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Nancy Faust says ...
I just love to have a fresh bowl of Parmigiano Reggiano/on top of hot cooked spagetti, (the cheese melted with butter on top of the spagetti) Yum!! Nancy Faust
02/03/2010 10:34:10 PM CST
Karen Gordon says ...
Grandma Manno's Italian-Style Breaded Steamed Artichokes Serves 4 Ingredients: 4 large jumbo California Artichokes, trimmed and cleaned. 1 cup Italian seasoned bread crumbs 1/4 cup Parmigiano Reggiano, finely grated 3 cloves garlic, minced 4 TBSP parsley, chopped 1 TBSP olive oil plus additional to drizzle 1 lemon Butter (optional) Preparation: Trim top and stem on artichoke, as well as sharp edges off leaves. Rinse and squeeze with lemon juice. Set aside. In the meantime, mix saute garlic in 1 TBSP olive oil until golden brown. Add garlic (in olive oil) to bread crumbs, cheese and parsley. Mix together well. Using fingers, stuff each leave with breading mixture, starting at the bottom and working your way to the top. Once you reach the top, stuff the top with bread crumbs. Repeat until all four artichokes are stuffed. Place in steamer pan with about an inch or so of water, squeeze lemon and drizzle olive oil over top of each artichoke. Cover and steam cook on med-high to high for about 45 minutes or until leaves are tender enough to pull out. Serve with melted butter and plenty of napkins! Enjoy!
02/03/2010 10:34:57 PM CST
Barbara Amato says ...
Parmigiano Reggiano and Backyard Honey Grainy chunk of Parmigiano Reggiano dripped into freshly extracted summer honey. Yummy! SF Beekeeper
02/03/2010 10:36:57 PM CST
Sherry Rose says ...
Apple Jack Mussels 2 lbs mussels-clean and trim 1/4 c.olive oil 2-shallots-peeled and finely chopped 2-cloves garlic-peeled and finely chopped 1 bottle J.K's Solstice hard cider baguette, sliced 1/4 inch thick 2-perfectly ripe plum tomatoes-thinly sliced 2-3 Tablespoons fresh basil chopped 1/4c.finely grated Parmigiano Reggiano cheese 1/2c.coarsely grated Parmigiano Reggiano cheese Apple Jack Brandy Cover bottom of a large dutch oven pan or pasta pot with olive oil. saute shallots and garlic over medium heat until transparent.Remove pan from the heat. Lightly brush saute oil(leave garlic and shallots in pan) over top of baguette slices. Top baguette with tomato slices,sprinkle with basil and 1/4 c. of finely grated Pamigiano Reggiano cheese. Place baguette slices under broiler until lightly toasted. Replace pan over medium-high heat to rewarm remaining oil,shallots and garlic-add mussels and 1 bottle of J.K's Solstice hard cider-cover and heat to boil.Shake covered pan occasionally and cook until mussels open which will be about 7-8 minutes. While mussels are cooking:arrange baguette slices around the edge of a heat proof platter. Once mussels are cooked quickly scoop them into the center of your platter and drizzle with some of the cooking liquid being sure to include the shallots and garlic. Sprinkle the mussels with 1/2 c. coarsely grated Parmigiano Reggiano.Gently sprinkle apple jack brandy over the top of the cheese covered mussels.Carefully light brandy to flambe. (If you are unsure about how to flambe you may skip this step.) Enjoy
02/03/2010 10:36:57 PM CST
Tracey Labovitz Berkowitz says ...
I am a vegetarian, but the rest of my family is not. I make a delicious lasagna with layers of noodles, lots of mozzarella, romana and parmesan cheeses, meatless spaghetti sauce and Italian seasonings. Then I sneak in a fake meat product. I bake it for 45 minutes at 350 and it comes out tasty and fabulous. They eat it up and have no idea it's vegetarian — until I take a bite, of course!
02/03/2010 10:39:32 PM CST
Frank Cammalleri says ...
