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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

Marina Cerin-Stith says …

Parmigiano Crescent Cookies 100 grams all purpose flower 2 teaspons baking powder 100 grams freshly grated parmigiano reggiano cheese 1 egg 100 grams butter (room temperature) 1 pinch salt Combine and sift flower and baking powder on a clean surface, make a well in the center, put egg and grated cheese. Knead the dough, add butter, continue kneading until it has nice, smooth texture. Shape into a ball, cover with plastic wrap, put in the fridge for 1 hour. Cut the dough ball into 3/4 inch thick ropes, then crosswise into 2 1/2 inches small pieces, roll each piece between palms of your hands and make small crescents. Put on the baking sheet lined with parchment paper (or silicone mat) and bake in the oven at 350 about 12 min. or until golden around edges.

Kelly Maza says …

Parmigiano Reggiano Receipe Contest: Take 1/2 lb potatoes, slice thin and boil in sea salt for 5 minutes. Spread 1/2 in a pan. Take 2 bunches spinach fresh and cook three minutes in vegetable or chicken broth. Add the spinach as a layer on top of potatoes. Sprinkle 2 tbs of homemade bread crumbs, tsp of parsley and 1/4 cup Parmigiano Reggiano. Add another layer of potatoes. Sprinkle 2 tbs bread crumbs, tsp of parsley and 1/4 cup of Parmigiano Reggiano. Bake in the oven 30 minutes and you have an Au Gratin that is light and delicate with Parmigiano Reggiano cheese.

Mary says …

When baking chicken, I always dip the breasts in egg, then bread them in a 1:1 ratio of finely grated parm and breadcrumbs.

Nancy Povataj says …

Mediteranean crostini 1 loaf french or italian bread sliced(1-inch slices ) 3/4 cup mayo 1 tsp dry mustard 1 tsp italian seasoning 2 clove garlic chopped fine 1 tsp lemon zest 1 can artichoke hearts drained & chopped fine 1 1/2 cup grated "parmigiano reggiano 2 lg tomatoes chopped fine( seeds removed ) 1/4 cup fresh basil chopped 1 tbls olive oil 1 tbls balsamic vinegar dash cracked pepper & salt preheat oven to 350 degrees Slice bread 1 inch thick,place on baking sheet bake 10 min until light brown.Mix the next 7 ingredients in bowl,let set In another bowl mix tomatos,olive oil,basil,balsamic,salt& pepper, mix well. Spread bread with artichoke mixture,then top with tomato mixture and bake another 10 min until hot , serve right away !

Marjie says …

Parmigiano Reggiano Pizza Joy 1 fresh pizza dough ball from Wholefoods pizza/deli area 1 box prepared 365 macaroni and cheese 2 tablespoons extra virgin olive oil 2 cloves crushed garlic 1 cup freshly grated parmigiano reggiano cheese Preheat oven to 350 degrees. Roll out pizza dough and place on a baking stone. Brush with 2 tablespoons of e.v.o.o. and crushed garlic. Bake for 10 minutes. Remove pizza crust from the oven and top with macaroni and cheese, spread out the the edges, then sprinkle the parm. reg. cheese on top. Bake for 5 minutes. You can put it under the broiler for 1 to 2 minutes until it starts to turn golden brown and bubble if desired. Optional: If you want to pump up the nutrition, you can add 2 cups of chopped broccoli to the macaroni and cheese. You can also make a carrot or sweet potato puree and use it as pizza sauce and spread it on the pizza crust before putting the mac and cheese on.

