Directions:
STEP 1
Set your oven temperature to 375 F. A high temperature allows for the great color and texture of the vegetables, without drying the them out.
STEP 2
While the oven is preheating, line a baking sheet with parchment or foil. Toss the vegetables with the oil and spices using your hands ensuring they are completely coated. Place the vegetables onto the baking sheet.
STEP 3
Bake the vegetables for 35 minutes. Stirring halfway through so they can crisp on both sides. Once done, remove from oven and let rest for 10 minutes.
STEP 4
Once vegetables have rested chop to desired thickness and place in tortilla. Shave the Parmigiano Reggiano cheese onto the vegetables. Fold the tortilla and enjoy the Quesadina as is or, place the Quesadina in a skillet to crisp up the outside of the tortilla and to soften the Parmigiano Reggiano cheese. Enjoy alone or with your favorite toppings!
MAIN
Vegetable ‘Quesadina’ with Parmigiano Reggiano® cheese
-
10m
PREP
-
35m
COOK
-
250
CALORIES
-
4
SERVINGS
Literally meaning ‘little cheesy thing’, quesadillas originated in colonial Mexico in the 16th century.
Today, the dish consists of a tortilla filled primarily with Oaxaca cheese, and then cooked on a comal, which is a smooth, flat griddle used to cook tortillas and arepas.
Piadina is a rustic Italian flatbread typical of the Romagna region in Italy. It is prepared with dough cooked fresh on a griddle and filled with a variety of meats, cheeses, and vegetables.
In Italy there is a saying that goes: “Don’t call it piadina if it’s not made in Romagna.” The people of Romagna are so proud of their local specialty of piadina that they applied for and obtained PGI (Protected Geographical Application) for its two versions in 2014: the so-called Piadina Terre di Romagna and the Piadina Romagnola di Rimini.
Chef Michele Cassadei Massari has combined these two dishes to create the ‘Quesadina’ using loads of veggies and Parmigiano Reggiano cheese. It’s a great opportunity to use leftover vegetables. And, is a great option for a snack, an appetizers or even dinner.
Ingredients:
2 pounds any vegetables, cut in large chunks (onions, peppers, tomatos, yams, swiss chard, asparagus, fresh herbs, etc.)
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Parmigiano Reggiano rind
1 cup Parmigiano Reggiano cheese, shaved
4 tortillas
Balsamic reduction, to drizzle, and/or your favorite toppings
Hint:
Chef Michele suggests using a mixture of Parmigiano Reggiano cheese aged 16 months and 24 months if you can find both. The younger cheese melts nicely while the older cheese will give more flavor.
MAIN
Vegetable ‘Quesadina’ with Parmigiano Reggiano® cheese
-
10m
PREP
-
35m
COOK
-
250
CALORIES
-
4
SERVINGS
Literally meaning ‘little cheesy thing’, quesadillas originated in colonial Mexico in the 16th century.
Today, the dish consists of a tortilla filled primarily with Oaxaca cheese, and then cooked on a comal, which is a smooth, flat griddle used to cook tortillas and arepas.
Piadina is a rustic Italian flatbread typical of the Romagna region in Italy. It is prepared with dough cooked fresh on a griddle and filled with a variety of meats, cheeses, and vegetables.
In Italy there is a saying that goes: “Don’t call it piadina if it’s not made in Romagna.” The people of Romagna are so proud of their local specialty of piadina that they applied for and obtained PGI (Protected Geographical Application) for its two versions in 2014: the so-called Piadina Terre di Romagna and the Piadina Romagnola di Rimini.
Chef Michele Cassadei Massari has combined these two dishes to create the ‘Quesadina’ using loads of veggies and Parmigiano Reggiano cheese. It’s a great opportunity to use leftover vegetables. And, is a great option for a snack, an appetizers or even dinner.
Directions:
STEP 1
Set your oven temperature to 375 F. A high temperature allows for the great color and texture of the vegetables, without drying the them out.
STEP 2
While the oven is preheating, line a baking sheet with parchment or foil. Toss the vegetables with the oil and spices using your hands ensuring they are completely coated. Place the vegetables onto the baking sheet.
STEP 3
Bake the vegetables for 35 minutes. Stirring halfway through so they can crisp on both sides. Once done, remove from oven and let rest for 10 minutes.
STEP 4
Once vegetables have rested chop to desired thickness and place in tortilla. Shave the Parmigiano Reggiano cheese onto the vegetables. Fold the tortilla and enjoy the Quesadina as is or, place the Quesadina in a skillet to crisp up the outside of the tortilla and to soften the Parmigiano Reggiano cheese. Enjoy alone or with your favorite toppings!
Ingredients:
2 pounds any vegetables, cut in large chunks (onions, peppers, tomatos, yams, swiss chard, asparagus, fresh herbs, etc.)
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Parmigiano Reggiano rind
1 cup Parmigiano Reggiano cheese, shaved
4 tortillas
Balsamic reduction, to drizzle, and/or your favorite toppings
Hint:
Chef Michele suggests using a mixture of Parmigiano Reggiano cheese aged 16 months and 24 months if you can find both. The younger cheese melts nicely while the older cheese will give more flavor.
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