Polpette di Baccalà e Parmigiano Reggiano
Directions:
“Polpette”
STEP 1
Soak the baccalà for 2-3 days in cold water to de-salt and rehydrate. Change the water at least once a day. Remove any skin and bones)
STEP 2
After baccalà has been soaked, cut into small cubes (about ½ inch)
STEP 3
Combine all the ingredients for the polpette in a large mixing bowl and mix well; test for salt and adjust accordingly
STEP 4
Shape the mixture into ping pong-sized balls; roll them in the breading mix and set aside
STEP 5
Deep fry the baccalà balls in 350˚F oil until golden brown, then let them dry on paper towels
Dipping Sauce
STEP 1
Combine and whisk all the ingredients for the sauce in a saucepan; bring to a boil and let it thicken
Enjoy!
Serve with the dipping sauce mix and enjoy.
Buon appetito!
About Chef Romano
Chef Marianna Romano was born and raised in Italy, and is now living in New York. She attended the Italian Chef Academy in Rome, and is a member of the Associazione Italiana Chef, in Rome and in New York.
Additionally, Chef Romano is the founder of the Authentic Italian Cuisine Initiative (AICI) which is dedicated to promoting authentic Italian cuisine in the United States and Canada. The AICI offers cooking classes, recipe development, and events featuring Italian food products.
GAME DAY SNACK
Polpette di Baccalà al Parmigiano Reggiano®
-
15m
PREP
-
30m
COOK
-
300
CALORIES
-
4
SERVINGS
“Baccalà” is essentially a cod fish that has been cured with salt – a method for preserving perishables that dates back to centuries ago, well before refrigeration. The result is a delicious fish with a pleasantly flaky texture and an irresistible intense flavor – which pairs perfectly with the rich flavor of Parmigiano Reggiano cheese. In Italy, baccalà is often enjoyed during the weeks leading to Easter…however we think that these savory “Polpette di Baccalà” make for a delicious appetizer anytime.
By the way, “Polpette”, translates loosely to “balls”, so in English this dish might be called “Salted Cod Balls”.
The “Polpette di Baccalà” are light, fluffy and practically melt in your mouth, making it a great appetizer. The recipe was submitted by Chef Marianna Romano as an entry in our Big Game 2021 Parmigiano Reggiano Snack Contest. The recipe ended up taking top honors, and we’re delighted that Chef Romano allowed us to share it with you.
Grazie, Chef Romano!
Ingredients:
Polpette
1-1/4 lb baccalà (weight is after it has been soaked)
2 large eggs, beaten
3-1/2 cups Panko, soaked in milk
1 cup Parmigiano Reggiano cheese, grated
4 tablespoons EVOO
2 tablespoons fresh Italian parsley, chopped
1/4 teaspoon smoked paprika
1/8 teaspoon garlic powder
Ground black pepper to taste
Cayenne pepper to taste
Salt to taste
Mix of bread crumbs and panko (for breading the polpette)
Peanut oil (or vegetable oil) for deep frying
Dipping Sauce
6 fl. oz water
3 fl. oz apple cider vinegar
3 tablespoons tomato paste
4 tablespoons sugar
2 teaspoons corn starch
Cayenne pepper to taste
Salt to taste
GAME DAY SNACK
Polpette di Baccalà al Parmigiano Reggiano®
-
15m
PREP
-
30m
COOK
-
300
CALORIES
-
4
SERVINGS
“Baccalà” is essentially a cod fish that has been cured with salt – a method for preserving perishables that dates back to centuries ago, well before refrigeration. The result is a delicious fish with a pleasantly flaky texture and an irresistible intense flavor – which pairs perfectly with the rich flavor of Parmigiano Reggiano cheese. In Italy, baccalà is often enjoyed during the weeks leading to Easter…however we think that these savory “Polpette di Baccalà” make for a delicious appetizer anytime.
By the way, “Polpette”, translates loosely to “balls”, so in English this dish might be called “Salted Cod Balls”.
The “Polpette di Baccalà” are light, fluffy and practically melt in your mouth, making it a great appetizer. The recipe was submitted by Chef Marianna Romano as an entry in our Big Game 2021 Parmigiano Reggiano Snack Contest. The recipe ended up taking top honors, and we’re delighted that Chef Romano allowed us to share it with you.
Grazie, Chef Romano!
