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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

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Christine Friesenhahn says …

Ham and Turkey Saltimbocca Pannini 4 thick slices (about 1/4 inch) of premium turkey (from the deli) 4 thin slices of black forest style ham 2 t olive oil 2 t lemon juice 2 C fresh Parmigian Reggiano, grated or shaved 1 C fresh baby spinach leaves 8 slices itaian or french bread (from your grocer's bakery) Place olive oil in a large skillet, and heat turkey on both sides until starting to brown. PLace one piece of ham over each, and drizzle lemon juice over them. Top with 1/4 cheese each, and place lid on skillet for one minute to melt the cheese a bit. Place each ham and turkey stack on a piece of bread, top with one fourth of the spinach, and 1/4 of the remaining cheese on each. Place second piece of bread on top, and press in a pannini press, waffle iron with reversible/flat sided grills, or toast in a skillet as you would a grilled cheese sandwich, pressing hard to flatten the bread. (You could also place a large metal spatula over the sandwich in a skillet and place a 32 oz veggie can on top, make sure to flip and repeat.)

Marina McCoy says …

Italian Broccoli with Olives and Parmigiano Reggiano one large head of broccoli, washed and cut into large spears extra virgin olive oil one half cup Calamata olives, pitted and chopped 1/3 cup red wine 1/2 cup grated Parmigiano Reggiano Place the broccoli in a single layer in a large saucepan with a teaspoon of olive oil on the pan to prevent sticking. Add chopped olives to broccoli, sprinkling over pan. Drizzle the broccoli with olive oil to taste and to prevent sticking. Add red wine to pan, and cook on low heat, covered, for about ten minutes. Uncover pan, stir, and add Parmigiano to top. Continue to cook covered until broccoli is tender, uncovering the pann for the last part of the cooking process to remove any excess liquid. Add salt and black pepper to taste, if desired. This dish works well both as a side to pasta with red sauce or as a topping for pasta all on its own. Variation: add chopped anchovies (approximately 2 Tablespoons) along with olives.

Gayle Grindley says …

White Bean, Sage & Parm Soup 4 slices of bacon (or pancetta) 1 tablespoons butter 1 tablespoon olive oil 2 shallots, chopped 1 sage leaf 2 (15-ounce) cans cannelloni beans, drained and rinsed 4 cups low-sodium chicken broth 1-2 parmigiano reggiano rinds 4 cloves garlic, cut in 1/2 1/2 cup cream 1/2 teaspoon freshly ground black pepper In a heavy bottomed pot, cook the bacon on medium heat to render the fat and make crispy. Add the butter, olive oil, and shallot cooking until the shallots are soft, about 5-7 minutes. Add the sage and beans and stir to combine. Add the stock and the cheese rinds bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl, remove and discard the rinds. Use an immersion blender, food processor or blender to blend the soup until smooth. If using a blender or processor, you may need to do this in batches. Pour the soup back into the pot, add the cream and the pepper Keep warm, covered, over very low heat. Serve in large bowls with shavings of parm, warm crostini and a salad.

Giaco Furino says …

Reggiano Primavera 2 cloves Garlic 1 clove Shallot 3 heads of Broccoli 1 red pepper 1 yellow squash 2 cups Pinot Grigio (or similarly flavored white wine) 2 cups pasta (or rotini) 1 cup Parmigiano Reggiano 2 tablespoons Olive Oil Step 1. Heat oil in large skillet. Thinly slice the shallot and mince the garlic. Sweat both in olive oil. Step 2. Begin boiling water for pasta. Step 3. Add two cups of Pinot Grigio and let simmer and cook down for approx. 4-6 minutes. Move white wine sauce into a separate bowl. Step 4. Begin cooking pasta. Step 5. In the wine and oil coated skillet, add diced red pepper, thinly sliced yellow squash, and chopped broccoli crowns. Coat with Parmigiano Reggiano (approx 1/4 of cup). Cook until vibrant and remove from heat. Step 6. Strain the cooked pasta and, while in strainer, sprinkle another 1/4 Reggiano over the pasta and mix it in. Step 7. Return vegetables to heat. Add pasta, sauce, and remaining 1/2 cup Reggiano. Simmer for another 2 minutes and serve!

Frank Chiera says …

Sauted Escarole with Cannellini Beans, Hot Chicken Sausage and Pamigiano Reggiano Here is a great, quick and easy recipe that will have the family craving more...PLUS, it's easy on the budget, full of complex carbs, lower in fat and high in protein 1 - 1 lb. - Hot Italian Chicken Sausage (organic chicken) 1 - Large bunch of Escarole (chopped into 2" pieces) 1 - 15oz. can of Cannellini Beans (Italian White Beans) - drained and rinsed 4 - Cups of low sodium chicken broth 2 - Cloves of fresh garlic (sliced paper thin) 2 - Tbsp. of Extra Virgin Olive Oil 1 - Tsp of Crushed Red Pepper 1 - Wedge (about 1/4 lb) of fresh Parmigiano Reggiano (grate some to use to sprinkle on the top of the finished dish) 1 - Loaf of crusty italian bread Salt & Pepper to taste In a large cast iron skillet (or on the grill), cook the hot chicken sausages according to instructions (usually about 10 minutes), getting the sausage seared on the outside without breaking the casing. Cut the sausage into 1" pieces and place aside for later. In a heavy bottom pan, heat olive oil and add the sliced garlic, heat just until the garlic releases it's fragrance (about 20 seconds). Add the escarole until coated in the XVOO. Cook until escarole starts to wilt (about 2-3 minutes). Add the chicken broth and bring to a boil. Reduce to simmer, add the Parmigiano Reggiano wedge (rind and all), Cannellini Beans and Chicken Sausage, cooked previously. Cook approximately 5 minutes on a low simmer until cheese dissolves and mixture becomes creamy) Ladle the mixture of Escarole, Beans and Sausage in soup bowls. Sprinkle with crushed red pepper, additional Parmigiano Reggiano and serve with a piece of crusty italian bread. It's the perfect meal on a snowy winter weekend!

Vianna DiGristina says …

Vianna’s Sausage & Mushroom Risotto Serves 4 as a main course, or 2 with some yummy leftovers! 1 ½ cups of Arborio Rice 1 lb. Italian Sausage, casings removed 12 oz Baby Bella Mushrooms, sliced 4 to 6 cups of chicken broth ½ cup white wine 4 Tbl. Unsalted butter 2 Tbl. Olive Oil ¼ cup (or more depending on your taste) Parmigiano Reggiano cheese plus more to have at the table ¼ cup parsley, finely chopped Fresh ground pepper 1. In a medium sized stock pot bring the chicken broth to a boil, then reduce to a simmer and keep covered 2. In a large skillet break sausage up into small pieces while sautéing until browned, set aside in a bowl 3. In the same skillet add 1 Tbl. olive oil and sauté the sliced baby bella mushrooms until all liquid has cooked off, set aside in bowl with sausage 4. Add 2 Tbl. of unsalted butter and 1 Tbl. of olive oil to the skillet. Once butter is melted add the Arborio rice. Sauté over medium heat while stirring constantly for about 5 minutes 5. Deglaze the skillet with the white wine 6. Once the wine is absorbed begin adding 1 ladle (about a ½ cup) of the simmering chicken broth to the rice (the rice mixture should continue to simmer/bubble, if not, turn your heat up), stir to distribute evenly, let stand a minute, then stir, etc. 7. Once the broth is absorbed add another ladle of broth. Keep doing this until the rice is tender (you will most likely use all of the broth). You will know it is done when it begins to slightly stick to the bottom of the pan just prior to adding more broth, and the rice will be soft and creamy. At this point I usually do 2 or 3 more ladles full then it is done. All in all the broth and stirring process usually takes about 30 minutes (I think, I‘ve never really timed myself!) 8. Lower the heat to low and stir in the remaining 2 Tbl unsalted butter, mushrooms, sausage, Parmesan cheese and parsley. Add some fresh ground pepper to taste (I usually don’t add ANY salt b/c with the broth, sausage and cheese it is usually enough), but it is up to you! 9. Serve with a vegetable as a side (I like sauted asparagus) and have some extra Parmigiano Reggiano cheese on the table to sprinkle on top of the risotto – ENJOY!