Shrimp Risotto With Parmigiano-Reggiano Cheese Recipe serves 4 Prep Time: 20 minutes Cook Time: 45 minutes Ingredients: * 4 Tbsp olive oil * 2 garlic cloves, finely chopped * 21 oz. frozen or fresh uncooked and shelled shrimp * 1/2 cup chopped onion * 1 and 1/3 cup Arborsio rice * 1 and 1/3 cup water * 1/2 cup dry white wine * 1 and 1/3 cup vegetable or chicken stock, plus more if needed * 1/4 tsp salt * 4 grinds fresh black pepper * 1 Tbsp and 1 tbsp finely chopped Italian parsley * 1/3 tsp lemon zest * 2/3 cup and 1 tbsp grated Parmigiano-Reggiano cheese Preparation: Warm 1 Tbsp olive oil in a large pot over medium heat. Add garlic and shrimp. Saute until shrimp are pink, about four minutes. Transfer shrimp to a plate and set aside. In the same pot the shrimp was cooked in, add remaining 3 Tbsp of olive oil. Turn heat to medium-low. Add onion and saute for three minutes. Add rice and cook three more minutes to toast it lightly, stirring frequently with a wooden spoon. Keeping heat on medium-low, add 1/2 cup of water and wine. Stir until liquid is absorbed. Add 1/2 cup stock and again stir until liquid is absorbed. Add remaining stock and stir until absorbed. This entire process will take around 15-20 minutes and the risotto should be cooked through but slightly firm. If needed, you can add an additional 1/2 cup of stock. Add salt, pepper, Italian parsley, lemon zest and 2/3 cup cheese. Stir. Add the cooked shrimp back to the pot and stir again. Serve Risotto garnished with an extra 1 Tbsp of cheese and 1 tsp. parsley. Note: Risotto does take a little bit of time to cook, but the results are well worth it. It's important to keep the heat on medium-low so the rice cooks slowly while absorbing the liquid so it maintains it's consistency. If the heat is too high, the liquid will keep absorbing into the rice before the rice has a chance to really cook.
02/03/2010 10:40:38 PM CST
Stephanie Ivanov says ...
Boil a bag of "Rigatoni" pasta until al dente, drain and while hot toss with small amount of extra virgin olive oil,pinch salt/pepper, a little Italian seasoning, and grate "Parmigiano Reggiano" in the hot pasta! Toss and enjoy..so fresh..so wonderful!!! Enjoy! Stephanie
02/03/2010 10:40:39 PM CST
Nancy Schneider says ...
Satisfying Salad 3 firm Granny Smith apples, cored, peeled, and cubed 4 ribs celery, peeled and thinly sliced 1/3 cup sliced almonds, toasted 1 tablespoon chopped fresh chives 1 bag Romaine Lettuce salad Poppyseed Dressing 3 ounces shaved Parmigiano Reggiano Toss the dressing over the first five ingredients. Add 2 ounces of the Parmigiano Reggiano, and lightly toss, again. Garnish with the remaining shaved cheese. Enjoy!
02/03/2010 10:42:37 PM CST
Julia Benitez says ...
PARMIGIANO Reggiano-Stir Fry Vegetable 1 lb of stir fry vegetable 1 or 2 spoon of olive oil 2 or 3 gloves of minced garlic 1 small onion(optional) Adobo(spanish seasonning)or any other. Pepper. Preparation In a large saucepan put the oil,when get hot add the vegetables,and the onion.Let it cook for 5 or 10 minutes then add the garlic the adobo and the pepper and then the parmigiano reggiano,you can grated or put pieces in the vegetables.This recipe is so good by itself but you can add pieces of chitken breast,pasta or rice to this recipe if you want.This is good,simple,and delisious.Enjoy it.
02/03/2010 10:44:59 PM CST
Toni Wright says ...
