Three Step Pasta alla Carbonara with Parmigiano Reggiano cheese

Directions:

STEP 1

Bring 4 quarts of water to a boil. Once boiling add 1 tablespoon salt and let dissolve. Add the pasta to the pot to cook it, but make sure that the pasta is a little firmer than al dente. (You will be putting the pasta over heat again and you don’t want them to get mushy. Set aside about a cup of the pasta water before straining it. While pasta is cooking, brown the guanciale in a non-stick pan over medium heat. Once browned turn off heat and set aside.

STEP 2

In a stainless steel bowl whisk the yolks and about 80% of the grated Parmigiano Reggiano cheese needed for the recipe. The remaining cheese will be sprinkled on the pasta right before serving.

STEP 3

Return the pan with guanciale to a burner on low heat. Add 2 tablespoon of the yolk mixture and 1 spoon of cooking water. Stir well, for about 3 minutes, turn off the burner, add the pasta directly into the pan and then add the rest of the yolk mixture stirring quickly and vigorously to combine. If it seems dry add some of the pasta water that you had set aside. Sprinkle the rest of the Parmigiano Reggiano cheese and some black pepper – and get ready to enjoy one of Italy’s most famous pastas.

MAIN

Three Step Pasta alla Carbonara with Parmigiano Reggiano® cheese

  • 15m

    PREP
  • 10m

    COOK
  • 345

    CALORIES
  • 4

    SERVINGS

One of Italy’s most beloved dishes, Pasta alla Carbonara is a rich and decadent dish made with egg yolks, hard seasoned cheese, guanciale (gwaan·chaa·lei) and black pepper. Guanciale is an Italian cured meat product prepared from pork jowl or cheeks – whose name is derived from ‘guancia’, the Italian word for ‘cheek’.

Many traditional carbonara recipes call for Pecorino Romano cheese, but Parmigiano Reggiano is also often used, as well as a combination of the two.

The origin of the dish is a source of much debate, and you can read a little about the various origin stories in an article our blog.

Here we present Chef Michele Casadei Massari’s special version, which can be made quickly in three simple steps, and uses only Parmigiano Reggiano cheese, because according to Chef Michele, “it’s the most soluble hard cheese ever; hence an amazing fit for this recipe”. He also prefers to make it with duck eggs because they add a bit of extra flavor and color to the dish.

Ingredients:

6 egg yolks
5 oz guanciale, cut into ½ inch pieces (bacon can work as well if you can’t find guanciale)
1lb spaghetti
½ cup Parmigiano Reggiano cheese (see HINT )
Fresh ground black pepper

Look for the seal of authenticity.

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

READ MORE

Hint:

Chef Michele’s suggests using duck eggs for a bit more flavor and color.

We suggest Parmigiano Reggiano cheese aged 24 months. Cheese that has been aged longer won’t melt as nicely.

Where to buy:

RETAILERS

MAIN

Three Step Pasta alla Carbonara with Parmigiano Reggiano® cheese

  • 15m

    PREP
  • 10m

    COOK
  • 345

    CALORIES
  • 4

    SERVINGS

One of Italy’s most beloved dishes, Pasta alla Carbonara is a rich and decadent dish made with egg yolks, hard seasoned cheese, guanciale (gwaan·chaa·lei) and black pepper. Guanciale is an Italian cured meat product prepared from pork jowl or cheeks – whose name is derived from ‘guancia’, the Italian word for ‘cheek’.

Many traditional carbonara recipes call for Pecorino Romano cheese, but Parmigiano Reggiano is also often used, as well as a combination of the two.

The origin of the dish is a source of much debate, and you can read a little about the various origin stories in an article our blog.

Here we present Chef Michele Casadei Massari’s special version, which can be made quickly in three simple steps, and uses only Parmigiano Reggiano cheese, because according to Chef Michele, “it’s the most soluble hard cheese ever; hence an amazing fit for this recipe”. He also prefers to make it with duck eggs because they add a bit of extra flavor and color to the dish.

Directions:

STEP 1

Bring 4 quarts of water to a boil. Once boiling add 1 tablespoon salt and let dissolve. Add the pasta to the pot to cook it, but make sure that the pasta is a little firmer than al dente. (You will be putting the pasta over heat again and you don’t want them to get mushy. Set aside about a cup of the pasta water before straining it. While pasta is cooking, brown the guanciale in a non-stick pan over medium heat. Once browned turn off heat and set aside.

STEP 2

In a stainless steel bowl whisk the yolks and about 80% of the grated Parmigiano Reggiano cheese needed for the recipe. The remaining cheese will be sprinkled on the pasta right before serving.