Maris says …

Baked Eggs with Spinach & Bacon (For One) Ingredients 1 cup fresh spinach, washed and trimmed (or frozen, see below) 1 teaspoon butter 1 egg (for a heartier breakfast, you can use 2 with ramekins that hold at least 7 ounces) Salt and pepper 1 tablespoon plain bread crumbs 2 tablespoons Parmigiano Reggiano 1 slice center-cut bacon (or turkey bacon) Directions: 1. Preheat the oven to 350°. In a small saute pan, melt butter and add rinsed, chopped spinach. If using frozen, make sure spinach is completely thawed and drained before adding to pan. Toss the spinach in the pan, stirring to coat it with butter. Place the spinach in the ramekin and use the back of a spoon to make a little nest in the spinach. 2. Top the nest of spinach with a thin layer of breadcrumbs, about 1/2 tablespoon. Crack 1 egg into the nest. Top with remaining breadcrumbs and Parmesan cheese. Add salt and pepper to taste. 3. Cook one slice of bacon according to package directions. When cooled, crumble on top of egg mixture in ramekin dish. 4. Bake for 10 to 15 minutes, or until the eggs are just set and the whites solidified. Cooking time will vary by oven so begin checking for doneness after 10 minutes.

Wendy Loftin says …

Homemade Cheese Manicotti Manicotti Sauce 8 lg. cloves garlic (finely grated) 4 T. olive oil 4-5 links sweet Italian sausage 2 lg. cans tomato puree 1 lg. can tomato paste 2 med. cans tomato sauce 2-4 T. red wine 2-2 ½ c. water 1/4 c. Cabernet Sauvignon (optional) 1 T. oregano 2-3 med. lamb neck bones Heat oil in lg. stock pot, then add garlic and sausages and saute for 8-10 mins. - stirring often. Add remaining ingredients and blend well. Simmer over very low heat for 3-4 hours. Cool completely, remove meats and refrigerate overnight. Re-heat before serving. Tip: This sauce is also wonderful with Eggplant and Chicken Parmesan and for dipping with Italian bread (“tacha”). Cheese Manicotti 1 1/4 c. whole wheat flour (-or- ½ unbleached flour and ½ whole wheat flour) 1 1/4 c. water 5 eggs 1 t. salt 2 lbs. ricotta cheese 8 oz. mozzarella cheese (shredded -or- cut into bite-sized cubes) 6-8 oz. fresh Buffalo mozzarella (cut into bite-sized pieces) ½ c. freshly grated Parmigiano Reggiano cheese 2 eggs 4-5 T. fresh Italian (flat leaf) parsley (finely chopped) Salt & pepper, (to taste) 16-24 oz. shredded mozzarella 1/4 c. Parmigiano Reggiano Whisk together first four ingredients to form manicotti pasta batter. Heat a med. skillet (lightly oiled) over med-high heat. Pour approx. 1/4 c. batter into hot skillet and immediately swirl to evenly cover bottom of pan (same procedure as making crepes). As soon as surface begins to look dry (approx. 40-50 seconds), flip to the other side for 20-35 seconds, then remove to paper towels to cool. Repeat process ‘til all batter has been used. Combine remaining ingredients ‘til well-blended to form filling. Place approx. 1/4-1/3 c. of filling in the center of each manicotti noodle and fold up like a burrito - closing all sides and ends. Place folded-side-down in shallow baking dish that has been filled with 1/4" of Manicotti Sauce. Cover the tops and sides evenly with add’l. Manicotti sauce, then top lightly with grated mozzarella and Parmigiano Reggiano cheese. Bake in 350 degree oven for 40-50 minutes until cheese is lightly golden on top. Remove from oven and allow to rest for approx. 10-15 minutes before serving. Serve with the sausages from the sauce. Enjoy!

Cinzia Casella says …

Nonna Casella's Braciole: (Relatively easy and fun to make, but fussy & impressive looking enough for a dinner party that you can enjoy, because you won't be frazzled...I used to prepare these for my mother's dinner parties in advance when I was only 10 years old!) Serves 4 Ask the butcher to pound flat 1 lb. cutlets of your choice: beef, chicken, turkey, or you could use filet of sole, etc. Have on hand: 1/2 lb. Parmigiano Reggiano, grated toothpicks 1 lb. meat or fish cutlets plain bread crumbs, or seasoned, if you want to skip chopping your own fresh herbs butter or olive oil 1 minced garlic clove 1 tsp. chopped fresh Italian parsley 1 tsp. chopped fresh basil 1/2 tsp. chopped oregano *************************************************** Place in a one bowl: plain bread crumbs, mixed with the chopped herbs, minced garlic, and grated Parmigiano Reggiano cheese or seasoned breadcrumbs with grated Parmigiano Reggiano cheese. *************************************************************** To assemble each braciola: Spread the cutlet with either 1/4 tsp to 1/2 tsp butter or olive oil Spread over the butter or olive oil 1/2 to 1 tsp breadcrumb mixture Roll the cutlet with the mixture inside and secure with 2 toothpicks. ************************************************************** Broil the braciole for 5 minutes and turn over and broil the other side of the brasiole for 5 minutes more or a few minutes longer or less, if you want them less or more well done. *************************************************************** That's it! This meal goes well with Parmigiano Reggiano risotto! Buon Appetito!

Anna Nelson says …

Time Saving Chicken Parmesan * 4 boneless, skinless chicken breasts (about 1 1/4 lbs) * Salt and pepper * 1 Tbs olive oil * 1 1/2 cups favorite pasta sauce * 1 cup shredded mozzarella * 1/2 cup Parmigiano Reggiano Season chicken with salt and pepper. Heat oil in skillet at medium heat. Add chicken and cook on both sides, about 5 to 7 minutes each. Reduce heat to medium-low. Spoon pasta sauce over chicken and simmer for an additional 3 minutes. Sprinkle with mozzarella, cover, and cook for an additional 2 minutes, or until cheese is melted and gooey. Sprinkle with Parmigiano Reggiano.

