Parmigiano Reggiano® Strudel with Radicchio

Directions:

STEP 1

Preheat oven to 400º F. Heat olive oil in a pan over medium heat, pour the radicchio and add salt and pepper. Add a tablespoon to two of water. Cover and cook for about 10 minutes. You want it to be a little under cooked. Remove from heat and let cool in the pan.

STEP 2

Place the puff pastry on a baking sheet, spread some bread crumbs along the central part, the bread crumbs will be used to absorb the excess moisture of the radicchio so the pastry doesn’t become too soggy, and will be crunchy and crumbly. Add the radicchio and 14 oz of shaved Parmigiano Reggiano cheese on top of the bread crumbs. Fold it and close it by pinching the edge together with your fingers.

STEP 3

In a bowl, beat the egg yolk with the milk, brush the entire surface of the strudel with the mixture. Sprinkle the remaining 2 oz of Parmigiano Reggiano cheese over the top of the strudel. Bake for about 40 minutes or until the puff pastry is golden brown. Let it cool before cutting and serving.

MAIN COURSE

Parmigiano Reggiano® Strudel with Radicchio

  • 20m

    PREP
  • 40m

    COOK
  • 315

    CALORIES
  • 4

    SERVINGS

One of the most popular treats in any traditional Viennese café, this iconic dessert is considered by many to be the national dish of Austria. It was the Turkish Baklava pastry, introduced into Austria in 1453 that laid the foundation for strudel. Gradually strudels with different fillings were created. The oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library.

A strudel is a type of layered pastry with a filling that is usually sweet. Chef Michele is turning this traditional sweet treat into a delicious savory dish. Enjoy as an entrée or an appetizer. Either way you will certainly be satiated.

Ingredients:

Frozen puff pastry sheet, thawed
9-10 oz. head of radicchio, quartered, cored, coarsely sliced
1 lb. Parmigiano Reggiano 24 Months, freshly shaved
3 tbsp. bread crumbs
1 egg yolk
1/2 c. whole milk
Salt and pepper, to taste
5 tbsp. extra virgin olive oil

Chef Hints:

To make sure you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy. For this recipe Chef Michele recommends using a Parmigiano Reggiano cheese aged 24 to 36 months.

MAIN COURSE

Parmigiano Reggiano® Strudel with Radicchio

  • 20m

    PREP
  • 40m

    COOK
  • 315

    CALORIES
  • 4

    SERVINGS

One of the most popular treats in any traditional Viennese café, this iconic dessert is considered by many to be the national dish of Austria. It was the Turkish Baklava pastry, introduced into Austria in 1453 that laid the foundation for strudel. Gradually strudels with different fillings were created. The oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library.

A strudel is a type of layered pastry with a filling that is usually sweet. Chef Michele is turning this traditional sweet treat into a delicious savory dish. Enjoy as an entrée or an appetizer. Either way you will certainly be satiated.

Directions:

STEP 1

Preheat oven to 400º F. Heat olive oil in a pan over medium heat, pour the radicchio and add salt and pepper. Add a tablespoon to two of water. Cover and cook for about 10 minutes. You want it to be a little under cooked. Remove from heat and let cool in the pan.

STEP 2

Place the puff pastry on a baking sheet, spread some bread crumbs along the central part, the bread crumbs will be used to absorb the excess moisture of the radicchio so the pastry doesn’t become too soggy, and will be crunchy and crumbly. Add the radicchio and 14 oz of shaved Parmigiano Reggiano cheese on top of the bread crumbs. Fold it and close it by pinching the edge together with your fingers.

STEP 3

In a bowl, beat the egg yolk with the milk, brush the entire surface of the strudel with the mixture. Sprinkle the remaining 2 oz of Parmigiano Reggiano cheese over the top of the strudel. Bake for about 40 minutes or until the puff pastry is golden brown. Let it cool before cutting and serving.

Ingredients:

Frozen puff pastry sheet, thawed
9-10 oz. head of radicchio, quartered, cored, coarsely sliced
1 lb. Parmigiano Reggiano 24 Months, freshly shaved
3 tbsp. bread crumbs
1 egg yolk
1/2 c. whole milk
Salt and pepper, to taste
5 tbsp. extra virgin olive oil

Chef Hints:

To make sure you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy. For this recipe Chef Michele recommends using a Parmigiano Reggiano cheese aged 24 to 36 months.

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.

SUBMIT A RECIPE

Fall Gnocchi Parmigiano Reggiano®

Directions:

STEP 1

Preheat the oven to 350º F. Grease a baking sheet with oil and add the squash and potatoes, bake for 30 minutes until tender when poked with a fork.

STEP 2

Let the potatoes and squash cool for about 30 minutes. Remove the skin and seeds from the squash once its cool enough to handle. Puree together either using a ricer, or a fork. Add the egg, flour, nutmeg and salt to taste. Mix all together using your hands. Do not over mix. Gluten will start forming toughening the gnocchi.

