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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

Jay Harris says …

Scampi alla Parmigiana Fresh large scampi Butter Pepper Parmigiano Preheat oven to 392° F (200°C) Slice open the scampi lengthwise and remove the intestinal tract. Rinse and pat dry. Place them in a lightly-buttered oven-proof dish and lightly splash with a little dry white wine (don’t exaggerate with either the butter or the wine). Cover the scampi liberally with freshly grated Parmigiano, a little freshly ground pepper, and a few dabs of butter. Cook for 12 minutes.

Jay Harris says …

Gratineed Fennel One whole Fennel per person Salt A dab of butter Parmigiano Clean the fennel of its’ harder parts, then cut it in half and cook it in lightly salted water until it just begins to soften. Preheat the oven to 390° F (200°C). Melt the butter until lightly golden. Put the fennel in a baking pan, cover with freshly grated Parmigiano and cook until the cheese is completely melted. Serve hot.

Cora Billingsley says …

Fennel-Asparagus Delight 2 stalks of fennel 2 bunches asparagus 3/4 cup of Parmigiano Reggiano cheese 1/4 cup olive oil 1 teaspoon of Kosher salt 1/2 lemon (juice) Wash fennel and strip stalks, cut in thin diagonal pieces. Wash and snap asparagus and cut into 2 " pieces. Toss in olive oil , place on roasting sheet, sprinkle with salt. Roast at 350 degrees until starting to get soft and edges starting to brown. Place in bowl toss with lemon juice and cheese. Serve warm as side dish or cool as salad. Enjoy!

T. Banner says …

ITALIAN EGGS 2 beaten eggs 1 tsp. water 1TB earth balance 1 tsp balsamic vinegar (at least 10 years aged or older is better) 1-2 tsp. Parmigiano Reggiano Heat skillet on med. flame. Mix eggs and water together in small bowl. Add earth's balance to hot pan and when melted, add eggs. Scramble eggs slowly and when almost cooked, remove from pan. Plate eggs and sprinkle with parmigiano cheese and balsamic vinegar. Enjoy!

Swati Saha says …

Pizza with fig jam, mushrooms, thyme and parmigiano reggiano Serves 4 One quantity of pre-made pizza dough enough for a 12" pizza at room temperature 2 tbsp organic Adriatic fig spread (available at Whole foods)at room temperature. (This will help it to spread). 6 white button mushrooms thinly sliced 2 tsp finely chopped fresh thyme 1 tsp red chili flakes 4 tbsp freshly grated parmigiano reggiano cheese sea salt to taste freshly ground black pepper to taste Preheat the oven to 500 F. Spread the pizza dough thinly over the pizza pan. (This pizza will be almost like a flatbread). Spread a thin layer of the fig spread over the dough. Arrange the mushroom slices over the jam layer. (If the dough does not have too much oil, you might need to spray some extra virgin olive oil over the mushrooms) Sprinkle the chili flakes and chopped thyme evenly over the mushrooms. Season with salt and pepper. Sprinkle the grated cheese over the pizza. It should not completely cover the mushrooms. Bake for 12 - 15 minutes. The baking time will be determined by the thickness of the dough. When the edges become light brown the pizza is ready.

Melanie says …

Very simple preparation of 3 types bruschetta 1. Thinly slice artisinal baguette. Drizzle with olive oil and broil briefly. Slice blueberries in half and place cut side down on bread slices. Cover with thin slice of pamigiano and again broil, this time until bubbly. 2. Same as above - slice bread, cover with olive oil, briefly toast, this time, put thin slices of peeled pear on bread, sprinkle lightly with sea salt and cover with thin slice of parmigiano. Broil until bubbly. 3. Same beginning preparation. Cover with finely chopped fresh summer tomatoes, and fresh basil. Then the parmigiano, then broil. Great beginning to a party!

Stephanie Hamilton says …

Parmigiano Cauliflower Ingredients: 1 head of cauliflower, cleaned and cut into bite sizes 2 tbsp. unfiltered Olive Oil 1/2 cup shredded Parmigiano Reggiano fresh grated nutmeg Directions: Saute the cauliflower in the olive oil on medium heat in a skillet. Let the cauliflower brown as this magnifies its flavor. After browning on 2 sides, arrange the cauliflower in a heated serving dish and distribute the shredded Parmigiano Reggiano evenly on the top. Grate nutmeg on top and serve. I do not add sea salt or pepper as I feel this distracts from the flavors, but feel free to add them. Serves 4 to 6. Enjoy!

Mike Pierce says …

"Parmigiano Reggiano Recipe Contest" Asparagus, Cremini Mushroom, and Parmigiano Reggiano Risotto 4 cups Arborio Rice 1 cup White Wine 6 cups Chicken Stock 1 cup grated Parmigiano Reggiano 1 large Sweet Onion 3 tablespoons Unsalted Butter 3 cloves Garlic minced 1 cup Sliced Cremini Mushrooms 1 cup trimmed Asparagus (cut into 1/4" pieces) Salt and White Pepper to taste Equipment: 1 large sauce pan, 1 large dutch oven or saucier pan, ladle, rubber spatula. White Wine 1. Get pan of chicken stock simmering next to large dutch oven or saucier pan you will use for the risotto. 2. Melt butter over medium high heat and saute onion, mushrooms, and asparagus until onion is translucent and mushrooms and asparagus have become fragrant. 3. Add garlic and rice and cook until rice begins to brown over medium high heat. 4. Deglaze pan with white wine, lower heat to a medium and cook until wine is absorbed by rice. 5. Ladle in simmering chicken stock to just below covering rice and cook until absorbed by rice *Tip: you probably won't use all the chicken stock, but it is important to have enough hot stock to make sure the rice has enough to absorb* *very important to allow the rice to absorb stock before adding more* 6. Continue adding chicken stock a little at a time until rice has swelled and begun to take a firm but chewy texture. 7. Once last bit of stock needed is absorbed then fold in the parmigiano gently until melted and creamy. 8. Season with salt and white pepper to taste. *very important to season with salt and white pepper last as adding the parmigiano reggiano will add a good deal of saltiness to the dish because it is a salty cheese by nature*