Sharon Bross says …

My Recipe using Parmegian Reggiano Greek Seafood Dish Serves 4 Saute two small sliced onions Saute half a jar of sundried tomatoes Saute two tablespoons of jar of jalepano peppers Saute jar of artichoke hearts (cut them into pieces) Saute two chopped medium sized tomatoes Cook a box of penne pasta Toss 5 large shrimp per person into cooked vegetables above; and cook 5 minutes When it is all done, toss in four Tbsp of feta cheese and stir into the mix until melted down Spoon on top of cooked pasta and top each bowl with two TBSP of parmegian reggiano

Edward Baum says …

Zucchini Squares 3 cups grated zucchini 1 cup biscuit or crust mix 1/2 cup finely chopped onion 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley 1/4 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon salt Freshly ground pepper 1/2 cup cooking oil 4 eggs, lightly beaten Preheat oven to 350 F. Line a 9- x 13-inch baking pan with foil. Mix all ingredients together. Spread in pan and bake about 25 minutes, until golden brown. Let cool, then cut into bite-size pieces.

Kathryn Bembas says …

Spinach & artichoke dip 1 (10oz) package of frozen spinach 8oz nonfat cream cheese, room temperature 6oz nonfat sour cream 1 14oz can artichokes hearts in water, quartered 1c mozzarella cheese 1/3c Parmigiano Reggiano grated cheese 1-clove garlic, minced Drain thawed spinach cream cheese, garlic, sour cream and place into a food processor. Process until ingredients are combined. Remove and place into a oven safe dish. Fold in artichokes and half of each cheeses. Top with the remainder cheese. Bake at 350 degrees for ~15 minutes covered with foil. Remove foil and bake until bubbling. Remove, cool for a few minutes and enjoy!

Megan Sosey says …

Parmigiano Rye Crisp 1 C. Organic Mayo 1 C. Parmigiano Romano, grated 1 C. Chopped red onions 1 package cocktail rye bread Mix everything together in a small bowl. Place a small dollop of the mixture on each piece of bread. Sprinkle with tarragon. Broil in the oven until brown and bubbly. Serve warm.

crystel says …

The World's Best Pesto 4 cups basil leaves 1/2 cup walnuts, lightly toasted 3 cloves garlic, peeled and chopped 3 tbsp extra virgin olive oil 1/2 cup fresh Parmigiano Reggiano cheese, freshly grated salt and pepper to taste 1. Toast walnuts until aromatic, either on the stove or in the oven. Set aside to cool slightly. 2. Whiz the garlic and walnuts briefly in a food processor until roughly chopped. 3. Add the basil leaves and pulse until mixed, then slowly add the olive oil through the feed chute until incorporated. 4. Add the cheese. Add salt and pepper to taste and pulse until combined. 4. Store in the refrigerator for up to a week, covered with a thin layer of olive oil.

Michelle Anderson says …

Savory Cannoli con Parmigiano Reggiano These little gems make a terrific accompaniment to a garden salad or frittata. 1 (15 ounce) can cannellini beans, rinsed and drained 1/4 cup whipping cream 2 - 3 cloves roasted garlic, minced 1/2 teaspoon ground white pepper 1 1/4 cup Parmigiano Reggiano, shredded, divided use Several dashes smoked paprika 10 - 12 large basil leaves, chopped 2 organic Roma tomatoes, seeded and diced 1/3 cup roasted pine nuts Step 1: Preheat Oven and Prepare Pan Preheat oven to 375 degrees F. Cover a baking sheet with a silicone mat or sheet of parchment paper; Set aside. Step 2: Make Cannoli Filling Place beans, cream, garlic, pepper and 1/4 cup Parmigiano Reggiano in the pitcher of a blender; process until smooth, adding more whipping cream as needed to reach a thick and creamy texture. Scoop into a non-reactive bowl; cover and refrigerate until use. Step 3: Make Cannoli Shells Sprinkle a heaping tablespoon of Parmigiano Reggiano into a mound at the center of the covered baking sheet., Using the back of the spoon, press cheese into a flat circle; sprinkle with a pinch of smoked paprika. Bake in preheated oven until completely golden and bubbly, about 6-8 minutes. Immediately remove from the pan with a spatula and wrap around a cannoli tube to form the cannoli shell. Dab excess oil with a paper towel. When cool, remove from cannoli tube. Work quickly so the baked cheese doesn’t have time to become crisp before they are shaped. When first making these, do them one at a time. With practice, you’ll be able to bake and shape a few at a time. Step 4: Fill Cannoli Stir the basil and tomatoes into the cannoli filling with a wooden spoon; scoop into a piping bag without a tip. Fill the cannoli shells with the filling. Sprinkle the pine nuts onto each end of the cannoli. Serve immediately. Cook’s Note: For best results, use organic and natural ingredients whenever possible.

