Penne with mussels, anchovies, breadcrumbs and Parmigiano Reggiano cheese

Directions:

Breadcrumbs “Atturrato”
STEP 1

In a large pan heat olive oil and “colatura d’alici” (anchovy sauce), over low heat. Add garlic and cook until fragrant. Add the breadcrumbs and mix to combine. Toast for about 5 to 8 minutes making sure not to burn the mixture. Remove from heat and set aside.

Pasta
STEP 1

Cook penne according to the instructions on the packaging minus 2 minutes. Save some of the pasta water then drain.

STEP 2

In a saute pan large enough to fit the mussels and the pasta, heat olive oil. Add garlic and chili cooking until fragrant.

STEP 3

Add the mussels to the pan, pour in wine and the ‘colatura’. Allow for the alcohol to cook off, about 3 minutes. Cover and let the mussels open up. 2 -4 minutes. Discard any mussels that do not open. Add in the cooked pasta and mix together.

STEP 4

Mix in the Parmigiano Reggiano cheese, a little at a time adding a little pasta cooking water if it starts to feel dry.

STEP 5

Finish the dish with parsley, breadcrumbs, zested lemon, shaved Parmigiano Reggiano cheese, salt and fresh cracked pepper.

MAIN

Penne with mussels, anchovies, breadcrumbs and Parmigiano Reggiano® Cheese

  • 15m

    PREP
  • 15m

    COOK
  • 640

    CALORIES
  • 4

    SERVINGS

This easy-to-make recipe developed by Chef Michele Casadei Massari combines the uniquely distinctive taste of Parmigiano Reggiano cheese with fresh mussels and chili flakes, and elements from what is called “cucina povera” (peasant cooking or poor people’s cooking).

The first, “colatura d’alici”, is essentially anchovy sauce, which adds a bit of salt (sort of a natural MSG) to the dish without overwhelming the other ingredients. The other, “atturrato” bread – started out as roasted stale bread that poor people used instead of grated cheese, because cheese was often too expensive. 

The combination of flavors in the final dish is quite the opposite of poor. In fact, this simple dish packs quite a punch, delivering a complex and incredibly rich umami taste that lingers delightfully on the palate.

Ingredients:

Breadcrumbs “Atturrato”

6 tbsp extra virgin olive oil
2 tbsp colatura d’alici, See Hint
1 clove garlic, minced
½ cup fine breadcrumbs

 

Pasta

1 pound penne pasta
2 pounds mussels, washed well, beards removed
¾ cup Parmigiano Reggiano cheese (aged 24 months), freshly grated or shaved
2 tbsp extra virgin olive oil
2 tbsp colatura d’alici (anchovy sauce or filets)
4 cloves of garlic, chopped
2 tbsp red chili flake
¼ cup dry white wine
2 tbsp parsley, chopped
Lemon zest, to taste
Salt and pepper, to taste

Hint:

If you cannot find colatura d’alici (anchovy sauce) you can substitute anchovy filets. The filets will dissolve in the cooking process.

Use Parmigiano Reggiano aged over 24 months for best flavor and texture. To make sure that 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.

Pairings:

This dish can be enjoyed with red or white wine, or even a nice beer. Here are our suggestions:
Red wine – Sangiovese
White wine – Sauvignon Blanc
Beer – Belgian

MAIN

Penne with mussels, anchovies, breadcrumbs and Parmigiano Reggiano® Cheese

  • 15m

    PREP
  • 15m

    COOK
  • 640

    CALORIES
  • 4

    SERVINGS

This easy-to-make recipe developed by Chef Michele Casadei Massari combines the uniquely distinctive taste of Parmigiano Reggiano cheese with fresh mussels and chili flakes, and elements from what is called “cucina povera” (peasant cooking or poor people’s cooking).

The first, “colatura d’alici”, is essentially anchovy sauce, which adds a bit of salt (sort of a natural MSG) to the dish without overwhelming the other ingredients. The other, “atturrato” bread – started out as roasted stale bread that poor people used instead of grated cheese, because cheese was often too expensive. 

The combination of flavors in the final dish is quite the opposite of poor. In fact, this simple dish packs quite a punch, delivering a complex and incredibly rich umami taste that lingers delightfully on the palate.

Directions:

Breadcrumbs “Atturrato”
STEP 1

In a large pan heat olive oil and “colatura d’alici” (anchovy sauce), over low heat. Add garlic and cook until fragrant. Add the breadcrumbs and mix to combine. Toast for about 5 to 8 minutes making sure not to burn the mixture. Remove from heat and set aside.

Pasta
STEP 1

Cook penne according to the instructions on the packaging minus 2 minutes. Save some of the pasta water then drain.

STEP 2

In a saute pan large enough to fit the mussels and the pasta, heat olive oil. Add garlic and chili cooking until fragrant.

STEP 3

Add the mussels to the pan, pour in wine and the ‘colatura’. Allow for the alcohol to cook off, about 3 minutes. Cover and let the mussels open up. 2 -4 minutes. Discard any mussels that do not open. Add in the cooked pasta and mix together.

