Pasta Aglio, Olio e Limone
Directions:
STEP 1
Pour the oil in a bowl and slightly mash the garlic in the oil. Remove garlic bits (if you wish).
STEP 2
Fill a large pot with water and bring to a boil and toss in the pasta. Cook until al dente, according to package instructions. Reserve 2 cups pasta water. Drain the rest of water from pasta, but do not rinse.
STEP 3
Place all ingredients in the pot with the pasta, holding back some of the cheese and parsley to add on top before serving. Toss to coat, adding more of the reserved pasta water if needed to achieve desired consistency.
STEP 4
Serve warm, with freshly grated Parmigiano Reggiano on top, and some parsley for garnish.
MAIN COURSE
Pasta Aglio, Olio e Limone
-
15m
PREP
-
15m
COOK
-
280
CALORIES
-
1
SERVINGS
This recipe was the winner of the “A Little Treat, Just for Me” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.
This simple and quick pasta dish is perfect when you need a treat for yourself or want to please a table full of people. It is a great way to summon a taste of spring, regardless of the season. All you need is pasta, garlic, olive oil, fresh parsley and some lemon. Of course you also need a very generous sprinkling of grated Parmigiano Reggiano, as it will make all the difference in terms of taste. This dish pairs well with a nice glass of Pinot Noir. Enjoy.
Ingredients:
1/4 pound of pasta cooked
2 tbs of pasta water
1/4 cup parsley chopped
1/8 cup good olive oil
1 crushed garlic clove put in the oil to extract the flavor.
1/4 tsp of lemon zest
Salt and pepper to taste
1 tsp of lemon juice
1/4 cup freshly grated Parmigiano Reggiano (or more)
About Chef Nina Mulè Lyons
Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”
In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano – because “nothing else compares”.
MAIN COURSE
Pasta Aglio, Olio e Limone
-
15m
PREP
-
15m
COOK
-
280
CALORIES
-
1
SERVINGS
This recipe was the winner of the “A Little Treat, Just for Me” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.
This simple and quick pasta dish is perfect when you need a treat for yourself or want to please a table full of people. It is a great way to summon a taste of spring, regardless of the season. All you need is pasta, garlic, olive oil, fresh parsley and some lemon. Of course you also need a very generous sprinkling of grated Parmigiano Reggiano, as it will make all the difference in terms of taste. This dish pairs well with a nice glass of Pinot Noir. Enjoy.
Directions:
STEP 1
Pour the oil in a bowl and slightly mash the garlic in the oil. Remove garlic bits (if you wish).
STEP 2
Fill a large pot with water and bring to a boil and toss in the pasta. Cook until al dente, according to package instructions. Reserve 2 cups pasta water. Drain the rest of water from pasta, but do not rinse.
STEP 3
Place all ingredients in the pot with the pasta, holding back some of the cheese and parsley to add on top before serving. Toss to coat, adding more of the reserved pasta water if needed to achieve desired consistency.
STEP 4
Serve warm, with freshly grated Parmigiano Reggiano on top, and some parsley for garnish.
Ingredients:
1/4 pound of pasta cooked
2 tbs of pasta water
1/4 cup parsley chopped
1/8 cup good olive oil
1 crushed garlic clove put in the oil to extract the flavor.
1/4 tsp of lemon zest
Salt and pepper to taste
1 tsp of lemon juice
1/4 cup freshly grated Parmigiano Reggiano (or more)
About Chef Nina Mulè Lyons
Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”
In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano – because “nothing else compares”.
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.
Passatelli Haluski
Directions:
STEP 1
In a bowl mix and combine all the dumpling ingredients. First the breadcrumbs, the Parmigiano Reggiano cheese and the eggs, then add the lemon zest. Mix the ingredients with your hands and work the mixture until you get an elastic and compact dough. Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact and prevent passatelli from breaking and crumbling during cooking.
STEP 2
Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact, which will help avoid that the passatelli break during cooking. If you have a potato ricer, use it to make the passatelli. To do it by hand, cut a piece of dough the size of a golf ball, then slice it and roll each piece to the thickness of a pencil.
STEP 3
Place the cabbage mixture in a frying pan at medium temperature and cook until it turns into a nice golden brown.
