3-Ingredient Cheese Boards
SIDE
3-Ingredient Cheese Boards
-
15m
PREP
-
0m
COOK
-
400
CALORIES
-
6
SERVINGS
Ingredients:
Board 1: Parmigiano Reggiano + Pears + Valencia Almonds
Board 2: Parmigiano Reggiano + Herbed Baguettes + Honey
Board 3: Parmigiano Reggiano + Castelvetrano Olives + Prosciutto
Directions:
STEP 1
Mix and match Parmigiano Reggiano with your favorite sweet or savory sides and you’ll enjoy elevated pairing for all occasions.
Ingredients:
Board 1: Parmigiano Reggiano + Pears + Valencia Almonds
Board 2: Parmigiano Reggiano + Herbed Baguettes + Honey
Board 3: Parmigiano Reggiano + Castelvetrano Olives + Prosciutto
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® Berry Crumble
Directions:
STEP 1
Preheat the oven to 350°F.
STEP 2
Carefully combine the berries, rhubarb, vanilla essence, cornflour and reserved fruit juice then pour into individual ramekins.
STEP 3
Mix together oatmeal, flour, brown sugar and 50 g Parmigiano Reggiano in a bowl and rub in the butter to give a fine breadcrumb texture.
STEP 4
Spoon the oatmeal mixture over the fruit, sprinkle with Parmigiano Reggiano and bake in the oven for 20-25 minutes until golden and crunchy.
DESSERT
Parmigiano Reggiano® Berry Crumble
-
10m
PREP
-
10m
COOK
-
400
CALORIES
-
6
SERVINGS
Ingredients:
1 lb bag mixed frozen berries, defrosted and juice reserved
0.5 lb rhubarb, cut into 2 cm chunks
½ tsp vanilla essence
2 tsp cornflour
3 oz plain flour
2 oz dark brown sugar
2.5 oz grated Parmigiano Reggiano
2 oz butter, softened
5 oz oatmeal
Directions:
STEP 1
Preheat the oven to 350°F.
STEP 2
Carefully combine the berries, rhubarb, vanilla essence, cornflour and reserved fruit juice then pour into individual ramekins.
STEP 3
Mix together oatmeal, flour, brown sugar and 50 g Parmigiano Reggiano in a bowl and rub in the butter to give a fine breadcrumb texture.
STEP 4
Spoon the oatmeal mixture over the fruit, sprinkle with Parmigiano Reggiano and bake in the oven for 20-25 minutes until golden and crunchy.
Ingredients:
1 lb bag mixed frozen berries, defrosted and juice reserved
0.5 lb rhubarb, cut into 2 cm chunks
½ tsp vanilla essence
2 tsp cornflour
3 oz plain flour
2 oz dark brown sugar
2.5 oz grated Parmigiano Reggiano
2 oz butter, softened
5 oz oatmeal
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 BonBons
DESSERT
Parmigiano Reggiano® Cheese BonBons
-
10m
PREP
-
10m
COOK
-
400
CALORIES
-
6
SERVINGS
Ingredients:
3.5 Parmigiano Reggiano cheese (for bonbons, it is advisable to use Parmigiano Reggiano cheese with 18-20 months maturation.)
3.5 oz bitter chocolate
Directions:
STEP 1
Cut the Parmigiano Reggiano cheese into pieces having the size of half a walnut.
STEP 2
Melt the chocolate bain-marie.
STEP 3
Dip the cheese pieces into the melted chocolate using a fork.
STEP 4
Let them dry on a sheet of waxed paper, then serve.
Ingredients:
3.5 Parmigiano Reggiano cheese (for bonbons, it is advisable to use Parmigiano Reggiano cheese with 18-20 months maturation.)
3.5 oz bitter chocolate
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® Cheesecake
Directions:
STEP 1
Preheat your oven to 350ºF.
STEP 2
To make the crust, start with finely grinding your graham crackers.
STEP 3
Slowly add the melted butter to your graham crackers until it reaches a moist sand-like consistency. You can add more butter, if needed.
STEP 4
Line the bottom of a 9-inch pan with parchment paper and grease the sides with unsalted butter. Pour the crust mixture and press into the pan to cover the interior, leaving about 1 centimeter of space between the crust and the upper edge of the pan.
STEP 5
Bake the crust for 15-18 minutes, or until slightly golden, and set aside to cool.
STEP 6
For the filling, beat Parmigiano Reggiano and cream cheese together at a medium speed until smooth and creamy.