1 lb Arborio Rice(2-cups) 3 Shallots-chopped 2 tbsp. Extra Virgin Olive oil 1/2 stick unsalted butter-sliced into tbsp sizes 6 cups chicken broth-warmed 2 tsp granulated onion powder 2 tsp granulated garlic powder 2 tsp Italian seasoning 1 tsp salt plus more for taste at end 1 tsp pepper plus more for taste at end 2 tbsp fresh or minced garlic 1/2 cup dry white wine at room temp 1 1/2 cup freshly grated Parmigiano Reggiano (more if wanted) Heat oil and 1 tbsp butter in sauce pan at medium heat, when butter is melted and bubbly add shallots stir to coat, cook till shallots start to brown. Add onion powder, garlic powder, Italian seasoning, salt, pepper, and minced garlic, stir in and add rice and 1 tsp butter, stir and coat rice with butter and oil. Cook rice till it starts to brown. Stir frequently!! When evenly browned add wine and stir and cook until wine is absorbed. Add enough broth to cover the rice and 1 tbsp butter stir, cover, and cook till broth is absorbed, continue adding the broth and butter in batches till all is absorbed. After all the broth is absorbed take the pot off the heat and add any butter left and 1 cup cheese, stir. Serve topped with a sprinkle of remaining cheese.
02/03/2010 10:45:21 PM CST
Toni Wright says ...
RISOTTO my way 1 lb Arborio Rice(2-cups) 3 Shallots-chopped 2 tbsp. Extra Virgin Olive oil 1/2 stick unsalted butter-sliced into tbsp sizes 6 cups chicken broth-warmed 2 tsp granulated onion powder 2 tsp granulated garlic powder 2 tsp Italian seasoning 1 tsp salt plus more for taste at end 1 tsp pepper plus more for taste at end 2 tbsp fresh or minced garlic 1/2 cup dry white wine at room temp 1 1/2 cup freshly grated Parmigiano Reggiano (more if wanted) Heat oil and 1 tbsp butter in sauce pan at medium heat, when butter is melted and bubbly add shallots stir to coat, cook till shallots start to brown. Add onion powder, garlic powder, Italian seasoning, salt, pepper, and minced garlic, stir in and add rice and 1 tsp butter, stir and coat rice with butter and oil. Cook rice till it starts to brown. Stir frequently!! When evenly browned add wine and stir and cook until wine is absorbed. Add enough broth to cover the rice and 1 tbsp butter stir, cover, and cook till broth is absorbed, continue adding the broth and butter in batches till all is absorbed. After all the broth is absorbed take the pot off the heat and add any butter left and 1 cup cheese, stir. Serve topped with a sprinkle of remaining cheese.
02/03/2010 10:47:01 PM CST
Becky says ...
@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @ @ @ Formaggio Parmigiano-Reggiano e Proscuitto Sticks @ @ @ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ Ingredients: Formaggio Parmigiano-Reggiano Proscuitto Mixed green salad 365 Organic Balsamic Vinaigrette Dressing Pre-heat oven to 200 degrees. Line a baking sheet with parchment paper. On the parchment paper draw elongated ovals about 4 inches long with a pencil. Turn over the parchment paper, so as not to get pencil on the cheese, grate an even layer of Parmigiano-Reggiano within the oval marking. Bake in pre-heated oven until cheese is melted, about 10 minutes. While cheese is in the oven, prepare Proscuitto. Take a slice of proscuitto and cut lengthwise into two strips. Remove baking sheet from oven, and immediately put one slice of proscuitto on top of a cheese crisp and roll tightly into a cigar like cylinder. Continue inserting proscuitto and rolling cheese crisps. Serve Parmigiano-Reggiano e Proscuitto sticks alongside a mixed green salad tossed with 365 Organic Balsamic Vinaigrette Dressing. Great for a light summer dinner and glass of wine! Buon Appetito! @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
02/03/2010 10:48:52 PM CST
alliemarien says ...
Meatballs 1.25 lb ground beef 93% lean 1 egg 1/2 c warm water 3/4 c seasoned italian bread crumbs 1/4 c parmesan cheese, freshly grated 3 sprigs of thyme salt and pepper preheat the oven to 350 degrees. dump all ingredient into a bowl and fold together with your hands until just combined. spray a baking sheet with nonstick cooking spray. form meat into 1.5 inch balls (should make between 15 and 17). cook for 20 minutes. enjoy with your favorite fresh or jarred sauce.