STEP 3

Return the pan with guanciale to a burner on low heat. Add 2 tablespoon of the yolk mixture and 1 spoon of cooking water. Stir well, for about 3 minutes, turn off the burner, add the pasta directly into the pan and then add the rest of the yolk mixture stirring quickly and vigorously to combine. If it seems dry add some of the pasta water that you had set aside. Sprinkle the rest of the Parmigiano Reggiano cheese and some black pepper – and get ready to enjoy one of Italy’s most famous pastas.

Ingredients:

6 egg yolks
5 oz guanciale, cut into ½ inch pieces (bacon can work as well if you can’t find guanciale)
1lb spaghetti
½ cup Parmigiano Reggiano cheese (see HINT )
Fresh ground black pepper

Look for the seal of authenticity.

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

READ MORE

Hint:

Chef Michele’s suggests using duck eggs for a bit more flavor and color.

We suggest Parmigiano Reggiano cheese aged 24 months. Cheese that has been aged longer won’t melt as nicely.

Where to buy:

RETAILERS

Italian Dumplings with Artichokes and Leeks

Directions:

STEP 1

Place the bread in a bowl. Lightly beat the egg with the milk. Add it to the bread and mix well. Allow to soak for at least 25 minutes.

STEP 2

While the bread is soaking prepare the broth. Boil the vegetables in 2 quarts of water for 30 minutes, add salt at the end to taste. Strain the broth and return back to the pot.

STEP 3

With clean hands, mix together the bread. Add a pinch of salt and pepper, thyme leaves and bacon. The mixture will be sticky.

STEP 4

Form the dough into balls with a diameter of approximately 1 ½ inches. Make sure the balls are compact. The mixture should yield approximately 14 balls in total.

STEP 5

Thinly slice the shallots, leek and artichokes, sauté for 4-6 minutes with a few ladles of the vegetable broth. You want the liquid to reduce by about 35%.

STEP 6

Bring remaining broth back to a boil and cook canederli in broth for 5 minutes.

STEP 7

To serve, add the artichoke mixture to the bottom of your bowl or plate. Place the canederli on top and pour some of the broth over top or leave without. Garnish with Italian parsley and shaved Parmigiano Reggiano cheese.

MAIN

Italian Dumplings with
Artichokes and Leeks

  • 30m

    PREP
  • 30m

    COOK
  • 265

    CALORIES
  • 4

    SERVINGS

These delicious Italian dumplings (they are called canederli in Italy) are made from a mixture of stale bread, eggs and milk. Canederli are a traditional dish from the Trentino-Alto Adige area, the Alpine region in North East Italy that borders with Austria. In fact, canederli are also a signature dish on the Austrian side of the border, where they are called ‘knödel’.

Chef Michele Casadei Massari gave this traditional dish a twist by adding bacon and serving them over sautéed artichokes and leeks. And, of course, garnishing them with plenty of Parmigiano Reggiano® cheese.

Ingredients:

12 oz stale bread cut into 1/2” cubes
2 large eggs
5 oz of milk
4oz of smoked bacon finely chopped
1 sprig thyme, leaves removed
Pinch of salt
Pinch of pepper
2 shallots
1 leek
4 clean artichokes
Parmigiano Reggiano cheese, shaved
Italian parsley, for garnish

For broth:

2 qt water
2 carrot
2 stalk of celery
1onion
Outer leaves of the artichokes
2 tablespoon of tomato paste
Sea salt, to taste

Look for the seal of authenticity.

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

READ MORE

Hint:

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

To trim artichokes, snap off and discard the tough outer green leaves until you are left with a small bullet-shaped artichoke with pale yellow leaves that are green at the tips and tender.

Pairing:

Cynar 70 Negroni

According to legend, the Negroni was invented in 1919 at Caffe Casoni in Florence, when Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favorite cocktail – the Americano – by replacing the soda water with gin.

The recipe below adds Cynar 70 (the 70-proof formula). Cynar (pronounced CHEE-nar) is a liqueur known for its stomach-soothing qualities. Specifically, Cynar is a digestivo, an almost-medicinal Italian after-dinner drink. It is made by steeping herbs (13 in this case) in a neutral spirit. But what makes the spirit really stand out is its primary ingredient: artichokes.

Mix 1¼ oz. gin, 1¼ oz. Campari and 1¼ oz. Cynar 70. Pour over ice and garnish with a twist of Orange.

Where to buy:

RETAILERS

MAIN

Italian Dumplings with
Artichokes and Leeks

  • 30m

    PREP
  • 30m

    COOK
  • 265

    CALORIES
  • 4

    SERVINGS

These delicious Italian dumplings (they are called canederli in Italy) are made from a mixture of stale bread, eggs and milk. Canederli are a traditional dish from the Trentino-Alto Adige area, the Alpine region in North East Italy that borders with Austria. In fact, canederli are also a signature dish on the Austrian side of the border, where they are called ‘knödel’.