STEP 7
At a low speed, mix in the sugar, heavy cream and the grated cheese until smooth. Then, add in the eggs one at a time until fully incorporated.
STEP 8
Lower the temperature of your oven to 325º.
STEP 9
Fill your cooled crust with the cheesecake batter and bake for 45-50 mins. To check for doneness, the center should jiggle slightly more than the outer rim and the top should be lightly golden and matte.
STEP 10
Cool your cheesecake. When it’s completely cooled, refrigerate for 4 hours or overnight. Remove the pan sides to serve and enjoy!
DESSERT
Parmigiano Reggiano® Cheesecake
-
30m
PREP
-
50m
COOK
-
400
CALORIES
-
6
SERVINGS
Ingredients:
9 oz grated Parmigiana Reggiano (24 Months)
7 oz cream cheese
5 oz graham crackers
4 oz melted butter
3 eggs
7 oz sugar
1 cup heavy cream
Directions:
STEP 1
Preheat your oven to 350ºF.
STEP 2
To make the crust, start with finely grinding your graham crackers.
STEP 3
Slowly add the melted butter to your graham crackers until it reaches a moist sand-like consistency. You can add more butter, if needed.
STEP 4
Line the bottom of a 9-inch pan with parchment paper and grease the sides with unsalted butter. Pour the crust mixture and press into the pan to cover the interior, leaving about 1 centimeter of space between the crust and the upper edge of the pan.
STEP 5
Bake the crust for 15-18 minutes, or until slightly golden, and set aside to cool.
STEP 6
For the filling, beat Parmigiano Reggiano and cream cheese together at a medium speed until smooth and creamy.
STEP 7
At a low speed, mix in the sugar, heavy cream and the grated cheese until smooth. Then, add in the eggs one at a time until fully incorporated.
STEP 9
Fill your cooled crust with the cheesecake batter and bake for 45-50 mins. To check for doneness, the center should jiggle slightly more than the outer rim and the top should be lightly golden and matte.
STEP 8
Lower the temperature of your oven to 325º.
STEP 10
Cool your cheesecake. When it’s completely cooled, refrigerate for 4 hours or overnight. Remove the pan sides to serve and enjoy!
Ingredients:
9 oz grated Parmigiana Reggiano (24 Months)
7 oz cream cheese
5 oz graham crackers
4 oz melted butter
3 eggs
7 oz sugar
1 cup heavy cream
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® Party Toast
Directions:
STEP 1
Preheat oven to 400°.
STEP 2
Line a sheet pan with foil for easy cleanup and lay baguette slices on prepared pan.
STEP 3
In a medium bowl, combine the Parmigiano Reggiano, mayonnaise, and garlic.
STEP 4
Using a spoon or narrow rubber spatula, spread 2 tablespoons of the mixture on each baguette slice, spreading to the edge.
STEP 5
Bake for 12-15 minutes, rotating pan after 6 minutes, until toasts are nicely browned in spots and puffy.
STEP 6
Remove from sheet pan with a wide spatula and place on a serving platter.
STEP 7
Sprinkle with minced parsley and red pepper flakes if using. Serve hot. Try to look modest at all the compliments.
STARTER
Parmigiano Reggiano® Party Toast
-
10m
PREP
-
15m
COOK
-
225
CALORIES
-
4
SERVINGS
This recipe was the winner of the “The Ultimate Party Snack” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.
These Parmigiano Reggiano Party Toasts are easy to make and crazy good. Baguette slices are topped with a creamy mixture of freshly grated Parmigiano Reggiano, mayonnaise and minced garlic, then baked until brown and puffy. A shower of parsley when they come out of the oven finishes them off — unless you want to add red pepper flakes for some extra kick. Goes great with a medium body red wine, a crisp Pinot Grigio, ice cold beer, or sparkling water. Get ready to party Italian style.
Ingredients:
8 baguette slices, cut diagonally, approx. 4x2x½ inches
½ cup mayonnaise
¾ cup genuine Parmigiano Reggiano, freshly grated or finely shredded
1 garlic clove, minced
¼ cup minced fresh parsley
Red pepper flakes, optional
About Chef Libby Maeder
I was born in Buffalo and have lived all my life in this area. My favorite cuisine is probably American home cooking, inspired by classic French and Italian techniques. Early in my 20s, I discovered what a difference genuine Parmigiano Reggiano makes compared to the “parmesan” cheese from that familiar green canister. I think my first recipe using it was for mushrooms stuffed with fresh breadcrumbs, fresh basil, garlic, Parmigiano Reggiano and olive oil. I’ve been cooking for probably 50 years now, and I’m still so excited and happy to learn more about food and try new recipes. The kitchen is my happy place! I also write about my food adventures on my Facebook page, Libby Loves to Cook, as well as once a month in our wonderful local newspaper, the East Aurora Advertiser.