Directions:
“Polpette”
STEP 1
Soak the baccalà for 2-3 days in cold water to de-salt and rehydrate. Change the water at least once a day. Remove any skin and bones)
STEP 2
After baccalà has been soaked, cut into small cubes (about ½ inch)
STEP 3
Combine all the ingredients for the polpette in a large mixing bowl and mix well; test for salt and adjust accordingly
STEP 4
Shape the mixture into ping pong-sized balls; roll them in the breading mix and set aside
STEP 5
Deep fry the baccalà balls in 350˚F oil until golden brown, then let them dry on paper towels
Dipping Sauce
STEP 1
Combine and whisk all the ingredients for the sauce in a saucepan; bring to a boil and let it thicken
Enjoy!
Serve with the dipping sauce mix and enjoy.
Buon appetito!
About Chef Romano
Chef Marianna Romano was born and raised in Italy, and is now living in New York. She attended the Italian Chef Academy in Rome, and is a member of the Associazione Italiana Chef, in Rome and in New York.
Additionally, Chef Romano is the founder of the Authentic Italian Cuisine Initiative (AICI) which is dedicated to promoting authentic Italian cuisine in the United States and Canada. The AICI offers cooking classes, recipe development, and events featuring Italian food products.
Ingredients:
Polpette
1-1/4 lb baccalà (weight is after it has been soaked)
2 large eggs, beaten
3-1/2 cups Panko, soaked in milk
1 cup Parmigiano Reggiano cheese, grated
4 tablespoons EVOO
2 tablespoons fresh Italian parsley, chopped
1/4 teaspoon smoked paprika
1/8 teaspoon garlic powder
Ground black pepper to taste
Cayenne pepper to taste
Salt to taste
Mix of bread crumbs and panko (for breading the polpette)
Peanut oil (or vegetable oil) for deep frying
Dipping Sauce
6 fl. oz water
3 fl. oz apple cider vinegar
3 tablespoons tomato paste
4 tablespoons sugar
2 teaspoons corn starch
Cayenne pepper to taste
Salt to taste
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.
Pull Apart Parmigiano Reggiano Cheese Bread
Directions:
STEP 1
Combine flour, salt, sugar and yeast in a large bowl. Add water and mix with your hands bringing the dough together.
STEP 2
Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes. Transfer to a large lightly oiled bowl and cover with a clean cloth. Let rise in a warm place until doubled in size – about 1 hour.
STEP 3
Knead the dough lightly for 1 minute, then roll it out on a lightly floured surface into a rectangle measuring approximately 20x12in.
STEP 4
Spread the pesto or sun-dried tomato paste over the dough, leaving a little less than an inch border along one long edge. Scatter the rosemary and Parmigiano Reggiano cheese evenly. From the other long edge, roll the rectangle into a sausage-shape, pressing the long edge to seal it. Curl the roll around into a circle, sealing the ends together.
STEP 5
Lift the ring onto a large, greased baking sheet. Without cutting through entirely, cut 16 even slices with a sharp knife, keeping the circular shape. Twist each slice so that the cut surface lies upwards. Sprinkle with poppy seeds or sesame seeds. Leet rise in a warm place for 30-40 minutes.
STEP 6
Meanwhile, preheat the oven to 520 F/Fan 375 F. Bake for 20-25 minutes until risen and golden brown. Cool on a wire rack.
GAME DAY SNACK
Pull Apart Parmigiano Reggiano® Cheese Bread
-
2h
PREP
-
25m
COOK
-
147
CALORIES
-
16
SERVINGS
Description:
Nothing says “Let’s Party” more than the Pull Apart Parmigiano Reggiano Cheese Bread! This recipe is sure to bring friends and family together while everyone reaches for “just one more” during Game Day celebrations.
Ingredients:
3 cups + 2 tbsp white bread flour, plus more for dusting
1 tsp. Salt
1 tbsp. cane sugar
1 rounded tsp. easy-blend yeast
1 ¼ cups Warm water
4 tbsp. red pesto or sun-dried tomato paste
2 tbsp. fresh rosemary, finely chopped
5 oz Parmigiano Reggiano, finely grated
1 tbsp. poppy seeds or sesame seeds
Parmigiano Reggiano cheese shavings, rosemary sprigs, olives, artichokes and sun-dried tomatoes in olive oil, to serve
Hint:
To make separate buns instead of a bread ring, cut through each slice completely and arrange on lightly greased baking sheets, cut side up, leaving them to rise as before.