STEP 4
Fill a large pot with water and bring to a rolling boil.
STEP 5
Boil the passatelli dumplings till they float.
STEP 6
With a strainer or a large slotted spoon, remove the passatelli and place them with the cabbage.
STEP 7
Gently sauté and season with salt and pepper.
STEP 8
Serve in a shallow bowl, preferably a dark color to allow the food to contrast with the plate. Keep the portions small. Add some freshly grated Parmigiano Reggiano on top.
MAIN COURSE
Passatelli Haluski
-
15m
PREP
-
10m
COOK
-
200
CALORIES
-
6
SERVINGS
This recipe received the Grand Prize in the Parmigiano Reggiano Masterpiece Contest, 2022.
A fusion of Italian and Eastern European cuisines, this dish combines Polish Haluski with Italian Passatelli, and it is enhanced with Parmigiano Reggiano cheese – which elevates the flavors of the foods from both cultures. It is a quick, simple and comforting dish that is perfect for a crisp fall day. It’s a rich and hearty dish best enjoyed in a small serving.
Ingredients:
Passatelli:
1 cup of Parmigiano Reggiano
1 cup plain bread crumb
2 eggs
1/2 tsp lemon zest.
Cabbage:
2 cups of shredded cabbage
1 small onion sliced
1/2 stick of salted butter
About Chef Nina Mulè Lyons
Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”
In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano. Her cooking style blends Northern and Southern Italian cuisine – although sometimes she likes to add a twist of her own – as she did with the Passatelli Haluski.
MAIN COURSE
Passatelli Haluski
-
15m
PREP
-
10m
COOK
-
200
CALORIES
-
6
SERVINGS
This recipe received the Grand Prize in the Parmigiano Reggiano Masterpiece Contest, 2022.
A fusion of Italian and Eastern European cuisines, this dish combines Polish Haluski with Italian Passatelli, and it is enhanced with Parmigiano Reggiano cheese – which elevates the flavors of the foods from both cultures. It is a quick, simple and comforting dish that is perfect for a crisp fall day. It’s a rich and hearty dish best enjoyed in a small serving.
Directions:
STEP 1
In a bowl mix and combine all the dumpling ingredients. First the breadcrumbs, the Parmigiano Reggiano cheese and the eggs, then add the lemon zest. Mix the ingredients with your hands and work the mixture until you get an elastic and compact dough. Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact and prevent passatelli from breaking and crumbling during cooking.
STEP 2
Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact, which will help avoid that the passatelli break during cooking. If you have a potato ricer, use it to make the passatelli. To do it by hand, cut a piece of dough the size of a golf ball, then slice it and roll each piece to the thickness of a pencil.
STEP 3
Place the cabbage mixture in a frying pan at medium temperature and cook until it turns into a nice golden brown.
STEP 4
Fill a large pot with water and bring to a rolling boil.
STEP 5
Boil the passatelli dumplings till they float.
STEP 6
With a strainer or a large slotted spoon, remove the passatelli and place them with the cabbage.
STEP 7
Gently sauté and season with salt and pepper.
STEP 8
Serve in a shallow bowl, preferably a dark color to allow the food to contrast with the plate. Keep the portions small. Add some freshly grated Parmigiano Reggiano on top.
Ingredients:
Passatelli:
1 cup of Parmigiano Reggiano
1 cup plain bread crumb
2 eggs
1/2 tsp lemon zest.
Cabbage:
2 cups of shredded cabbage
1 small onion sliced
1/2 stick of salted butter
About Chef Nina Mulè Lyons
Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”
In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano. Her cooking style blends Northern and Southern Italian cuisine – although sometimes she likes to add a twist of her own – as she did with the Passatelli Haluski.
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® 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
A strudel is a type of layered pastry with a filling that is usually sweet. 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.
Chef Michele is using Parmigiano Reggiano cheese to turn this traditional Austrian sweet into a delicious savory dish that you can enjoy as an appetizer or as a main.
It was the Turkish Baklava pastry, introduced into Austria in 1453 that laid the foundation for the Viennese 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.
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
A strudel is a type of layered pastry with a filling that is usually sweet. 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.