Chef Michele Casadei Massari gave this traditional dish a twist by adding bacon and serving them over sautéed artichokes and leeks. And, of course, garnishing them with plenty of Parmigiano Reggiano® cheese.

Directions:

STEP 1

Place the bread in a bowl. Lightly beat the egg with the milk. Add it to the bread and mix well. Allow to soak for at least 25 minutes.

STEP 2

While the bread is soaking prepare the broth. Boil the vegetables in 2 quarts of water for 30 minutes, add salt at the end to taste. Strain the broth and return back to the pot.

STEP 3

With clean hands, mix together the bread. Add a pinch of salt and pepper, thyme leaves and bacon. The mixture will be sticky.

STEP 4

Form the dough into balls with a diameter of approximately 1 ½ inches. Make sure the balls are compact. The mixture should yield approximately 14 balls in total.

STEP 5

Thinly slice the shallots, leek and artichokes, sauté for 4-6 minutes with a few ladles of the vegetable broth. You want the liquid to reduce by about 35%.

STEP 6

Bring remaining broth back to a boil and cook canederli in broth for 5 minutes.

STEP 7

To serve, add the artichoke mixture to the bottom of your bowl or plate. Place the canederli on top and pour some of the broth over top or leave without. Garnish with Italian parsley and shaved Parmigiano Reggiano cheese.

Ingredients:

12 oz stale bread cut into 1/2” cubes
2 large eggs
5 oz of milk
4oz of smoked bacon finely chopped
1 sprig thyme, leaves removed
Pinch of salt
Pinch of pepper
2 shallots
1 leek
4 clean artichokes
Parmigiano Reggiano cheese, shaved
Italian parsley, for garnish

For broth:

2 qt water
2 carrot
2 stalk of celery
1onion
Outer leaves of the artichokes
2 tablespoon of tomato paste
Sea salt, to taste

Look for the seal of authenticity.

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

READ MORE

Hint:

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

To trim artichokes, snap off and discard the tough outer green leaves until you are left with a small bullet-shaped artichoke with pale yellow leaves that are green at the tips and tender.

Pairing:

Cynar 70 Negroni

According to legend, the Negroni was invented in 1919 at Caffe Casoni in Florence, when Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favorite cocktail – the Americano – by replacing the soda water with gin.

The recipe below adds Cynar 70 (the 70-proof formula). Cynar (pronounced CHEE-nar) is a liqueur known for its stomach-soothing qualities. Specifically, Cynar is a digestivo, an almost-medicinal Italian after-dinner drink. It is made by steeping herbs (13 in this case) in a neutral spirit. But what makes the spirit really stand out is its primary ingredient: artichokes.

Mix 1¼ oz. gin, 1¼ oz. Campari and 1¼ oz. Cynar 70. Pour over ice and garnish with a twist of Orange.

Where to buy:

RETAILERS

Italian Caviar Risotto with Parmigiano Reggiano cheese

Directions:

STEP 1

Place a heavy aluminum pan on low heat. Add the shallots and cook alone for 45 seconds.

STEP 2

Add 1 cup of hot water, 1/2 cup of Chardonnay, a pinch of salt and a piece of Parmigiano Reggiano cheese rind. Let simmer for 4 minutes. This will make your Parmigiano Reggiano clear broth.

STEP 3

Add a second cup of hot water and 1 cup of rice. Whisk slowly for about 17 minutes, checking how fast the liquid is reducing. If reducing too fast, lower heat and add 1/2 cup of water to ensure risotto is “al dente” (not mushy) and the right consistency.

STEP 4

Remove from heat and take out the Parmigiano Reggiano cheese rind. Cover and let sit for 2 minutes.

STEP 5

Add the Parmigiano Reggiano cheese, butter and the last 1/2 cup of Chardonnay. Stir vigorously to develop the desired creaminess. When plated, the proper consistency should be “all’onda” – the Italian way of describing a wave-like finish,while maintaining a creamy consistency.

STEP 6

To serve, generously cover the rice with freshly crushed pepper, shaved caviar or nori seaweed and the caviar of your choice. We suggest enjoying this Italian Caviar Risotto with a delicious Boulevardier. Salute!

MAIN

Italian Caviar Risotto with
Parmigiano Reggiano® cheese

  • 20m

    PREP
  • 10m

    COOK
  • 320

    CALORIES
  • 4

    SERVINGS

The first recipe identifiable as “risotto” dates from 1574, when – according to legend – a young glassblower’s apprentice in Milan added saffron to a rice dish for a wedding feast as a way to add color to the dish. The guests loved the combination – and that’s how risotto was born. Of course, not all historians think this story is based on facts, but most will agree that a warm bowl of risotto can be the perfect dish for a cold winter day.