Rachel says …

This recipe is great for the summer when your produce is at it's peak!! My mom and I love to make this straight out of her garden in the summer. ~ Garden Fresh Tomatoes and Zucchini with Parmigiano Reggiano Dumplings~ Depending on how you prefer to cook- you can use 2 slices of bacon or prosciutto for flavor or you can just use olive oil... always room for variation! Here is how we make it. (Start with a pan with lid for simmering.) 2 slices of bacon, fried in pan until crisp, set cooked bacon aside. In same pan with bacon grease, add 1 Tbsp olive oil, 1/2 cup chopped onion and 1 garlic clove chopped. Saute until onion is tender. Add 4 large fresh tomatoes peeled and chopped (if not in season you can used canned tomatoes already peeled) 1 Tbsp minced fresh basil 2 tsp sugar 1/2 tsp salt 1/4 tsp of black pepper (salt and pepper to your taste) Simmer and cover for 20 minutes. Add 2 medium zucchini peeled and cubed, cover and simmer for another 15 minutes or until zucchini is tender. Parmigiano Reggiano Dumplings 1 large egg lightly beaten 1 cup grated Parmigiano Reggiano cheese Combine and spoon drop cheese and egg mixture by tablespoons onto the tomato, zucchini mixture. Simmer and cover for 5 minutes or until dumplings are firm. Serve with chopped fresh parsley or basil and crumbled bacon. Makes 6 small side servings. Or 4 larger servings.

Melissa McKinnon says …

Homemade Bruschetta with Parmigiano Reggiano 1 loaf French bread (and olive oil to drizzle) 12 roma tomatos 6 cloves garlic 2 Tbsp. olive oil 1 1/2 tsp. sea salt 1 tsp. cracked pepper 1 1/2 tsp. dried basil leaves 1/2 tsp. dried thyme 1 tsp. dried oregano 1 tsp. dried parsley 1/2 c. grated parmigiano reggiano (freshly grated always tastes best) Directions: Preheat oven to 450 degrees Fahrenheit. Cut tomatoes in half and place cut side up on Stoneware Bar Pan. Peel garlic cloves and place on pan among tomatoes. Drizzle with olive oil, sprinkle with salt, pepper, and spices. Roast for 40-45 minutes. Remove from oven and pour everything from the pan into your food processor. If you like your topping thick, only pulse briefly. If you like it more as a dip, pulse until smooth. Meanwhile, slice bread into 1/2" pieces. Place on pan and drizzle or brush top with olive oil. Option 1: Broil bread slices in oven just until golden brown. Top with thick tomato bruschetta topping and sprinkle with grated Parmigiano Reggiano. Option 2: Top bread with grated Parmigiano Reggiano, drizzle with olive oil and broil until cheese is melted and bread is golden brown. Dip in smooth tomato sauce. Bon Appetit!