Jennifer Calabro says …

Cheese-ilicious Cuban Concoction 2 lbs. beef chunks, trimmed of excess fat 1 medium onion 3 cloves of garlic, minced 1 pack of Goya chorizo (2 small chorizos), diced. 4 strips of bacon 3 8 oz. cans of Muir Glen tomato sauce 2 packs of Goya Sazon con Achiote seasoning 1 1/2 tsps Cumin 1 tsp paprika 1/2 cup dry white cooking wine 1/2 cup of water 2 tbs extra virgin olive oil 1 tsp salt 1 tsp fresh ground pepper 1/2 cup freshly grated Parmigiano Reggiano cheese Cut bacon into small pieces and saute in deep skillet until almost browned. Add chopped onion and add olive oil. Sprinkle with salt and pepper. Saute until onion is transulcent. Add garlic and chorizo. Saute until chorizo begins to brown. Add tomato sauce, cumin, Sazon, and paprika. Stir until well blended. Add cooking wine and water, stir. Add beef, stir until well coated. Cook on low to medium-low for one hour, covered, stirring occasionally. Remove cover and let sauce reduce by 1/2. Sprinkle with Parmiagiano Reggiano cheese and stir. Serve over white rice. Delicious!!

Megan Fikes says …

Bolognese Sauce Ingredients: 5-7 slices of Pancetta, chopped into bits 1/2 lb ground pork 1/2 lb ground veal or lamb 1 lb ground beef 4 carrots, finely diced 2 onions, finely diced 3-4 celery stalks, finely diced 1 bunch of fresh thyme, chopped 1 cup white wine 2 cups whole milk 1 1/2 cans tomato paste 3 T olive oil 1 parmigiana reggiano rind 1/2 cup grated parmigiano reggiano 10-15 fresh basil leaves, finely chopped 2 tsp fresh grated nutmeg 1 tsp cinnamon Directions: Cook the pancetta in a deep large skillet until fat is rendered and pancetta is almost crispy. Add the olive oil until it is hot, then add your diced veggies. Season with salt and pepper. Cook veggies until onion is translucent. Add your thyme. Add all of the meat and cook until browned. Add your nutmeg and cinnamon. Add the tomato paste and cook until well incorporated. Deglaze the pan with the white wine and reduce. Add the milk and the parmigiano rind and cook until thick. I let it cook for at least 2 hours. Add the basil right at the end and toss with your favorite pasta and grated parmigiano, as much as you like!

ANNA CURY says …

Zucchini Lasagna 3-4 zucchini (sliced long and thin) 1 jar of meat tomato sauce(if you make it homemade its even better) 2 cups of ricotta cheese 6 boiled eggs (sliced) About 15 slices of mozzarella cheese 1-2 cups of grated parmigiano Reggiano In a 9" X 9" dish layer meat sauce, zucchini,ricotta cheese, boiled eggs, mozzarella and Parmigiano Reggiano.Repeat and top with lots of Parmigiano Reggiano! Bake for approx. 35-40 min at 350 degrees in oven. This recipe is easy and delicious! You will never forget how wonderful it tastes! You can also freeze this zucchini lasagna if you dont bake it for about 3 weeks.

Aaron Joseph says …

Eggplant Parmigiana This is a simple, hearty recipe I have worked on over the years. Use quality ingredients and take your time in preparation; you will be pleased with the results. INGREDIENTS 1 large organic eggplant 1 32oz can of whole San Marzano tomatoes 2 cups fresh breadcrumbs 2 large eggs 1 cup of whole wheat flour 1 cup of grated parmigiano reggiano 12oz of buffalo mozzarella 4 tablespoons EVOO 2 cloves of garlic 8-10oz whole wheat linguine dash of sea salt 1/4 teaspoon crushed red pepper 1/4 teaspoon oregano PREPARATION First, make the tomato sauce. Saute minced garlic in a medium sauce pan in 2 tablespoons EVOO (I typically use a cast iron). After just brown, add can of tomatoes. Saute for 2-4 minutes, and reduce heat to low-medium. Use wooden spoon to crush tomatoes. Add salt, crushed red pepper and oregano. Let cook down for about 30 minutes; stir as necessary. Preheat oven to 450. Put flour on a large plate, beat eggs in a medium bowl, mix breadcrumbs and parm in another medium bowl. Cut eggplant into even 1/4" slices. Dredge eggplant slices in flour, then dip in egg wash, and finally coat with parm/bread crumb combo. Set aside on a separate plate. Heat other 2 tablespoons EVOO in griddle or large sauce pan. Saute eggplant slices over medium-high heat, 3-4 minutes a side. Don't burn them and don't worry if they don't get really crispy fried. The key is that they just get a little toasted. While the eggplant sautes, slice the mozzarella into even portions and start a pot of water to make the linguine. Transfer eggplant slices to a cookie sheet - space evenly and try not to overlap. Top each slice with an equal portion of mozzarella, then spoon on tomato sauce. Bake for 20 minutes or until cheese is melted and bubbly. While the eggplant bakes, make the linguine. Serve with a medium-bodied red wine and enjoy!

Ellen Feldman says …

Simple Parmigiano Chicken 4 boneless chicken breasts - pounded evenly 2 cups Parmesan cheese (shredded) 1 tsp. Italian seasoning 2 tbs. Olive oil 1 can diced tomatoes with basil Heat olive oil in non-stick pan. Mix Italian seasoning with Parmesan cheese. Season chicken with pepper and salt. Coat each chicken breast in cheese covering completely. Use fingers to press into chicken. Add each breast to hot pan. Cook approx 5-6 minutes until cheese forms a brown crust. Turn and continue on the other side until cooked through. Place on serving platter Drain diced tomatoes and heat through. Pour on top of cooked chicken. YUM!!!

Dan Riley says …

Using a disposable aluminum pan, cut up potatoes into bite size pieces and drizzle with just a small amount of GOOD olive oil. These should be layered no more than about an inch thick--use a bigger pan if you need to. Sprinkle with a bit of FRESH oregano and rosemary and bake at 300 degrees for 30 minutes. Shower with grated Parmigiano Reggiano and bake for another 20 minutes. This is going to compliment just about any meat dish you can imagine...don't forget to prepare the cook with a generous portion of red wine...

Rosanne Morrison says …

Green Olive & Artichoke Dip 1 Jar Artichoke Salad, drained and coarsely chopped in food processor 1 Cup Parmigiano Reggiano cheese shaved or shredded 1 cup mayonaise 12 oz mozzarella,shredded 1 clove garlic minced 1 tablespoon onion finely chopped Mix all ingredients in a baking dish approximately the size of a pie plate. Bake at 350 degrees for 20 minutes. Serves 16

Lindsay Lehfeld says …

Parmigiano Reggiano Orzo Green Bean Salad 1 cup orzo 1 pound fresh green beans, trimmed 1 cup cherry tomatoes, halved 1 cup parmigiano reggiano, shredded 1/3 cup extra virgin olive oil 3 tablespoons lemon juice 2 tablespoons chopped fresh thyme Salt and pepper to taste Place a large pot of water to boil, add orzo. Cook 5 minutes then add green beans to pot, cooking additional 4-5 minutes; drain. Add orzo and green beans to a large bowl and toss in tomatoes, parmigiano reggiano, olive oil, lemon juice and thyme. Season to state with salt and pepper.