STEP 4

Mix in the Parmigiano Reggiano cheese, a little at a time adding a little pasta cooking water if it starts to feel dry.

STEP 5

Finish the dish with parsley, breadcrumbs, zested lemon, shaved Parmigiano Reggiano cheese, salt and fresh cracked pepper.

Ingredients:

Breadcrumbs “Atturrato”

6 tbsp extra virgin olive oil
2 tbsp colatura d’alici, See Hint
1 clove garlic, minced
½ cup fine breadcrumbs

 

Pasta

1 pound penne pasta
2 pounds mussels, washed well, beards removed
¾ cup Parmigiano Reggiano cheese (aged 24 months), freshly grated or shaved
2 tbsp extra virgin olive oil
2 tbsp colatura d’alici (anchovy sauce or filets)
4 cloves of garlic, chopped
2 tbsp red chili flake
¼ cup dry white wine
2 tbsp parsley, chopped
Lemon zest, to taste
Salt and pepper, to taste

Hint:

If you cannot find colatura d’alici (anchovy sauce) you can substitute anchovy filets. The filets will dissolve in the cooking process.

Use Parmigiano Reggiano aged over 24 months for best flavor and texture. To make sure that 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.

Pairings:

This dish can be enjoyed with red or white wine, or even a nice beer. Here are our suggestions:
Red wine – Sangiovese
White wine – Sauvignon Blanc
Beer – Belgian

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


Burger Au Poivre with Parmigiano Reggiano Cheese and Balsamic

Directions:

STEP 1

Portion the ground beef into four equal patties, each one inch thick. Season the patty with salt and pepper. On a small plate, grind fresh black pepper and mix it with salt, to taste. Roll the outer edge of the burger in the mixture to coat all the way around.

STEP 2

Cut the red onions 1/2” thick and put them on the grill. Add salt, olive oil and a drizzle of balsamic vinegar, grill until caramelized so they are soft, sweet and smoky with a delicate balsamic taste. Slice tomatoes, wash and cut the gem lettuce keeping it cover until ready to use.

STEP 3

For a medium rare burger, grill over medium-high heat for 4 minutes per side. Flip just once to get the temperature just right. Warm the brioche bun on the grill.

STEP 4

After having prepared the necessary foundations to build your burger, build as follows:

– Ketchup at the very bottom
– Gem lettuce
– 1 slice of tomato with a drizzle of salt and olive oil
– Au poivre burger patty
– Balsamic caramelized red onion
– Shaved Parmigiano Reggiano cheese
– Ketchup

MAIN

Burger Au Poivre with Parmigiano Reggiano® Cheese and Balsamic

  • 10m

    PREP
  • 10m

    COOK
  • 640

    CALORIES
  • 4

    SERVINGS

Nothing says ‘4th of July’ like a classic summertime BBQ with the classic cheeseburger. But where did the cheeseburger come from? Apparently, no one really knows.

One of the earliest people credited with the invention of the hamburger is Charlie Nagreen who, according to some food historians, was only 15 years old when he sold a meatball between two slices of bread at the 1885 Fair in Seymour, Wisconsin.

The hamburger chain White Castle traces the origin to Hamburg, Germany, crediting Otto Kuase for being the first to create a beef patty cooked in butter and topping it with a fried egg, back in 1891.

Another origin story places the hamburger’s beginnings at the 1904 St. Louis World’s Fair, when the New York Tribune referred to the hamburger as “the innovation of a food vendor on the pike”.

No conclusive argument has ever ended the dispute over its invention but what we know for sure is that Chef Michele put a distinctively Italian spin on his version by using Parmigiano Reggiano cheese and balsamic vinegar. Let the fireworks begin. Viva l’America!

Ingredients:

2 lb. lean ground beef (ideally 80/20)
4 Brioche buns
Tomatoes
Red onion
Gem or romaine lettuce
Ketchup
Parmigiano Reggiano cheese, aged 18 Months
Olive oil
Balsamic vinegar
Salt and freshly ground black pepper, to taste

Look for the seal of authenticity.

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

READ MORE

Hint:

Chef Michele suggests an 8oz burger patty made of 80/20 beef, 1 inch thick and seasoned with salt and pepper only.

Flip the burger just once to get the temperature just right ( Rare: 125 F / Medium Rare: 135 F / Medium Well:
155 F / Well Done: 165 F ) Use shaved or thinly sliced Parmigiano Reggiano cheese 18 months.

Also, brioche buns made with butter, eggs, and milk make the perfect complement to the au poivre burger.

Where to buy:

RETAILERS

Watch Chef Michele show you how to make this recipe.

MAIN

Burger Au Poivre with Parmigiano Reggiano® Cheese and Balsamic

  • 10m

    PREP
  • 10m

    COOK
  • 640

    CALORIES
  • 4

    SERVINGS

Nothing says ‘4th of July’ like a classic summertime BBQ with the classic cheeseburger. But where did the cheeseburger come from? Apparently, no one really knows.

One of the earliest people credited with the invention of the hamburger is Charlie Nagreen who, according to some food historians, was only 15 years old when he sold a meatball between two slices of bread at the 1885 Fair in Seymour, Wisconsin.