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.
For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.
GAME DAY SNACK
Pull Apart Parmigiano Reggiano® Cheese Bread
-
2h
PREP
-
25m
COOK
-
147
CALORIES
-
16
SERVINGS
Description:
Nothing says “Let’s Party” more than the Pull Apart Parmigiano Reggiano Cheese Bread! This recipe is sure to bring friends and family together while everyone reaches for “just one more” during Game Day celebrations.
Directions:
STEP 1
Combine flour, salt, sugar and yeast in a large bowl. Add water and mix with your hands bringing the dough together.
STEP 2
Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes. Transfer to a large lightly oiled bowl and cover with a clean cloth. Let rise in a warm place until doubled in size – about 1 hour.
STEP 3
Knead the dough lightly for 1 minute, then roll it out on a lightly floured surface into a rectangle measuring approximately 20x12in.
STEP 4
Spread the pesto or sun-dried tomato paste over the dough, leaving a little less than an inch border along one long edge. Scatter the rosemary and Parmigiano Reggiano cheese evenly. From the other long edge, roll the rectangle into a sausage-shape, pressing the long edge to seal it. Curl the roll around into a circle, sealing the ends together.
STEP 5
Lift the ring onto a large, greased baking sheet. Without cutting through entirely, cut 16 even slices with a sharp knife, keeping the circular shape. Twist each slice so that the cut surface lies upwards. Sprinkle with poppy seeds or sesame seeds. Leet rise in a warm place for 30-40 minutes.
STEP 6
Meanwhile, preheat the oven to 520 F/Fan 375 F. Bake for 20-25 minutes until risen and golden brown. Cool on a wire rack.
Ingredients:
3 cups + 2 tbsp white bread flour, plus more for dusting
1 tsp. Salt
1 tbsp. cane sugar
1 rounded tsp. easy-blend yeast
1 ¼ cups Warm water
4 tbsp. red pesto or sun-dried tomato paste
2 tbsp. fresh rosemary, finely chopped
5 oz Parmigiano Reggiano, finely grated
1 tbsp. poppy seeds or sesame seeds
Parmigiano Reggiano cheese shavings, rosemary sprigs, olives, artichokes and sun-dried tomatoes in olive oil, to serve
Hint:
To make separate buns instead of a bread ring, cut through each slice completely and arrange on lightly greased baking sheets, cut side up, leaving them to rise as before.
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.
For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.
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.
Parmigiano Reggiano cheese Lollipops
Directions:
STEP 1
Preheat oven to 430 F. Line a rimmed baking sheet with parchment paper.
STEP 2
Place tightly packed spoonfuls of grated Parmigiano Reggiano cheese in circular mounds, about 2 inches wide.
STEP 3
Remove wings from air fryer and place in a bowl. coat them with another handful of Parmigiano Reggiano cheese. Turn the air fryer up to 400 F and cook for 5 minutes more to caramelize.
STEP 4
Add crushed pistachios, walnuts, sesame seeds, pumpkin seeds, marjoram, and other herbs according to your personal taste.
STEP 5
Bake in the oven for about 7 minutes.
STEP 6
Slide the baking paper off of the pan and let cool completely before removing. Serve at room temperature.
GAME DAY SNACK
Parmigiano Reggiano® cheese Lollipops
-
5m
PREP
-
7m
COOK
-
121
CALORIES
-
4
SERVINGS
Description:
Parmigiano Reggiano cheese lollipops are ready to enjoy in minutes but, be warned, they can be gone within seconds. This healthy and deliciously crunchy snack is an easy way to add a little fun to any Game Day spread. Serve them on a cheese board, or display them like flowers in a vase at the center of your table, and enjoy them with a cold beer as you cheer for your favorite team!
Ingredients:
3.5 oz Parmigiano Reggiano cheese, freshly grated
Sesame seeds
Pumpkin seeds
Pistachios
Walnuts
Marjoram
Hint:
Get creative with the toppings and add whatever you might find tasty!
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.
For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.