Charlene Swalec says …

Cheese Straws 3/4 cup Parmigiano Reggiano cheese 1/3 cup margarine, softened 1 cup all-purpose flour 1/8 teaspoon salt 1 tsp. Italian seasoning 1/4 cup milk Directions Position knife blade in food processor bowl; add cheese and margarine. Process until blended. Add flour, salt, and Italian seasoning to cheese mixture; process about 30 seconds or until mixture forms a ball, stopping often to scrape down sides. Divide dough in half; roll each portion into a 1/8-inch-thick rectangle, and cut into 2- x1/2-inch thick strips. Place strips of dough onto ungreased baking sheets; brush dough with milk. Bake strips at 350 degrees for 7 minutes for 10 minutes or until lightly browned. Transfer to wire racks to cool.

Charlene Swalec says …

Perogies Casserole - taste like perogies 1 pk no cook Lasagna noodles 1 1/3 c Margarine 3 large Onions, diced 11 ea Medium potatoes 1 lb Velveeta 2/3 grated Parmigiano Reggiano cheese Instructions 1. Saute 1 1/2 sticks of margarine and the diced onions until tender. Boil potatoes until tender as for mashed potatoes. Cube cheese. After potatoes are cooked, add Velveeta and 1/3 cup Parmigiano Reggiano cheese remaining margarine and mash like making mashed potatoes. In a 9 x 13 pan, layer: 1/3 of onions on bottom, layer of noodles, 1/3 of potatoes. Repeat layers ending with mashed potatoes. Top with Parmigiano Reggiano cheese. Bake at 350F for 30 - 35 minutes. Cut into squares and serve.

Joan Ranzini says …

These make a quick and tasty appetizer, and are also great just floated on top of a cup of soup. Spicy Parmesan Crisps 4 oz coarsely grated parmigiano reggiano (1 ½ cups) 1/3 cup puffed rice 1/3 cup toasted sliced almonds 1 large egg 2 tablespoons rice flour 1 large clove garlic, minced (1 teaspoon) 1 ½ teaspoons Sriracha hot sauce OR ½ teaspoon cayenne Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a medium (4 cup) bowl stir together the grated cheese, puffed rice and almonds. In a small (2 cup) bowl whisk the egg with a fork, then whisk in remaining ingredients. Pour over the cheese mixture and gently stir with a spoon until thoroughly blended. Use a tablespoon to drop blobs of the cheese mixture onto the lined pans, placing the (future) crisps about 2 inches apart. Bake 7 to 8 minutes until golden brown. Remove from the oven and slide the crisps off the parchment onto a cooling rack to cool. Makes about 22 crispy little appetizers.

Shelley Cooper says …

Shepherdess Pie 5 *yams, peeled and chopped 2 Tbsp olive oil 4 inner heart *celery stalks with leaves, trimmed and finely sliced 1 *onion, peeled and finely sliced 16-oz can organic diced tomatoes 1 Tsp paprika 1/4 Tsp tumeric 1/8 Tsp cayenne (optional) 2 cups organic vegetable broth 1/2 Tsp salt 1/4 Tsp pepper 1/2 *kabocha pumpkin or *butternut squash, peeled, deseeded and chopped 4 large *carrots, peeled and chopped 4 *parsnips, peeled and chopped 16-oz can organic kidney beans 16-oz can organic cannelini beans 1 cup fresh or frozen *peas 2 *zuchinni, chopped 2 *red peppers, deseeded and sliced 1 heaping tsp of arrowroot 1/4 cup parmesan cheese 1. Preheat oven to 350 degrees. 2. Steam or boil yams for 10-15 minutes until completely tender. 3. Heat olive oil on medium heat in medium to large size saucepan add onions and saute for 2 minutes, add garlic and continue to saute until onions are transparent. Add the can of diced tomatoes and turn heat to medium high heat. Add the chopped celery and celery leaves, paprika, tumeric, cayenne and cook until reduced to a paste, stirring to keep from sticking about 15-20 minutes. 4. Add vegetable broth, salt, pepper, carrots and pumpkin and parsnips. Bring to boil. Cover, reduce heat and simmmer for 20 minutes. 5. Add the next 5 ingredients and simmer for another 20 minutes or until tender. 6. Mix arrowroot with a little water and stir gently to thicken. 7. Drain the yams and mash. 8. Transfer the filling to a casserole or pie plate and top with yam mash. Sprinkle parmesan cheese over top of mash. 9.Bake for 15-20 minutes until the yams begin to brown. *ORGANIC - Vegetables may be added or deleted depending on seasonality.