The hamburger chain White Castle traces the origin to Hamburg, Germany, crediting Otto Kuase for being the first to create a beef patty cooked in butter and topping it with a fried egg, back in 1891.

Another origin story places the hamburger’s beginnings at the 1904 St. Louis World’s Fair, when the New York Tribune referred to the hamburger as “the innovation of a food vendor on the pike”.

No conclusive argument has ever ended the dispute over its invention but what we know for sure is that Chef Michele put a distinctively Italian spin on his version by using Parmigiano Reggiano cheese and balsamic vinegar. Let the fireworks begin. Viva l’America!

Directions:

STEP 1

Portion the ground beef into four equal patties, each one inch thick. Season the patty with salt and pepper. On a small plate, grind fresh black pepper and mix it with salt, to taste. Roll the outer edge of the burger in the mixture to coat all the way around.

STEP 2

Cut the red onions 1/2” thick and put them on the grill. Add salt, olive oil and a drizzle of balsamic vinegar, grill until caramelized so they are soft, sweet and smoky with a delicate balsamic taste. Slice tomatoes, wash and cut the gem lettuce keeping it cover until ready to use.

STEP 3

For a medium rare burger, grill over medium-high heat for 4 minutes per side. Flip just once to get the temperature just right. Warm the brioche bun on the grill.

STEP 4

After having prepared the necessary foundations to build your burger, build as follows:

– Ketchup at the very bottom
– Gem lettuce
– 1 slice of tomato with a drizzle of salt and olive oil
– Au poivre burger patty
– Balsamic caramelized red onion
– Shaved Parmigiano Reggiano cheese
– Ketchup

Ingredients:

2 lb. lean ground beef (ideally 80/20)
4 Brioche buns
Tomatoes
Red onion
Gem or romaine lettuce
Ketchup
Parmigiano Reggiano cheese, aged 18 Months
Olive oil
Balsamic vinegar
Salt and freshly ground black pepper, to taste

Look for the seal of authenticity.

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

READ MORE

Hint:

Chef Michele suggests an 8oz burger patty made of 80/20 beef, 1 inch thick and seasoned with salt and pepper only.

Flip the burger just once to get the temperature just right ( Rare: 125 F / Medium Rare: 135 F / Medium Well:
155 F / Well Done: 165 F ) Use shaved or thinly sliced Parmigiano Reggiano cheese 18 months.

Also, brioche buns made with butter, eggs, and milk make the perfect complement to the au poivre burger.

Where to buy:

RETAILERS

Watch Chef Michele show you how to make this recipe.

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


Spaghetti alla Bottarga with Parmigiano Reggiano Cheese

Directions:

STEP 1

In a large, heavy-bottom pot, bring salted water to a boil and cook the spaghetti according to the package instructions until just al dente.

STEP 2

Meanwhile, in a large skillet or sauté pan, warm the oil over medium low heat. Add the garlic and shallot and let them steep in the oil until they become fragrant, 2 to 3 minutes.

STEP 3

Drain the cooked pasta in a colander keeping a little of the cooking water. Transfer the pasta to the skillet with the warm oil. Add the grated bottarga and the Parmigiano Reggiano cheese. Toss well to combine.

STEP 4

Taste and season if necessary with salt (bearing in mind that bottarga is quite salty). Add the shaved bottarga, parsley and more Parmigiano Reggiano cheese, then serve immediately.

MAIN

Spaghetti alla Bottarga with Parmigiano Reggiano® Cheese

  • 10m

    PREP
  • 20m

    COOK
  • 350

    CALORIES
  • 4

    SERVINGS

Anthony Bourdain, the colorful TV personality, journalist and author, sadly died in 2018. To celebrate his extraordinary contributions to the industry, the culinary community has since dubbed his birthday Anthony Bourdain Day.

Bourdain’s travels and adventurous eating habits defined food culture for a generation of young chefs who watched him parade through the world, dining on everything from balut (a fertilized egg embryo) to a bodega BEC (bacon egg and cheese). Many chefs called him a friend and mentor. Others who did not know him personally absorbed as much as possible through his books such as “Kitchen Confidential” and watched in awe as he traveled the globe in “Parts Unknown” and
other shows.

In his honor we have recreated our own version of one of his favorites, Spaghetti alla Bottarga.

Bottarga (salted and cured fish roe) is one of those fancy ingredients that you buy at the Italian market and then have no clue what to do with. Rather than let this rare treat go to waste, let’s take a page out of Bourdain’s book and show you the way with a Sardinian dish that’s leaps and bounds easier to make than spaghetti with marinara sauce.

Ingredients:

12 oz spaghetti
1 cup of Parmigiano Reggiano cheese, microplaned
3 tbsp grated bottarga plus more shaved for serving
2 cloves garlic, chopped
1 shallot, chopped
3 tbsp olive oil
Parsley

Look for the seal of authenticity.

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

READ MORE

Hint:

To make sure that 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.

For this recipe we suggest using Parmigiano Reggiano cheese aged 24 months or younger.

