Recipe
Directions:
STEP 1:Pre-heat the oven to 500 degrees F.
STEP 2:
In a 12-inch cast-iron skillet, cover the bottom of the skillet with the crushed tomatoes. Evenly distribute the remaining ingredients, reserving the lemon zest, Parmigiano Reggiano, basil, and parsleyfor a later step.
STEP 3:
Bake for 10 –12 minutes, until the edges are bubbling, and the fontina is melted.
STEP 4:
Remove from the oven and scatter over it the lemon zest, Parmigiano Reggiano, basil, and parsley. Serve hot.
About Chef Marc Sievers
I’m a cookbook author and entertaining expert and I have spent the past decade sharing my expertise for earthy and elegant vegetarian cooking, easy entertaining and thoughtful, but uncomplicated style.
No matter the paths taken in my life, the kitchen has always been the one place where I have felt the most comfortable. The best part of my day is cooking and entertaining with friends and family, with the house filled with laughter!
My first cookbook was published in 2011, my second in 2016, and my third cookbook French Omelettes—Your New House Meal was released in Fall 2019. I am excited to share my vision for the best ideas to help you enjoy life’s little moments, whether for a dinner for eight or a cozy night at home for you and your plus one!
Born and raised in New England, I live in Lawrence, MA with my husband Ryan and our pups Lady and Gigi.
STARTER
Parmigiano Reggiano & White Beans
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15m
PREP
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15m
COOK
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549
CALORIES
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8
SERVINGS
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This Parmigiano Reggiano & White Beans recipe can be served as a family-style dip with crusty bread and crackers for game night or a fabulous main course served alongside a dish of polenta and a big green salad. A quick trip to your favorite grocery store is all it takes to gather everything you need. This recipe has so many of my favorite things: white beans, fire roasted tomatoes, artichokes, and Parmigiano Reggiano cheese.
Also, it takes just a few minutes to assemble and bakes in under 15 minutes! And, I love that it is served in the same dish as it was baked in—no stress and very little mess. Adding finely grated Parmigiano Reggiano cheese just before serving adds incredible richness and the cheeses’s little bit of extra saltiness helps bring the entire dish together, transforming it from good to crazy good!
Note:
You can assemble this dish up to one hour ahead of time and leave it to sit at room temperature before baking.
Ingredients:
Crushed Fire Roasted Tomatoes–1 cup
White Beans –1 can (15 ounces), rinsed and well drained
Cherry Tomatoes –1 cup
Marinated Artichoke Hearts –1 jar (12 ounces), drained, roughly chopped
Garlic –3 cloves, thinly sliced
Oregano–1 teaspoon, dried, lightly crushed
Sea Salt –1 teaspoon
Black Pepper –1 teaspoon, freshly cracked
Red Pepper Flakes –½ teaspoon
Fontina Cheese –8 ounces, rind removed, ½-inch diced, Fontina Val d’Aosta recommended
Lemon Zest –2 teaspoons, freshly zested
Parmigiano Reggiano –1 cup, finely grated
Basil –¼ cup, fresh, whole leaves
Parsley –¼ cup, fresh, whole leaves, Italian flat-leaf variety
Notes:
n/a
Pairing:
n/a