (not frozen) spinach ravioli from Whole Foods 4 tablespoons 365 butter 3 garlic cloves (minced) 1/2 cup red onion (chopped) block of Parmigiano Reggiano (shaved) Cook ravioli as directed on the package. Melt butter in a saucepan, add chopped onion. Saute until onion is translucent. Turn off heat and add garlic. Put cooked ravioli in a bowl and add sauce. Add Parmigiano Reggiano. Gently stir-cheese will melt a bit. Serve.
02/03/2010 2:06:07 PM CST
Graves De Armond says ...
Healthy Chicken Parm Preheat the Oven to 350 degrees. 2 Boneless/Skinless Chicken Breasts 1 Tbs Olive Oil 1 Tbs Freshly Chopped Parsley 1 Tsp Oregano 1 Tsp Basil (can use fresh herbs or dried) 1 Cup Fresh or 360 Brand Marinara Sauce Fresh Parmigiano Reggiano Grated or Shaved Rinse and clean the breasts and make sure they're as lean as can be - never too healthy. Place them in a large baggie or bowl with a tight fitting lid. Add the oil and herbs. Seal and toss to coat well. Lightly Salt and Pepper, to taste. Place the coated breasts in a baking dish and bake for 25-40 minutes - depends on the size of your chicken. Check to make sure they're cooked through by piercing and checking to make sure the broth runs clear and not pink. Heat the Marinara while the chicken bakes. When the chicken is cooked, top with the sauce and then the cheese. Place back in the oven to melt the cheese. If you like the cheese more done, place in the broiler, but watch closely so the cheese isn't burned. Enjoy with an Angel Hair, Spaghetti or Capellini. To stay even healthier with this dish, enjoy with sauteed fresh veggies!
02/03/2010 1:12:46 PM CST
Lidia Seebeck says ...
Mommy's Quick Lunch 2 matzo crackers (or flatbreads?) a couple ounces of Mozzarella cheese (or other preferred cheese) sliced thin a pinch or two each dried basil and marjoram, sea salt (if desired) shredded Parmigiano cheese Ingredients are purposely not measured as this is, after all, supposed to be quick. Arrange cheese evenly over a matzo, add herbs and optional salt over cheese slices and then the grated Parmigiano. Top with other matzo. Microwave for 40 seconds to a minute.If you have time, pair with tomato-basil soup! Best eaten immediately.
02/03/2010 1:14:42 PM CST
Heather-RECIPIE for Parmigiano Reggiano contest says ...
Hello!!! I love whole foods, but don't have lots of time to cook. I make the most out of the amazing ingredients that are available..making simple recipes that any working mom can do, that highlight the quality of the ingredients! This is a very simple recipe for Zucchini Au gratin ENJOY! 6 -8med. zucchini, unpeeled and sliced to 1/4 in coins 3 tbsp. real melted butter unsalted 1/3 c. freshly grated Parmigiano Reggiano 1/2 c heavy cream sea Salt & fresh ground pepper to taste 1 tsp. cayenne pepper Fresh torn basil leaves (about 5) 1/2 cup bread crumbs dried Spray baking pan with nonstick spray. In lasagna style, layer the sliced zucchini, the herbs, and cayenne and the Parmigiano Reggiano. Add the cream over the top before making the top layer of cheese. Sprinkle top of casserole with breadcrumbs. Cover and cook at 375 degrees for 30 minutes or until bubbly and browned.
02/03/2010 1:17:00 PM CST
Jason K says ...
Ah, Parm! I'll go the "interesting" route here with a recipe I came up with months ago using items purchase from my (then) local Whole Foods store and an idea gained from friends on Twitter. After all, what is more interesting than making an amuse-bouche from Parmesan rind? ------------------------------- Puffed Parm Bruschetta **Ingredients 1/2″ cube parmigiano crust (or just the cheese itself) Dash of Olive oil Dash of Balsamic vinegar Dash of salt and pepper 1 large fresh basil leaf, thick chiffonade 1 thin slice Prosciutto 1 thin slice of fresh Garlic 1/2″ – 1″ cube Tomato Toothpick ---------- **Directions 1. Take the small piece of Parmesan rind and put it on the center of a plate. 2. Microwave until it stops “popping,” usually between 30 and 90 seconds. Be careful to not let it burn, though if you take it out too soon it may be chewy. 3. Take out and let rest until cool, usually for 60 – 120 seconds. This is important as the texture changes to a nice crispness as it cools. 4. Spear the now crunchy (and puffed) Parmesan with a toothpick. 5. Drip about 3 – 5 drops of both the olive oil and the vinegar onto the Parmesan. 6. Place the basil through the toothpick and on top of the Parmesan. 7. Place sliver of garlic through toothpick, on top of basil. 8. Dash of salt and pepper. 9. Spear through some prosciutto on top of the garlic. 10. Finish with a bit of tomato 11. Consume happily... should look a bit like this: http://bit.ly/9UbBQb It really is a great snack and a very interesting use of the cheese!
02/03/2010 1:17:20 PM CST
Mindy Beeby says ...