We recommend using bottarga from Sardinia, either already grated or you can use a microplane to grate it.

Where to buy:

RETAILERS

Watch Chef Michele show you how to make this recipe.

MAIN

Spaghetti alla Bottarga with Parmigiano Reggiano® Cheese

  • 10m

    PREP
  • 20m

    COOK
  • 350

    CALORIES
  • 4

    SERVINGS

Anthony Bourdain, the colorful TV personality, journalist and author, sadly died in 2018. To celebrate his extraordinary contributions to the industry, the culinary community has since dubbed his birthday Anthony Bourdain Day.

Bourdain’s travels and adventurous eating habits defined food culture for a generation of young chefs who watched him parade through the world, dining on everything from balut (a fertilized egg embryo) to a bodega BEC (bacon egg and cheese). Many chefs called him a friend and mentor. Others who did not know him personally absorbed as much as possible through his books such as “Kitchen Confidential” and watched in awe as he traveled the globe in “Parts Unknown” and
other shows.

In his honor we have recreated our own version of one of his favorites, Spaghetti alla Bottarga.

Bottarga (salted and cured fish roe) is one of those fancy ingredients that you buy at the Italian market and then have no clue what to do with. Rather than let this rare treat go to waste, let’s take a page out of Bourdain’s book and show you the way with a Sardinian dish that’s leaps and bounds easier to make than spaghetti with marinara sauce.

Directions:

STEP 1

In a large, heavy-bottom pot, bring salted water to a boil and cook the spaghetti according to the package instructions until just al dente.

STEP 2

Meanwhile, in a large skillet or sauté pan, warm the oil over medium low heat. Add the garlic and shallot and let them steep in the oil until they become fragrant, 2 to 3 minutes.

STEP 3

Drain the cooked pasta in a colander keeping a little of the cooking water. Transfer the pasta to the skillet with the warm oil. Add the grated bottarga and the Parmigiano Reggiano cheese. Toss well to combine.

STEP 4

Taste and season if necessary with salt (bearing in mind that bottarga is quite salty). Add the shaved bottarga, parsley and more Parmigiano Reggiano cheese, then serve immediately.

Ingredients:

12 oz spaghetti
1 cup of Parmigiano Reggiano cheese, microplaned
3 tbsp grated bottarga plus more shaved for serving
2 cloves garlic, chopped
1 shallot, chopped
3 tbsp olive oil
Parsley

Look for the seal of authenticity.

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

READ MORE

Hint:

To make sure that 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.

For this recipe we suggest using Parmigiano Reggiano cheese aged 24 months or younger.

We recommend using bottarga from Sardinia, either already grated or you can use a microplane to grate it.

Where to buy:

RETAILERS

Watch Chef Michele show you how to make this recipe.

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


Four Cheese Eggplant alla Mackie with Parmigiano Reggiano

Directions:

STEP 1

Preheat the oven to 350 degrees.

STEP 2

Cube the eggplant. Generously salt the eggplant, and let it sit for about an hour.

STEP 3

Start heating the marinara.

STEP 4

Come back to the eggplant. The eggplant should look almost shiny because the salt drew out some of the moisture. Pat the eggplant well with a paper towel to absorb the water. This process is called “sweating” the eggplant. It helps make the eggplant less soggy.

STEP 5

Spray the eggplant with cooking oil and place batches in the air fryer at 400 degrees for about 10 minutes per batch, flipping about halfway through. Note: If you dont have an air fryer, you can fry it in a pan.

STEP 6

Cook the pasta according to the instructions.

STEP 7

Add the eggplant, mozzarella/provolone blend, and marinara sauce to a baking dish and mix well until everything is evenly distributed.

STEP 8

Heat the butter in the small bowl in the microwave for about 45 seconds or until melted.

STEP 9

Mix the Pecorino Romano, breadcrumbs and melted butter well.

STEP 10

Top the dish with the Parmigiano Reggiano cheese and breadcrumb mixture.

STEP 11

Put in the oven for about 30 minutes or until the breadcrumbs are browned and the dish is bubbling.

STEP 12

Let cool and dig in!

About Mackie

My name is Mackie Ermocida, and I am from the Philadelphia Area. I recently started posting on Instagram: feed @mackies_meals where I share my culinary adventures and fun food & beverage events (hoping to turn it into a website someday).

I grew up loving all things food. While I love to experiment with all types of cuisine, my true love is Italian food. The cheeses, the wines, the pastas, the sauces, the flavors – OH MY! I also love traveling to discover new dishes!
Please follow my culinary adventures for more dishes like this.

MAIN

Four Cheese Eggplant alla Mackie with Parmigiano Reggiano® cheese

  • 10m

    PREP
  • 50m

    COOK
  • 356

    CALORIES
  • 4

    SERVINGS

This recipe was submitted by Mackie Ermocida.