Melissa McKinnon says …

TOMATO CAPER PASTA WITH TURKEY FETA MEATBALLS, featuring Parmigiano Reggiano cheese ******************** This is a wonderful and quick meal to get the kids involved in the kitchen. They will especially love to mix the meatballs and roll them into little balls. I shared this one with a coworker and she says her kids ask for it on a weekly basis. ******************** Tomato Caper Pasta INGREDIENTS ½ onion, chopped 1 T. butter 1 tsp. coarse salt 1 tsp. cracked pepper ¼ tsp. celery seed 2 cloves of garlic, minced 8 oz. Tomato Sauce 1-2 T. Shiraz, or your favorite wine 1 T. dried basil 1 T. capers, drained 2 c. whole grain pasta, cooked and drained Fresh Parmigiano Reggiano cheese, grated DIRECTIONS: Cook pasta according to package instructions. Drain and set aside. Meanwhile, in skillet over medium heat, saute chopped onion and garlic in butter. Add salt, pepper, and celery seed. Cook until transluscent. Add tomato sauce, Shiraz, basil, and capers. Simmer until reduced to desired thickness. Stir in drained pasta. Serve hot with Turkey Feta Meatballs (recipe below). Garnish with grated parmigiano reggiano cheese. Serves 4. ******************** Turkey Feta Meatballs INGREDIENTS 1 lb. ground turkey 1 egg 1/2 tsp. salt 1/2 tsp. pepper 1 Tbsp. Texas Pete (or your favorite hot sauce) 4 oz. container of crumbled feta cheese DIRECTIONS Combine all ingredients and mix well. Take your rings off and mix with your hands. It really is the most effective method. Let it be a stress reliever for you. Roll into 1" balls. Heat 1 Tbsp. of olive oil in a skillet over Medium to Medium High heat. Cook for approximately 8-10 minutes (4-5 minutes on each side), till browned. Since turkey is poultry, you will want to make sure it's thoroughly cooked (no pink) to avoid food borne illnesses. Serve on top of Tomato Caper Pasta (recipe above) and top with grated Parmigiano Reggiano cheese. Bon Appetit!

Susan Asanovic says …

Truffled Porcini, Parmigiano Pasta Prezzemolo 1 ounce dried porcini 1 pound 365 Everyday Value Organic Whole Wheat Linguine 2 tablespoons walnut oil 1/4 cup 365 Organic Everyday Value Extra Virgin Olive Oil 2-1/2 cups thinly sliced cremini mushroom caps 4 cloves garlic, sliced 1/2 cup finely chopped flat-leaf Italian parsley, divided 1 cup freshly grated Parmigiano-Reggiano, plus a small wedge sea salt and freshly ground white pepper, to taste 1-2 teaspoons white truffle oil 1) Cover porcini with warm water soak 20 minutes. Drain, reserve 1/3 cup of their liquid. Chop porcini. 2) Cook linguine in six quarts of salted boiling water, 10 minutes or to desired doneness. Drain, toss with walnut oil; return to pot and keep warm. While pasta is cooking, heat olive oil in a large sauté pan. Sauté cremini until they release all liquid. Add porcini and garlic and 1/4 cup parsley; sauté 1 minute; add pepper to taste. Add linguine and toss gently to combine. Add 3-4 tablespoons reserved porcini liquid and grated Parmigiano-Reggiano, toss over lowest heat until pasta is evenly coated, adding remaining porcini liquid as needed. Season with salt and more pepper to taste. 3) Divide on pasta plates and drizzle with a little truffle oil Sprinkle with remaining parsley. Garnish servings with thin shavings of Parmigiano-Reggiano. Serve very hot. Serves 4-5

Mary Leverette says …

Savory Cranberry Cheesecake Crust: 4-ounces panko bread crumbs 1 cup walnuts, chopped finely 2 tablespoons brown sugar 1 teaspoon dried thyme 2 teaspoons paprika 1/8 teaspoon cayenne pepper 1/2 cup unsalted butter, melted Filling: 8 ounces cream cheese, softened 5 ounces Parmigiano-Reggiano cheese, grated 1/3 cup Ricotta cheese 1/3 cup sour cream 2 teaspoons spicy brown mustard 1/8 teaspoon cayenne pepper 2/3 cup chopped Ocean Spray Craisins 1 ½ cups chopped toasted walnuts ½ cup honey Mix all crust ingredients well. Press into lightly greased 9-inch pie plate. Bake at 350 degrees F. for about 10 minutes. Cool on wire rack. In a large mixing bowl, combine cheeses, sour cream, mustard, pepper and salt and beat until smooth. Stir in cranberries. Pour batter into prebaked crust and refrigerate for at least two hours. Before serving, combine toasted walnuts and honey. Top cheesecake with walnut mixture. Cut and serve.

Connie Dicavoli says …

Dominick's Tuna Patties 4 5 oz. cans tuna packed in water - drained (Preferably Italian tuna) ¼ cup Panko breadcrumbs 1/3 cup Parmigiano Reggiano 1 egg 1 Tbsp. dried parsley flkes 1 Tbsp. lemon juice 1 tsp. garlic powder 1 tsp. crushed red pepper flakes 2 Tbsp. extra-virgin olive oil Add tuna, breadcrumbs, cheese, egg, parsley, lemon juice, garlic powder & red pepper to bowl and mix until all is incorporated. Form into 6 patties and set aside. In a medium skillet on medium heat add oil. When oil is hot, add patties to skillet. Cook on medium high heat until golden brown - approx. 3 minutes on each side. (Great served over buttered noodles topped with diced pepperoncini and an extra sprinkle of Parmigiano Reggiano.)

Andrea Young says …

Parmigiano Reggiano, Egg Salad and Caviar Canapes. (Can also use as base for Brushetta, spreads, etc) 2 cups Parmigiano Reggiano 1 Tbsp all purpose flour 1 tsp thyme (fresh preferred, but dried okay) Makes @ 12-15 discs Preheat oven to 350 Grease a baking sheet and line with wax paper or parchment paper. Stir together the Parmigiano and the flour, then plop approximately 1 tbsp of mixture onto the parchment paper with ample space to spread. Flatten into a round with the back of a spoon. Bake in the middle of the oven for 7-10 minutes until golden. DO NOT BURN! Cool on baking sheet. Remove gently with spatula or knife. (You may bake these up to 2 days in advance and store in an airtight container between layers of wax paper in a cool place, but do not refridgerate) For egg ‘salad’. Boil 6 eggs Cool, and chop into small bits. Mix together: 2 tbsp chives 3 tbsp chopped fresh parsley (or dill, if you prefer) ¼ cup sour cream 1 tsp black pepper ½ tsp paprika ½ tsp salt 1 tsp mustard (NOT dry) 2 tbsp capers, or chopped red pepper Then, toss lightly with egg mixture Adjust seasonings (Can be prepared several hours ahead) Spoon onto discs before serving and top with caviar, if desired.

Noreen Biegalski says …

Fennel, Mushroom & Parmigiano Gratin 2 tablespoons olive oil 1 tablespoon butter 2 medium bulbs fennel, washed and trimmed 1/2 cup shallots, finely minced 8 ounces cremini mushrooms 6 ounces shiitake mushrooms, stems discarded and caps minced 4 cloves garlic, finely minced 12 ounces spinach 2 cups heavy cream 2 1/2 cups freshly grated Parmigiano-Reggiano, divided Kosher salt and freshly ground black pepper 1/4 cup fresh parsley, chopped 1 tablespoon butter, cut into small pieces Heat the oven to 350°F. Butter 9x9 baking dish. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Sauté fennel and shallots in the olive oil and butter on medium-low heat for 10 to 12 minutes, or until soft. Add the garlic and mushrooms and cook until the moisture has evaporated, about 10 minutes. Stir in the spinach and cook until it wilts, about 5 minutes, working in batches, if necessary. Pour mixture into the baking dish. Top with cream, 2 cups of Parmigiano, salt and pepper. Mix well. Top with bits of butter. Cover the pan with foil and bake for 30 minutes. Uncover and sprinkle with the remaining Parmigiano and parsley. Continue baking uncovered until the fennel is tender and the cheese is browned, another 30 minutes. Let rest for 10 minutes and serve.

