Pasta with Eggs and Parmigiano Reggiano Di Solo Bruna, 36 Months
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.
Porcini Polenta Cakes with Parmigiano Reggiano Cheese
Directions:
Parmigiano Reggiano® cheese stock
STEP 1
Place all the ingredients in a 3 quart sauce pot over a medium-high heat.
STEP 2
Bring to a simmer and reduce the heat to low.
STEP 3
Simmer the stock for 90 minutes, then remove the pot from the heat.
STEP 4
Allow the stock to cool to room temperature, then strain. The stock can be refrigerated and used for up to 3 weeks or frozen for up to 4 months.
Polenta
STEP 1
Fully line a 6×9 inch baking dish with plastic wrap so there is excess plastic wrap on all sides.
STEP 2
Combine the Parmigiano Reggiano stock and milk in a 2 quart saucepot and bring to a full boil over high heat.
STEP 3
While waiting for the stock and milk to boil, combine the salt, cornmeal, and porcini powder in a mixing bowl until well incorporated. When the stock and milk come to a boil, gradually add the cornmeal mixture while stirring with a whisk until all the cornmeal is incorporated.
STEP 4
Reduce the heat to low, and stir continuously with a wooden spoon until the mixture is fully thickened and smooth – about 25 minutes.
STEP 5
Add the grated cheese and pepper, then check seasoning. Adjust with additional salt and pepper if you prefer.
STEP 6
Pour the polenta into the plastic wrap-lined dish and shake well to level the polenta out. Add another layer of plastic wrap and use your hands to smooth the surface out so there are no dips or bubbles.
STEP 7
Refrigerate a minimum of two hours, but preferably overnight.
STEP 8
To make the cakes, remove the top layer of plastic wrap and turn the polenta over onto a cutting surface.
STEP 9
You can then either cut the polenta into squares or triangles (no scraps), or use a round, deep pastry cutter if you prefer a “cake” shape.
STEP 10
Heat the oil in a non-stick or well-seasoned cast-iron skillet over medium-high heat. . 1 tablespoon of extra virgin olive oil.
STEP 11
Sauté the polenta pieces until you see that the edges that meet the surface of the skillet turn brown. Check one piece to ensure it is nicely browned and crisp – about four to five minutes. Use a thin spatula to turn the cakes over and cook another four to five minutes.
STEP 12
The cakes should be nicely browned and crisp on the outside, and tender and creamy on the inside. Liberally sprinkle the cakes with freshly grated Parmigiano Reggiano cheese and drizzle with your favorite olive oil.
MAIN COURSE
Porcini Polenta Cakes with Parmigiano Reggiano® Cheese
Chef Michel reinvented the southern-style grits he enjoyed as a kid by giving them an Italian twist with polenta, Parmigiano Reggiano cheese and porcini mushrooms.
The diverse ingredients work seamlessly together to deliver rich umami flavors and a variety of textures that surprise and delight the palate.
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:
When Chef Michel developed this recipe he used a different set of ingredients compared to what is typically used to cook up traditional Southern grits.
In a way, he applied his culinary ‘design’ skills and a bit of innovation, to create a new and fresh interpretation of traditional grits. The range of flavors and textures deliver a uniquely unexpected and quite delightful sensory experience.
For the Design Challenge, we’re inviting designers to consider how the idea of ‘Diversity’ could inspire products that combine a range of different materials, colors, textures, sizes, etc. in ways that will add an element of surprise, delight and enjoyment to the process of cooking or eating.
Learn more about the Parmigiano Reggiano Design Challenge 2022.
About Michel Nischan:
Michel Nischan is a four-time James Beard Award winning chef with over 35 years of leadership advocating for a healthier and more sustainable food system. He is the Founder of Wholesome Crave, a company selling responsibly sourced, plant-forward soups. A portion of the gross sales from Wholesome Crave benefits Wholesome Wave, the non-profit food equity organization that he founded in 2007 to address diet-related diseases by helping low-income Americans buy and eat healthy fruits and vegetables.