There are several theories about the origin of Eggplant Parmigiana or Parmigiana di Melanzane – as they call it in Italy. Some food writers think the name of the dish derives from Parmigiano Reggiano cheese, the predominant cheese used in the dish – and that is our favorite theory. Others argue that eggplant made its first appearance in in Sicily and the name is derived from the word “palmigiana”, which is the name of the louvered panes of shutters that the layered eggplant slices are meant to resemble. However, most everyone agrees that this is a true classic Italian dish, so delicious that it has become popular around the world.
According to Mackie, “This is one of my favorite recipes! Try it! It is a twist on regular Eggplant Parmigiana. It’s cheesy, it’s saucy, it’s beautiful…and it tastes soooo good!”.

Grazie, Chef Mackie!

Ingredients:

56 oz of Marinara Sauce of your choosing
(I used San Marzano Tomatoes)
3/4 lb cavatappi, fusilli or rotini pasta
1-2 Eggplants, depending on the eggplant to pasta ratio you prefer
1/3 Cup panko breadcrumbs with Italian seasoning
1/4 Cup mozzarella/provolone cheese blend
1/4 Cup Parmigiano Reggiano cheese
1 1/2 Tablespoon butter, unsalted
1 1/2 Teaspoon Pecorino Romano, grated
4 Teaspoons salt
Cooking oil spray

Look for the seal of authenticity.

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

READ MORE

Hint:

To make sure that 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.

Where to buy:

RETAILERS

MAIN

Four Cheese Eggplant alla Mackie with Parmigiano Reggiano® cheese

  • 10m

    PREP
  • 50m

    COOK
  • 356

    CALORIES
  • 4

    SERVINGS

This recipe was submitted by Mackie Ermocida.

There are several theories about the origin of Eggplant Parmigiana or Parmigiana di Melanzane – as they call it in Italy. Some food writers think the name of the dish derives from Parmigiano Reggiano cheese, the predominant cheese used in the dish – and that is our favorite theory. Others argue that eggplant made its first appearance in in Sicily and the name is derived from the word “palmigiana”, which is the name of the louvered panes of shutters that the layered eggplant slices are meant to resemble. However, most everyone agrees that this is a true classic Italian dish, so delicious that it has become popular around the world.
According to Mackie, “This is one of my favorite recipes! Try it! It is a twist on regular Eggplant Parmigiana. It’s cheesy, it’s saucy, it’s beautiful…and it tastes soooo good!”.

Grazie, Chef Mackie!

Directions:

STEP 1

Preheat the oven to 350 degrees.

STEP 2

Cube the eggplant. Generously salt the eggplant, and let it sit for about an hour.

STEP 3

Start heating the marinara.

STEP 4

Come back to the eggplant. The eggplant should look almost shiny because the salt drew out some of the moisture. Pat the eggplant well with a paper towel to absorb the water. This process is called “sweating” the eggplant. It helps make the eggplant less soggy.

STEP 5

Spray the eggplant with cooking oil and place batches in the air fryer at 400 degrees for about 10 minutes per batch, flipping about halfway through. Note: If you dont have an air fryer, you can fry it in a pan.

STEP 6

Cook the pasta according to the instructions.

STEP 7

Add the eggplant, mozzarella/provolone blend, and marinara sauce to a baking dish and mix well until everything is evenly distributed.

STEP 8

Heat the butter in the small bowl in the microwave for about 45 seconds or until melted.

STEP 9

Mix the Pecorino Romano, breadcrumbs and melted butter well.

STEP 10

Top the dish with the Parmigiano Reggiano cheese and breadcrumb mixture.

STEP 11

Put in the oven for about 30 minutes or until the breadcrumbs are browned and the dish is bubbling.

STEP 12

Let cool and dig in!

About Mackie

My name is Mackie Ermocida, and I am from the Philadelphia Area. I recently started posting on Instagram: feed @mackies_meals where I share my culinary adventures and fun food & beverage events (hoping to turn it into a website someday).

I grew up loving all things food. While I love to experiment with all types of cuisine, my true love is Italian food. The cheeses, the wines, the pastas, the sauces, the flavors – OH MY! I also love traveling to discover new dishes!
Please follow my culinary adventures for more dishes like this.

Ingredients:

56 oz of Marinara Sauce of your choosing
(I used San Marzano Tomatoes)
3/4 lb cavatappi, fusilli or rotini pasta
1-2 Eggplants, depending on the eggplant to pasta ratio you prefer
1/3 Cup panko breadcrumbs with Italian seasoning
1/4 Cup mozzarella/provolone cheese blend
1/4 Cup Parmigiano Reggiano cheese
1 1/2 Tablespoon butter, unsalted
1 1/2 Teaspoon Pecorino Romano, grated
4 Teaspoons salt
Cooking oil spray

Look for the seal of authenticity.

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

READ MORE

Hint:

To make sure that 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.

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


Black Truffle Pasta & Parmigiano Reggiano cheese

Directions:

STEP 1

Place the room temperature Urbani Black Truffle Butter in a small mixing bowl.
Add milk and whisk the mixture for 3 minutes to create a buttery sauce.

STEP 2

Bring 4 – 6 quarts of water to a rolling boil in a large pot and add a pinch of salt.
Add fettuccine to boiling water. Stir gently.