Amanda Little says …

1 cup Italian Arborio rice 6 TS. olive oil 2 medium onions, finely chopped 1/2 cup dry white wine, chardonnay, sauvignon blanc or pinot grigio 6 cups chicken stock, preferably homemade or Wholefoods Organic 2 T butter + 4T for Burnt Butter (beurre noisette) 4T finely chopped and toasted hazelnuts 1/4 cup Fresh, finely diced, Italian Parsley 1/4 cup grated parmigiano-reggiano 1 Butternut Squash – (Roast in oven tray with olive oil and season with salt pepper and 2TS of fresh chopped Oregano) cook at 370 for about 15-20 mins. until soft. 4 x 1/4 lb fresh Halibut (Grilled with 1T olive oil till Med) Season with salt. Burnt Butter (beurre noisette) Cut the butter into pieces and place in a shallow, heavy-bottomed saucepan. Cook over medium heat. The butter will melt, then will begin foaming. If it starts to spatter, turn the heat to low. Add hazelnuts. Continue cooking until the crackling noise stops, the butter begins to foam up again, and the particles on the bottom of the pan begin browning. Watch carefully, because the butter can quickly burn. Continue cooking until the butter turns a rich amber color and smells nutty. Remove it from the heat immediately. The whole process should take 7 to 10 minutes. Preparation: Set chicken stock to a slow simmer in a large sauce pan or soup pan. (allow 2 extra cups) In a large cast iron skillet or large non-stick skillet, heat 3 T olive oil to medium low. Add the onions and cover. Let the onions soften and caramelize for at least ten minutes. Add the other 3 T of olive oil to the same pan for 30 seconds, add rice and continue to cook on a medium heat until the rice becomes translucent. (this helps the rice to absorb the cooking juices slowly. It also helps create the silky texture that we so love in a really professionally done risotto. Add the wine and let it reduce by about 3/4. Now you add a ladle or two of the barely simmering stock, stir a little, make sure the developing onion and risotto is completely covered with juices and simmer over low heat. Let it just simmer for a few minutes, until the liquid is absorbed and the liquid level is just below the top of the rice. Add more stock. You don't have to stir this time but make sure the rice is completely covered again. And just keep repeating this for about fifteen minutes. Let the level of the liquid in your risotto reduce by about half. Now taste for tenderness of the rice. If the rice is tender enough for your personal taste (we like it really tender with just a tiny bit of crispness, or al dente), add ½ the cheese and all butter and butternut squash, stir them in thoroughly and let the risotto continue to cook until almost all of the liquid has been absorbed, then remove from heat. Please let the Risotto stand for about 3-5 minutes and the flavors will meld (marry) a bit more. Top with Grilled Halibut, Burnt butter and remaining grated Parmigiano-reggiano and freshly chopped Italian Parsley.

Anna Nelson says …

Baked Parmigiano Reggiano Macaroni 1 cup elbow macaroni 2 tsp butter 2 Tbsp all purpose unbleached flour 1/4 tsp dry mustard 1 1/2 cups milk 1/2 cup shredded Cheddar cheese 1/2 cup grated Parmigiano Reggiano 1/4 cup grated Parmigiano Reggiano 1/8 tsp salt 2 Tbsp fine bread crumbs cook macaroni according to package, drain. melt butter in large saucepan over low heat, add flour, mustard and red pepper; form a paste then stirring with a whisk gradually add in milk. cook for 10 minutes over medium heat till thickens, then add salt, and cheddar and 1/2 cup Parmigiano Reggiano. Remove from heat once cheese melts and add in macaroni. Pour into a baking casserole top with bread crumbs and remaining 1/4 cup of Parmigiano Reggiano. Bake at 400F for 30 minutes.

Anna Nelson says …

Cheesy Buffalo Spagetti 1 lb ground Buffalo meat 3 Tbsp minced onion 1 Cup water 1 1/2 tsp Italian Seasoning 1/4 tsp garlic powder 1/8 tsp salt 1 (6 ounce) Can Tomato Paste 1 inch bundle spagetti 1/2 cup grated Parmigiano Reggiano At medium Heat cook buffalo covered till browned, add in onions, uncover and cook till onions are tender. Then add in water Italian seasoning, garlic powder, salt, and tomato paste. Bring to a boil. Reduce heat and simmer 10 minutes or until thickens. Cook spaghetti according to package, drain and pour onto platter and top with sauce and sprinkle with Parmigiano Reggiano.

Catherine Wilkinson says …

Parmigiano Reggiano e Cereale Bianco Soufflé Serves 4 1 tsp PLUS 2 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour 2 cups whole milk, warmed Salt and freshly ground black pepper to taste 4 eggs, separated, at room temperature 1 cup grated Parmigiano Reggiano cheese Kernels from 1 ear of fresh white corn (or 1 cup canned corn, rinsed and drained) 2 tablespoons finely shredded fresh basil leaves 2 garlic cloves, smashed and in pieces 1. Preheat oven to 400 degrees F. Grease an 8-inch soufflé dish with the 1 teaspoon softened butter. 2. Melt the remaining butter in a medium sized saucepan over low heat. Add the flour and whisk for about 2 minutes; do not let roux brown. Add the warm milk and whisk into mixture boils and is thickened and smooth, about 10 minutes. Season to taste with salt and pepper. Set off heat and let cool for 10 minutes. 3. Whisk in the egg yolks, one at a time. Stir in the cheese, corn, basil, and garlic. 4. Using a hand held electric beater, beat the egg whites in a medium sized bowl until they form soft peaks. Using a rubber spatula, gently fold the whites into the mixture in saucepan. Pour into prepared soufflé dish. 5. Bake in preheated oven until top of soufflé is puffed and golden brown, about 15-20 minutes. Serve immediately.

Debi Reed says …

Orange Roughy with Parmesan Topping 4 fillets (1/2 lb. each) orange roughy Place fish on aluminum foil lined baking sheet. Spray lightly with oil. Cook 7 minutes in preheated 350 degree oven or until done. Mix for Topping: 1/2 cup grated fresh Parmigiano Reggiano 1/2 cup Best Foods/Hellman's Lowfat Mayonnaise 1 tsp. fresh lemon juice 1/4 cup green onion, chopped 1 clove garlic, very finely minced splash of Tabasco Spread topping over fillets coating well. Broil for 5 minutes or until lighly browned watching carefully so as not to burn.