Chef Michele is using Parmigiano Reggiano cheese to turn this traditional Austrian sweet into a delicious savory dish that you can enjoy as an appetizer or as a main.
It was the Turkish Baklava pastry, introduced into Austria in 1453 that laid the foundation for the Viennese 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.
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.
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.
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®
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®
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.
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® 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
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
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.
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.
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
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.
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
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.
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.
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.
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.
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:
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.
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.
MAIN
Risotto Cacio e Pepe featuring
Parmigiano Reggiano® cheese
-
10m
PREP
-
10m
COOK
-
640
CALORIES
-
4
SERVINGS
Here’s the history of this delicious dish:
The epicenter of the Italian earthquake of 2012 landed about 28 miles east of Modena. Among the massive damages, approximately 360,000 wheels of Parmigiano Reggiano cheese had been damaged – endangering the livelihood of the cheesemaking families from the area.
Massimo Bottura immediately went to work with the team from his restaurant, Osteria Francescana – wanting to address the tragedy that their community was experiencing.
“We came up with a recipe – riso cacio e pepe – and shared it with the world encouraging everyone to buy and use lots of Parmigiano Reggiano cheese. This small gesture proved to be much bigger than I could have ever realized. There, I learned that a recipe can be an act of solidarity and a social gesture. I understood the power of food and the important role that chefs can play in society.”
– Massimo Bottura
The response was overwhelming. All of the cheese was sold – and the livelihood of the artisans was spared.
The delicious Risotto Cacio e Pepe is a take on the classic Roman pasta cacio e pepe. For this recipe, Pecorino (cacio) was replaced with Parmigiano Reggiano cheese, one of the most important and most iconic foods of the Emilia Romagna region, and a true Italian masterpiece.
Ingredients:
2 Lbs Parmigiano Reggiano, aged 30 months
.5 gallons of mineral water
PEPPER DISTILLATION
5 grams white pepper
2.5 grams Szechuan pepper
2.5 grams Jamaican pepper
2.5 grams Sarawak pepper
2.5 grams wild pepper
1/4 gallon mineral water
RISOTTO
Reserved Parmigiano Reggiano stock
2 cups of Vialone Nano rice
Extra-virgin olive oil
50 grams black pepper oil
Hint:
To be certain that you are buying Parmigiano Reggiano cheese, please look for the distinctive dotted rind and
make sure it is a product of Italy. This will ensure that you get the rich flavor profile and nutritional value that makes this cheese an Italian national treasure.
About Massimo Bottura:
Massimo Bottura was born and raised in Modena, Italy – where he first discovered cooking after watching his mother, grandmother and aunt in the kitchen preparing family meals. Bottura is the owner of renowned restaurant Osteria Francescana, and has consistently been listed as one of the world’s best chefs.
Chef Bottura is a vocal advocate for the reduction of food waste, for healthy and sustainable food systems, and for the protection of the environment and biodiversity through sustainable cooking practices and ingredient
sourcing.
In 2016, Bottura and his wife Lara Gilmore started Food for Soul, a nonprofit organization focusing on initiatives food waste, social and cultural initiatives around the globe. His Refettorios are community hubs built in underused spaces, where people in situations of social and economic vulnerability are welcomed and served free nutritious meals cooked with surplus ingredients that would have otherwise been thrown away.
Learn more about Food for Soul.
MAIN
Risotto Cacio e Pepe featuring
Parmigiano Reggiano® cheese
-
10m
PREP
-
10m
COOK
-
640
CALORIES
-
4
SERVINGS
Here’s the history of this delicious dish:
The epicenter of the Italian earthquake of 2012 landed about 28 miles east of Modena. Among the massive damages, approximately 360,000 wheels of Parmigiano Reggiano cheese had been damaged – endangering the livelihood of the cheesemaking families from the area.
Massimo Bottura immediately went to work with the team from his restaurant, Osteria Francescana – wanting to address the tragedy that their community was experiencing.
“We came up with a recipe – riso cacio e pepe – and shared it with the world encouraging everyone to buy and use lots of Parmigiano Reggiano cheese. This small gesture proved to be much bigger than I could have ever realized. There, I learned that a recipe can be an act of solidarity and a social gesture. I understood the power of food and the important role that chefs can play in society.”