STEP 3

Return water to a boil. For authentic “al dente” pasta, boil uncovered – stirring occasionally for 12 minutes. Towards the end of the cooking time, take a couple of ladles of the pasta cooking water and set it aside (you may need it later).
Remove the fettuccine from heat. Drain well.

STEP 4

Pour the sauce in a ceramic bowl, add Parmigiano Reggiano cheese and Urbani Black Truffle Thrill and stir gently. If the sauce seems too thick add a little of the pasta water that was set aside earlier, until you arrive at a smooth creamy texture. Add the pasta to the bowl mixing it with the sauce.

STEP 5

Finally, serve the pasta on a dish, add a little more freshly grated Parmigiano Reggiano cheese and a shave a few thin slices of Urbani Summer Black Truffles on top. You are now ready to enjoy a dish that will transport you to the heart of Italy. Buon Appetito!

MAIN

Black Truffle Pasta &
Parmigiano Reggiano cheese

  • 15m

    PREP
  • 10m

    COOK
  • 370

    CALORIES
  • 4

    SERVINGS

This pasta recipe is the perfect treat for dinner with the one you love. The earthy rich flavor of Urbani’s Summer Black Truffles combined with the distinctive taste and texture of Parmigiano Reggiano cheese makes this recipe a decadent and delicious treat for your palate. Plus it is easy to make, takes no time at all, and requires just a few (but very good) ingredients!!

Ingredients:

1 oz fresh Urbani Summer Black Truffles
4 tablespoons Urbani Black Truffle Thrill
1/4 cup Urbani Black Truffle Butter
2 tablespoons organic whole milk
9 oz pasta (fettuccine)
1/4 teaspoon salt
1/4 cup freshly grated Parmigiano Reggiano cheese

Look for the seal of authenticity.

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

READ MORE

Hint:

Chef Michele suggests using Parmigiano Reggiano cheese aged at least 24 months.

Where to buy:

RETAILERS

Watch Chef Michele show you how to make this recipe.

MAIN

Black Truffle Pasta &
Parmigiano Reggiano cheese

  • 15m

    PREP
  • 10m

    COOK
  • 370

    CALORIES
  • 4

    SERVINGS

This pasta recipe is the perfect treat for dinner with the one you love. The earthy rich flavor of Urbani’s Summer Black Truffles combined with the distinctive taste and texture of Parmigiano Reggiano cheese makes this recipe a decadent and delicious treat for your palate. Plus it is easy to make, takes no time at all, and requires just a few (but very good) ingredients!!

Directions:

STEP 1

Place the room temperature Urbani Black Truffle Butter in a small mixing bowl.
Add milk and whisk the mixture for 3 minutes to create a buttery sauce.

STEP 2

Bring 4 – 6 quarts of water to a rolling boil in a large pot and add a pinch of salt.
Add fettuccine to boiling water. Stir gently.

STEP 3

Return water to a boil. For authentic “al dente” pasta, boil uncovered – stirring occasionally for 12 minutes. Towards the end of the cooking time, take a couple of ladles of the pasta cooking water and set it aside (you may need it later).
Remove the fettuccine from heat. Drain well.

STEP 4

Pour the sauce in a ceramic bowl, add Parmigiano Reggiano cheese and Urbani Black Truffle Thrill and stir gently. If the sauce seems too thick add a little of the pasta water that was set aside earlier, until you arrive at a smooth creamy texture. Add the pasta to the bowl mixing it with the sauce.

STEP 5

Finally, serve the pasta on a dish, add a little more freshly grated Parmigiano Reggiano cheese and a shave a few thin slices of Urbani Summer Black Truffles on top. You are now ready to enjoy a dish that will transport you to the heart of Italy. Buon Appetito!

Ingredients:

1 oz fresh Urbani Summer Black Truffles
4 tablespoons Urbani Black Truffle Thrill
1/4 cup Urbani Black Truffle Butter
2 tablespoons organic whole milk
9 oz pasta (fettuccine)
1/4 teaspoon salt
1/4 cup freshly grated Parmigiano Reggiano cheese

Look for the seal of authenticity.

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

READ MORE

Hint:

Chef Michele suggests using Parmigiano Reggiano cheese aged at least 24 months.

Where to buy:

RETAILERS

Watch Chef Michele show you how to make this recipe.

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 Norcina alla Gaia

Directions:

STEP 1

Peel the garlic sausage and crumble it. (See hint below if you cannot find garlic sausage.)

STEP 2

Heat the oil in a large frying pan (big enough to fit the pasta and sausage). Add the onion and let it brown over low heat.

STEP 3

Add in the sausage and brown, stirring often with a wooden spatula so that it does not stick to the pan. At this point you may need to turn up the heat, to medium.

STEP 4

Deglaze the pan with the white wine for a few minutes. Return the temperature of the burner back to low and add the cream and pepper. Cover and let flavors cook together.

STEP 5

Bring a large pot of water to a boil for the pasta, add salt and bring to a boil again. Cook pasta al dente, which is usually about 2 minutes less than the cooking instructions on most packaging. Drain.

STEP 6

Add the pasta to the sauce and quickly combine, to not over cook the pasta.

