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Parmigiano Reggiano Recipe Contest

By Cathy Strange, February 2, 2010  |  Meet the Blogger  |  More Posts by Cathy Strange
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.


1 Comment


Ed OConnell says ...
Parmitini Reggiano 1-1/2 oz Absolut vodka 1 tsp Strega liqueur (herbal) 1 txp kummel liqueur (caraway, herbal) 1/2 txp Metaxa brandy (deep herbal) Shake with ice in a cocktail shaker. Strain into martini glass. Using vegetable peeler, in presence of drinker and directly over the cocktail, cut a healthy curl of Parmigianno Reggiano cheese and carefully hang it on the side of the glass. Serve with garlic-stuffed olive on a toothpick as garnish.
02/03/2010 10:06:13 AM CST
Oney Reynolds says ...
Recipe for the Parmigiano Reggianno Recipe Contest! Italian Cheezy Chicken 4 boneless, skinless chicken breasts 1/4 stick melted butter 1/2 cup Italian salad dressing 3/4 cup Italian seasoned bread crumbs 1/2 cup freshly grated Parmigiano Reggiano cheese 1/2 tsp garlic powder 1 tsp dried parsley flakes Preheat oven to 350 degrees. Melt butter in microwave and pour into 9 X 12 baking dish. Pound chicken breasts until tender and slightly flattened, but not too thin. Mix bread crumbs, Parmigiano Reggiano cheeese, garlic powder and parsley flakes in medium mixing bowl. Pour Italian dressing in small mixing bowl. Dredge chicken breasts into melted butter; then dip into Italian dressing to coat. Finally, coat chicken in bread crumb mixture and place into baking pan. Bake at 350 degrees for 45 minutes until golden brown and delicious! Mrs. Oney Reynolds San Antonio, TX
02/03/2010 10:10:54 AM CST
Shelly Holland says ...
Reggiano Ravioli and Spinach Soup 1/2 lb ricotta 3/4 cup parmigiano reggiano 1 tbsp lemon zest salt and pepper to taste wonton wrappers 1 quart organic chicken broth 1 bunch spinach clove or two of garlic olive oil mix ricotta, parmesan, lemon zest and salt and pepper - stuff wonton wrappers to form raviolis. saute garlic in olive oil until softened. add broth. add ravioli and spinach - serve with as much parm as you can stand!
02/03/2010 10:30:57 AM CST
tina marie cicero says ...
Ingredients: For the topping: 3 cups coarse fresh bread crumbs 3 Tbs. unsalted butter, melted 1 1/2 tsp. lemon zest 1/2 tsp. kosher salt 1/2 tsp. freshly ground pepper 2 Tbs. minced fresh flat-leaf parsley For the gratin: 1 Tbs. unsalted butter Kosher salt, to taste, plus 2 tsp. 2 lb. brussels sprouts, trimmed and halved lengthwise 2 Tbs. all-purpose flour 8 oz. Gruyère cheese, grated 1 oz. Parmigiano-Reggiano cheese, grated 1 tsp. lemon zest 3/4 tsp. freshly ground pepper 1 cup heavy cream 1 jar (8 oz.) caramelized shallots, liquid strained off Directions: Preheat an oven to 375°F. To make the topping, in a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside. To make the gratin, grease a 12-inch ovenproof nonstick fry pan with the butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels. In a bowl, stir together the flour, Gruyère, Parmigiano-Reggiano, lemon zest, the 2 tsp. salt and the pepper. Stir in the cream, then the brussels sprouts and caramelized shallots. Transfer the mixture to the prepared fry pan and smooth the top. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8. Williams-Sonoma Kitchen.
02/03/2010 12:48:42 PM CST
Monika Star says ...
Risotto with Parmigiano, Prosciutto and Asparagus Ingredients 5 cups chicken broth 1 tablespoon olive oil 2 tablespoons unsalted butter, divided 1/4 cup minced yellow onion 1 garlic clove, minced 1 1/4 cups short-grained risotto rice 1 pound asparagus, tough ends removed and cut in 1-inch pieces 1/2 cup freshly grated Parmigiano-Reggiano 1/4 teaspoon salt 4 very thin slices Prosciutto, julienned 1. Bring broth to a simmer over medium heat. 2. Combine oil and 1 tablespoon butter in a heavy saucepan and heat over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 30 seconds or until fragrant. 3. Add rice; cook 5 minutes, stirring to coat well. Add 1 cup broth; cook, stirring constantly, until absorbed. Continue adding broth by small ladlefuls, stirring constantly and allowing each addition to be absorbed before adding more, until the rice is tender but still firm to the bite and creamy, about 20 minutes in all. Add asparagus during last 5 minutes of cooking. 4. Remove from heat and stir in the Parmigiano, remaining butter and salt. 5. Divide risotto among 4 pasta bowls, top each serving with Prosciutto, and let it “wilt” over hot rice. Serve immediately.
02/03/2010 12:52:40 PM CST
John Dotolo says ...
John’s Artichokes INGREDIENTS 6 large artichokes 2 tablespoons fresh lemon juice 1 whole bulb fresh garlic, minced 1 whole lemon, juiced 1 cup seasoned bread crumbs 6 tablespoons butter, melted 4 tablespoons grated Parmesan Reggiano cheese salt and pepper olive oil DIRECTIONS: Trim tops and stems from artichokes.