Su-Ren Neo says …

Sue's easy peasy 4P recipe - Parmesan Pork Puff Pastry Ingredients: Pork Tenderloin (2 strips about 7" long) 3 cups grated Parmigiano Reggiano cheese 1 Puff Pastry (frozen ready made) 2 T oil/ 2T melted butter Lemon Pepper/ Italian Herb Seasoning salt and pepper egg wash Steps: 1. Thaw the frozen puff pastry based on the instructions on the box beforehand (usually it tells you to leave it out on the counter for 40 min) 2. Preheat the oven at 350F 3. Season the tenderloin strips with some salt, pepper and Lemon Pepper or Italian Herb Seasoning, whichever you prefer or have at home 4. Add the oil/ butter and sear both sides of the pork at high heat. (You don't have to cook it through entirely) 5. Gently roll out the puff pastry (there are usually 2 sheets in 1 box) 6. Place the tenderloin in the middle of the pastry dough 7. Sprinkle half of the Parmigianno Reggiano cheese on top of the whole strip of tenderloin 8. Next you want to envelope the pork and cheese with the pastry dough. Carefully bring the dough on both sides of the tenderloin strip together and pinch the edges to close. Pinch the edges of the other 2 ends. 9. Score some lines and just poke a couple of small holes on top of the pastry envelope. 10. Brush on some egg wash over the top of the pastry. 11. Carefully lift the pastry onto a parchment paper lined sheet pan. 12. Repeat for the second strip. 13. Bake both strips for about 25 min, or until pastry puffs and is golden brown. Serves 2. Notes: - Feel free to pile on more cheese inside if you like and can fit it in. - To make it look a little prettier and if I happen to have them around, I sometimes sprinkle some sesame seeds or poppy seeds on top of the pastry envelope after i score lines, before I egg wash. - This dish has always been a crowd pleaser and a great dish to serve guests. There is a nice buttery smell from the pastry and different textures to enjoy. The pork is always perfectly done and moist. Enjoy!

Amy Haines says …

Asparagus Parmigiano My favorite vegetable and my favorite cheese-so fresh-so easy ! 1 lb asparagus pinch of kosher salt 2 tsp olive oil 1/4 cup freshly shaved parmigiano reggiano 1 1/2 T fresh lemon juice 3 T melted butter fresh ground pepper to taste Blanch trimmed asparagus for 2 minutes, rinse in cold water and drain. Place asparagus on 8X8 glass baking dish and sprinkle with shaved parmigaiano reggiano . Drizzle with lemon juice & melted butter, top with fresh ground pepper . Bake at 350 for 5-7 minutes till cheese is melted . This is also great over pasta. mmmmmmmmmmm

Susan Fox says …

Parmigiano Reggiano Herb Crackers 3/4 # Fresh Parmigiano Reggiano Wedge 1 TBSP Fresh Rosemary- finely chopped 1 TBSP Fresh Sage- finely chopped 1 Tsp Fresh Thyme- finely chopped 1 Tsp Fresh Black Pepper- ground Preheat oven to 400. Remove rind from cheese wedge. Roughly cub cheese and grate in food processor till evenly grated. Should measure to approx 1- 1 1/2 cups grated cheese. Mix in a bowl remaining ingredients and grated cheese. Cover a sheet pan with parchment paper. Measure ONE TABLESPOON of cheese mixture for each cracker. Place on parchment paper leaving small spaces between each cracker. Should make approx 20-24 crackers. Bake in oven at 400 for 10 minutes. Remove from oven and let cool for 15 minutes on parchment. Remove from the sheet pan on to a plate with a paper towel for a few minutes. Serve immediately or store up to 5 days in a covered plastic container at room temperature. Great for Ceasar Salad Crouton Garnish. Wonderful for a Salumi platter as a cracker. Top with chicken salad or other toppings as a cracker. Enjoy with a great glass of wine.

Joan Martinez says …

Zucchini Rigatoni 10 to 12 Fresh Roma Tomatoes -chopped into small pieces (sauté with 1/4 C olive oil, can use less or more depending on taste, until smooth. 2 Zucchini - sliced thinly add to tomato mixture 1 can sliced olives add to tomato mixture. Kosher salt to taste Fresh minced garlic to taste Fresh basil & oregano to taste 1 box whole wheat rigatoni noodles. Boil in vegetable or chicken broth. 1-baking pan. Preheat 400 degrees Layer ingredients starting with sauce on bottom of pan, noodles, sauce cheese continue until desired amount in pan with a layer of cheese on top. Bake until mixture hot and cheese has melted through. Cheese on top of casserole should be browned and crispy.

Frank Hajdu says …

Without a doubt, Parmigiano Reggiano will be an integral part of our Sunday lasagna. It ensures a delicate balance of flavors and is enjoyed by our family.

keld larsoe says …

Grilled Parm Reggiano Cheese Toast Recipe: Toast English muffin lightly, spread dijon mustard lighly on each half of the English muffin, slice tomato on each muffin half and place basil leaves on top of tomato. Grate Parm Reggiano on top of basil and heat in 350 degree oven until cheese is melted.

Megan says …

Ingredients: spaghetti squash olive oil pepper crushed red pepper parmigiano reggiano 1 egg (optional) Preheat oven to 400 degrees. Cut spaghetti squash in half, scoop out seeds. Coat each half with 1/2 tsp of olive oil. Top with ground black pepper and crushed red pepper. Place on baking sheet cutside down. Bake for 30 minutes or until the insides can be easily pulled out with a fork. When done, scrape out the insides, top each serving with another 1/2 tsp or so of olive oil, then add pepper, crushed red pepper, and parmigiano reggiano to taste. I prefer about 1/4 c. Sometimes I add an egg to this recipe...cooked over easy and served on top of the recipe above.

Ronda Smith says …

Rosemary & Parmigiano Reggiano Savory Muffins Ingredients: 1-3/4 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 Tablespoons sugar 4 large eggs 2 Tablespoons balsamic vinegar 2 Tablespoons whole milk 3/4 cup extra-virgin olive oil 1 Tablespoon fresh chopped rosemary 6 ounces shaved parmigiano reggiano cheese Directions: Preheat oven to 350 degrees F. Place paper liners in a 12 cup muffin tin. Blend together the flour, baking powder and salt in a medium bowl. Using an electric mixer, beat the sugar and eggs in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and rosemary, stirring until blended. Stir in the parmigiano until mixed. Fill the muffin tin almost to the top. Bake 20-25 minutes, until golden on top and a tester inserted into center of muffin comes out with moist crumbs. Cool.