STARTER
Parmigiano Reggiano® Party Toast
-
10m
PREP
-
15m
COOK
-
225
CALORIES
-
4
SERVINGS
This recipe was the winner of the “The Ultimate Party Snack” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.
These Parmigiano Reggiano Party Toasts are easy to make and crazy good. Baguette slices are topped with a creamy mixture of freshly grated Parmigiano Reggiano, mayonnaise and minced garlic, then baked until brown and puffy. A shower of parsley when they come out of the oven finishes them off — unless you want to add red pepper flakes for some extra kick. Goes great with a medium body red wine, a crisp Pinot Grigio, ice cold beer, or sparkling water. Get ready to party Italian style.
Directions:
STEP 1
Preheat oven to 400°.
STEP 2
Line a sheet pan with foil for easy cleanup and lay baguette slices on prepared pan.
STEP 3
In a medium bowl, combine the Parmigiano Reggiano, mayonnaise, and garlic.
STEP 4
Using a spoon or narrow rubber spatula, spread 2 tablespoons of the mixture on each baguette slice, spreading to the edge.
STEP 5
Bake for 12-15 minutes, rotating pan after 6 minutes, until toasts are nicely browned in spots and puffy.
STEP 6
Remove from sheet pan with a wide spatula and place on a serving platter.
STEP 7
Sprinkle with minced parsley and red pepper flakes if using. Serve hot. Try to look modest at all the compliments.
Ingredients:
8 baguette slices, cut diagonally, approx. 4x2x½ inches
½ cup mayonnaise
¾ cup genuine Parmigiano Reggiano, freshly grated or finely shredded
1 garlic clove, minced
¼ cup minced fresh parsley
Red pepper flakes, optional
About Chef Libby Maeder
I was born in Buffalo and have lived all my life in this area. My favorite cuisine is probably American home cooking, inspired by classic French and Italian techniques. Early in my 20s, I discovered what a difference genuine Parmigiano Reggiano makes compared to the “parmesan” cheese from that familiar green canister. I think my first recipe using it was for mushrooms stuffed with fresh breadcrumbs, fresh basil, garlic, Parmigiano Reggiano and olive oil. I’ve been cooking for probably 50 years now, and I’m still so excited and happy to learn more about food and try new recipes. The kitchen is my happy place! I also write about my food adventures on my Facebook page, Libby Loves to Cook, as well as once a month in our wonderful local newspaper, the East Aurora Advertiser.
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.
STARTER
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.
STARTER
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 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.
STARTER
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.
STARTER
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.
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.
STARTER
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.
STARTER
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.
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.
SIDES
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!
SIDES
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.
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 Crisps
Directions:
STEP 1
Preheat oven to 325 degrees.
STEP 2
Grate the Parmigiano Reggiano cheese.
STEP 3
Line a large baking sheet with parchment paper or a nonstick baking mat. Spoon a couple heaping tablespoons of freshly grated Parmigiano Reggiano onto baking sheet, spacing about 2 inches apart. Lightly press to flatten into 2-inch circles, using a round cutter as a guide, if desire.
STEP 4
Transfer to oven and bake until slightly browned, 6 to 10 minutes. Remove from oven and let cool on baking sheet to firm slightly. Carefully loosen using a spatula and let cool until firm and completely hardened. Repeat process with any remaining cheese. Cooled crisps can be stored in an airtight container between layers of wax paper.
STARTER
Parmigiano Reggiano® Cheese Crisps
-
5m
PREP
-
10m
COOK
-
150
CALORIES
-
9
SERVINGS
Impress your friends with this delicious treat. However, be warned…once you eat one, you might end up making 10 more batches! These savory Parmigiano Reggiano cheese crisps are a perfect party snack enjoyed by themselves, with a dip, or topped with prosciutto and basil. They can also be served on the side of a fresh green salad or a hearty bowl of soup.
Ingredients:
4 ounces of freshly grated Parmigiano Reggiano cheese
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
STARTER
Parmigiano Reggiano®
Cheese Crisps
-
5m
PREP
-
10m
COOK
-
150
CALORIES
-
9
SERVINGS
Impress your friends with this delicious treat. However, be warned…once you eat one, you might end up making 10 more batches! These savory Parmigiano Reggiano cheese crisps are a perfect party snack enjoyed by themselves, with a dip, or topped with prosciutto and basil. They can also be served on the side of a fresh green salad or a hearty bowl of soup.