02/03/2010 10:51:52 PM CST
nancy O'Brien says ...
every time I make my Orzo salad,everyone asks fo the recipe, so here it goes, baby spinich, red onions, black olivs,pine nuts,dries cranberries,gorgenzola cheese,grape tomatos, fresh bluberries,cooked orzo, and salt and pepper, and white balsamic vineger and olive oil, toss well and step back,sprinkle peppercorn romone cheese on top, serve and watch it fly out of the salad bowl! Enjoy!!!
02/03/2010 10:52:19 PM CST
sarah rodriguez says ...
heat desired olive oil and add 2 cloves of sauteed minced garlic and 1 large red onion..add shitake or baby bella shrooms..cook for 1-2 minutes..then add 1-2 pints what ever you like..cut in half or roasted into pot cook 1 minute..add 2 large handfuls of spinach..fresh is best frozen works well too...add 6 oz of chicken or veg broth..3/4 stick of butter..4 oz of parmesano reggiano ( preferably freshly shaved, and some left for topping) fresh or dried sweet basil..s+p..a little dash of cilantro..and cook for 2 minutes or until hot pour over hot penne..about a pound box
02/03/2010 10:52:35 PM CST
Andrea Lombardo says ...
We call this The Siciliano~ On freshly baked artisinal bread add freshly sliced ham, salami, mixed greens, red onion and thinly sliced pieces of parmigiano reggiano. Drizzle with aged balsalmic and extra virgin olive oil. Top with cracked pepper. Nothing beats a good sandwich! Andrea Lombardo Du Jour Fine Foods Augusta, GA
02/03/2010 10:53:18 PM CST
Dale Litvany says ...
2 cloves of minced garlic 1/2 cup grated Parmigiano Reggiano cheese 1/4 cup extra Virgin Olive Oil 1/4 cup Vinegar (red wine, balsamic, or unfiltered apple cider) 2 T Dijon Mustard Put all ingredients in a jar and shake well. delicious on any salad or as a dip for raw vegetables, can also be used on vegetables to be roasted. Use as a marinade for chicken, or fish.
02/03/2010 10:54:11 PM CST
Karen Gordon says ...
Creamy Baby Bellas and Shallots with Angel Hair Pasta Serves 4 Ingredients: 1 LB Angel Hair pasta 1 package Baby Bella mushrooms, cleaned and sliced 1 shallot, thinly sliced 2 TBSP olive oil 2 Tsp Thyme, chopped 1/2 cup Heavy Cream , preferably organic - it tastes significantly better. 1/2 stick unsalted butter 1/3 cup Parmigiano Reggiano, finely grated, plus additonal cheese to grate on top of finished dish. Salt and pepper to taste. Preparation: Saute shallots in olive oil over medium heat until tender about 5 minutes and then add in mushrooms and thyme. Cook until mushrooms are tender, about 4 minutes. Reserve. Cook angel hair pasta until al dente. Reserve 1/2 cup of cooking water and then drain pasta. In a skillet, simmer butter and heavy cream over medium-low heat. Add 1/4 cup reserved cooking water, mushroom-shallot mixture, angel hair pasta and Parmigiano Reggiano. Toss well. Season with salt and pepper to taste. Add more cooking water if the consistency is too thick. Serve with a salad of argula and shaved Parmigiano Reggiano, drizzled with some lemon and olive oil.
02/03/2010 10:56:57 PM CST
Laura Galbraith says ...
This is a very fast, simple recipe: For every two people you'll serve, get a 1"-thick slice of roasted turkey breast from the deli. Place that on a baking sheet to go into a 350 degree pre-heated oven Layer that turkey with a ready-made pesto sauce - I've tried both basil pesto and the Whole Foods deli pistachio pesto - about 1/8" thick Slice heirloom tomatoes about 1/2" thick and cover turkey slice completely; then salt and pepper to taste Top this all lavishly with grated Parmigiano Reggiano cheese Bake in oven about 15-20 minutes, heating the turkey thoroughly and allowing the cheese to melt slightly. Serve with favorite green steamed veggie and mashed potatoes, if desired.
02/03/2010 10:59:23 PM CST
Paula Lucas says ...