GAME DAY SNACK
Parmigiano Reggiano® cheese Lollipops
-
5m
PREP
-
7m
COOK
-
121
CALORIES
-
4
SERVINGS
Description:
Parmigiano Reggiano cheese lollipops are ready to enjoy in minutes but, be warned, they can be gone within seconds. This healthy and deliciously crunchy snack is an easy way to add a little fun to any Game Day spread. Serve them on a cheese board, or display them like flowers in a vase at the center of your table, and enjoy them with a cold beer as you cheer for your favorite team!
Directions:
STEP 1
Preheat oven to 430 F. Line a rimmed baking sheet with parchment paper.
STEP 2
Place tightly packed spoonfuls of grated Parmigiano Reggiano cheese in circular mounds, about 2 inches wide.
STEP 3
Remove wings from air fryer and place in a bowl. coat them with another handful of Parmigiano Reggiano cheese. Turn the air fryer up to 400 F and cook for 5 minutes more to caramelize .
STEP 4
Add crushed pistachios, walnuts, sesame seeds, pumpkin seeds, marjoram, and other herbs according to your personal taste.
STEP 5
Bake in the oven for about 7 minutes.
STEP 6
Slide the baking paper off of the pan and let cool completely before removing. Serve at room temperature.
Ingredients:
3.5 oz Parmigiano Reggiano cheese, freshly grated
Sesame seeds
Pumpkin seeds
Pistachios
Walnuts
Marjoram
Hint:
Get creative with the toppings and add whatever you might find tasty!
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.
For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.
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.
Potato Wedges with Rosemary and Parmigiano Reggiano cheese
Directions:
STEP 1
Preheat oven to 375 F. Wash potatoes and cut into wedges.
STEP 2
Drizzle a baking sheet with extra virgin olive oil and place potatoes in a single layer. Sprinkle with salt. Bake for 20 minutes.
STEP 3
Take out potatoes and sprinkle some grated Parmigiano Reggiano cheese and rosemary. Put back in the oven for 5 minutes.
STEP 4
Let cool and serve.
GAME DAY SNACK
Potato Wedges with Rosemary and Parmigiano Reggiano® Cheese
-
10m
PREP
-
25m
COOK
-
186
CALORIES
-
4
SERVINGS
Description:
The ultimate complement to the traditional Game Day Chicken Wings, these Potato Wedges with Rosemary get their amazing taste from Parmigiano Reggiano cheese. This is one of those snacks that will quickly become one of your Game Day favorites.
Ingredients:
3 russet potatoes
Salt, to taste
2 oz Parmigiano Reggiano cheese, freshly grated
Rosemary, chopped
Extra virgin olive oil
Hint:
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.
For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.
GAME DAY SNACK
Potato Wedges with Rosemary and Parmigiano Reggiano® Cheese
-
10m
PREP
-
25m
COOK
-
186
CALORIES
-
4
SERVINGS
Description:
The ultimate complement to the traditional Game Day Chicken Wings, these Potato Wedges with Rosemary get their amazing taste from Parmigiano Reggiano cheese. This is one of those snacks that will quickly become one of your Game Day favorites.
Directions:
STEP 1
Preheat oven to 375 F. Wash potatoes and cut into wedges.
STEP 2
Drizzle a baking sheet with extra virgin olive oil and place potatoes in a single layer. Sprinkle with salt. Bake for 20 minutes.
STEP 3
Take out potatoes and sprinkle some grated Parmigiano Reggiano cheese and rosemary. Put back in the oven for 5 minutes.
STEP 4
Let cool and serve.
Ingredients:
3 russet potatoes
Salt, to taste
2 oz Parmigiano Reggiano cheese, freshly grated
Rosemary, chopped
Extra virgin olive oil
Hint:
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.
For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.
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.
Parmigiano Reggiano Cheese Biscuits
Directions:
STEP 1
Combine ingredients in a food processor, and pulse until dough is clumpy but will come together when pressed with your fingers.
STEP 2
Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, about 2 hours.
STEP 3
Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick biscuits, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes.
STEP 4
Remove baking sheets from oven, and raise temperature to 500 degrees. When oven comes to temperature, return sheets to oven, and bake for 2 – 4 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.
GAME DAY SNACK
Parmigiano Reggiano® Cheese Biscuits
-
40m
COOK
-
210
CALORIES
-
8
SERVINGS
Description:
Parmigiano Reggiano cheese adds plenty of savory taste to these delicious little biscuits. Great when served on their own, they can also be incorporated into a beautiful cheese and charcutery board.