Charlene Swalec says …

Yummy - Cheese Herb Biscuits 2 cups all-purpose flour 1/4 cup chopped fresh parsley 1/2 cup (reserve 2 Tablespoons), grated Parmigiano Reggiano cheese 3 Tablespoons chive cream cheese, softened 1 tablespoon sugar 1 Tablespoon baking powder 1/2 teaspoon salt 1 teaspoon chopped fresh basil leaves 1 cup whipping cream 1 tablespoon margarine, melted Heat oven to 425°F. In large bowl, mix flour, parsley, Parmigiano Reggiano cheese, cream cheese, the sugar, baking powder, salt and basil. Add 3/4 cup of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tablespoon at a time, if necessary, to form a soft dough. On lightly floured work surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into 1/2-inch-thick square. a 3. With knife, cut dough into 12 squares. Place about 1 inch apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 2 tablespoons Parmigiano Reggiano cheese. 4. Bake 8 to 10 minutes or until light golden brown. Serve warm

Lora Mesiano says …

Linguini with Arugula and Potatoes INGREDIENTS: 1 pound dried linguine 12 ounces Yukon Gold potatoes, peeled, cut into 1/2 inch dice 2 T extra virgin olive oil 3 ounces pancetta, chopped 2 garlic cloves, minced 1/4 teaspoon hot red pepper flakes, salt to taste 1/2 pound young arugula 1/4 cup parmigiano reggiano cheese INSTRUCTIONS: Bring a large pot of salted water to a boil over high heat. Add the pasta and potatoes and cook until pasta is al dente. While the pasta is cooking, heat the olive oil and pancetta in a skillet over moderate heat until the pancetta softens, about 2 minutes; do not allow it to crisp. Add the garlic and hot pepper flakes and cook 1 minute to release garlic fragrance. Add a large pinch of salt. Keep warm. Put the arugula in a large serving bowl. Drain the pasta and potatoes, reserving about 1 cup of the cooking water. Add the pasta and potatoes to the arugula. Add the mixture in the skillet. Toss well with parmigiano reggiano cheese, adding as much of the reserved cooking water as needed to moisten the pasta. The arugula will wilt in the heat of the sauce. Serves 6.

Roxanne Chan says …

Parmigiano Reggiano Arugula Mousse with Herbed Tomato Salad 2 cups finely grated Parmigiano Reggiano 1 cup vegetable or chicken broth, divided 1 packet unflavored gelatin 1 cup arugula leaves 1 Tbsp lemon juice 1/2 tsp lemon zest 1/4 tsp ground white pepper 1 cup heavy cream, whipped Herbed Tomato Salad 1 1/2 pounds mixed Heirloom tomatoes, chopped 1/2 cup diced European cucumber 1/4 cup diced red onion 1/4 cup slivered kalamata olives 1/4 cup snipped mixed fresh herbs (flat leaf parsley,oregano,basil,thyme,etc) 2 Tbsp red wine vinegar 1 large clove garlic, pressed 1 Tbsp extra virgin olive oil 1/4 tsp salt garnish- shaved Parmigiano Reggiano In a small skillet combine the cheese and 3/4 cup of the broth;warm over low heat till the cheese is slightly melted. Soften the gelatin in a small microwavable safe dish in the remaining 1/4 cup broth for 2 minutes. Microwave the gelatin 5-10 seconds at medium power to dissolve. Place the cheese mixture, gelatin mixture, arugula, lemon juice and zest, and pepper in a blender container and puree till smooth. Fold the whipped cream into the cheese mixture till well combined. Transfer to a 4 cup mold and refrigerate till set, 2-4 hours. At serving time combine the ingredients for the salad in a bowl. Unmold the mousse onto a serving platter;spoon the salad around the base of the mousse and garnish the dish. Serves 6 Recipe submitted for Parmigiano Reggiano Recipe Contest

Robin Leonard says …

Robin's Picatta Fish with Parmigiano Reggiano serves 4 This recipe is always a big hit at my house for all my fish loving friends. Lots of Flavor and is quick to make. about 2# of firm white fish (I use fresh caught mangrove snapper or fresh caught sea trout here in FL) 1 box of sliced white mushrooms 2 bottles claim juice/broth 1 tbsp capers 3-4 garlic cloves- fresh chopped or as much as you like 2-3 tbsp fresh chopped parsley - more if you like 1-2 tbsp cornstarch (or flour ) mixed with a little water for a thickener juice of 1/2 lemon (more if you really like lemon) 1/2 c white wine - I use pinot grigio salt and pepper to taste 1/4- 1/2 cup grated parmigiano reggiano cheese about 1/4 c canola or peanut oil 1/4 c flour seasoned with salt and pepper Dredge the fish fillets in the flour mixture. Shake of any excess flour. Heat the oil in a large saute or fry pan on a med heat. Add the fillets and cook until brown. Flip over and do the other side. Remove fish from pan. Place fish in a 120 degree oven to keep warm Add the wine and lemon juice and whisk around to get the brown bits up. Cook for a couple of minutes. Add the capers, garlic and mushrooms. Stir all for a minute or so and add the clam juice. Cook until mushrooms are almost cooked. Taste it and add salt and pepper if necessary. Slowly add the cornstarch or flour mixture a little at a time until you are happy with the thickness of the sauce. Add the fresh parsley and put the fillets in the pan, spoon the sauce over the top and top with the grated parmigiano reggiano cheese. Serve on a platter. This was a self made up recipe. The amounts are a guide and NOT exact. You may want more or less of some of the items.

Charlene Swalec says …

Baked Ziti Parmigiano 1 pound ziti 1 pound ricotta cheese 3/4 cup Parmigiano Reggiano 2 Tablespoons fresh parsley, minced 2 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon black pepper 1 Tablespoons fresh basil, minced 2-1/4 cups pasta tomato sauce 8 ounces mozzarella cheese, grated Preheat oven to 400 degrees F. Cook the ziti al dente according to package directions. Drain and rinse the pasta; set it aside. In a large bowl, combine the ricotta, Parmesan, parsley, basil, oregano, salt, pepper, and fresh basil. Toss the cheese mixture with the ziti. Layer the ziti cheese mixture with the tomato sauce in a 3-quart casserole dish and top with the mozzarella cheese. Cover the casserole dish and bake in preheated oven for 30 minutes. Remove the cover and bake an additional 15 minutes or until the top is lightly browned. Sprinkle additional Parmigiano Reggiano cheese on top.

Charlene Swalec says …

Garlic Parmigiano Potatoes 1/2 cup grated Parmigiano Reggiano cheese 1/2 cup all-purpose flour salt and pepper to taste 2 teaspoons parsley 12 potatoes, peeled and cubed 3 Tablespoons olive oil 7 Garlic cloves, chopped Directions Preheat oven to 350 degrees F. In a bag combine Parmigiano Reggiano cheese, parsley, flour, salt and pepper; mix well. Place potatoes in bag and shake to coat. Pour olive oil into a 2 qt. casserole dish with cover. Stir in potatoes and garlic cloves. Bake in preheated oven for 1 1/2 hours, stirring occasionally. Sprinkle with additional Parmigiano Reggiano.