James Bruce says …

Parmigiano & Dungeness Crab-stuffed maitake mushrooms (serves four) Ingredients: 4 large maitake mushrooms 1-2 pounds Dungeness crab meat 4 cloves garlic 1 shallot 2 sticks butter Fresh parsley 6 ounces grated Parmigiano Reggiano Preheat the oven to 350. Prepare garlic butter by finely chopping the garlic and shallots. Melt butter in a saucepan and add chopped garlic and shallot. Saute for about 1 minute until fragrant. Add the parsley and reduce hear to low. Meanwhile, place each maitake on its own sheet of foil paper, about 10” square. Alternatively, you can use a ramekin if you have a nice lid for it. The maitake has beautiful tender “petals” into which you stuff (gently) the picked Dungeness crab meat. Once you’ve stuffed in the crab meat, close up the foil leaving enough of a gap on top to pour in ¼ of the garlic butter. Pour in the butter and then seal up the pouch. Place onto a baking sheet and put in the preheated oven for 15 minutes. After 15 minutes, remove from oven and turn oven to broil. Carefully open the pouch, just enough to be able to sprinkle the grated parmigiano onto the top of the mushroom. Place back in the oven and broil the mushroom with the top open just until the cheese is golden and bubbly, about 3 minutes. Serve with lots of crusty bread to soak up the amazing juices. Maitake are revered in Japan for their flavor and medicinal properties. It literally means “dance mushroom,” which is what you do when you are lucky enough to find them in the woods (or the store). Hope you enjoy my recipe!

Kathleen Rosales says …

Roasted carrots with Parmigiano Reggiano: 1 bag of organic carrots, peeled and thinly sliced 1 cup of fresh chopped thyme 2 TBS sea salt 1 cup of coarsly grated Parmigiano Reggiano cheese Directions: Brush olive oil on a large cookie tray. Lay out carrots evenly on tray. Sprinkle carrots with thyme, sea salt, and cheese. Bake in 350 degree oven for 20 minutes. Serve hot.

Joy Staser says …

Gluten Free Garlic Spinach Pasta 1/4 cup Virgin Oil Olive 3 tabs. butter 3 teasp. minced garlic 12 oz. Gluten Free Spinach Spaghetti Syle Pasta

Charlotte Link says …

Grated parmegiano reggiano cheese sprinkled on a sizzling omlette pan, quickly followed by a sprinkling of freshly grated black pepper. When cheese melts and begins to brown slightly, carefully lift with the edge of a spatula and lay on a cylindrical form (paper towel roll, silicone garlic press)until cool. Remove and serve as an accompaniment to soups or salads.

Kelly Sprengelmeyer says …

Parmigiano Reggiano and Spinach Meatballs Combine 1 egg, 1/4 cup milk, 2 slices whole wheat bread finely chopped, 1/4 tsp salt, 1 cup loosely packed, finely chopped spinach, and 3/4 cup finely grated parmigiano reggiano. Toss together, then add 1 lb. ground beef, and mix throughly. Brush a flat skillet with olive oil. With slightly wet hands, form 1 inch thick meatballs placing them in the prepared skillet as you go. Cook over low to medium heat, carefully turning the meatballs with fork so that the ball stays intact. Cover skillet loosely with tin foil so the meatballs cook through. Put into your favorite spagetti sauce. Parmigiano Reggiano Walnut Crusted Salmon Preheat oven to 425 Combine two tblsp olive oil, two tblsp butter, 1/2 cup crushed walnuts, 3/4 cup parmigiano reggiano, set aside. Rinse large salmon fillet, pat dry, sprinkle with sea salt, place into deep roasting pan or casserole dish covered with parchment paper or brushed with olive oil, spoon Parmigiano Reggiano Walnut mixture onto Salmon fully covering entire fillet. Place in oven on the middle rack for 12 - 15 minutes.