These cheese biscuits have a lighter bite and a soft yet crunchy quality that makes them a perfect snack for game day. Enjoy!
Ingredients:
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1cup Parmigiano Reggiano cheese finely grated, aged 24 or 36 months
1 1/2 teaspoon dreid sage
1/4 cup half & half, (more if needed)
Hint:
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.
For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 or 36 months.
GAME DAY SNACK
Parmigiano Reggiano® Cheese Biscuits
-
40m
COOK
-
210
CALORIES
-
8
SERVINGS
Description:
Parmigiano Reggiano cheese adds plenty of savory taste to these delicious little biscuits. Great when served on their own, they can also be incorporated into a beautiful cheese and charcutery board.
These cheese biscuits have a lighter bite and a soft yet crunchy quality that makes them a perfect snack for game day. Enjoy!
Directions:
STEP 1
Combine ingredients in a food processor, and pulse until dough is clumpy but will come together when pressed with your fingers.
STEP 2
Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, about 2 hours.
STEP 3
Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick biscuits, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes.
STEP 4
Remove baking sheets from oven, and raise temperature to 500 degrees. When oven comes to temperature, return sheets to oven, and bake for 2 – 4 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.
Ingredients:
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1cup Parmigiano Reggiano cheese finely grated, aged 24 or 36 months
1 1/2 teaspoon dreid sage
1/4 cup half & half, (more if needed)
Hint:
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.
For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 or 36 months.
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.
Italian-Style Air Fryer Chicken Wings
Directions:
STEP 1
For the aioli
Roast the garlic by preheating the air fryer to 425 F. Cut the tops off of the heads of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Tightly wrap the garlic in aluminum foil and place it in for 45 minutes until the garlic can be easily pierced with a fork and let cool to room temperature. Gently press at the bottom of each garlic clove to remove from the skin.
STEP 2
In the bowl of a food processor add the roasted garlic and the rest of the ingredients and pulse until smooth and creamy.
STEP 1
For the chicken wings
If you need to thaw your chicken wings. Heat air fryer to 300 F and cook wings for 10 minutes.
STEP 2
Season chicken wings with salt and pepper. Toss with half of the aioli, panko and grated Parmigiano Reggiano cheese. Place wings in the basket of your air fryer and cook at 380 F for 25 minutes, flipping wings halfway through.
STEP 3
Remove wings from air fryer and place in a bowl. coat them with another handful of Parmigiano Reggiano cheese. Turn the air fryer up to 400 F and cook for 5 minutes more to caramelize .
STEP 4
Either toss the wings with the remaining aioli or use it as a dip and sprinkle some shredded Parmigiano Reggiano cheese on top.
GAME DAY SNACK
Italian-Style Air Fryer Chicken Wings
-
55m
PREP
-
40m
COOK
-
600
CALORIES
-
1
SERVINGS
Description:
Chicken wings are by far the most popular snack consumed during the Big Game. Last year’s estimate was a mind-boggling 1.42 billion chicken wings, according to the National Chicken Council. However, with all the deep-frying, the buttery sauces and the blue cheese on the side, classic buffalo wings are a healthy-eating disaster. This is why, both Larry and Chef Michele suggest using an air fryer and Parmigiano Reggiano cheese.
To prove how delicious and nutritious chicken wings can be, Chef Michele went into his kitchen and made a batch with his favorite cheese. Try this recipe for the Big Game, and enjoy a healthier snack during game time.
Ingredients:
6 chicken wings
2 tablespoon panko
1/3 cup shaved Parmigiano Reggiano cheese *Chef Hint
Aioli
1 head of garlic
1 teaspoon dry garlic powder
2 teaspoon olive oil
teaspoon kosher salt
teaspoon black pepper
1 cup mayonnaise
cup grated Parmigiano Reggiano cheese *Chef Hint
Hint:
Buy your favorite fresh or frozen bone-in skin-on wings, just place into the air fryer basket, no need for oil, no need to thaw. It’s ok if the chicken overlaps a bit since they will shrink in size as they cook.
Depending on the size of your air fryer you may need to cook the wings in batches. To keep them warm heat your oven to 200 F and place the cooked wings inside.
For this recipe use Parmigiano Reggiano cheese aged 24 months for the best consistency and flavor.