Robert S. says …

Wild Mushroom Pizza Whole Foods Pizza Dough 2 Cups of Grated Fontina 1 Cup of Grated Parmesan 1 Cup of Shitake Mushrooms 1 Cup of Portabello Mushrooms 1 Cup of Chanterelle Mushrooms Preheat Over according to Pizza Dough Directions. Roll out dough and top with cheese and mushrooms. Bake according to pizza dough directions and serve.

Robert S. says …

Whole Foods Pizza Dough (Correct Version) 2 Cups of Grated Fontina 1 Cup of Grated Parmesan 1 Cup of Shitake Mushrooms 1 Cup of Portabello Mushrooms 1 Cup of Chanterelle Mushrooms 1 Tablespoon Fresh Thyme 1/4 Cup Olive Oil Preheat Over according to Pizza Dough Directions. Roll out dough and top with Olive Oil and Thyme. Add cheese and mushrooms. Bake according to pizza dough directions and serve.

Elisa Cashin says …

How to make soup fantastic Recipe I learned this one from my Italian Exchange Student. What do you do with the rinds of this fabulous cheese? When you are making soup that will be cooking for a few hours(Italian Vegetable is great) just drop in the Parmigiano Reggiano Rinds. We all fight over who gets to chew these mushy treats off the rind. Truly Rustic and now a family favorite.

Debra says …

Preheat oven to 425 degrees. -4 large organic corn tortillias -3 organic or Plainville or Bell Evans good sized boneless chicken breasts -organic olive oil -organic chopped garlic 2 tablespoons -organic corriander, 1 tablespoon, 1 tsp. -organic cumin, 2 tablespoons -organic chili powder, 5 tablespoons -organic cilantro, 3 tablespoons or preferred fresh cilantro -himalayan salt, 2 tablespoons -organic pepper, 1 tablespoon -organic cayenne, 1/2 tablespoon -squeeze two limes, put aside in small bowl -optional, jalapeno pepper, chopped, 2 -Paul Newman's all natural medium chunky salsa, 2 tablespoon per tortillia -1 large sweet onion(vidallia)chopped and cooked till translucent, place in bowl to add -optional, organic black beans rinsed well with cold water, 3 tablespoons per tortilla. -2-1/2 cups of Parmigiano Reggiano Cheese Flatten chicken breasts in between unbleached parchment with meat pounder. place in saute pan with 1/3-1/2 cup olive oil.Cook for 10 minutes on low-medium heat with garlic.Take out of pan and cut into small pieces.Add chicken back to pan with more olive oil.Mix all spices together(except cilantro) mix with chicken and lime juice, cook for about 5 minutes on low-medium heat so spices permeate. Or you can marinade raw flattened chicken breast in freezer bag in refrigerator for two hours prior to cooking. Place 2 tortillas on unbleached parchment on cookie sheet. Place half of chicken mixture spread evenly on tortillas and press down with large spoon. Add 1/2 of the onions, spread evenly on top, press down, add 1/2 optional chopped jalepenos, spread evenly, press down. Add optional organic black beans spread evenly, press down.Add salsa, spread evenly. Add Parmigiano Reggiano cheese 1-1/4 cups, spread evenly, press down. Add organic cilantro or chopped fresh cilantro, press down. Put another tortilla on top.Place unbleached parchment paper on top, then place another cookie sheet on top and press down hard - this step will flatten the tortillas even more.If you want to cook the the cookie sheet on top, if you have any clean bricks you can put them on the top cookie sheet. If not that's ok, optional. Cook for 15-25 minutes depending on ovens and check around every 10 minutes. Serve organic green on the side with goat cheese, organic celery, organic salad dressing. Yummy for any occasion. Once you get the hang of this recipe can be prepared pretty quickly and you get lots of nutrients from all the ingredients. Have fun.

Elisa Cashin says …

Crunchy Parmigiano Cookie Grate 5 tbs. Parmigiano Reggiano into a bowl. Melt 2 tbs. butter in a small nonstick saucepan (medium heat). Invert bowl of cheese into pan. Flatten slightly. When it starts to turn golden brown. Scoop out with spatula and put on granite counter to cool. Cools slightly until crispy. Eat as is! or serve with soup, appetizer. Fantastic with anything.

kristen keegan says …

Grits with Corn and Vidalia Onion 1 tablespoon olive l 1 onion, preferably Vidalia, grated 1 pack Whole Foods frozen sweet corn (about 1 cup) 2 cups whole milk 2 cups water Coarse salt and freshly ground black pepper 1 cup stone-ground or coarse-ground grits 2 tablespoons unsalted butter 3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces) 1 tablespoon chopped fresh chives In a heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes. Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes. Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes. Stir in the butter, cheese, parsley, and chives. Taste and adjust for seasoning with salt and pepper.

Ronda Smith says …

Rosemary & Parmigiano Reggiano Savory Muffins Ingredients: 1-3/4 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 Tablespoons sugar 4 large eggs 2 Tablespoons balsamic vinegar 2 Tablespoons whole milk 3/4 cup extra-virgin olive oil 1 Tablespoon fresh chopped rosemary 6 ounces shaved parmigiano reggiano Preparation: Preheat oven to 350 degrees F. Place paper liners in a 12 cup muffin tin. Blend together the flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat the sugar and eggs until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add flour mixture and stir just until blended. Stir in the rosemary and parmigiano reggiano cheese until mixed in. Fill the muffin tin almost to the top. Bake 20-25 minutes, until golden on top and a tester inserted into the center comes out with moist crumbs attached. Cool.