STEP 3

Flour a wood board and your hands. Working in sections roll out dough into a 1 inch rope. Cut into pieces about 1/2 inch.

STEP 4

Bring a large pot of salted water to boil. Add the gnocchi to the water, cooking until they float. Remove from the water with a spider and set aside until all are finished.

STEP 5

Meanwhile, heat a large pan over medium heat with the butter and sage, when the butter melts turn off the heat. Place the cooked gnocchi in the saucepan with the butter and sage, toss a couple of times to coat and serve with a lot of Parmigiano Reggiano!

MAIN COURSE

Fall Gnocchi Parmigiano Reggiano®

  • 50m

    PREP & COOK
  • 289

    CALORIES
  • 4

    SERVINGS

The word gnocchi is derived from the Italian word “nocchio”, meaning a knot in wood. (Does Pinocchio come to mind?!) It has been a traditional type of Italian pasta since Roman times.
Gnocchi vary in recipe and name across different regions of Italy. Lombard malfatti, translated to poorly made, are made with ricotta, flour, spinach and herbs or Tuscan gnudi distinctively contains less flour. The Campanian version is called strangolapreti which literally means “priest stranglers”.

Gnocchi are most commonly cooked on their own in salted, boiling water and then dressed with various sauces. In certain times they are baked with cheese and butter. Chef Michele has chosen the latter style of preparation. The earthiness of the Parmigiano Reggiano alongside the autumnal vegetables butter and sage makes this dish a truly decadent meal.

Ingredients:

1 lb. squash, skin and seeds removed and quartered
1 lb. sweet potatoes
5 oz. unsalted butter
1 egg
½ c. all-purpose flour
¼ tsp nutmeg
16 Sage leaves
1 lb. Parmigiano Reggiano cheese, aged 36th months or more

Chef Hints:

When picking fresh pumpkin, they should be solid to the touch, avoid ones that have soft spots or sunken areas, as decay has already set in, high quality pumpkins have a firm, hard rind and are generally rich orange in color.

To make sure you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy. For this recipe Chef Michele recommends using a Parmigiano Reggiano cheese aged 24 to 36 months.

MAIN COURSE

Fall Gnocchi Parmigiano Reggiano®

  • 50m

    PREP & COOK
  • 289

    CALORIES
  • 4

    SERVINGS

The word gnocchi is derived from the Italian word “nocchio” , meaning a knot in wood. (Does Pinocchio come to mind?!) It has been a traditional type of Italian pasta since Roman times.
Gnocchi vary in recipe and name across different regions of Italy. Lombard malfatti, translated to poorly made, are made with ricotta, flour, spinach and herbs or Tuscan gnudi distinctively contains less flour. The Campanian version is called strangolapreti which literally means “priest stranglers”.

Gnocchi are most commonly cooked on their own in salted, boiling water and then dressed with various sauces. In certain times they are baked with cheese and butter. Chef Michele has chosen the latter style of preparation. The earthiness of the Parmigiano Reggiano alongside the autumnal vegetables butter and sage makes this dish a truly decadent meal.

Directions:

STEP 1

Preheat the oven to 350º F. Grease a baking sheet with oil and add the squash and potatoes, bake for 30 minutes until tender when poked with a fork.

STEP 2

Let the potatoes and squash cool for about 30 minutes. Remove the skin and seeds from the squash once its cool enough to handle. Puree together either using a ricer, or a fork. Add the egg, flour, nutmeg and salt to taste. Mix all together using your hands. Do not over mix. Gluten will start forming toughening the gnocchi.

STEP 3

Flour a wood board and your hands. Working in sections roll out dough into a 1 inch rope. Cut into pieces about 1/2 inch.

STEP 4

Bring a large pot of salted water to boil. Add the gnocchi to the water, cooking until they float. Remove from the water with a spider and set aside until all are finished.

STEP 5

Meanwhile, heat a large pan over medium heat with the butter and sage, when the butter melts turn off the heat. Place the cooked gnocchi in the saucepan with the butter and sage, toss a couple of times to coat and serve with a lot of Parmigiano Reggiano!

Ingredients:

1 lb. squash, skin and seeds removed and quartered
1 lb. sweet potatoes
5 oz. unsalted butter
1 egg
½ c. all-purpose flour
¼ tsp nutmeg
16 Sage leaves
1 lb. Parmigiano Reggiano cheese, aged 36th months or more

Chef Hints:

When picking fresh pumpkin, they should be solid to the touch, avoid ones that have soft spots or sunken areas, as decay has already set in, high quality pumpkins have a firm, hard rind and are generally rich orange in color.

To make sure you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy. For this recipe Chef Michele recommends using a Parmigiano Reggiano cheese aged 24 to 36 months.

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.

SUBMIT A RECIPE

Parmigiano Reggiano® Rupture Soufflé

Directions:

STEP 1

Preheat oven to 375º F. Grease 4, single serving round ramekins with butter. Divide 2 tbsp of the grated Parmigiano Reggiano cheese and 1 spoon of bread crumbs between them. Press down to create a ‘crust’ to coat the base and sides.