Directions:
STEP 1
Preheat oven to 325 degrees.
STEP 2
Grate the Parmigiano Reggiano cheese.
STEP 3
Line a large baking sheet with parchment paper or a nonstick baking mat. Spoon a couple heaping tablespoons of freshly grated Parmigiano Reggiano onto baking sheet, spacing about 2 inches apart. Lightly press to flatten into 2-inch circles, using a round cutter as a guide, if desire.
STEP 4
Transfer to oven and bake until slightly browned, 6 to 10 minutes. Remove from oven and let cool on baking sheet to firm slightly. Carefully loosen using a spatula and let cool until firm and completely hardened. Repeat process with any remaining cheese. Cooled crisps can be stored in an airtight container between layers of wax paper.
Ingredients:
4 ounces of freshly grated Parmigiano Reggiano cheese
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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® Stuffed Mushrooms
Directions:
STEP 1
Preheat the oven to 375° F. Clean the mushrooms and remove the stems. Use a melon baller to remove most of the gills from the mushrooms and to hollow out each mushroom a little. (Save the stems and mushroom leftovers for another use or chop them fine and mix them into the sausage filling.)
STEP 2
Put the sausage in a large bowl, add the onion, seasonings, the egg, 1/2 cup Parmigiano Reggiano, breadcrumbs and parsley. Mix with your hands until well combined.
STEP 3
Fill the mushrooms with a generous scoop of the sausage mixture, piling it high in each mushroom. You can refrigerate the mushrooms until ready for baking.
STEP 4
Put the mushrooms on a greased baking tray, spray lightly with olive oil spray and bake for 20 minutes. Sprinkle the remaining Parmigiano Reggiano over the mushrooms and bake 10 minutes longer. Serve hot.
STARTER
Parmigiano Reggiano® Stuffed Mushrooms
-
1hr
PREP
-
30minutes
COOK
-
209
Calories
Parmigiano Reggiano Stuffed Mushrooms are a classic party staple given a savory twist. The seasoning in Italian sausage makes Parmigiano Reggiano Stuffed Mushrooms especially flavorful. and using hot Italian sausage really gives the mushrooms zing. If you don’t eat pork or would prefer a healthier version, Italian turkey sausage is also available and can easily be substituted for the pork sausage. However, use only Parmigiano Reggiano® cheese in these Parmigiano Reggiano Stuffed Mushrooms for the tastiest results.
Parmigiano Reggiano Stuffed Mushrooms can be served as an appetizer before a dinner and they are always a welcome addition to a buffet table. For a special dinner you can place them on the serving platter, surrounding a beef roast, a roasted chicken or Cornish hens.
Make the stuffing for Parmigiano Reggiano Stuffed Mushrooms in advance, stuff your mushrooms, and bake just before you plan to serve them.
Ingredients:
36 oz. Mushrooms
1 lb. Italian Sausage (bulk, either hot or mild)
1 Onion (finely chopped)
1/2 tsp. Salt
1/4 tsp. Pepper
1 Egg
3/4 cup Parmigiano Reggiano (grated)
1/2 cup Breadcrumbs
2 tbsp. Parsley (fresh, chopped)
Olive Oil spray
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
STARTER
Parmigiano Reggiano Stuffed Mushrooms
-
1hr
PREP
-
30minutes
COOK
-
devparm
Chef
Parmigiano Reggiano Stuffed Mushrooms are a classic party staple given a savory twist. The seasoning in Italian sausage makes Parmigiano Reggiano Stuffed Mushrooms especially flavorful. and using hot Italian sausage really gives the mushrooms zing. If you don’t eat pork or would prefer a healthier version, Italian turkey sausage is also available and can easily be substituted for the pork sausage. However, use only Parmigiano Reggiano® cheese in these Parmigiano Reggiano Stuffed Mushrooms for the tastiest results.
Parmigiano Reggiano Stuffed Mushrooms can be served as an appetizer before a dinner and they are always a welcome addition to a buffet table. For a special dinner you can place them on the serving platter, surrounding a beef roast, a roasted chicken or Cornish hens.
Make the stuffing for Parmigiano Reggiano Stuffed Mushrooms in advance, stuff your mushrooms, and bake just before you plan to serve them.