GAME DAY SNACK
Italian-Style Air Fryer Chicken Wings
-
55m
PREP
-
40m
COOK
-
600
CALORIES
-
1
SERVINGS
Description:
Chicken wings are by far the most popular snack consumed during the Big Game. Last year’s estimate was a mind-boggling 1.42 billion chicken wings, according to the National Chicken Council. However, with all the deep-frying, the buttery sauces and the blue cheese on the side, classic buffalo wings are a healthy-eating disaster. This is why, both Larry and Chef Michele suggest using an air fryer and Parmigiano Reggiano cheese.
To prove how delicious and nutritious chicken wings can be, Chef Michele went into his kitchen and made a batch with his favorite cheese. Try this recipe for the Big Game, and enjoy a healthier snack during game time.
Directions:
STEP 1
For the aioli
Roast the garlic by preheating the air fryer to 425 F. Cut the tops off of the heads of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Tightly wrap the garlic in aluminum foil and place it in for 45 minutes until the garlic can be easily pierced with a fork and let cool to room temperature. Gently press at the bottom of each garlic clove to remove from the skin.
STEP 2
In the bowl of a food processor add the roasted garlic and the rest of the ingredients and pulse until smooth and creamy.
STEP 1
For the chicken wings
If you need to thaw your chicken wings. Heat air fryer to 300 F and cook wings for 10 minutes.
STEP 2
Season chicken wings with salt and pepper. Toss with half of the aioli, panko and grated Parmigiano Reggiano cheese. Place wings in the basket of your air fryer and cook at 380 F for 25 minutes, flipping wings halfway through.
STEP 3
Remove wings from air fryer and place in a bowl. coat them with another handful of Parmigiano Reggiano cheese. Turn the air fryer up to 400 F and cook for 5 minutes more to caramelize .
STEP 4
Either toss the wings with the remaining aioli or use it as a dip and sprinkle some shredded Parmigiano Reggiano cheese on top.
Ingredients:
6 chicken wings
2 tablespoon panko
1/3 cup shaved Parmigiano Reggiano cheese *Chef Hint
Aioli
1 head of garlic
1 teaspoon dry garlic powder
2 teaspoon olive oil
teaspoon kosher salt
teaspoon black pepper
1 cup mayonnaise
cup grated Parmigiano Reggiano cheese *Chef Hint
Hint:
Buy your favorite fresh or frozen bone-in skin-on wings, just place into the air fryer basket, no need for oil, no need to thaw. It’s ok if the chicken overlaps a bit since they will shrink in size as they cook.
Depending on the size of your air fryer you may need to cook the wings in batches. To keep them warm heat your oven to 200 F and place the cooked wings inside.
For this recipe use Parmigiano Reggiano cheese aged 24 months for the best consistency and flavor.
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.
Savory Pull-apart Italian bread with Parmigiano Reggiano® cheese
Directions:
STEP 1
Activate the yeast adding it to the lukewarm milk and honey. Mix and set it aside for a few minutes. Combine the flour and the Parmigiano Reggiano cheese. Add eggs to the yeast mixture and stir together.
STEP 2
Combine the above ingredients and start kneading the dough (by hand or with a stand mixer). As soon as the dough starts coming together, add the salt, pepper, and oil. Continue kneading until a ball forms. Place it in an oiled bowl, cover with plastic wrap, and put it in the oven with the light on until it doubles in volume, about 3 hours.
STEP 3
Deflate the dough by turning it out of the bowl and folding it. With a pastry knife or pizza cutter, divide it into 20 -40 pieces depending on how big you want the balls to be. Flatten the pieces with a rolling pin, place the filling in the middle of each piece and pinch dough together forming a ball.
STEP 4
Arrange dough balls in a buttered baking dish with the sealed part of the balls facing down. Cover the pan with plastic wrap and put it back in the oven for about 1 hour with the light on to rise for a second time.
STEP 5
Whisk together the egg yolk and milk for the egg wash. When the dough has leavened, brush the top of the balls with the egg wash. Preheat the oven to 350°F and bake until golden brown, about 30 -40 minutes. Enjoy warm or at room temperature!
About Chef Romano
Chef Marianna Romano was born and raised in Italy and is now living in New York. She attended the Italian Chef Academy in Rome, and is a member of the Associazione Italiana Chef, in Rome and in New York. Additionally, Chef Romano is the founder of the Authentic Italian Cuisine Initiative (AICI) which is dedicated to promoting authentic Italian cuisine in the United States and Canada. The AICI offers cooking classes, recipe development, and events featuring Italian food products. Check out Chef Romano on Instagram!