Italian Wedding Soup Meatballs: ¾ pounds Ground Beef ½ cups Fresh Parmigiano Reggiano 3 Tablespoons Fresh Parsley, Minced 1 whole Egg 2 Tablespoons minced garlic ½ teaspoons Salt ½ teaspoons Black Pepper ¼ teaspoons Ground Oregano 2 teaspoons Lemon Juice SOUP 1 1/2 cups small pasta prepared and drained 3 Tablespoons Olive Oil 7 cups Beef Stock 1 cup white cooking wine 1 cup heavy cream 2 cups Water ½ teaspoons Salt 2 Tablespoons Tomato Paste ¾ cups shallots, Minced ¾ cups Carrots, Chopped ¾ cups Celery, Chopped 1 cup Russet Potato, Chopped 4 large leafs of Kale 4-6 Slices of crispy baked proscuitto Grated Parmigiano Reggiano To Serve 4 Tablespoons Fresh Parsley, Minced 2 whole Bay Leaves 1 teaspoon ground black pepper To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill. Measure 4 tablespoons parsley, bay leaves, and ground pepper. After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, wine, water, salt, tomato paste, and measured herbs. Bring to a boil, then simmer 30 minutes. Add shallots, carrots, celery, and potatoes. After these have cooked for about 25 minute use submersion blender and blend all ingrediants until smooth. Add meatballs cook for 20 minutes. Let cool then add heavy cream and pasta. Simmer do not boil. Finally add cut large pieces of Kale and serve after ten minutes or Kale has started to wilt. Serve with crumbled proscuitto and plenty of freshly Parmigiano Reggiano cheese over the top. Toast pints with fresh Parmigiano Reggiano baked on top are also a must to serve with this tasty soup.
02/03/2010 1:17:28 PM CST
Stephanie Sander says ...
Stephanie's Smashed Potatoes 3 pounds red potatoes 1 1/2 tbsp kosher salt 1 cup whole milk 1 stick unsalted butter reduced fat sour cream 1 1/2 cup freshley grated Parmigiano Reggiano 1/2 cup grated Mozzarella freshley ground black pepper few leaves of fresh basil (chopped) 1 clove garlic Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain. In a small saucepan, heat the milk, garlic and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot milk and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, Mozzarella, the remaining salt, pepper, and basil; taste for seasoning and serve immediately. If the potatoes are too thick, add more of the garlic/milk/butter sauce. Enjoy
02/03/2010 1:17:36 PM CST
Perle Champion says ...
Cheesy Twice Baked Potato 1 large baking potato (white or sweet) 3 Tbs Parmigiano Reggiano 1 Tbs Butter - very soft or melted 2 Tbs Daiary (cream, yogurt or milk) 1 Tsp Oregano 2 Tbs minced chives or green onion Dash Salt to taste Dash Cracked Pepper to taste Dash Cayenne to taste or Paprika if preferred. (I like it hot) Bake potato as usual. When warm enough to handle, cut in half Scoop out potato into a bowl Add all but 2 Tbs Parmigiano Reggiano reserving 1 Tbs, butter, dairy, oregano, chives, salt, pepper, cayenne or paprika Mix well with fork or ricer - do not use mixer - gets to mushy. Stuff mixture back into potato skins Sprinkle reserved 1 Tbs of Parmigiano Reggiano on top of each half Sprinkle cayenne or paprika on top of each half. Note: These can be saran-wrapped and refrigerated for 1-2 days or frozen for 1-2 months, and taken out and cooked when needed. Refrigerated or thawed: Put on baking sheet at 350 til heated thru. Serve hot. Approx 20-30 minutes. Frozen: Put on baking sheet at 300 for 15 minutes then at 350 for 20-30 additional minutes.
02/03/2010 1:19:53 PM CST
Robin Rangel says ...
Brocollini: 1 pound pasta, cooked el dente (spaghetti rigati is wonderful) 1 large brocolli head, steamed to tender crisp consistancy and cut into bite sized pieces 1/2 cup of Parigiano Reggiano 1/2 pound bacon, fried crisp and then crumbled (Whole Foods Wellshire Farms All Natural Dry rub from the Deli is best) a pinch of crushed red pepper olive oiil (about 3 or 4 Tablespoons) 3 cloves of garlic, minced Heat a large skillet on medium heat and add the olive oil and the crushed red pepper. Add the garlic and stir for about one minute, making sure the garlic doesn't burn. Add the cooked pasta and toss until coated evenly with the olive oil. You may need more oil at this point. Add the bacon and brocolli and toss to heat through. Add 1/4 cup of Parmigiano Reggiano and mix evenly. Pour all into a large heated pasta bowl and sprinkle with the remaining Parigiano Reggiano. Garnish with fresh chopped basil or fresh chopped flat leaf Italian parsley if desired.
02/04/2010 7:13:07 AM CST
Nicole DeFilippo says ...
Risotto con Parmigiano-Reggiano!!!! Super Yummy & everyone loves it everytime!!! 5 cups (about) canned low-salt organic chicken broth ... See More 4 tablespoons (1/2 stick) butter 1 1/2 cups finely chopped onion 1 1/2 cups arborio rice 1 cup grated Parmesan Reggiano cheese 2 tablespoons chopped fresh Italian parsley Shaved Parmesan Reggiano cheese Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan. Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan. It's a little time consuming, with simple ingredients, but the Reggiano stands bold!
02/03/2010 12:59:06 PM CST
Angela Neill says ...
Thin slices of Parmigiano Reggiano with a glass (or two) of Anne Amie Pinot Noir. Instructions: 1. Slice a thin serving of Parmigiano Reggiano. 2. Insert in mouth and let disolve. 3. Enjoy the amazing flavor. 4. Take a sip of Pinot Noir 5. Repeat. I enjoy food from Whole Foods in the simplest way possible.
02/03/2010 1:00:52 PM CST

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