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

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.

MAIN COURSE

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

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

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.

Where to buy:

RETAILERS

MAIN COURSE

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

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

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.

Where to buy:

RETAILERS

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

Cacio e Ovo with Parmigiano Reggiano® Cheese

Directions:

STEP 1

Cook the pasta al dente which is about 1 minute less the time it says on the packaging. Meanwhile, in a heatproof bowl, whisk eggs, season with salt and pepper. Add the Parmigiano Reggiano and combine until the mixture is consistent and full-bodied.

STEP 2

Heat extra virgin olive oil in a non-stick skillet and add garlic. Cook until golden brown and fragrant. Add cooked pasta and sauté until coated in the garlic and oil.

STEP 3

Let pasta cool for 45 seconds, then add it to the eggs and Parmigiano Reggiano mixture directly in the bowl.

STEP 4

Mix carefully until the pasta is fully coated with sauce.

STEP 5

Plate and garnish with parsley and more Parmigiano Reggiano cheese.
Buon appetito!

MAIN

Cacio e Ovo with
Parmigiano Reggiano® cheese

  • 15m

    PREP
  • 12m

    COOK
  • 390

    CALORIES
  • 4

    SERVINGS

Chef Michele Casadei Massari shares a simple Cacio e Ovo recipe. This is the perfect dish to highlight all of Parmigiano Reggiano cheese best qualities: solubility, umami, and sapidity.

Cacio e Ovo was a necessary stable for the people who lived outside of the regions of Lazio and Abruzzo. It was hearty and the ingredients were easy to find and keep.

It is considered to be where pasta carbonara originated from. “It’s almost like the lovechild of Carbonara and Cacio e Pepe!” say Chef Michele.

Ingredients:

1lb pasta of choice, cooked al dente
4oz Parmigiano Reggiano cheese, finely grated
4 eggs
1 clove garlic
5 tbsp extra virgin olive oil
1oz parsley, chopped
Black pepper
Salt

Hint:

If you are able, always try to get farm fresh eggs. Leave them out of the refrigerator for 1 hour before cooking. To check how fresh your eggs are, 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.

In this recipe use Parmigiano Reggiano cheese aged 24months. To make sure that you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.

MAIN

Cacio e Ovo with
Parmigiano Reggiano® cheese

  • 15m

    PREP
  • 12m

    COOK
  • 390

    CALORIES
  • 4

    SERVINGS

Chef Michele Casadei Massari shares a simple Cacio e Ovo recipe. This is the perfect dish to highlight all of Parmigiano Reggiano cheese best qualities: solubility, umami, and sapidity.

Cacio e Ovo was a necessary stable for the people who lived outside of the regions of Lazio and Abruzzo. It was hearty and the ingredients were easy to find and keep.

It is considered to be where pasta carbonara originated from. “It’s almost like the lovechild of Carbonara and Cacio e Pepe!” say Chef Michele.

Directions:

STEP 1

Cook the pasta al dente which is about 1 minute less the time it says on the packaging. Meanwhile, in a heatproof bowl, whisk eggs, season with salt and pepper. Add the Parmigiano Reggiano and combine until the mixture is consistent and full-bodied.

STEP 2

Heat extra virgin olive oil in a non-stick skillet and add garlic. Cook until golden brown and fragrant. Add cooked pasta and sauté until coated in the garlic and oil.

STEP 3

Let pasta cool for 45 seconds, then add it to the eggs and Parmigiano Reggiano mixture directly in the bowl.

STEP 4

Mix carefully until the pasta is fully coated with sauce.

STEP 5

Plate and garnish with parsley and more Parmigiano Reggiano cheese.
Buon appetito!

Ingredients:

1lb pasta of choice, cooked al dente
4oz Parmigiano Reggiano cheese, finely grated
4 eggs
1 clove garlic
5 tbsp extra virgin olive oil
1oz parsley, chopped
Black pepper
Salt

Hint:

If you are able, always try to get farm fresh eggs. Leave them out of the refrigerator for 1 hour before cooking. To check how fresh your eggs are, 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.

In this recipe use Parmigiano Reggiano cheese aged 24months. To make sure that you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.

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

Risotto Cacio e Pepe featuring Parmigiano Reggiano® Cheese

Directions:

PARMIGIANO REGGIANO CHEESE STOCK

STEP 1

Place the freshly grated Parmigiano Reggiano cheese and water in a large pan and slowly heat to 176°F. The temperature should not exceed 194°F.

STEP 2

When the cheese starts becoming stringy, remove the pan from the heat. Let it cool to room temperature, then reheat it to 76°F again, and let it cool.

STEP 3

Cover and chill in the fridge overnight, or for 8 hours. The liquid should separate into 3 densities: a creamy Parmigiano Reggiano cheese paste on top, milky liquified Parmigiano Reggiano cheese in the middle and solid Parmigiano Reggiano cheese proteins on the bottom.

STEP 4

Separate the layers. Strain the stock, reserve the creamy paste aside, and discard the solids.

PEPPER DISTILLATION

STEP 1

Crush the peppers and vacuum-pack them with the water.

STEP 2

Leave it at 68°F for 24 hours.

STEP 3

Place the liquid in a rotary evaporator and distill at 5°F.

STEP 4

Put the distillation in a vaporizer and keep cool.

Risotto

STEP 1

Place the Parmigiano Reggiano cheese stock in a pan and keep it warm.

STEP 2

Toast the rice in a separate saucepan with a little olive oil.

STEP 3

Begin by moistening the rice with one ladle of Parmigiano Reggiano cheese stock at a time and stir, as for a classic risotto.

STEP 4

Three quarters of the way through cooking start adding a spoon of Parmigiano Reggiano cheese cream and the rest of the black pepper oil.

STEP 5

When the rice is almost cooked, work in the rest of the Parmigiano Reggiano cheese cream and the rest of the black pepper oil.

STEP 6

Leave it for 1 minute to rest in the pan, keep stirring.

STEP 7

Pour the risotto on to a plate and flatten it, then spray the pepper distillation over the risotto to enhance the pepper flavor. As a next step, take a bit and savor the rich taste and creamy texture…and you will see why Massimo Bottura is considered one of the most accomplished and respected chefs in the world.

OCTOBER 27, 2021

The Parmigiano Reggiano Day Pledge.

Every year, on October 27 we invite restaurants and families across the country to make a dish of their choice featuring Parmigiano Reggiano cheese as way to honor Massimo Bottura’s historic gesture of support after the 2012 earthquake.

This year we’re also encouraging people to donate to Food for Soul, the non-proft organization started by Massimo Bottura and Lara Gilmore with the goal to build healthier and more equitable food systems and help people experiencing situations of social and economic vulnerability – a cause that is especially relevant given the devastating economic, social and health impact that communities have experienced recently due to the pandemic.

Here are links to more:

READ THE STORY

A special Gift from Massimo Bottura.

People who donate to Food for Soul during this promotion will receive a special gift from Massimo Bottura. More details at the donation link.

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Be featured in our upcoming cookbook.

Send us the recipe you made during Parmigiano Reggiano Day and we will feature on our site and in the commemorative Parmigiano Reggiano Day 2021 Digital Recipe Book.

SUBMIT A RECIPE