GAME DAY SNACK
Savory Pull-apart Italian bread with Parmigiano Reggiano® cheese
-
4 1/2h
PREP
-
40m
COOK
-
20-40
SERVINGS
This Italian/Neapolitan classic finger food brioche bread is so versatile. You can make it both savory and sweet, you can stuff it with anything you like, and you can have fun making it in different shapes depending on the occasion.
Guest Chef Marianna Romano added freshly grated Parmigiano Reggiano cheese and fresh ground black pepper in the dough, and she stuffed it with ham and mozzarella. It was made in a shape of a tree which is perfect for the holiday season.
Ingredients:
Dough
1 cup + 1 tbsp whole milk, lukewarm
1 tsp honey
1 1/2 tsp active dry yeast
4 1/3 cup 00 flour or bread flour
1 1/4 cup Parmigiano Reggiano cheese, grated
2 large eggs, room temperature
1 1/2 tsp salt
1/4 cup peanut oil or vegetable oil
Black pepper to taste, freshly ground
Filling – See Hint
12 oz ham, chopped
16 oz mozzarella, diced
Egg wash
1 large egg yolk
1tbsp milk
Hint:
This is where you can get creative and choose whatever fulling you may want!
GAME DAY SNACK
Savory Pull-apart Italian bread with Parmigiano Reggiano® cheese
-
4 1/2h
PREP
-
40m
COOK
-
20-40
SERVINGS
This Italian/Neapolitan classic finger food brioche bread is so versatile. You can make it both savory and sweet, you can stuff it with anything you like, and you can have fun making it in different shapes depending on the occasion.
Guest Chef Marianna Romano added freshly grated Parmigiano Reggiano cheese and fresh ground black pepper in the dough, and she stuffed it with ham and mozzarella. It was made in a shape of a tree which is perfect for the holiday season.
Directions:
STEP 1
Activate the yeast adding it to the lukewarm milk and honey. Mix and set it aside for a few minutes. Combine the flour and the Parmigiano Reggiano cheese. Add eggs to the yeast mixture and stir together.
STEP 2
Combine the above ingredients and start kneading the dough (by hand or with a stand mixer). As soon as the dough starts coming together, add the salt, pepper, and oil. Continue kneading until a ball forms. Place it in an oiled bowl, cover with plastic wrap, and put it in the oven with the light on until it doubles in volume, about 3 hours.
STEP 3
Deflate the dough by turning it out of the bowl and folding it. With a pastry knife or pizza cutter, divide it into 20 -40 pieces depending on how big you want the balls to be. Flatten the pieces with a rolling pin, place the filling in the middle of each piece and pinch dough together forming a ball.
STEP 4
Arrange dough balls in a buttered baking dish with the sealed part of the balls facing down. Cover the pan with plastic wrap and put it back in the oven for about 1 hour with the light on to rise for a second time.
STEP 5
Whisk together the egg yolk and milk for the egg wash. When the dough has leavened, brush the top of the balls with the egg wash. Preheat the oven to 350°F and bake until golden brown, about 30 -40 minutes. Enjoy warm or at room temperature!
Ingredients:
Dough
1 cup + 1 tbsp whole milk, lukewarm
1 tsp honey
1 1/2 tsp active dry yeast
4 1/3 cup 00 flour or bread flour
1 1/4 cup Parmigiano Reggiano cheese, grated
2 large eggs, room temperature
1 1/2 tsp salt
1/4 cup peanut oil or vegetable oil
Black pepper to taste, freshly ground
Filling – See Hint
12 oz ham, chopped
16 oz mozzarella, diced
Egg wash
1 large egg yolk
1tbsp milk
Hint:
This is where you can get creative and choose whatever fulling you may want!
About Chef Romano
Chef Marianna Romano was born and raised in Italy and is now living in New York. She attended the Italian Chef Academy in Rome, and is a member of the Associazione Italiana Chef, in Rome and in New York. Additionally, Chef Romano is the founder of the Authentic Italian Cuisine Initiative (AICI) which is dedicated to promoting authentic Italian cuisine in the United States and Canada. The AICI offers cooking classes, recipe development, and events featuring Italian food products. Check out Chef Romano on Instagram!
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.