Mindee Curtis says …

Smoked Chicken and Cheese Quesedillas with Strawberry Salsa 1 lb. fresh strawberries, hulled and chopped 1 tablespoon sugar 3 tablespoons finely chopped red onion (1/2 small) 1 large fresh jalapeño chile, finely chopped, including seeds (1 1/2 tablespoons) 3 tablespoons fresh lime juice, divided 1/4 cup chopped fresh cilantro 1/2 teaspoon salt 3 ounces low-fat soft mild plain goat cheese, softened 1/2 teaspoon ground cumin 8(7-inch) low-fat flour tortillas 1 ¾ cup shredded Parmesan Reggiano cheese 5 ounces purchased cooked smoked chicken breast 1-2 tablespoons olive oil Stir together chopped strawberries with sugar in a small bowl until sugar is dissolved. Stir in onion, jalapeño, 2 tablespoons lime juice, cilantro, and salt and let stand at room temperature 30 minutes for flavors to develop. Using a fork, stir together cheese, cumin, and remaining 1 tablespoon lime juice until smooth. Season with salt and pepper. Spread goat cheese mixture on one side of each of 4 tortillas; top with the parmesan and the chicken. Cover with remaining tortillas, pressing together. Heat ½ tablespoon oil in a large nonstick skillet over moderate heat. Cook each quesadilla, turning once, until golden brown and cheese begins to melt, about 3 minutes (add remaining oil as needed). Transfer to a cutting board and cut into wedges. Serve with strawberry salsa. Makes 4 to 6 servings.

Karen Chaffraix says …

"Karen Should Start a Restaurant" pasta recipe: •2 California avocados, chopped into chunks •10-20 Cilantro leaves, chopped into tiny pieces •juice of 1/2 a big, ripe lime •several tsps. of extra virgin olive oil •sea salt to taste •2-3 excellent tomatoes, diced •about 10 scallion stalks, chopped into tiny slices •some garlic powder •some onion powder Mix all of the above. Set aside. Boil capellini until al dente. After draining, return pasta to pot, or skillet, with 1-2 tblsp. unsalted butter. Let sizzle on med high until some of the pasta gets a tiny bit brown, or crunchy. Remove pasta to plate. Top with vegetable mixture. Sprinkle with cheese. Sprinkle from above plate (like snow falling) a bit of leftover cilantro. Eat up! You'll love it. Also works with small rigatoni noodles or bows.

Libby walp says …

Parm Cakes with Walnut Arugula Parmigiano Pesto Cakes- 2 tablespoons butter 2 eggs 3/4 cup milk 1 cup cornmeal 1/2 cup all-purpose flour 1 tablespoon white sugar teaspoons baking powder 1/2 teaspoon salt 1/2 cup shredded Parmigiano Reggiano cheese 1 teaspoon dried oregano 1 teaspoon dried parsley 1/2 teaspoon black pepper Walnut Pesto 1 cup packed fresh arugula leaves, rinsed and dried 1/4 cup coarsely chopped walnuts 4 tbsp freshly grated Parmigiano Reggiano cheese 1/4 cup good extra virgin olive oil 1 large garlic clove lemon juice cakes- Melt butter in microwave a skillet. In a medium mixing bowl, beat the eggs. Beat in the milk. Add the cornmeal, flour, sugar, baking powder and salt. Mix until just combined. Add cheese and melted butter from skillet and mix just until combined. Stir in Heat the same skillet over medium heat until hot. Drop batter by 1/4 cupfuls onto the hot skillet and cook until golden brown, about 2 minutes per side. Repeat with the remaining batter. Pesto- Pulse together basil and walnuts in a food processor. Add garlic and olive oil. Pulse. Add cheese, and lemon juice. Pulse until just blended. Warm in sauce pan and serve over cheese cakes.

Andrea S says …

•3/4 pound sweet sausages, casings removed •1 large onion, chopped •2 large garlic cloves, chopped •1 28-ounce can diced peeled tomatoes •1/4 cup pesto sauce •16 ounces ziti or penne pasta •8 cups spinach leaves (about 2/3 of 10-ounce package) •6 ounces mozzarella cheese, cubed •1 cup grated Parmigiano Reggiano cheese (about 3 ounces) Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmigiano Reggiano cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

Bobbie Watson says …

Quinoa/Parmigiano Reggiano Salad, w/Mardi Gras color accents: Toss generous amounts of Parmigiano Reggiano with cooled steamed Broccoli florets, cooled Quinoa cooked in salted broccoli broth (+ water for 2-to-1 liquid/quinoa ratio) and a little red pepper flakes, shallot slices caramelized in olive oil in saute pan, a little lemon juice, cracked black pepper, tablespoon or so black sesame seeds, diced orange & yellow bell peppers. Pour into a large Italian platter-type bowl lined with whole purple cabbage leaves.

Joan O. says …

Awesome little baked lace crisps. Quantities aren't a measure, just something that happens. Requires grated Parmigiano Reggiano cheese, a light fluff of all-purpose flower, sesame seeds, a kick of white pepper, a lick of garlic, and basil when it's in the garden. After a liberal mix and a drizzle of olive oil, lay out rounds on parchment and bake in the oven until they flatten out and look like thin lace. Cool, pluck from the parchment, and munch. Easy and rewarding.

Mary http://www.mygreendiet.com says …

Whole Wheat Linguine with Arugula 1 pound whole wheat linguine 1 tablespoon butter 3 tablespoons extra virgin olive oil 1 ½ cups finely grated Parmigiano Reggiano cheese 1 ½ teaspoons freshly ground black pepper 1 cup coarsely chopped arugula ¼ cup coarsely chopped fresh basil Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring often, about 10 minutes. Drain, reserving 1 cup of the pasta water. Immediately toss the hot pasta in a large bowl with the butter and olive oil. While tossing the linguine, slowly add the cheese, pepper, and enough of the pasta water evenly over the pasta to moisten. Toss in the basil and arugula. Season the pasta, to taste, with salt. Serves 6.

Jennifer Stamps says …

Simple Sauce and Pasta: 14.5 oz can of diced tomatoes 7 oz of water 1 teaspoon of oregano 1 teaspoon of basil 1/2 teaspoon of sugar 1/4 teaspoon of pepper 1 1/4 of an inch thick white onion ring 2 garlic cloves 3 tablespoons of olive oil 1/2 pound of ground beef fairly minced Thin spaghetti or use pasta recipe with a twist below Lots of thin slices of Parmigiano Reggiano Pulse diced tomatoes a couple times in a blender (you want a fairly thick consistency, not too pureed). In a medium sized pot add olive and then tomatoes. Add crushed garlic cloves (just simply crush the garlic cloves with the flat edge of your knife, peel skins and toss in. Add onion ring. This with be done over medium low flame (you want simmering not boiling). Add oregano, basil, and pepper. Add sugar, this gives it a little more sweetness and helps cut the acidity of the tomatoes. Add water. Cook for twenty minutes, partly cover pot with a lid. About ten minutes in I usually fish out the onion ring and 1 garlic clove (the other garlic clove before serving or before adding the meat). Cook ground beef in a separate pan (make sure smash the beef down before it starts cooking in the pan, you can use a nylon spatula to chop it to make somewhat minced as it cooks (drain). Add beef into sauce after twenty minutes (don't forget to take out the other garlic clove), cook for five more minutes. Cook pasta according to directions- al dente. Enjoy with thin slices of Parmigiano Reggiano on top of pasta and sauce. Pasta: 4 eggs 4 cups of flour 1 tablespoon of olive oil 1 tablespoon of finely grated Parmigiano Reggiano (This is easy to do while the sauce is cooking) This will get messy -you can try lining you counter with parchment paper or use a pastry board but it never really stops the flour from getting everywhere- make a well in the four cups of flour and add all the eggs, gently beat with a fork, add olive oil and Parmigiano, start to incorporate the flour and eggs. Trust me it will look like there is not enough moisture to get everything going and it might even appear flakey at the beginging this is normal. Knead until smooth, shape into a ball and cover with a large bowl for fifteen minutes. Cut into two halves. Roll out first half into not even a quarter of an inch thick sheet, cut into desired length and width. Repeat with second half. You can leave cut pasta on a flour surface don't worry about it turning hard. Bring large pot of water to a boil, lightly salt and cook pasta for about three minutes.

