Directions:
Parmigiano Reggiano “frico”
STEP 1
Place the rind on some parchment paper and microwave for 1 minute.
Let it cool completely. The goal is a light pumice stone look and consistency to later generously grate it bottarga style on the spaghetti.
Egg yolk confit
STEP 1
Preheat oven to 200° F.
STEP 2
Separate the egg yolks from the whites. Discard egg whites or save for another dish such as merengue.
STEP 3
Submerge the yolks in an ovenproof saucepan filled with enough olive oil to ensure the yolks are completely submerged. Place the pan in the oven for 55 minutes.
STEP 4
Remove the yolks with a slotted spoon and set aside.
For the spaghetti
STEP 1
Bring water to a boil with garlic, once boiling add enough salt so the water tastes like the sea, stir a couple of times. Cook the spaghetti 1 minute less than what the packages requires for al dente. Reserve at least a cup of the cooking water.
STEP 2
While the spaghetti is cooking, beat eggs and cheese together. Add an initial touch of wasabi. When the pasta is done, add it in a pan with egg mixture and mix quickly letting it cook a bit without stopping stirring. Just long enough to cook the eggs.
STEP 3
Shave fresh wasabi or add wasabi paste, add more Parmigiano Reggiano cheese and the lard or olive oil. Stir quickly adding cooking water to obtain the desired consistency. Serve adding shaved Parmigiano Reggiano, grated frico rind dust and wasabi if you like. Place one confit egg yolk on top of each dish as a finishing touch.
Photo© Azzurra Primavera
MAIN COURSE
Pasta with Eggs and Parmigiano Reggiano® Cheese Di Solo Bruna, 36 Months
Chef Michele Casadei Massari combined two traditional “peasant dishes” from Southern Italy and completely reinvented them by using rinds from 36 months old Parmigiano Reggiano Di Solo Bruna, fresh wasabi and bottarga.
The use of rinds exemplifies a Zero Waste approach. Choosing a 36 months old cheese takes into account the effects of aging. And the radically different ingredients, like wasabi and bottarga, celebrate diversity
Ingredients:
1 medium Parmigiano Reggiano rind for the Frico
4 confit egg yolk
extra virgin olive oil
1oz lard or extra virgin olive oil
2 cloves garlic
Salt, to taste
1lb spaghetti
4 medium eggs
2 oz grated Parmigiano Reggiano cheese, 36 months preferably Solo Bruna
1/2 oz fresh Misho wasabi or wasabi paste, adjust to taste and perfume
Design Challenge Inspiration:
Chef Michele definitely embraced his role of “Culinary Designer” when he decided to put together this recipe.
For the Design Challenge, we’re inviting designers to submit entries that take into account the idea of environmental responsibility and sustainability…just like Chef Michele used the rinds in order to support the notion of Zero Waste.
Another theme that is part of the Design Challenge is aging – which takes its inspiration from the fact that Parmigiano Reggiano cheese must be aged for at least 12 months, and it is often aged for 24, 36 months of more. Aging (or Maturation) contributes to the richness of the flavor and the granularity of the texture…just like certain techniques and materials are designed to get softer with more use, or acquire a patina that makes the product more unique and personal – and makes it become more cherished over time. Could this notion be built into the design concepts?
Lastly, in this recipe, Chef Michele showcased diversity in a couple of interesting ways. For one, he suggests using Parmigiano Reggiano di Solo Bruna – which is the cheese made solely from milk of Italian Brown cows – which had a unique flavor profile. Also, he used radically different ingredients like wasabi and bottarga – yet he combined them with mastery to deliver a sumptuous and exotic taste. With this in mind, how could designer build into their entries notions of diversity in terms of the origins of the design, the type of materials. or the techniques used to make the products?
Learn more about the Parmigiano Reggiano Design Challenge 2022.
About Michee Casadei Massari:
Besides being the US Brand Ambassador for Parmigiano Reggiano, Chef Michele is a true renaissance man who juggles being an entrepreneur, conceptual photographer, executive producer of books and music, public speaker, film advisor, and t-shirt designer just to name a few of his vocations. He is also the founder and executive chef of Lucciola in NYC, and the executive chef at Ferrari North America.
MAIN COURSE
Pasta with Eggs and Parmigiano Reggiano® Cheese Di Solo Bruna, 36 Months
Chef Michele Casadei Massari combined two traditional “peasant dishes” from Southern Italy and completely reinvented them by using rinds from 36 months old Parmigiano Reggiano Di Solo Bruna, fresh wasabi and bottarga.
The use of rinds exemplifies a Zero Waste approach. Choosing a 36 months old cheese takes into account the effects of aging. And the radically different ingredients, like wasabi and bottarga, celebrate diversity
Directions:
Parmigiano Reggiano “frico”
STEP 1
Place the rind on some parchment paper and microwave for 1 minute.
Let it cool completely. The goal is a light pumice stone look and consistency to later generously grate it bottarga style on the spaghetti.
Egg yolk confit
STEP 1
Preheat oven to 200° F.
STEP 2
Separate the egg yolks from the whites. Discard egg whites or save for another dish such as merengue.
STEP 3
Submerge the yolks in an ovenproof saucepan filled with enough olive oil to ensure the yolks are completely submerged. Place the pan in the oven for 55 minutes.
STEP 4
Remove the yolks with a slotted spoon and set aside.
For the spaghetti
STEP 1
Bring water to a boil with garlic, once boiling add enough salt so the water tastes like the sea, stir a couple of times. Cook the spaghetti 1 minute less than what the packages requires for al dente. Reserve at least a cup of the cooking water.
STEP 2
While the spaghetti is cooking, beat eggs and cheese together. Add an initial touch of wasabi. When the pasta is done, add it in a pan with egg mixture and mix quickly letting it cook a bit without stopping stirring. Just long enough to cook the eggs.
STEP 3
Shave fresh wasabi or add wasabi paste, add more Parmigiano Reggiano cheese and the lard or olive oil. Stir quickly adding cooking water to obtain the desired consistency. Serve adding shaved Parmigiano Reggiano, grated frico rind dust and wasabi if you like. Place one confit egg yolk on top of each dish as a finishing touch.
Photo© Azzurra Primavera
Ingredients:
1 medium Parmigiano Reggiano rind for the Frico
4 confit egg yolk
extra virgin olive oil
1oz lard or extra virgin olive oil
2 cloves garlic
Salt, to taste
1lb spaghetti
4 medium eggs
2 oz grated Parmigiano Reggiano cheese, 36 months preferably Solo Bruna
1/2 oz fresh Misho wasabi or wasabi paste, adjust to taste and perfume
About Michee Casadei Massari:
Besides being the US Brand Ambassador for Parmigiano Reggiano, Chef Michele is a true renaissance man who juggles being an entrepreneur, conceptual photographer, executive producer of books and music, public speaker, film advisor, and t-shirt designer just to name a few of his vocations. He is also the founder and executive chef of Lucciola in NYC, and the executive chef at Ferrari North America.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