– Massimo Bottura
The response was overwhelming. All of the cheese was sold – and the livelihood of the artisans was spared.
The delicious Risotto Cacio e Pepe is a take on the classic Roman pasta cacio e pepe. For this recipe, Pecorino (cacio) was replaced with Parmigiano Reggiano cheese, one of the most important and most iconic foods of the Emilia Romagna region, and a true Italian masterpiece.
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:
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.
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.
Ingredients:
2 Lbs Parmigiano Reggiano, aged 30 months
.5 gallons of mineral water
PEPPER DISTILLATION
5 grams white pepper
2.5 grams Szechuan pepper
2.5 grams Jamaican pepper
2.5 grams Sarawak pepper
2.5 grams wild pepper
1/4 gallon mineral water
RISOTTO
Reserved Parmigiano Reggiano stock
2 cups of Vialone Nano rice
Extra-virgin olive oil
50 grams black pepper oil
Hint:
To be certain that you are buying Parmigiano Reggiano cheese, please look for the distinctive dotted rind and
make sure it is a product of Italy. This will ensure that you get the rich flavor profile and nutritional value that makes this cheese an Italian national treasure.
About Massimo Bottura:
Massimo Bottura was born and raised in Modena, Italy – where he first discovered cooking after watching his mother, grandmother and aunt in the kitchen preparing family meals. Bottura is the owner of renowned restaurant Osteria Francescana, and has consistently been listed as one of the world’s best chefs.
Chef Bottura is a vocal advocate for the reduction of food waste, for healthy and sustainable food systems, and for the protection of the environment and biodiversity through sustainable cooking practices and ingredient
sourcing.
In 2016, Bottura and his wife Lara Gilmore started Food for Soul, a nonprofit organization focusing on initiatives food waste, social and cultural initiatives around the globe. His Refettorios are community hubs built in underused spaces, where people in situations of social and economic vulnerability are welcomed and served free nutritious meals cooked with surplus ingredients that would have otherwise been thrown away.
Learn more about Food for Soul.
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 Infused Chicken and Cauliflower
Directions:
Preparing the Chicken
STEP 1
Clean the chicken under cold, running water and pat dry with paper towels. Place a section of plastic wrap on your work surface large enough for each individual chicken piece. Position chicken pieces in the center of the wrap. You could also use a zip lock bag.
STEP 2
In a bowl combine 2 cups of Parmigiano Reggiano cheese, nutmeg, thyme, and black pepper. Evenly pour the mixture over the chicken and tightly cover with the plastic wrap or zip lock bag making sure all the air is out. Refrigerator overnight.
Cooking the Chicken
STEP 1
Preheat the oven to 425°F and line a rimmed baking sheet with aluminum foil. In a large bowl, combine the melted butter, the rest of the Parmigiano Reggiano cheese, lemon juice and salt.
STEP 2
Place the chicken on the baking sheet skin side up. Baste the skin with a small amount of the mixture. Add cauliflower, onion, garlic and lemons to the rest of the mixture in the bowl and toss until evenly coated.
Transfer to the baking sheet.
STEP 3
Bake for 40 min. Turn the oven to a high broil and broil the chicken for approximately 1 minute or until the skin crisps up.
MAIN
Parmigiano Reggiano® Infused Chicken and Cauliflower
-
10m
PREP
-
24h
REST
-
41m
COOK
-
705
CALORIES
-
4
SERVINGS
Chef Michele Casadei Massari uses Parmigiano Reggiano cheese as a meaningful and essential ingredient for a ‘wet rub’ to infuse and season a unique flavor in his chicken.
The concept of a wet rub is typically used on gamier meats by vacuum sealing the meat in the refrigerator for 4-10 days and sometimes longer. This process allows enzymes in the trapped juices to break down collagen between muscle fibers, increasing tenderness.
All meat benefits from some amount of aging before being sold and consumed. Chicken needs very little time while beef can be aged for quite a bit longer.
Chef Michele really loves the concept of wet aging meats. The flavor result from the infusion through the Parmigiano Reggiano cheese rub in this dish is quite impressive!
