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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


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.
02/10/2010 8:36:12 PM CST
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.
02/03/2010 9:19:05 PM CST
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.
02/03/2010 9:20:06 PM CST
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 !
02/03/2010 9:22:07 PM CST
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.
02/03/2010 9:22:58 PM CST
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
02/03/2010 9:25:57 PM CST
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.
02/03/2010 9:06:27 PM CST
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!
02/03/2010 9:10:35 PM CST
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.
02/03/2010 9:16:45 PM CST
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.
02/03/2010 9:46:47 PM CST
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.
02/08/2010 9:48:50 AM CST
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.
02/08/2010 12:51:49 PM CST
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!
02/09/2010 11:02:06 AM CST
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!
02/09/2010 3:02:45 PM CST
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.
02/09/2010 7:32:38 PM CST
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
02/03/2010 8:11:15 PM CST
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.
02/03/2010 8:11:30 PM CST
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.
02/03/2010 8:13:07 PM CST
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.
02/03/2010 8:05:59 PM CST
Sharon Atkins says ...
Gnocchi w/ Tomatoes & Parmigiano Reggiano
02/03/2010 8:03:46 PM CST
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!
02/03/2010 6:55:49 PM CST
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/
02/03/2010 7:00:02 PM CST
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!
02/03/2010 7:01:41 PM CST
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.
02/06/2010 5:15:21 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