Carol Adamek says …

Easy to prepare-great for week-night or dinner party. Elegant Prosciutto-Parmigiano Stuffed Chicken Breasts 4 boneless skinless chicken breasts, pounded to 1/4 inch thick 1/2 cup + 2/3 cup freshly grated Parmigiano Reggiano cheese 1 1/2-2 cups Panko-style bread crumbs zest of one lemon 2 Tbl.finely chopped flat-leaf parsley 12 very thin slices of prosciutto 6oz. jar of marinated artichoke hearts,drained well and chopped 5 Tbl. unsalted butter 2 Tbl. olive oil 1 minced garlic clove Preheat oven to 350 degrees. In a pan, melt the butter, add the olive oil and the garlic and set aside. On a large plate, mix together the bread crumbs, lemon zest, parsley and 1/2 cup of grated Parmigiano, and set aside. In a bowl mix the artichoke hearts and the 2/3 cup of grated Parmigiano, and set aside. On top of a flattened chicken breast half, place three slices of prosciutto, then top with a 1-2 Tbl. of the artichoke mixture. Fold up from bottom, then fold in sides, and continue to roll, secure with toothpicks, if desired. Repeat with the other three breast halves. Heat the butter-oil mixture over medium. Place each chicken packet in the butter-oil mixture and cook gently over medium heat, until lightly browned on all sides. Then roll the packets in the bread crumb-Parmigiano mixture and place in an oven-safe dish. Bake in the oven for 20-25 minutes, the filling may ooze out a little, and the outside crust may turn golden brown. Let sit about 10 minutes before slicing. Serves 4.

Sharon Atkins says …

Gnocchi w/ Tomatoes & Parmigiano Reggiano

Ava Romero says …

Artichoke dip this recipe was given to me by ms.Nancy korry, my former high school teacher in special ed, so i was the previous winner of my recipe makeover contest for my blueberry coffee cake, so im back in the contest world! ingredients 1 large can Artichokes 4 oz can diced green chillies 1/2 cup low fat mayonnaise 1/2 (4 oz) parmigiano reggiano cheese directions drain and chop the artichokes in halves or thirds. drain chilies. mix all ingredients in a medium bowl. reserve half of the parmigiano reggiano to sprinkle on top. pour the mixture onto a ovenproof dish. sprinkle with remaining parmigiano reggiano cheese on top. bake uncovered at 350 degrees for 20-30 minutes or until heated through and crispy on top. serve with whole grain crackers!

Katie says …

This is a recipe I got from White on Rice Couple blog. It's delicious! Baked Sweet Onion Dip Ingredients: 1 8 oz package of cream cheese (very softened) 1 cup mayo (preferably Best Foods brand) 1 cup freshly grated Parmesan cheese 1 cup diced or chopped sweet onion. You choose your size 1 tablespoon fresh cracked black pepper Crusty bread or crackers 1. Pre-heat oven to 350 degrees. In bowl, place softened cream cheese. The cream cheese must be very, very, soft (like spreadable butter) to allow all ingredients to blend evenly together. If your cream cheese needs to soften more, place in microwave for a few seconds. 2. Add mayo, parmesan cheese, onions and fresh cracked black pepper to soft cream cheese till everything is mixed thoroughly. 3. Place mixture in ramekins or any oven safe dishes. Bake slowly, for about 30-45 minutes for all ingredients to cook together. When the top crust is brown, almost burnt looking then the dip is ready. The darker brown the crust of the dip becomes, the better the flavors are cooked. 4. Serve with your favorite bread and crackers. Visit their blog! Baked Sweet Onion Dip @ http://www.whiteonricecouple.com/

Jeffrey McCannon says …

Jeffrey's Caeser Salad w/ Parmigiano Reggiano Chips (a recent Caeser Salad Throw Down Winner - sorry Ryan) course ground pepper 2 cloves garlic 2 anchovies (optional) 1 lemon 1 Tablespoon Dijon Olive Oil Fresh Baked Croutons Fine Grated Parmigiano Reggiano Course Grated Parmigiano Reggiano 1 Wood Bowl Keep in mind, these are estimates, i never actually measure, i just make it! :-) Take a large wood bowl, throw 2 whole garlic gloves into it, and crack some pepper from your pepper mill - 6 healthy turns of course cracked pepper. Use a fork to mince the garlic and pepper - the course pepper helps to mince the garlic - rub it around the bowl. Add the anchovies and do the same mince all together. Next squeeze half of a lemon and use your spoon/fork to mix into the bowl. Add your Dijon, just shy of a tablespoon is good. Pour Extra Virgin Olive Oil around the bowl in a slow circle twice! Mix all together - should be a nice smooth almost creamy consistency. Add Cut Romaine and Toss Once Add Finely Grated Parmigiano Reggiano and toss - be generous with your Parmigiano Reggiano! Add Croutons and toss. Add Parmigiano Reggiano Chips and serve on chilled plates. Add a lemon wedge. To make Parmigiano Reggiano Chips - put 2 tablespoons of Coursely Grated Parmigiano Reggiano onto parchment paper under the broiler for each chip - broil until browned - let sit at room temperature to cool. ENJOY!