STEP 7

Just before serving add a generous amount of freshly grated Parmigiano Reggiano cheese.

MAIN

Pasta Norcina alla Gaia

  • 15m

    PREP
  • 10m

    COOK
  • 370

    CALORIES
  • 4

    SERVINGS

Pasta Norcina is a typical recipe from Umbria, specifically from the ancient town of Norcia, which is renowned for its artisanal sausages and cured meats. In Italy it is usually made with Norcia sausage crumbled into a pan with oil and onion, fresh cream, truffles and Pecorino Romano cheese. Our version features Parmigiano Reggiano cheese instead of Pecorino Romano because Chef Michele believes that “Parmigiano Reggiano is a remarkably soluble hard cheese; hence an amazing fit for this recipe”. He named it Pasta Norcina all Gaia, after helping NBA player Nico Mannion make it for his mom, Gaia in celebration of Mother’s Day. Inspired by seeing how much love Nico put into making the dish for his mom, he decided that his simplified version of this Umbrian classic should be named after Nico’s mom. Try making it at home, and we bet that it will become one of your favorite recipes!

WATCH THE VIDEO
To watch the video of Nico Mannion learning to make this special dish for his mom, check out the Mother’s Day article on our blog.

Ingredients:

12 oz of pasta
12oz of sausage with garlic (such as Johnsonville)*
7oz of heavy cream or 7oz of fresh ricotta
½ of a large onion or 1 whole small onion, finely chopped
salt to taste
pepper to taste
1 cup dry white wine
3-4 tablespoons olive oil
1 cup of Parmigiano Reggiano cheese

Look for the seal of authenticity.

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

READ MORE

Hint:

Chef Michele prefers to use Monograno Felicetti Rigatoni for this dish.

He also suggests using Parmigiano Reggiano cheese aged at least 24 months.

If you can’t find garlic sausage. You can add 1-2 cloves of minced garlic to regular sausage and mix together well.

Where to buy:

RETAILERS

MAIN

Pasta Norcina alla Gaia

  • 15m

    PREP
  • 10m

    COOK
  • 370

    CALORIES
  • 4

    SERVINGS

Pasta Norcina is a typical recipe from Umbria, specifically from the ancient town of Norcia, which is renowned for its artisanal sausages and cured meats. In Italy it is usually made with Norcia sausage crumbled into a pan with oil and onion, fresh cream, truffles and Pecorino Romano cheese. Our version features Parmigiano Reggiano cheese instead of Pecorino Romano because Chef Michele believes that “Parmigiano Reggiano is a remarkably soluble hard cheese; hence an amazing fit for this recipe”. He named it Pasta Norcina all Gaia, after helping NBA player Nico Mannion make it for his mom, Gaia in celebration of Mother’s Day. Inspired by seeing how much love Nico put into making the dish for his mom, he decided that his simplified version of this Umbrian classic should be named after Nico’s mom. Try making it at home, and we bet that it will become one of your favorite recipes!

WATCH THE VIDEO
To watch the video of Nico Mannion learning to make this special dish for his mom, check out the Mother’s Day article on our blog.

Directions:

STEP 1

Peel the garlic sausage and crumble it. (See hint below if you cannot find garlic sausage.)

STEP 2

Heat the oil in a large frying pan (big enough to fit the pasta and sausage). Add the onion and let it brown over low heat.

STEP 3

Add in the sausage and brown, stirring often with a wooden spatula so that it does not stick to the pan. At this point you may need to turn up the heat, to medium.

STEP 4

Deglaze the pan with the white wine for a few minutes. Return the temperature of the burner back to low and add the cream and pepper. Cover and let flavors cook together.

STEP 5

Bring a large pot of water to a boil for the pasta, add salt and bring to a boil again. Cook pasta al dente, which is usually about 2 minutes less than the cooking instructions on most packaging. Drain.

STEP 6

Add the pasta to the sauce and quickly combine, to not over cook the pasta.

STEP 7

Just before serving add a generous amount of freshly grated Parmigiano Reggiano cheese.

Ingredients:

12 oz of pasta
12oz of sausage with garlic (such as Johnsonville)*
7oz of heavy cream or 7oz of fresh ricotta
½ of a large onion or 1 whole small onion, finely chopped
salt to taste
pepper to taste
1 cup dry white wine
3-4 tablespoons olive oil
1 cup of Parmigiano Reggiano cheese

Look for the seal of authenticity.

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

READ MORE

Hint:

Chef Michele prefers to use Monograno Felicetti Rigatoni for this dish.

He also suggests using Parmigiano Reggiano cheese aged at least 24 months.

If you can’t find garlic sausage. You can add 1-2 cloves of minced garlic to regular sausage and mix together well.

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


Vegetable ‘Quesadina’ with Parmigiano Reggiano cheese

Directions:

STEP 1

Set your oven temperature to 375 F. A high temperature allows for the great color and texture of the vegetables, without drying the them out.

STEP 2

While the oven is preheating, line a baking sheet with parchment or foil. Toss the vegetables with the oil and spices using your hands ensuring they are completely coated. Place the vegetables onto the baking sheet.