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

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

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

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

Preheat oven to 400F. Bake until heated through, about 15 minutes. Serve. (4 servings)
02/03/2010 12:53:17 PM CST
Tina Falasca says ...
This is one of my favorite recipes and always ensures that the kids will eat all of their fish! Preheat oven to 350 degrees. Rinse and dry 1 lb. of tilapia or other whitefish. Sprinkle with salt and pepper. Mix - 1/3 cup of Parmigiano Reggiano, grated 1/3 cup of mayonaise ( I prefer Veganaise for it's flavor) 1 T. prepared pesto sauce Spread over fish like a thick icing. Bake for about 20-25 minutes or until top is brown and bubbly.
02/03/2010 12:54:51 PM CST
Rebecca Harris says ...
The recipe that my family adores: 1lb Angel Hair Pasta 1lb raw shrimp, peeled 2 cups cherry or grape tomatoes, sliced 6 oz Feta Cheese, crumbled 4 oz Parmigiano Reggiano, grated 3 leaves fresh basil, chopped 3 tbs Olive Oil Sea salt and Cracked black pepper to taste Prepare pasta to al Dente, while that is cooking, saute shrimp in skillet in olive oil on medium heat. When shrimp turn pink, add tomatoes and feta cheese turning heat to low. When cheese has melted, remove from heat and toss with pasta and top with fresh basil and Parmigiano Reggiano. Serve with a nice wine, crusty bread, and salad. Voila! A Battaglia family favorite! Salud!
02/03/2010 12:55:02 PM CST
Heather says ...
Ingredients: Medjool Dates Parmigiano Reggiano Method:... See More Pierce dates lengthwise until you feel the pit, remove pit. Repeat on all dates. Stuff each date with a small wedge of Parmigiano Reggiano. You can make as many as you want and serve as an appetizer or after dinner.
02/03/2010 12:57:23 PM CST
Orneryswife says ...
Here is a link to my recipe--http://recipesfrommillermanor.blogspot.com/2010/01/pizza.html or here is the recipe itself: GF Pizza on Zucchini Crust I tried making a gluten free pizza crust recipe a while back and was not impressed. At all. So, my sister mentioned in passing that she used to make a crust out of zucchini, and I thought I would see what I could come up with. I researched several sites and found some recipes for zucchini crusts, but they were not all gluten free, nor were they as simple as I wanted to make mine. Here is what I ended up with: Zucchini Crust: about 2 cups grated zucchini w/ peel (I had 4-5 small squash) about 1 cup shredded Parmigiano Reggiano cheese 2 whole eggs pinch of sea salt 1/4 tsp. garlic powder or a pressed clove of garlic (optional) Mix all ingredients together and spread thin on an oiled pizza stone--I used a stoneware bar pan by Pampered Chef, but I suppose you could use another type of pan. I also used coconut oil, but other oils would likely work as well. Bake at 400 degrees for about 35 minutes or until lightly browned. Watch it carefully as you don't want to burn it, but you do want it cooked well so it will hold its shape. Remove from oven and top with: Marinara sauce slices of uncured turkey pepperoni pieces of red onion sliced fresh mushrooms grated cheese (I had several different types of cheese and grated them together including raw cheddar, more Parmigiano Reggiano, and some Grafton Reserve cheese I got from Whole Foods (or your favorite toppings--this was just what I had on hand) Return to oven and bake for about 10 minutes, until cheese is lightly browned and bubbly. This pizza does not reheat well so only make as much as you will eat. This was a really REALLY good pizza, and I will certainly make it again!
02/03/2010 12:58:12 PM 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
Cathy Fritz says ...