A Pelletier says …

Fennel Reggiano salad 1 large fennel bulb (white part only) 1/4 cup Parmigiano Reggiano finely shredded 1/2 lemon (juiced) 1 tsp lemon rind 2 tbsp olive oil 3 pieces celery salt and pepper to taste Cut Fennel and Celery into very thin slices using mandolin slicer. Finely shred the Parmigiano Reggiano. Combine with all remaining ingredients and let sit for 15 mins before serving. Goes excellent with almost any italian meal. I love it along side pizza.

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!

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.

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.

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.

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! @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@

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.

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!!!

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

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

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.

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.

Erika says …

Piquant squid salad 1 lb squid, rings and tentacles cleaned and cut into bite-sized pieces 1/2 cup shaved Parmegiano Reggiano (see below) 1 large clove garlic, pressed or minced 2 tsp Thai red chile sauce or more to taste 2 tbsp fresh lemon juice 2 tbsp extra-virgin olive oil 1 1/2 tsp freshly ground black pepper 1/2 cup coarsely chopped fresh cilantro 1/4 cup coarsely chopped fresh mint leaves (stems removed prior to chopping) Cook the squid: Bring a large pot of water to boiling. Adjusting heat to maintain a gentle boil, quickly add the squid. Cook for 1-2 minutes, just until squid is firm and opaque, then immediately remove pot from heat and drain squid pieces into a colander or strainer, then transfer to a bowl. Discard cooking liquid. Refrigerate cooked squid, covered, while preparing other ingredients. Prepare the Parmegiano: Use a vegetable peeler or paring knife to shave thin slices or curls from the long side of a wedge of Parmegiano Reggiano, preparing about a generous 1/2 cup shards. Aim for mostly long, intact curls; cheese will naturally break up when ingredients are combined. Prepare the salad: To the cooled and cooked squid, add the garlic, chile sauce, lemon juice, olive oil, and black pepper. Stir to evenly coat squid with the dressing. Add the chopped herbs and mix gently. Taste and add more chile sauce, lemon juice, or pepper as desired. Immediately prior to serving, gently stir in the shaved Parmegiano. Garnish with additional cheese if desired. Serves four as a cool or room-temperature appetizer.

Helen Chilvers says …

Boil water & make your favorite pasta. While it's cooking on the stove prepare your sauce: chop one medium onion, 1 red, 1 orange, 1 green pepper, & (4)about 1/2 lb. mushrooms of choice & lightly fry in about 4T olive oil until slightly crispened. Add about 4-6 chopped or crushed garlic cloves. Add 1/4 to 1/2 cup white wine & cook a few minutes (this is optional but creates a nice flavor). When nearly done add about a pound of cooked & shelled shrimp of choice & cook only until shrimp is warmed up.(overcooking ruins shrimp) along with 3 or 4 leafs of fresh basil chopped up in small pieces. Drain your pasta & top with this sauce,then with grated Parmigiano Reggiano & a bit more fresh basil pieces. Keep a bowl of the grated cheese on the table with a spoon for those who like extra on top their pasta. Also put ground pepper on the table for those who like a little spice.