Nikki Russo says …

PASTATELLI (From the Le Marche Region of Italy) RECIPE 8 Cups of Plain Unseasoned Breadcrumbs 4 Cups of Parmigiano-Reggiano 16 Eggs 1 Teaspoon of Nutmeg The Rind of One Lemon Fresh Crushed Black Pepper to Taste Tools An Electric Meat Grinding Machine MIX ALL OF THE INGREDIENTS TOGETHER IN A LARGE MIXING BOWL Kneed the dough to combine all ingredients thoroughly. Create little sausage sized dough pieces-(just the right size so that they will fit in the meat grinder hole). Assemble the meat grinder, use the grinder "circle" that has the small holes (about the diameter of a thin pencil) and remove the Meat "GRINDING" blade from the machine to allow the dough to freely move through the holes to create the long, round shaped "Noodles" required for the recipe. The dough should be a firm in consistency but not too dry. Start the machine and have someone there to help you "Catch the Noodles" as they come out of the machine. Place the dough into the grinder. As you gather the noodles (which should measure about 6 inches long) lay them on a table with a nice white table cloth, and spread them apart very gently as best as you can and let them sit, set, and dry for 2 hours. Prepare a large pot of Low Sodium Chicken Broth and bring to a boil. Place the pastatelli noodles into the Chicken Broth and reduce to a low simmer. Cook for 15-20 minutes. Noodles should be Al dente (on the firm side). Stir Pasatelli gently while cooking so you don't break the noodles. Also do NOT overcook. Serve in a soup bowl topped with a dusting of fresh grated Parmigiano-Reggiano & a dash of black pepper. Enjoy!

Pamela Roach says …

Potatoes baked (4) 1 tablespoon of parmesan cheese mixed into baked potatoes Smart Balance Spread (1 tablespoon per potato) Bacon bits mixed into baked potatoes. Heat briefly in oven or microwave and serve.

Lisa says …

Portabello Mushroom Pizzas - 4 servings 1 Tablespoon olive oil 4 large portabellow mushrooms 1 cup favorite spaghetti sauce or two large tomatoes finely chopped 12 slices turkey pepperoni 1/4 cup grated Parmigiano Reggiano 1 Tablespoon chopped fresh basil Spread olive oil on baking sheet. Remove stems and wash portabello mushrooms. Fill mushroom caps with spaghetti sauce or chopped tomatoes. Add 3 slices of turkey pepperoni to each mushroom cap. Sprinkle each mushroom cap with 1 tablespoon grated Parmigiano Reggiano and fresh chopped basil. Bake 5 minutes at 350 degrees and then broil for 1 to 2 minutes. Serve.

Maciej Szczepanski says …

Quick & Easy Penne 8 oz. penne pasta healthy handful of sea salt 2 cloves garlic 3 scallions, chopped into 1-inch pieces 15 Cherry tomatoes, halved 2 oz. parmigiano reggiano, grate, plus more for sprinkling 4 basil leaves small handful parsley leaves 2 TBsp. olive oil 2 TBsp. red wine vinegar 1/4 tsp. black pepper 1/4 tsp. sea salt 1/8 tsp. crushed red pepper Boil penne in water, adding a handful of sea salt once it comes to a boil. Remove pasta at 7 minutes, reserving some of the pasta water. In the meantime, drop garlic into a small food processor. Pulse -5 times. Add scallion pieces and pulse 3 times. Add tomatoes and pulse 5 times. Add remaining ingredients and pulse just until combined. Put penne into a serving bowl, and top with the contents of the food processor. Mix with tongs, adding pasta water as you go, just to create a sauce that goes throughout the pasta. Sprinkle with more parmigiano reggiano. Serve.

Leila says …

Baked Spaghetti Carbonara Sauce: 1 pint half and half 1 large sweet onion (or 5 shallots), thinly sliced 3 cloves garlic, chopped (about 1 tsp) 1/2 cup mushrooms, thinly sliced 2 tbls bacon fat 2 tbls butter 1/2 cup Parmigiano Reggiano cheese 2 tbls white wine 2-3 tbls flour salt and pepper 4 slices crumbled bacon dash of nutmeg (just the tiniest bit) Brown garlic, onions and mushrooms in bacon fat and butter. Add flour, cook until flour turns golden. Add wine, half and half, and seasonings. Cook until slightly thickened, add Parmigiano Reggiano cheese and bacon. Let rest while you make everything else. Filling: 1 package spaghetti 1 8 oz container of cottage cheese (or ricotta) 1/4 cup plain yogurt, greek yogurt, or sour cream 2 eggs 1/4 tsp dried oregano (if fresh, use a little more) 1/4 tsp dried basil (if fresh, use a little more) 1/4 cup mozzarella cheese 2 tablespoons Parmigiano Reggiano dash of salt and pepper Cook spaghetti until almost al dente. Set aside. In mixer, whip cottage cheese, eggs, yogurt, spices until thoroughly combined (the cottage cheese will break up to appear more like ricotta). Add Parmigiano Reggiano and mozzarella cheese last, then mix with the cooked spaghetti until coated. Topping: 4 strips bacon (crumbled) 1/2 cup Parmigiano Reggiano cheese 8-10 slices mozzarella cheese Spoon enough filling to cover the bottom of your casserole dish. Then pour in the spaghetti filling. Pour the rest of the sauce over the top. Arrange slices of mozzarella cheese on top, then sprinkle on the bacon and Parmigiano Reggiano to cover. Bake at 325 until top is golden brown and the filling has set. I usually just check that it's 180 degrees in the center.

Gudrun Loglisci says …

Keep it simple I enjoy Permigiano Reggiano with a good piece of bread, a glass of red wine and quince or guave paste. Top the bread with butter, thinly sliced cheese and either quince or if you can't find that in your supermarket substitute with guave paste. Enjoy!

maria suska says …

Broth with Parmesan gnocchi Ingredients: * 1 egg yolk * 25 g freshly grated Parmesan cheese * 2 tablespoons flour (if you have - from durum wheat semolina) * Nutmeg * 1 liter chicken broth * Any herbs: tarragon, basil, parsley and salt and pepper I mixed Parmesan cheese, egg yolk and flour, seasoned with a knob, salt and pepper. Kneads the ingredients so it forms a smooth mass, possibly by adding water or flour if necessary. . Shape the noodles, about 3 mm in diameter and 2.5 cm in length, roll hand on pastry board. I leave it for 20 minutes to dry. Cook in boiling broth simmer 5 minutes. Decorate with herbs, sprinkled freshly grated Parmesan cheese.