Grace Young says …

SPIRITED SPUDS Ingredients: 8-10 Medium Potatoes 1 Large Onion Salt Pepper 1-8 Ounce Bag of Sharp Cheese Dash Dry Mustard 1/4 of a Cup of Flour 1 Stick of Butter Bake potatoes and let cool in the refrigerator. Peel and cut up potatoes and put in a 8 x 10 pyrex dish. Melt butter and saute onion. Add salt and pepper and the dash of dry mustard. Next add the flour and then the milk. Stir until it thickens. Add the cheese to the mixture. After the cheese is melted pour over the potatoes. Top with bread crumbs and Parmigiano Reggiano cheese. Cook for 35 minutes at 350 degrees.

Leonor Rosser says …

Parmigiano Reggiano Venezuelan Arepas: 2 cups of cornmeal 1/4 cup of shredded parmigiano reggiano. 1 tablespoon of olive oil. about 6 cups of warm water. Pre-heat oven to bake at 400 degrees. In a bowl,mix the cornmeal and parmigiano. Add warm water and work a soft but firm dough with hands,keep adding the warm water and working the dough until it feels like play-dough.Set aside. In a large pan,on a medium heat,add the olive oil. Form small balls with the dough(about 2 inches diameter)and work them to get donnuts shape,without the hole. Place them in the pan,about 3 or 4 minutes each side,then put them in the oven for about 15 minutes. My Grandmother would tap them to get the “firm sound” : ) Enjoy!!!!!They are DELICIOUS………

donald j joyant says …

PAN SEARED PARMIGIANO REGGIANO TALAIPA ON A BED OF PARMIGANO REGGIANO SPINACH 8 FILLETS 2 CUPS PARMIGIANO REGGIANO 1 CUP PANKO BREAD CRUMBS 1 BUNCH FRESH BASIL 1 BUNCH FRESH FLAT PARSLEY 1 TLB FRESH GROUND PEPPER 3 EGGS ¼ CUP MILK 1 CUP FLOUR 3 TLB OLIVE OIL 2TLB OF BUTTER IN A POT MELT 2 TLB OF BUTTER PLACSE SPINACH IN POT STIR UNTIL WILTED, PLACE ON A PLATTER SPRINKLE WITH PARMIGIANO IN A BOWL MIX PARMIGIANO REGGIANO, PANKO BREAD CRUMBS, BASIL PARSLEY AND PEPPER IN A BOWL BEAT EGGS AND MILK PLACE FLOUR ON A PLATE DREDGE FILLET IN FLOUR THEN INTO EGG THEN INTO PARMIGIANO MIX HEAT OIL AND BUTTER IN A PAN OVER MED/HIGH HEAT, PLACE FILLET IN ABOUT 2 TO 3 MIN PER SIDE PLACE ON BED OF SPINACH ENJOY DONALD J JOYANT DONALDJOYANT@YAHOO.COM

Lily Julow says …

Fluffy Mashed Potatoes with Spinach and Parmiggiano Reggiano Makes 8 servings 3-1/2 pounds medium-size Russet baking potatoes, peeled 4 medium garlic cloves, peeled 1/2 cup unsalted butter 1 (5 ounce) bag triple washed baby spinach, thinly sliced 3 tablespoons fresh basil leaves, thinly sliced 3/4 to 1 cup whole milk or fat-free half and half 1 cup finely-grated Parmiggiano Reggiano Sea salt and freshly ground pepper, to taste Cook potatoes and garlic in a large pot of salted water until potatoes are very tender, about 30 minutes. Drain potatoes and garlic, and force through a ricer into same pot. Meanwhile, heat 1/2 cup unsalted butter in heavy small saucepan over medium heat. Add spinach and basil and sauté just until wilted, about 30 seconds, and add with milk of half and half to potatoes. Mash well, adding more milk by tablespoonfuls if potatoes are too dry. Mix in 3/4 cup cheese, taste and season with sea salt and freshly ground pepper. Pile into a large warmed serving bowl and sprinkle with remaining 1/4 cup cheese.

Lily Julow says …

Parmigiano Reggiano Rye Biscuits Makes 24 biscuits 3 cups all-purpose flour 1 cup rye flour 1 cup grated Parmigiano Reggiano 2-1/2 teaspoons baking powder 1 tablespoon caraway seeds, coarsely broken or semi-ground 1/2 teaspoon salt 4 tablespoons (1/4 cup) cold unsalted butter, sliced 1 large egg 1/2 cup sour cream, whole or light (don’t use no-fat) 1-1/4 cups whole milk Unsalted butter, room temperature, for serving Preheat oven to 400 degrees. In a food processor combine all-purpose flour, rye flour, Parmigiano Reggiano, baking powder, caraway seeds, and salt. Add cold butter, close lid, and pulse/chop until mixture resembles coarse crumbs. With a fork in a small bowl beat egg, sour cream and milk together, add to flour mixture and pulse just until dry ingredients are moistened. Turn out onto a floured surface and gently knead 6 or 8 times. Transfer dough to a greased baking sheet and pat into a 1/2-inch-thick square or rectangle. Cut into 3-inch squares, but do not separate them. Bake 17 to 22 minutes or until golden brown. Serve hot with butter.

Valette ONeill-Bowers says …

Parmigiano Reggiano Crusted Chicken, this is a hit with all ages. This dish pairs well with veggies or pasta. I like to use fresh free range chicken. This chicken dish is great to pack in the kids lunch box. Fabulous on a chicken panni sandwhich. Bon Apetite'......Heat oven at 375 degrees. 1 pound of fresh chicken tenders, washed and dried, this allows the dressings and cheese to stick and stay on while cooking. 1/2 cup of Italian salad dressing, 2 tablespoons of mayonnaise, 1 cup of Italian style bread crumbs. 1/2 cup of Parmigiana Reggiano. Spray a baking sheet with olive oil flavored nonstick spray. Pat chicken .Combine dressing and mayo in a small mixing bowl. Mix bread crumbs and cheese in another small mixing bowl. Dip chicken in dressing mixture to coat both sides, then dredge in crumb mixture. Place on baking sheet, season with salt and pepper. Bake 15 minutes or until lighly browned.

Morgana Amacher says …

Elegant Edible Bowl 1/4 cup shredded Parmigiano Reggiano cheese 1/8 tsp garlic powder (or to taste) 1/8 tsp dried oregano Lightly spray a 10" skillet with non-stick cooking spray (or use non-stick skillet). Heat skillet over medium heat, then sprinkle shredded parmesan cheese onto skillet, creating a disc. Create lacy effect by keeping cheese light around edges of circle. Next, sprinkle garlic powder and oregano over cheese. Cook until golden underneath, then remove from skillet with spatula and immediately drape over an upside-down glass (golden side facing up). Carefully form disc into a bowl shape, and let cool. Fill cheese bowl with favorite salad!

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