william gould says …

Now this is a contest worth shooting for

MARV ALPERT says …

Our Parmigiano Reggiano Recipe ================================= Stuffed Zucchini Genova Ingredients: 4 zucchini Medium 5 medium size mushroom (chopped) 1/4 cup Parmigiano-Reggiano grated 1/4 cup Parmigiano-Reggiano Shaved 1/4 cup of Italian Bread crums 1 egg, beaten Pinch of freshly grated cinnamon salt and pepper to taste 2 Basil Leafs (chopped) EVVO for drizzling =================== Directions: Directions: 1. Remove zucchini stems, and cut off ends and discard and cut the zucchini in half lengthwise. 2.Scoop out the of each zucchini half, leaving intact 1/4 inch of zucchini shell. You will have 8 zucchini hollowed out containers, and a mound of scooped-out zucchini fresh. NOW 2. Mix together all ingredients andSeason to taste with salt and pepper. 3. Stuff each zucchini with the mixture. (mixture should be only as high as the walls of the zucchini, or a little above.) With a brush, . 4. Spread a little olive oil in the bottom of the pan, and place the zucchini in the pan 5. Pour 1/4 inch of water into the pan, cover with foil, and place in a preheated 400° F oven. 6. After 20 minutes, remove the foil. Continue cooking for another 25 minutes. Remove zucchini, place on a platter, and let cool to room temperature. 7. When your are ready to serve the zucchini drizzle with extra-virgin olive oil Marv and Alexa Alpert

monica scurry says …

Easy Italian Potato Cakes 1 Package already made mashed potatoes 1 T crushed garlic pinch each dried/or fresh basil, oregano,parsley & crushed red pepper salt & pepper 1/2 cup Parmigiano Reggiano Make into patties Brown patties in olive oil, serve warm

Alan Mushlin says …

Parmigiano Reggiano Pizza (Richest pizza you will ever eat - so drink it with a Beer or glass of wine of your choice) Ingredients - very simple you cannot mess this up 1 whole wheat frozen pizza dough from whole foods 1 large onion ** 1 large tablespoons of sugar 6-8 good sized slices of Prosciutto Parma 1/2 Cup heavy cream 1/2 cup chicken stock 1 large cup Parmigiano Reggiano **Saute onion and sugar mixture and let cool 1. Take a whole foods pizza dough (the frozen ones in a ball or plastic bag they sell in the store (1lb I guess) -Defrost it 2. Roll it out and put in a pre-oiled (spread olive oil on bottom of with paper towel) cookie sheet pan about 12in. x 24in. Make sure pizza dough has a crust of about 1/2 inch. You will see when the liquid is put in so there will be no mess! 3. Pour 1 cup of the cream/chicken stock mixture right into the pizza dough to the edges (it will look like white soup - but do not fear) 4. Spread evenly half of the Parmigiano Reggiano to soak up some of the cream. If your pan is a bit larger you can add a bit more cream. 5. Evenly spread all the onions across the entire pizza 6. Evenly spread all the Prosciutto Parma across the entire pizza (make sure you rip it into small pieces and make it look rustic - as when it cooks it will get crispy 7. Add the rest of the Parmigiano Reggiano and spread across the rest of the pizza. 8. At this step the cream mixture and Parmigiano Reggiano will look like cheesy soup. No worries as it cooks for about 15 minutes it will all come together. 9. Cook for 15 minutes or so until the crust is golden brown. 10, You can cook well done as well and will taste just as amazing. This is the best and heaviest pizza you will ever have, so make sure to have a good beer on hand! The Parmigiano Reggiano makes this pizza what it is!

Julie Travis says …

Very simply, Parmigiano Reggiano broke into bite sized chunks and aged balsamic for dipping. There is nothing better.