Ginni Keary says …

Caesar Salad 8 cups torn organic romaine lettuce. Dressing: 1/4 cup organic olive oil 2-3 cloves organic garlic minced 1/4 teaspoon Worcestershire sauce 4 teaspoons fresh squeezed organic lemon juice 1 Tablespoon organic anchovy paste from Whole Foods 1/2 cup Parmigiano Reggiano cheese Coat lettuce 3/4 cup organic croutons if desired

Ginni Keary says …

Caesar Salad 8 cups torn organic Romaine lettuce 3/4 cup organic croutons (optional) Dressing: 1/4 cup organic olive oil 2 cloves organic garlic minced 4 teaspoons organic lemon juice freshly queezed 1/2 teaspoon Worcestershire sauce 1 tablespoon organic anchovy paste (from Whole Foods) Fresh ground organic black pepper. TOSS WELL AND SERVE (this recipe has no egg and very low fat)

Dan Condon says …

Orzotto With Zucchini and Pesto Time: 45 minutes FOR THE PESTO: 1 tablespoon pine nuts, optional 1/2 clove garlic, finely chopped 1/2 cup firmly packed basil leaves 3 tablespoons extra virgin olive oil 1 tablespoon grated Parmigiano-Reggiano 2 teaspoons grated Pecorino Romano Salt and freshly ground black pepper Chili flakes For the orzotto: 2 cups vegetable broth 3 tablespoons olive oil 1/3 cup chopped white onion 1 cup orzo 1/2 cup white wine Salt 1/3 cup diced zucchini, generous 1/3 cup grated Parmigiano-Reggiano. 1. For the pesto: In a small food processor or blender, combine pine nuts (optional), garlic and basil. Pulse to chop, then while continuing to pulse, slowly pour in the oil to make a chunky mixture; do not purée. Transfer to a small bowl, and add the Parmigiano-Reggiano and Pecorino Romano. Mix well, and season with salt, pepper and chili flakes to taste. Set aside. 2. For the orzotto: Place vegetable broth in a small saucepan and bring to a bare simmer. In another small saucepan, bring 2 cups of lightly salted water to a bare simmer. In a skillet over medium heat, combine 2 tablespoons olive oil and onion, and sauté until soft and translucent, 5 to 10 minutes. Add orzo and sauté until lightly toasted, 1 to 2 minutes. Add wine and sauté until evaporated. Season lightly with salt. 3. Add 1 cup hot broth and simmer, stirring constantly, until liquid is almost absorbed. Add 1 cup hot water and repeat. Continue to alternately add broth and water 1/2 cup at a time until orzotto is tender; total cooking time will be 16 to 20 minutes and all the broth or water may not be needed. The finished orzo should be golden yellow (add too much water and the flavor will be weak; add too much broth and the color will darken). Set aside finished orzo, cover and keep warm. 4. In a small skillet over medium heat, heat remaining 1 tablespoon olive oil and add zucchini. Sauté until lightly browned, about 5 minutes. Stir zucchini and 2 tablespoons pesto into the orzo (reserve any remaining pesto for another use). Add Parmigiano-Reggiano, stir until melted and adjust salt as needed. Serve immediately. Yield: 4 servings.

Brian Eisberg says …

Breakfast Recipe - Scrambled Eggs Parmigiano Reggiano Per Adult: (Use organic ingredients when available) Ingredients: 2 Tablespoons Olive Oil or Canola Oil 2 eggs 1 Teaspoon Fresh or Ground Oregano 1/4 Teaspoon Powdered Cayenne Pepper Teaspoon Fresh or Ground Cilantro Teaspoon Ground Tumeric 1/2 Teaspoon Ground Cinnamon 1 Small Tomato 2 Tablespoons Chopped Onion 1 Level teaspoon small chopped garlic 1 Tablespoon Avocado 1 Teaspoon Chopped Almonds 1 Heaping Tablespoon Parmigiano Reggiano Preparation: Using an appropriate sized skillet, warm the oil at medium to medium high heat, then add spices, tomato(s), onion, garlic,chopped almonds, cook for 3 minutes until the smell and texture of onions and tomatoes tell you its ready, then add the avocado and then the eggs, cook until eggs are half done (3 minutes), then add the Parmigiano Reggiano. Mix with spatula and finish the scrambling (another 3 minutes, covered to melt the cheese). Serve with coffee and/or tea, fresh oranges or grapefruit, and toast or english muffin if desired. Delicious and Nutritious Your kitchen will smell like a cafe in Tuscany! Enjoy

jay harris says …

Parmigiano Graced Appetizer and Main Dish 1. Take very finely sliced Parmigiano and cover with very finely sliced OVOLI mushrooms ( Amanita Caesarea...spectacularly coloured scarlet and orange mushrooms highly prized in Italy) that have been lifhtly brushed with a soft cloth to removed all traces of dirt...don't wash. Then lightly drizzle all with a delicate (slightly fruity) extra-virgin olive oil. This combination brings out the best in all 3 ingredients. Remember...simple pleasures are the best! 2. Now that your taste buds are engaged...take some fresh asparagus and lightly steam it. Cook two poached eggs. While the eggs are cooking, melt some butter on a low heat. Put the Asparagus on a HOT plate with the eggs on top , add a generous handful of freshly grated Parmigiano and pour the hot melted butter over all. Finally, add some freshly ground black pepper. Buon Appetito and how!!