STEP 2

Over medium heat add the remaining butter, flour and milk into a saucepan stirring constantly with a small whisk until the mixture is thick and smooth. Remove from heat and add the remaining grated Parmigiano Reggiano, stirring until melted, add salt and pepper. Let cool slightly.

STEP 3

Stir the egg yolks into the cheese mixture. Whisk the egg whites in a large bowl, using an electric mixer or whisk until they hold shape like a meringue. Gently fold the egg whites into the cheese mixture with a spoon. Pour mixture into the ramekin.

STEP 4

Bake for 35 minutes or until risen and golden, serve immediately.

MAIN COURSE

Parmigiano Reggiano® Rupture Soufflé

  • 15m

    PREP
  • 35m

    COOK
  • 245

    CALORIES
  • 4

    SERVINGS

A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert.

The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. Chef Michele Casadei Massari has prepared his modern take on the centuries old french tradition and graciously shared it with us.

Of course, his version has his classic Italian twist using our favorite ingredient: Parmigiano Reggiano.

Ingredients:

2 ½ tbsp unsalted butter
4 tbsp plain bread crumbs
½ c Parmigiano Reggiano cheese 24 or 36th Months finely grated
¼ c plain all-purpose flour
½ pint whole milk
Pinch of salt
Pinch of pepper
4 eggs separated, room temperature

Chef Hints:

Chef Michele always recommends farm fresh eggs. To ensure your eggs are the freshest leave them out of the fridge for at least one hour. Wash them well under cold running water. Fill a bowl with about four inches of cold water and gently place your egg inside. Very fresh eggs will sink to the bottom and lay on their sides, if an egg stays at the bottom but stands on its small end, it’s still fine to eat; just not quite as fresh.

To make sure you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy. For this recipe Chef Michele recommends using a Parmigiano Reggiano cheese aged 24 to 36 months.

MAIN COURSE

Parmigiano Reggiano® Rupture Soufflé

  • 15m

    PREP
  • 35m

    COOK
  • 245

    CALORIES
  • 4

    SERVINGS

A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert.

The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. Chef Michele Casadei Massari has prepared his modern take on the centuries old french tradition and graciously shared it with us.

Of course, his version has his classic Italian twist using our favorite ingredient: Parmigiano Reggiano.

Directions:

STEP 1

Preheat oven to 375º F. Grease 4, single serving round ramekins with butter. Divide 2 tbsp of the grated Parmigiano Reggiano cheese and 1 spoon of bread crumbs between them. Press down to create a ‘crust’ to coat the base and sides.

STEP 2

Over medium heat add the remaining butter, flour and milk into a saucepan stirring constantly with a small whisk until the mixture is thick and smooth. Remove from heat and add the remaining grated Parmigiano Reggiano, stirring until melted, add salt and pepper. Let cool slightly.

STEP 3

Stir the egg yolks into the cheese mixture. Whisk the egg whites in a large bowl, using an electric mixer or whisk until they hold shape like a meringue. Gently fold the egg whites into the cheese mixture with a spoon. Pour mixture into the ramekin.

STEP 4

Bake for 35 minutes or until risen and golden, serve immediately.

Ingredients:

2 ½ tbsp unsalted butter
4 tbsp plain bread crumbs
½ c Parmigiano Reggiano cheese 24 or 36th Months finely grated
¼ c plain all-purpose flour
½ pint whole milk
Pinch of salt
Pinch of pepper
4 eggs separated, room temperature

Chef Hints:

Chef Michele always recommends farm fresh eggs. To ensure your eggs are the freshest leave them out of the fridge for at least one hour. Wash them well under cold running water. Fill a bowl with about four inches of cold water and gently place your egg inside. Very fresh eggs will sink to the bottom and lay on their sides, if an egg stays at the bottom but stands on its small end, it’s still fine to eat; just not quite as fresh.

To make sure you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy. For this recipe Chef Michele recommends using a Parmigiano Reggiano cheese aged 24 to 36 months.

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.

SUBMIT A RECIPE

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

  • 15m

    PREP
  • 30m

    COOK
  • 300

    CALORIES
  • 4

    SERVINGS

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.

DESIGN CHALLENGE

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

  • 15m

    PREP
  • 30m

    COOK
  • 300

    CALORIES
  • 4

    SERVINGS

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

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.

DESIGN CHALLENGE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

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.

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.

SUBMIT A RECIPE

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

  • 15m

    PREP
  • 30m

    COOK
  • 300

    CALORIES
  • 4

    SERVINGS

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.

DESIGN CHALLENGE

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.

Learn more about Woesome Wave..

WHOLESOME WAVE

MAIN COURSE

Porcini Polenta Cakes with Parmigiano Reggiano® Cheese

  • 15m

    PREP
  • 30m

    COOK
  • 300

    CALORIES
  • 4

    SERVINGS

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

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.

DESIGN CHALLENGE

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.

Learn more about Woesome Wave..

WHOLESOME WAVE

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