Andrea says …

Easy, yet delicious. Kids love layering the potatoes for baking. Potato Pizza Ingredients: •2 pounds baking potatoes, peeled, sliced very thin •1 medium onion, thinly sliced •Salt •2 cups boiling water •1-1/2 cups peeled, diced tomatoes •1/2 teaspoon dried oregano •Freshly ground pepper •1/3 cup olive oil •1/2 cup freshly grated Parmigiano Reggiano •1/4 cup dried bread crumbs Preparation: Preheat the oven to 400 degrees F. Arrange the potatoes and onion in a shallow 13-by-9-inch baking dish. Pat them down evenly. Season with salt. Cover with 2 cups boiling water. Bake 25 minutes or until the potatoes are almost done. Remove the pan from the oven. Drain any water. Spread the tomatoes evenly over the surface. Sprinkle with oregano, and salt and pepper to taste. Drizzle the olive oil over the top. Combine the Parmesan cheese and bread crumbs; dust evenly over the top. Return the pan to the oven; bake 10 more minutes. Serve hot.

elizabeth Bennett says …

Zucchini and garlic skillet Parmigiano Reggiano 3 tbs olive oil 1 sliced sweet onion 4 cups sliced zucchini 5 cloves garlic sliced (or to taste) black pepper sea salt thyme 1 cup or more shaved Parmigiano Reggiano saute onion in oil till soft. Add zucchini salt and pepper, cook on low until tender. On a hot spot on skillet, toast garlic until fragrant, toss with zucchini and onions. Cover with Parmgiano Reggiano, and allow to melt with skillet covered. Do not cook cheese. Serve warm

Kim Brolet says …

Very quick and simple light carbonara recipe. 1/4 lb Pancetta, diced 1 pint 1/2&1/2 or heavy Cream 2 cups frozen peas 1 large garlic clove, minced 1/4 tsp crushed red pepper white pepper 2 cups Parmigiano Reggiano 1 lb penne pasta Saute the Pancetta until cooked, but not to a crisp. Remove with a slotted spoon. Cook pasta according to directions. Return to pot after draining. In Pancetta fat, saute the garlic for a minute, add cream. Cook the cream over med-high heat until it becomes thicker. Add the peas and the cooked Pancetta. Add the peppers to taste. Once the peas are soft, add the Parmigiano Reggiano. Mix to combine, pour sauce over pasta and combine. Grate more Parmigiano Reggiano over each plate when served.

Lindsay says …

stuffed chicken with proscitto and parmigiano reggiano. chicken breast halves Salt and black pepper to taste prosciutto, preferably imported, halved thin slices Parmigiano-Reggiano pan sear the chicken and then put in the oven to finish cooking. once cooked, cut open in the middle and stuff with parm/prosciutto and continue to bake. MMMM.

Kristine Colwill says …

This isn't really that amazing, but I don't have many original recipes. I confess I use cookbooks for pretty much everything. But I love steamed broccoli, with dried italian seasoning or fresh herbs sprinkled over it, and grated fresh Parmigiano Reggiano on it. Not complicated, but when you're a busy mom, it works, and it's delicious!

Marisa says …

Parmesan Crusted Tilapia 1 cup grated parmigiano reggiano cheese in shallow dish 1 cup whole wheat pastry flour in shallow dish salt/pepper 2 eggs, beaten and mixed with a 1 tablespoon of milk or water in shallow dish 4 6 oz. tilapia fillets, cleaned and patted dry 2 tablespoons olive oil Capers 4 lemon wedges Tartar sauce Season both sides of tilapia fillets with salt and pepper. Take one tilapia fillet and coat it lightly with the flour. Dust off excess flour. Then dip the same fillet into the egg mixture, letting the excess drip away. Finally, coat the fillet with parmesan cheese. Repeat for 3 remaining fillets. Heat wide, low skillet to medium high heat. Add olive oil to skillet when hot. Saute the tilapia fillets until golden brown on each side, about 3-4 minutes per side. Serve with lemon wedges, tartar sauce, and capers. Yum!

Carolyn Wadsworth says …

Oven-baked potato chips. Slice potatoes (sweet potatoes or yukon gold) very thin using a mandoline or food processor. Spray the baking sheet with canola or olive-oil cooking spray. Spread the potatoes out and drizzle with melted butter and sprinkle with grated Parmigiano Reggiano. Bake at 350 until crisp.

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.

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