Directions:
Preparing the Chicken
STEP 1
Clean the chicken under cold, running water and pat dry with paper towels. Place a section of plastic wrap on your work surface large enough for each individual chicken piece. Position chicken pieces in the center of the wrap. You could also use a zip lock bag.
STEP 2
In a bowl combine 2 cups of Parmigiano Reggiano cheese, nutmeg, thyme, and black pepper. Evenly pour the mixture over the chicken and tightly cover with the plastic wrap or zip lock bag making sure all the air is out. Refrigerator overnight.
Cooking the Chicken
STEP 1
Preheat the oven to 425°F and line a rimmed baking sheet with aluminum foil. In a large bowl, combine the melted butter, the rest of the Parmigiano Reggiano cheese, lemon juice and salt.
STEP 2
Place the chicken on the baking sheet skin side up. Baste the skin with a small amount of the mixture. Add cauliflower, onion, garlic and lemons to the rest of the mixture in the bowl and toss until evenly coated.
Transfer to the baking sheet.
STEP 3
Bake for 40 min. Turn the oven to a high broil and broil the chicken for approximately 1 minute or until the skin crisps up.
MAIN
Parmigiano Reggiano® Infused Chicken and Cauliflower
-
10m
PREP
-
24h
REST
-
41m
COOK
-
705
CALORIES
-
4
SERVINGS
Chef Michele Casadei Massari uses Parmigiano Reggiano cheese as a meaningful and essential ingredient for a ‘wet rub’ to infuse and season a unique flavor in his chicken.
The concept of a wet rub is typically used on gamier meats by vacuum sealing the meat in the refrigerator for 4-10 days and sometimes longer. This process allows enzymes in the trapped juices to break down collagen between muscle fibers, increasing tenderness.
All meat benefits from some amount of aging before being sold and consumed. Chicken needs very little time while beef can be aged for quite a bit longer.
Chef Michele really loves the concept of wet aging meats. The flavor result from the infusion through the Parmigiano Reggiano cheese rub in this dish is quite impressive!
Ingredients:
2 pounds bone-in, skin-on chicken thighs
2 cups plus 3 tablespoons Parmigiano Reggiano cheese, freshly grated
1 pinch of nutmeg
2 tablespoons fresh thyme, finely chopped or 2 teaspoons dried thyme
2 teaspoons black pepper, crushed
2 tablespoons butter, melted
1 tablespoons fresh lemon juice
1½ teaspoons salt
1 head cauliflower, cut into florets
1 red onion, cut in chunks
3 heads garlic, halved
2 lemons, halved
Hint:
Farm fresh chicken is always best.
Make sure you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano cheese. I recommend using Parmigiano Reggiano cheese aged 24 months.
MAIN
Parmigiano Reggiano® Infused Chicken and Cauliflower
-
10m
PREP
-
24h
REST
-
41m
COOK
-
705
CALORIES
-
4
SERVINGS
Chef Michele Casadei Massari uses Parmigiano Reggiano cheese as a meaningful and essential ingredient for a ‘wet rub’ to infuse and season a unique flavor in his chicken.
The concept of a wet rub is typically used on gamier meats by vacuum sealing the meat in the refrigerator for 4-10 days and sometimes longer. This process allows enzymes in the trapped juices to break down collagen between muscle fibers, increasing tenderness.
All meat benefits from some amount of aging before being sold and consumed. Chicken needs very little time while beef can be aged for quite a bit longer.
Chef Michele really loves the concept of wet aging meats. The flavor result from the infusion through the Parmigiano Reggiano cheese rub in this dish is quite impressive!
Directions:
Preparing the Chicken
STEP 1
Clean the chicken under cold, running water and pat dry with paper towels. Place a section of plastic wrap on your work surface large enough for each individual chicken piece. Position chicken pieces in the center of the wrap. You could also use a zip lock bag.
STEP 2
In a bowl combine 2 cups of Parmigiano Reggiano cheese, nutmeg, thyme, and black pepper. Evenly pour the mixture over the chicken and tightly cover with the plastic wrap or zip lock bag making sure all the air is out. Refrigerator overnight.
Cooking the Chicken
STEP 1
Preheat the oven to 425°F and line a rimmed baking sheet with aluminum foil. In a large bowl, combine the melted butter, the rest of the Parmigiano Reggiano cheese, lemon juice and salt.
STEP 2
Place the chicken on the baking sheet skin side up. Baste the skin with a small amount of the mixture. Add cauliflower, onion, garlic and lemons to the rest of the mixture in the bowl and toss until evenly coated.
Transfer to the baking sheet.
STEP 3
Bake for 40 min. Turn the oven to a high broil and broil the chicken for approximately 1 minute or until the skin crisps up.
Ingredients:
2 pounds bone-in, skin-on chicken thighs
2 cups plus 3 tablespoons Parmigiano Reggiano cheese, freshly grated
1 pinch of nutmeg
2 tablespoons fresh thyme, finely chopped or 2 teaspoons dried thyme
2 teaspoons black pepper, crushed
2 tablespoons butter, melted
1 tablespoons fresh lemon juice
1½ teaspoons salt
1 head cauliflower, cut into florets
1 red onion, cut in chunks
3 heads garlic, halved
2 lemons, halved
Hint:
Farm fresh chicken is always best.
Make sure you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano cheese. I recommend using Parmigiano Reggiano cheese aged 24 months.
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