Karie Bennett says …

Easy Summer Pasta for One Assemble the following ingredients: A Ripe, luscious, large tomato, or 3 Roma tomatoes Fusilli Bucati pasta (long, curly strands) One pillow of fresh, soft, Bufala Mozzarella Two cloves fresh garlic A few sprigs of fresh, organic Basil A fruity, high-quality extra-virgin olive oil. Fresh ground black pepper Sea or Kosher salt Top quality Parmigiano Reggiano Boil water and cook enough Fusilli Bucati for yourself. Meanwhile, cut the tomato into large chunks. Chop fresh garlic into small dice. Chop some fresh Bufala Mozzarella into bite-size morsels. When pasta is cooked to your liking, drain in colander. Remove the stems from the Basil, and rough chop. Put the pasta in a big, roomy bowl. Add the garlic, tomato, basil, and mozzarella. Drizzle olive oil just to moisten all ingredients. Toss gently but well. Grind fresh pepper and sprinkle salt to taste. Grate the Parmigiano Reggiano on top, toss one more time to mix, and enjoy with your favorite cold Pinot Grigio! Buon Appetito!

Charlene Swalec says …

Chicken and Cheese Pot Pie Crust 1 box refrigerated ready made pie crusts, softened Filling 1/4 cup margarine 1/4 cup chopped onion 1/4 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/3 teaspoon parsley 1 -2/3 cups chicken broth 1/3 cup milk 2/3 cup Parmigiano Reggiano 1/2 cup mozzarella cheese, shredded 2 3/4 cups shredded cooked chicken 1 3/4 cups frozen mixed vegetables, thawed DIRECTIONS 1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt , pepper, and parsley until well blended. Gradually stir in broth and milk, and Parmigiano Reggiano, mozzarella cheese, cooking and stirring until bubbly and thickened. 3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. 4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Leigh Thomas says …

Parmigiano Reggiano Ravioli Ingredients- 6 T - Butter 3 eggs – one will be lightly beaten and two will be separated 5 T - Fresh tarragon – 3 T set aside ½ tsp coarse ground black pepper – ¼ tsp set aside 1/4 tsp salt (I use Himalean pink sea salt for this recipe) One package of won ton wrappers cut into 2 inch squares Approximately two tablespoons of all purpose flour 3 T balsamic vinegar One cup of part skim ricotta 1 large shallot, chopped 4 oz Mushrooms, chopped – I use Blue Foot for this recipe Toasted pine nuts (approximately ¼ cup) Two tablespoons dried parsley ¾ C white wine- ½ C set aside One sun dried tomato One quarter sized sliver of Habanero pepper 3 cups Parmigiano Reggiano, two cups set aside ¾ cup of whole milk 1 T lemon Juice 1 ½ Cups Heavy Cream In a medium skillet, melt 4 T butter on low until slightly browned. Add shallots, habanero and 2 T tarragon, sauté until shallots are starting to caramelize. Add mushrooms and a quarter cup of white wine and cook until mushrooms have softened. Using a strainer, strain butter off of the mushrooms, reserve butter and divide mushrooms 1/3 and 2/3 into two bowls discarding the habanero. Set skillet aside. Finely chop 1/3 of the mushroom and shallot mixture, it is for the ravioli. In a mixing bowl, combine one beaten egg, ricotta, parsley, one cup of Parmigiano Reggiano. Beat two of the egg whites until they start to become frothy. Mix one of the left over yolks into the cheese mixture. Prepare a cookie sheet by lining with parchment, set aside. On a lighly floured board, line up cut wonton squares. In the center of each, layer one teaspoon cheese mixture, then a half teaspoon of mushroom mixture followed by another teaspoon of cheese mixture. Repeat until all ravioli bottoms have stuffing. Using a pastry brush, brush egg white around the edge of each ravioli and put the top layer of wonton wrapper over the cheese mixture and press the edges together. Set the finished raviolis on the cookie sheet. Once all raviolis have been prepared, brush the top with egg white mixture. Set raviolis in the refrigerator until whites have dried (approximately 30 minutes). Take out the raviolis, turn them over, and brush the other side with egg whites. Return raviolis to the refrigerator, so that the other side can now dry. Return skillet to high heat, and deglaze with ½ cup of wine. Once all of the browned bits of shallot and mushroom have been released from the surface, add balsamic, sun dried tomatos, remaining tarragon, pepper and salt to wine. Simmer for 10 minutes. Strain out the tarragon and tomato and discard. Add balsamic and wine mixture to saucier and start to warm. Add one and a half cups of heavy cream, and milk and bring to a simmer. Turn up the heat to just below high and add to this one and a half cups of Parmigiano Reggiano. (*see below, this is the point where you want to go ahead and start a large pot of salty water boiling) Add two T balsamic vinegar, lemon juice and the remaining mushrooms and shallots to sauce. Bring sauce to a slow bowl, stirring constantly until it has become thick and creamy.** Season to taste. *In a large pot, add a tablespoon of sea salt to water and boil. Do not start cooking raviolis until you can give them the attention they deserve. Place the raviolis in the boiling water one at time (I like batches of 3), watching them carefully so that you can take them out just after they start to float. Spoon sauce over Raviolis, top with toasted pine nuts, and sprinkle (lightly!) with Parmigiano Reggiano and enjoy! Makes 18 large raviolis and approximately 2 cups of sauce **Note- If sauce becomes too thick, add more milk in one tablespoon increments until desired consistency. If sauce does not thicken, use a past of water and cornstarch to thicken. Crusty bread and steamed green beans that have been tossed with olive oil, fresh tarragon and balsamic compliment this recipe nicely.