Broccli Pepper Linquine 1 Head of Fresh Broccoli cleaned and cut into bite size pieces 2 Fresh Green Pepper cleaned and julienned or cut into bite size pieces 1 Fresh Red Pepper cleaned and julienned or cut into bite size pieces 1 Fresh Yellow Pepper cleaned and julienned or cut into bite size pieces 1 Fresh Orange Pepper cleaned and julienned or cut into bite size pieces 4-6 Cloves of Garlic cleaned 1 Sweet or White Onion cleaned and julienned or cut into bite size pieces First cold pressed Extra Virgin Olive Oil 1 cup Parmigiano Reggiano 1 pkg of whole grain linguine cooked al dente In large Dutch oven, Sauce Pot or Wok over medium-medium high heat pour enough EVOO in pan to cover entire bottom (2-4 tbls). Crush garlic cloves into EVOO and lightly brown. Add broccoli, peppers and onion. Cook, contstantly stirring until vegetables reach desired doneness (taste best when vegetables are on the crunchier side). Remove from heat and mix in linguine. Place in serving bowl and toss 3/4 cup of Parmigiano Reggiano into pasta. Sprinkle remaining 1/4 cup of Parmigiano Reggiano on top. Serve....
02/03/2010 1:02:57 PM CST
Cori says ...
Parmigiano and Spinach Stuffed Chicken: 1 large bunch of fresh organic baby spinach 1 large organic red bell pepper, if only small avail. use 2. 2/3 cup of grated parmigiano cheese 1/3 cup of mozzerella cheese, grated 4 all natural chicken breasts Sesasoning for Chicken: basil, parsley, salt, pepper, olive oil In a sauce pan heat about 2 tablespoon of olive oil at medium eat. Add washed and chopped spinach and diced red bell peppers. Cook down until spinach is fully reduced and bright green. In a food processor blend parmigiano and mozzerella with spinach and red peppers until finely chopped in a chunky paste. Butterfly chicken breast laying flat and pound out the breasts.Divide spinach mixture evenly between each chicken breast. Fold together and either tie together or use tooth picks to hold chicken together so the mix doesn’t melt out. Place in a baking dish with a tablespoon of olive oil top chicken with about a tablespoon of parmigiano. Season chicken with basil, parsley, S&P. Cook chicken Covered at 375 for about 25 minutes and uncovered for 5 to 10 minutes, depending on thickness of breast.
02/03/2010 1:07:55 PM CST
Ashley Weber says ...
Grandma Tucchi's Parmi Eggplant 1 medium eggplant (at least a pound) Sea salt 8oz shredded mozzarella 1 large egg 1/2 to 3/4 cup all-purpose flour Extra virgin olive oil 2 cups Red Sauce (I make this homemade too) 2/3 cup freshly grated Parmigiano-Reggiano 1-1/2 teaspoon dried basil crushed between your hands Fresh ground black pepper to taste Small Handful of fresh basil leaves First peel the eggplant and slice crosswise in slices about 1/2 inch thick. Stack the slices in a colander, sprinkling layers generously with salt, set a can of tomatoes on a plate to compress, and let it sit for 1 hour; finally, rinse the slices well in running water and dry them with paper towels. Meamwhile, beat the egg with a fork in a pie plate with 2 tablespoons of water. Place the flour in another pie plate. Pour olive oil into a cast iron pan to about 1/2 inch and heat on a medium burner to frying temp (360 degrees F). Lightly dip each dried slice of eggplant in flour and then in beaten egg, and fry the slices, turning them once, until they are golden brown on both sides. Drain the fried eggplant slices on a cooling rack covered with paper towels. Heat the oven to 425 degrees F. To assemble, place a couple of spoonfuls of warm red sauce in the bottom of a 2-quart stoneware oven dish and layer the eggplant slices in the dish, scattering over each layer a generous handful of grated Parmigiano Reggiano, more tomato sauce, a handful of mozzarella, and a sprinkle of dried basil and black pepper. On the final top layer of eggplant, spread the rest of the red sauce and a handful of grated Parmigiano-Reggiano. Bake, uncovered, in the preheated oven for 45 minutes. Sprinkle with fresh chopped basil. The eggplant can be eaten hot, but my family have always liked it best at room temp.
02/03/2010 1:09:00 PM CST
Linda Zec says ...