1. Take one baguette loaf of bread cut into 1/2 inch slices. 2. Grate Parmigiano Reggiano on each 1/2 inch slice and bake on an olive oil coated pan in the oven at 350 until cheese is melted and bread is lightly toasted. 3. Remove from oven and add 1 sun dried tomato to the top and serve.
02/03/2010 10:59:49 PM CST
Julia Benitez says ...
Sweet Potatoes with Parmigiano Reggiano 2 punds of sweet potatoe 2 or 3 glove of minced garlic 1 spoon of dry rosemary 1 spoon of olive oil Salt and pepper to taste(optional) Preparation: Cut the potatoes in small pieces.In a baking dish put the potatoes,garlic,rosemary,and olive oil,mix it all together. Put it in the oven at 375 for 45 minutes.When done add the parmigiano reggiano(grated or in chunks)Enjoy it.
02/03/2010 11:08:37 PM CST
Paula Lucas says ...
1 large can plum tomatoes' diced. 1 cup extra virgin olive oil 10 garlic cloves diced very small. 30 fresh basil leaves torn in small pieces. 1 cup shaved Parmigiano Reggiano 1 lb linguini or spaghetti. 1. In a frying pan on medium heat add the Olive Oil and garlic. Lightly cook the garlic but don't burn it. 2. Add all the torn fresh basil and let it wilt in the oil and garlic (about 10-15 minutes) 3. Add cut up plum tomatoes and let it simmer for 15 minutes. 4. Add 1 cup shaved Parmigiano Reggiano and serve over linguini or spaghetti.
02/03/2010 11:14:33 PM CST
Jeffrey Calvin says ...
"Prompt Parmigiano Chicken" 2 organic boneless, skinless chicken breasts 1 oz. "BRAGG" liquid Aminos 1/2 cup or more Parmigiano Reggiano cheese In a microwaveable dish place the chicken breasts and the liquid aminos. Cook the chicken breasts in the microwave until done. Check them every 60 seconds to make sure they remain moist. Melt Parmigiano Reggiano cheese on top of the chicken breasts. Enjoy!
02/03/2010 11:21:26 PM CST
Paula Lucas says ...
1 package of pizza dough. 1 lb of ground up pork. 1 large onion diced. 1 cup grated Parmigiano Reggiano 1. Roll out dough thin, big and flat 2. spread on the ground pork. 3. Sprinkle all the onions over the pork. 4. Sprinkle the Parmigiano Reggiano over the onion's and pork. 5. Start at the corner and roll up the dough like a big cinnamon roll. 6. Place on olive oiled cooking sheet and cook on 350 for 20- 30 minutes.
02/03/2010 11:22:46 PM CST
Susan Ferreri says ...
I am Italian and I love to cook. This is a family recipe that has been held very close to the chest for as long as I can remember. I hope that won’t be X’ed out of the family for sharing it with you. But if I win the grand prize I think I will be forgiven. I have found that even if you don’t like cabbage you will love this dish is. Cabbage Pancake Core, clean, and chop up a small head of cabbage. The pieces can be any size you want. Place in a pot of salted boiling water until soften (do not overcook). Meanwhile, in a large bowl combine Italian bread crumbs, Parmigiano Reggiano, grated onion, evoo (extra virgin olive oil), and pepper. Pour the cabbage into a strainer and let it dry somewhat. Combine the cabbage in the same bowl as the bread crumb and cheese mixture and toss. Place a nonstick skillet on a medium heat. Add a little evoo, as soon as it is hot, pour in the cabbage mixture. It should sizzle as it hits the oil. Let it sit so it can brown a little and then toss. Do this two or three time. Then group it together with you spatula fairly tight and shape it into one large pancake and lower the heat. As the cheese melts it will hold the pancake together. Give the skillet a shake to make sure nothing is sticking. Take a plate that is larger than the rim of the skillet. Place the plate on top of the skillet and flip the pan over so the pancake will land on the plate. Then shake the plate a little as you let the pancake slide into the pan so the other side will brown. Repeat the step with the plate on top of the skillet and flip it out. Sprinkle more Parmigiano Reggiano on top and serve. YUMMMM.
02/03/2010 11:24:03 PM CST

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