toni giarnese says …

Mini Zucchini and Goat Cheese Tarts : Appetizer 1 refrigerated pie crust 2 1/2 pounds 1-inch -diameter zucchini, cut into 1/8 inch rounds 1 tsp salt 2 TBS extra vircin olive oil 2 tsp chopped fresh thyme 3 oz goat cheese 1/2 c freshly grated parmigiano reggiano cheese Make or buy pie crust. Cut into 24 rounds, lay on sheet pan, freeze until firm. Toss zucchini with salt, let stand, pat dry. Then toss with oil and thyme. Spread goat cheese on frozen rounds. Top with 3-4 zucchini slices. Sprinkle with parmigiano. Bake at 400 degrees about 20 min until crusts are golden. Serve warm or at room temperature.

toni giarnese says …

Pasta, Sausage and Bean Ragout 2 TBS extra virgin olive oil 1 large onion 4 garlic cloves, minced 5 spicy Italian turkey sausages, casings removed 28 oz diced tomatoes 28 oz chicken broth 30 oz white kidney beans, drained 1 1/2 c chopped basil 1/2 c cavatappi 6 oz baby spinach 1/2 c parmigiano reggiano plus extra for putting on top Heatoil over medium high heat. Saute onion and garlic for 6 minutes. Add sausage and brown for 5 minutes. Add tomatoes with juice, broth, beans,and 1 cup of basil. Simmer 15 minutes. Add pasta, cook 15 miutes more. Add spinach and cook until wilted. Mix in the parmigiano and remaining basil. Serve with an extra grate of cheese on top. Serves 6

toni giarnese says …

Winter Lentil Soup 4 leeks 1 bunch kale 1 TBS extra virgin olive oil 1 28 oz can tomatoes, drained 6 cups water 2 sweet potatoes, peeled, cut in 1/2 inch dice 1/2 cup lentils 1 TBS thyme 2 tsp salt basil leaves 1/2 cup parmigiano reggiano Wash and slice leeks thinly. Remove stems from kale, slice into strips. Heat oil over medium heta. Cook leeks 3 minutes, add tomatoes and water, bring to a boil. Add kale, sweet potatoes, lentils, thyme, salt and simmer 30 minutes, until lentils are tender. Stir in parmigiano, reserving soemt o top the soup when serving. Serves 6.

toni giarnese says …

Grandma Bruno’s Stuffed Olives Anchovies Anchovy oil (1 TBS) Grated Parmigiano Reggiano Vinegar Pimentos Parsley Garlic seasoning Black pitted olives Cut up anchovies and pimentos. Add parmigiano. Stuff olives. Marinate overnight in anchovy oil, vinegar, parsley seasoning.

toni giarnese says …

Grandma Bruno’s Anchovy Vinegar Peppers 1 loaf Vienna bread, stale, grated into crumbs Milk, scalded (1-1 ½ c) to make stuffing consistency with crumbs Mix above. Add egg, parsley, grated Parmigiano Reggiano. 2 cans anchovy, flat (no capers) 2-3 garlic cloves Pound anchovies and garlic together to make a paste. Add Parmigiano. Mix all together. Need about 4 jars of peppers, 3- 4 c mixture to stuff. Use vinegar peppers ( sweet, mild or hot). Core, take out seeds and rinse and drain. Stuff. Fry in oil slowly, all sides.

Amy says …

Chicken Bolo 1 lb chicken breast sliced into tenders 1 cup panko flakes 1/2 tbsp lemon peel 1 1/2 cups Parmigiano Reggiano finley shredded 1 lb pasta (spaghetti) uncooked 1 small jar capers 1/2 cup cream 2 eggs 1 cup buttermilk 2tbsp olive oil 2 cups leeks 8 ounces thinly sliced proscuitto Dredge chicken in buttermilk then panko flakes and 1/2 cup Parmigiano Reggiano let rest 5 minutes then place in pan with heated olive oil, cook approx 4 minutes per side place in warmed oven Place proscuitto in pan and cook until crisp, slice leeks and sauté in pan with proscuitto Boil pasta according to package directions (omit salt and oil) when pasta is al dente drain, reserving 1 cup water, do not rinse pasta—place back in pot. In separate bowl whisk egg until golden, whisk in remaining cup of Parmigiano Reggiano, lemon peel and cream, slowly beat in reserved liquid from pasta--once this mixture is creamy add in leeks and proscuitto, stir slowly until mixed pour onto pasta heat for five minutes on medium and toss to coat, add in drained capers. Serve pasta on plate and top with chicken, enjoy!

P. Crandall Polk says …

De-bone several chicken thighs. Refrigerate, soaked in lightly salted water overnight, then marinate with a Chianti or Lambrusco wine for a couple of hours with fresh cracked pepper. Make a mixture of bread crumbs, fresh grated Parmigiano Reggiano, minced garlic, oregano and basil to taste. (Does not take much) This will keep in the fridge if you make too much. Drain excess liquid from thighs, place on plate or wax paper and sprinkle with bread crumb mixture until well coated on all sides. These can be carefully pan fried in olive oil or baked slowly until done.

Erika says …

1 quart fresh Strawberries, washed, hulled, and sliced 1/4 cup best-quality Balsalmic vinegar 1 generous pinch freshly ground black pepper 2 tsp ground vanilla bean (optional) 2 tbsp granulated sugar or to taste 1/3 cup fresh walnut pieces 1/2 cup shaved Parmegiano Reggiano cheese Mint leaves for garnish (optional) Wash, hull, and slice the strawberries into a generously-sized mixing bowl. Add vinegar, black pepper, and the optional ground vanilla bean to the berries and mix gently. Taste and add granulated sugar, 2 tbsp or more depending on sweetness of the berries and vinegar. Gently stir in the shaved Parmegiano Reggiano and set aside. Divide the ice cream or frozen yogurt amongst four sundae or other dessert dishes. Top with the berry mixture, then sprinkle with walnuts. Garnish with graceful curls of Parmegiano and mint leaves if desired. Serve immediately.

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