STEP 3

Bake the vegetables for 35 minutes. Stirring halfway through so they can crisp on both sides. Once done, remove from oven and let rest for 10 minutes.

STEP 4

Once vegetables have rested chop to desired thickness and place in tortilla. Shave the Parmigiano Reggiano cheese onto the vegetables. Fold the tortilla and enjoy the Quesadina as is or, place the Quesadina in a skillet to crisp up the outside of the tortilla and to soften the Parmigiano Reggiano cheese. Enjoy alone or with your favorite toppings!

MAIN

Vegetable ‘Quesadina’ with Parmigiano Reggiano® cheese

  • 10m

    PREP
  • 35m

    COOK
  • 250

    CALORIES
  • 4

    SERVINGS

Literally meaning ‘little cheesy thing’, quesadillas originated in colonial Mexico in the 16th century.
Today, the dish consists of a tortilla filled primarily with Oaxaca cheese, and then cooked on a comal, which is a smooth, flat griddle used to cook tortillas and arepas.

Piadina is a rustic Italian flatbread typical of the Romagna region in Italy. It is prepared with dough cooked fresh on a griddle and filled with a variety of meats, cheeses, and vegetables.

In Italy there is a saying that goes: “Don’t call it piadina if it’s not made in Romagna.” The people of Romagna are so proud of their local specialty of piadina that they applied for and obtained PGI (Protected Geographical Application) for its two versions in 2014: the so-called Piadina Terre di Romagna and the Piadina Romagnola di Rimini.

Chef Michele Cassadei Massari has combined these two dishes to create the ‘Quesadina’ using loads of veggies and Parmigiano Reggiano cheese. It’s a great opportunity to use leftover vegetables. And, is a great option for a snack, an appetizers or even dinner.

Ingredients:

2 pounds any vegetables, cut in large chunks (onions, peppers, tomatos, yams, swiss chard, asparagus, fresh herbs, etc.)
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Parmigiano Reggiano rind
1 cup Parmigiano Reggiano cheese, shaved
4 tortillas
Balsamic reduction, to drizzle, and/or your favorite toppings

Look for the seal of authenticity.

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

READ MORE

Hint:

Chef Michele suggests using a mixture of Parmigiano Reggiano cheese aged 16 months and 24 months if you can find both. The younger cheese melts nicely while the older cheese will give more flavor.

Where to buy:

RETAILERS

MAIN

Vegetable ‘Quesadina’ with Parmigiano Reggiano® cheese

  • 10m

    PREP
  • 35m

    COOK
  • 250

    CALORIES
  • 4

    SERVINGS

Literally meaning ‘little cheesy thing’, quesadillas originated in colonial Mexico in the 16th century.
Today, the dish consists of a tortilla filled primarily with Oaxaca cheese, and then cooked on a comal, which is a smooth, flat griddle used to cook tortillas and arepas.

Piadina is a rustic Italian flatbread typical of the Romagna region in Italy. It is prepared with dough cooked fresh on a griddle and filled with a variety of meats, cheeses, and vegetables.

In Italy there is a saying that goes: “Don’t call it piadina if it’s not made in Romagna.” The people of Romagna are so proud of their local specialty of piadina that they applied for and obtained PGI (Protected Geographical Application) for its two versions in 2014: the so-called Piadina Terre di Romagna and the Piadina Romagnola di Rimini.

Chef Michele Cassadei Massari has combined these two dishes to create the ‘Quesadina’ using loads of veggies and Parmigiano Reggiano cheese. It’s a great opportunity to use leftover vegetables. And, is a great option for a snack, an appetizers or even dinner.

Directions:

STEP 1

Set your oven temperature to 375 F. A high temperature allows for the great color and texture of the vegetables, without drying the them out.

STEP 2

While the oven is preheating, line a baking sheet with parchment or foil. Toss the vegetables with the oil and spices using your hands ensuring they are completely coated. Place the vegetables onto the baking sheet.

STEP 3

Bake the vegetables for 35 minutes. Stirring halfway through so they can crisp on both sides. Once done, remove from oven and let rest for 10 minutes.

STEP 4

Once vegetables have rested chop to desired thickness and place in tortilla. Shave the Parmigiano Reggiano cheese onto the vegetables. Fold the tortilla and enjoy the Quesadina as is or, place the Quesadina in a skillet to crisp up the outside of the tortilla and to soften the Parmigiano Reggiano cheese. Enjoy alone or with your favorite toppings!

Ingredients:

2 pounds any vegetables, cut in large chunks (onions, peppers, tomatos, yams, swiss chard, asparagus, fresh herbs, etc.)
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Parmigiano Reggiano rind
1 cup Parmigiano Reggiano cheese, shaved
4 tortillas
Balsamic reduction, to drizzle, and/or your favorite toppings

Look for the seal of authenticity.

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

READ MORE

Hint:

Chef Michele suggests using a mixture of Parmigiano Reggiano cheese aged 16 months and 24 months if you can find both. The younger cheese melts nicely while the older cheese will give more 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