Ingredients:
2 pounds bone-in, skin-on chicken thighs
2 cups plus 3 tablespoons Parmigiano Reggiano cheese, freshly grated
1 pinch of nutmeg
2 tablespoons fresh thyme, finely chopped or 2 teaspoons dried thyme
2 teaspoons black pepper, crushed
2 tablespoons butter, melted
1 tablespoons fresh lemon juice
1½ teaspoons salt
1 head cauliflower, cut into florets
1 red onion, cut in chunks
3 heads garlic, halved
2 lemons, halved
Hint:
Farm fresh chicken is always best.
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. I recommend using Parmigiano Reggiano cheese aged 24 months.
MAIN
Parmigiano Reggiano® Infused Chicken and Cauliflower
-
10m
PREP
-
24h
REST
-
41m
COOK
-
705
CALORIES
-
4
SERVINGS
Chef Michele Casadei Massari uses Parmigiano Reggiano cheese as a meaningful and essential ingredient for a ‘wet rub’ to infuse and season a unique flavor in his chicken.
The concept of a wet rub is typically used on gamier meats by vacuum sealing the meat in the refrigerator for 4-10 days and sometimes longer. This process allows enzymes in the trapped juices to break down collagen between muscle fibers, increasing tenderness.
All meat benefits from some amount of aging before being sold and consumed. Chicken needs very little time while beef can be aged for quite a bit longer.
Chef Michele really loves the concept of wet aging meats. The flavor result from the infusion through the Parmigiano Reggiano cheese rub in this dish is quite impressive!
Directions:
Preparing the Chicken
STEP 1
Clean the chicken under cold, running water and pat dry with paper towels. Place a section of plastic wrap on your work surface large enough for each individual chicken piece. Position chicken pieces in the center of the wrap. You could also use a zip lock bag.
STEP 2
In a bowl combine 2 cups of Parmigiano Reggiano cheese, nutmeg, thyme, and black pepper. Evenly pour the mixture over the chicken and tightly cover with the plastic wrap or zip lock bag making sure all the air is out. Refrigerator overnight.
Cooking the Chicken
STEP 1
Preheat the oven to 425°F and line a rimmed baking sheet with aluminum foil. In a large bowl, combine the melted butter, the rest of the Parmigiano Reggiano cheese, lemon juice and salt.
STEP 2
Place the chicken on the baking sheet skin side up. Baste the skin with a small amount of the mixture. Add cauliflower, onion, garlic and lemons to the rest of the mixture in the bowl and toss until evenly coated.
Transfer to the baking sheet.
STEP 3
Bake for 40 min. Turn the oven to a high broil and broil the chicken for approximately 1 minute or until the skin crisps up.
Ingredients:
2 pounds bone-in, skin-on chicken thighs
2 cups plus 3 tablespoons Parmigiano Reggiano cheese, freshly grated
1 pinch of nutmeg
2 tablespoons fresh thyme, finely chopped or 2 teaspoons dried thyme
2 teaspoons black pepper, crushed
2 tablespoons butter, melted
1 tablespoons fresh lemon juice
1½ teaspoons salt
1 head cauliflower, cut into florets
1 red onion, cut in chunks
3 heads garlic, halved
2 lemons, halved
Hint:
Farm fresh chicken is always best.
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. I 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.
Tagliatelle with zucchini, corn and Parmigiano Reggiano® Cheese
Directions:
STEP 1
Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water and set aside.
STEP 2
Prepare the Parmigiano Reggiano cream: in a large sauté pan, warm milk over medium heat, about 2 minutes. Add butter and mix with whisk to combine and achieve a nice golden color. Continue stirring and cook the mixture over low heat until the mixture has reduced and thickened, keeping the burner on, remove pan from heat and add the grated Parmigiano Reggiano cheese, mixing well. Bring the pan back to the heat stirring for another 45 seconds. Turn burner off and remove from heat to let rest.
STEP 3
In a separate pan, heat olive oil, garlic and sweet corn. As soon as it starts to fry, add the zucchini. Add salt, a little hot pasta water and cook with the lid on, for about 2 minutes. Remove from heat.
STEP 4
Combine the zucchini and corn mixture to the Parmigiano Reggiano cream and slowly heat it up. Once warm start the “mantecatura” by transferring the pasta to the pan and mixing all the ingredients together on medium to low heat for about 1 minute.