Pork Parmigiana- Gluten-Free 10 cubed, thin pork cutlets (boneless) 1 cup parmigiana cheese 2 cups Gluten-Pantry Flour 2 tsp garlic powder 3-5 eggs (depends on their size) tsp milk 10 slices provolone cheeze 10 slices prociutto 2 cups. chopped tomato Canola oil for frying tomato sauce 15 oz can 350 degrees. Oil a (I use glass) baking dish and pour can of tomato sauce on bottom. Mix gluten-free flour, cheese and garlic powder in a separate bowl. Beat eggs and mix milk (or water is fine, too)in their own bowl. Dip the pork slices into the egg mixture. Place the egg-covered pork pcs into the flour mixture. Place floured mixture into a heated (not too hot, don't want to burn the oil) sautee pan. Turn over to brown and cook inside, usually a few minutes, depending on the thickness of the pork. When cooked, placed on a plate lined with paper towels to catch grease. Repeat with all pieces. When done, place the cooked pork pieces into the tomato sauce covered pan in ONE layer. Place on top of each pork pieces, 1 slice of prociutto, a tbsp of chopped tomatoes and then cover with a slice of provolone. Back at 425 degrees for 30 minutes, or until done. (Sometimes you need to cook longer, depending on the thickness of the slice, sometimes less, just keep an eye on it.) MANGIA!!
02/03/2010 1:09:41 PM CST
Janessa Michelle says ...
Garlic Parmesan Crusted Bison Burgers Ingredients 3lbs Ground Bison Made with: 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried rubbed sage 1/2 teaspoon dried thyme 3/4 cups Parmesan cheese, freshly grated 2 large eggs 1 tablespoon vegetable oil 1 cup dried seasoned bread crumbs (I use Progresso garlic and herb) Olive oil (for shallow frying) 4 large cloves garlic, peeled and chopped Lemon wedges, for serving Parsley sprigs, to garnish PreparationSpread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish. Combine salt, pepper, sage, and thyme, and mold into patty, pressing seasonings into meat with your fingers. Bread Bison patties one at a time. Dredge patties in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of patties in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of patties in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded patties on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover bison patties loosely with wax paper and refrigerate for up to one hour.) Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the patties, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add patties and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve onc hoice of bun with spreads and toppings!
02/03/2010 1:11:29 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
Kate M says ...
Chicken Rollatini with Parmigiano Reggiano and Spinach 3 large boneless, skinless chicken breasts 1 jar chunky marinara sauce 12 slices salami (optional) 1 1/2 C frozen spinach 2 C coarsely grated parmigiano reggiano cheese 2 tsp oregano 1 tsp lemon pepper (or course-ground pepper blended with some lemon zest if you don't have lemon pepper) 1 tsp sea salt 1. Preheat oven to 375°F. 2. Thaw spinach and squeeze out the excess water. In a bowl, mix half of the spinach (3/4 C) with the grated cheese, oregano, lemon pepper, and salt. 3. Cut each piece of chicken in half and flatten them out so they're 1/2 an inch thick. Construct the rollatini by laying out the flattened chicken and placing 2 slices of salami over the piece. Then place a small pile of some of the cheese mixture down the center of the meat and roll together by bringing the two edges together on top of the cheese, securing along the seam with a toothpick or half of a skewer 4. Spread enough sauce to coat the bottom of a large glass baking dish. Place the rollatini on top of the sauce layer. Mix the remaining sauce and spinach together and spread over the top of the rollatini. If you have any cheese mixture or grated cheese leftover, it can be spread as a top layer - this is up to you. 5. Bake for 30-40 minutes, or until cheese melts and chicken is cooked thoroughly. Serve over whole wheat pasta (I suggest rotini or penne) or on its own.
02/03/2010 1:20:50 PM CST