About Wholesome Wave:
Parmigiano Reggiano and the Sponsors of the Parmigiano Reggiano Design Challenge will make a donation to Wholesome Wave based on the number of entries we receive.
By entering your work you will help raise much needed funds for this important non-profit organization working to make fruits and vegetables more accessible and affordable for those living with diet-related health risks and conditions, particularly those suffering from the impact of racial, ethnic and income based inequities.
MAIN COURSE
Porcini Polenta Cakes with Parmigiano Reggiano® Cheese
Chef Michel reinvented the southern-style grits he enjoyed as a kid by giving them an Italian twist with polenta, Parmigiano Reggiano cheese and porcini mushrooms.
The diverse ingredients work seamlessly together to deliver rich umami flavors and a variety of textures that surprise and delight the palate.
Directions:
Parmigiano Reggiano® cheese stock
STEP 1
Place all the ingredients in a 3 quart sauce pot over a medium-high heat.
STEP 2
Bring to a simmer and reduce the heat to low.
STEP 3
Simmer the stock for 90 minutes, then remove the pot from the heat.
STEP 4
Allow the stock to cool to room temperature, then strain. The stock can be refrigerated and used for up to 3 weeks or frozen for up to 4 months.
Polenta
STEP 1
Fully line a 6×9 inch baking dish with plastic wrap so there is excess plastic wrap on all sides.
STEP 2
Combine the Parmigiano Reggiano stock and milk in a 2 quart saucepot and bring to a full boil over high heat.
STEP 3
While waiting for the stock and milk to boil, combine the salt, cornmeal, and porcini powder in a mixing bowl until well incorporated. When the stock and milk come to a boil, gradually add the cornmeal mixture while stirring with a whisk until all the cornmeal is incorporated.
STEP 4
Reduce the heat to low, and stir continuously with a wooden spoon until the mixture is fully thickened and smooth – about 25 minutes.
STEP 5
Add the grated cheese and pepper, then check seasoning. Adjust with additional salt and pepper if you prefer.
STEP 6
Pour the polenta into the plastic wrap-lined dish and shake well to level the polenta out. Add another layer of plastic wrap and use your hands to smooth the surface out so there are no dips or bubbles.
STEP 7
Refrigerate a minimum of two hours, but preferably overnight.
STEP 8
To make the cakes, remove the top layer of plastic wrap and turn the polenta over onto a cutting surface.
STEP 9
You can then either cut the polenta into squares or triangles (no scraps), or use a round, deep pastry cutter if you prefer a “cake” shape.
STEP 10
Heat the oil in a non-stick or well-seasoned cast-iron skillet over medium-high heat. . 1 tablespoon of extra virgin olive oil.
STEP 11
Sauté the polenta pieces until you see that the edges that meet the surface of the skillet turn brown. Check one piece to ensure it is nicely browned and crisp – about four to five minutes. Use a thin spatula to turn the cakes over and cook another four to five minutes.
STEP 12
The cakes should be nicely browned and crisp on the outside, and tender and creamy on the inside. Liberally sprinkle the cakes with freshly grated Parmigiano Reggiano cheese and drizzle with your favorite olive oil.
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 Michel Nischan:
Michel Nischan is a four-time James Beard Award winning chef with over 35 years of leadership advocating for a healthier and more sustainable food system. He is the Founder of Wholesome Crave, a company selling responsibly sourced, plant-forward soups. A portion of the gross sales from Wholesome Crave benefits Wholesome Wave, the non-profit food equity organization that he founded in 2007 to address diet-related diseases by helping low-income Americans buy and eat healthy fruits and vegetables.
About Wholesome Wave:
Parmigiano Reggiano and the Sponsors of the Parmigiano Reggiano Design Challenge will make a donation to Wholesome Wave based on the number of entries we receive.
By entering your work you will help raise much needed funds for this important non-profit organization working to make fruits and vegetables more accessible and affordable for those living with diet-related health risks and conditions, particularly those suffering from the impact of racial, ethnic and income based inequities.
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.