Directions:
STEP 1
Preheat the oven to 375° F. Clean the mushrooms and remove the stems. Use a melon baller to remove most of the gills from the mushrooms and to hollow out each mushroom a little. (Save the stems and mushroom leftovers for another use or chop them fine and mix them into the sausage filling.)
STEP 2
Put the sausage in a large bowl, add the onion, seasonings, the egg, 1/2 cup Parmigiano Reggiano, breadcrumbs and parsley. Mix with your hands until well combined.
STEP 3
Fill the mushrooms with a generous scoop of the sausage mixture, piling it high in each mushroom. You can refrigerate the mushrooms until ready for baking.
STEP 4
Put the mushrooms on a greased baking tray, spray lightly with olive oil spray and bake for 20 minutes. Sprinkle the remaining Parmigiano Reggiano over the mushrooms and bake 10 minutes longer. Serve hot.
Ingredients:
36 oz. Mushrooms
1 lb. Italian Sausage (bulk, either hot or mild)
1 Onion (finely chopped)
1/2 tsp. Salt
1/4 tsp. Pepper
1 Egg
3/4 cup Parmigiano Reggiano (grated)
1/2 cup Breadcrumbs
2 tbsp. Parsley (fresh, chopped)
Olive Oil spray
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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.
Sports Mix
Directions:
STEP 1
Cut the Parmigiano Reggiano into 3/8-inch cubes. Cut the pecans in half, and cut the pitted dates in 3/8-inch pieces.
STEP 2
Combine all ingredients and then put 1/4-cup servings in individual zipper storage bags. Toss them into your day pack and get moving. There is no need to refrigerate the mix, because Parmigiano Reggiano is a very hard cheese and can be safely stored at room temperature for a day or two. (The cereal and nuts lose a bit of their original crunch, but never get soft.)
STARTER
Sports Mix
-
15minutes
PREP
-
0minutes
COOK
-
devparm
Chef
Whether you are a professional cyclist, Olympic gold medalist, or an active kid, you need nutritious high-energy food to keep you at the top of your game. This sports mix recipe features Parmigiano Reggiano® cheese combined with nuts, seeds, and dried fruits to create a powerful snack filled with protein, calcium, and lots of vitamins and minerals. The Parmigiano Reggiano cheese, the nuts, and the seeds provide the protein and the crunch, the dried cranberries, dates and the cereal lend just enough sweetness.
Your kids will love this nutritious sports mix in their lunchbox or in their backpack to have as a snack before practice or an afterschool program. Take the sports mix along on a hike, a bike ride, a camping trip, or any family outing. It’s easy to make and easy to take.
Ingredients:
4 oz. Parmigiano Reggiano (wedge)
1/2 cup Pecan (toasted and salted)
1/4 cup Pepitas (green pumpkin seeds), toasted
1/4 cup Cranberries (dried)
1/4 cup Dates (pitted)
1/4 cup Cereal (sweetened whole-grain O-shaped)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
STARTER
Sports Mix
-
15minutes
PREP
-
0minutes
COOK
-
170
Calories
Whether you are a professional cyclist, Olympic gold medalist, or an active kid, you need nutritious high-energy food to keep you at the top of your game. This sports mix recipe features Parmigiano Reggiano® cheese combined with nuts, seeds, and dried fruits to create a powerful snack filled with protein, calcium, and lots of vitamins and minerals. The Parmigiano Reggiano cheese, the nuts, and the seeds provide the protein and the crunch, the dried cranberries, dates and the cereal lend just enough sweetness.
Your kids will love this nutritious sports mix in their lunchbox or in their backpack to have as a snack before practice or an afterschool program. Take the sports mix along on a hike, a bike ride, a camping trip, or any family outing. It’s easy to make and easy to take.
Directions:
STEP 1
Cut the Parmigiano Reggiano into 3/8-inch cubes. Cut the pecans in half, and cut the pitted dates in 3/8-inch pieces.
STEP 2
Combine all ingredients and then put 1/4-cup servings in individual zipper storage bags. Toss them into your day pack and get moving. There is no need to refrigerate the mix, because Parmigiano Reggiano is a very hard cheese and can be safely stored at room temperature for a day or two. (The cereal and nuts lose a bit of their original crunch, but never get soft.)
Ingredients:
4 oz. Parmigiano Reggiano (wedge)
1/2 cup Pecan (toasted and salted)
1/4 cup Pepitas (green pumpkin seeds), toasted
1/4 cup Cranberries (dried)
1/4 cup Dates (pitted)
1/4 cup Cereal (sweetened whole-grain O-shaped)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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.