STEP 5
Plate pasta and garnish with fresh shaved Parmigiano Reggiano cheese, mint or basil, and a touch of fresh pepper.
MAIN
Tagliatelle with zucchini, corn and Parmigiano Reggiano® Cheese
-
15m
PREP
-
15m
COOK
-
420
CALORIES
-
4
SERVINGS
Inspired by seasonal ingredients, Chef Michele Casadei Massari has created a light yet tasty pasta with a luscious crema di Parmigiano Reggiano cheese. Perfect for a hot and sunny day, this dish will become of of your Summer favorites.
Also, he introduces us to an Italian cooking term which has no real translation in English, ‘Mantecatura’. Derived from the verb ‘mantecare’ it describes “mixing a sauce or ingredients for a creamy and full-bodied consistency”. Mantecatura is a quick process that happens at the end of the dish, by transferring the pasta to the pan where the sauce had been made and mixing it together together on low heat for about 1 minute, so that the sauce binds with the pasta.
Ingredients:
8oz tagliatelle pasta (or any long egg noodle)
½ quart whole milk
¼ cup butter
1 cup (more for serving) Parmigiano Reggiano cheese, 18-22 months, freshly grated
2 tbsp olive oil
1 clove garlic, minced
1 ear sweet corn, kernels removed from husk (about 1 cup kernels)
2 medium zucchinis, quartered lengthwise then cut in ½
inch pieces
basil and mint, for garnish
salt and pepper, to taste
Hint:
To make sure you are buying real 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:
Red wine – Tempranillo
White wine – Chablis
Beer – Pale lager
MAIN
Tagliatelle with zucchini, corn and Parmigiano Reggiano® Cheese
-
15m
PREP
-
15m
COOK
-
420
CALORIES
-
4
SERVINGS
Inspired by seasonal ingredients, Chef Michele Casadei Massari has created a light yet tasty pasta with a luscious crema di Parmigiano Reggiano cheese. Perfect for a hot and sunny day, this dish will become of of your Summer favorites.
Also, he introduces us to an Italian cooking term which has no real translation in English, ‘Mantecatura’. Derived from the verb ‘mantecare’ it describes “mixing a sauce or ingredients for a creamy and full-bodied consistency”. Mantecatura is a quick process that happens at the end of the dish, by transferring the pasta to the pan where the sauce had been made and mixing it together together on low heat for about 1 minute, so that the sauce binds with the pasta.
Directions:
STEP 1
Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water and set aside.
STEP 2
Prepare the Parmigiano Reggiano cream: in a large sauté pan, warm milk over medium heat, about 2 minutes. Add butter and mix with whisk to combine and achieve a nice golden color. Continue stirring and cook the mixture over low heat until the mixture has reduced and thickened, keeping the burner on, remove pan from heat and add the grated Parmigiano Reggiano cheese, mixing well. Bring the pan back to the heat stirring for another 45 seconds. Turn burner off and remove from heat to let rest.
STEP 3
In a separate pan, heat olive oil, garlic and sweet corn. As soon as it starts to fry, add the zucchini. Add salt, a little hot pasta water and cook with the lid on, for about 2 minutes. Remove from heat.
STEP 4
Combine the zucchini and corn mixture to the Parmigiano Reggiano cream and slowly heat it up. Once warm start the “mantecatura” by transferring the pasta to the pan and mixing all the ingredients together on medium to low heat for about 1 minute.
STEP 5
Plate pasta and garnish with fresh shaved Parmigiano Reggiano cheese, mint or basil, and a touch of fresh pepper.
Ingredients:
8oz tagliatelle pasta (or any long egg noodle)
½ quart whole milk
¼ cup butter
1 cup (more for serving) Parmigiano Reggiano cheese, 18-22 months, freshly grated
2 tbsp olive oil
1 clove garlic, minced
1 ear sweet corn, kernels removed from husk (about 1 cup kernels)
2 medium zucchinis, quartered lengthwise then cut in ½
inch pieces
basil and mint, for garnish
salt and pepper, to taste
Hint:
To make sure you are buying real 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:
Red wine – Tempranillo
White wine – Chablis
Beer – Pale lager
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.
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
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.
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
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.
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
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.
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.