Chef Michele Casadei Massari wanted to give the otherwise rather unassuming risotto a bit of “electricity”, so he took the dish to the next level by adding Parmigiano Reggiano cheese, Chardonnay and Caviar, turning this comfort staple into a decadent treat that is rich in umami – and is destined to become one of your new favorite dishes.

Ingredients:

1oz shallots, dried
2 1/2 cups water
1 cup Chardonnay wine, room temperature
Salt (preferably Sale di Cervia)
1 cup Acquerello rice or carnaroli rice
Parmigiano Reggiano cheese rind
1 cup Parmigiano Reggiano cheese, microplaned
2 oz of unsalted European butter
Pepper ( preferably kampot pepper)
Shaved caviar or Nori Seaweed
10 grams Siberian caviar for each portion
(or any kind of black or red caviar of your preference.)

Look for the seal of authenticity.

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

READ MORE

Hint:

Use Parmigiano Reggiano cheese aged over 36 months to optimize flavor and texture.

Acquerello rice (Acquerello is Italian for watercolor), is an aged Italian carnaroli rice that will give your risotto its creaminess and an amazing al dente texture.

European butter is typically fermented and churned longer than American butter. Also, it has a richer taste, softer texture, and a brighter yellow color than its American counterpart.

Chef Michele recommends Calvisius caviar because of the company’s sustainable practices, and the clean taste and high quality of their premium caviar.

Pairing:

Boulevardier

Employing whiskey, sweet vermouth and Campari, the Boulevardier is a variation on the classic Negroni that is adored for its deft balance of bitter, boozy and sweet qualities…and it is a perfect complement to a nice bowl of Italian Caviar Risotto with Parmigiano Reggiano.

Mix 1 oz (1 part) Cinzano Rosso, 1 oz (1 part) Campari and 1 oz (1 part) Wild Turkey 101 with ice, serve with an orange slice….and get ready for a great treat.

Where to buy:

RETAILERS

MAIN

Italian Caviar Risotto with
Parmigiano Reggiano® cheese

  • 20m

    PREP
  • 10m

    COOK
  • 320

    CALORIES
  • 4

    SERVINGS

Rice was first introduced to Italy by the Arabs during the Middle Ages, and the first recipe identifiable as “risotto” dates from 1809, when – according to legend – a young glassblower’s apprentice in Milan added saffron to a rice dish for a wedding feast in order to delight the guests with a touch of color. Historians are not clear on the actual facts behind this legend, but most agree that a warm bowl of risotto can be the perfect dish for a cold winter day.

Chef Michele Casadei Massari wanted to give the nofrills risotto a touch of “electricity”, so he took the dish to the next level by adding Parmigiano Reggiano cheese, Chardonnay and Caviar, turning this comfort staple into a truly decadent dish, rich in umami.

Directions:

STEP 1

Place a heavy aluminum pan on low heat. Add the shallots and cook alone for 45 seconds.

STEP 2

Add 1 cup of hot water, 1/2 cup of Chardonnay, a pinch of salt and a piece of Parmigiano Reggiano cheese rind. Let simmer for 4 minutes. This will make your Parmigiano Reggiano clear broth.

STEP 3

Add a second cup of hot water and 1 cup of rice. Whisk slowly for about 17 minutes, checking how fast the liquid is reducing. If reducing to fast lower heat and add 1/2 cup of water to ensure risotto is “al dente” (bot mushy) and the right consistency.

STEP 4

Remove from heat and take out the Parmigiano Reggiano cheese rind. Cover and let sit for 2 minutes.

STEP 5

Add the Parmigiano Reggiano cheese, butter and the last 1/2 cup of Chardonnay. Stir vigorously to develop the desired creaminess. When plated, the proper consistency should be “all’onda” – the Italian way of describing a wave-like finish,while maintaining a creamy consistency.

STEP 6

To serve, generously cover the rice with freshly crushed pepper, shaved caviar or nori seaweed and the caviar of your choice. We suggest enjoying this Italian Caviar Risotto with a delicious Boulevardier. Salute!

Ingredients:

1oz shallots, dried
2 1/2 cups water
1 cup Chardonnay wine, room temperature
Salt (preferably Sale di Cervia)
1 cup Acquerello rice or carnaroli rice
Parmigiano Reggiano cheese rind
1 cup Parmigiano Reggiano cheese, microplaned
2 oz of unsalted European butter
Pepper ( preferably kampot pepper)
Shaved caviar or Nori Seaweed
10 grams Siberian caviar for each portion
(or any kind of black or red caviar of your preference.)

Look for the seal of authenticity.

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

READ MORE

Hint:

Use Parmigiano Reggiano cheese aged over 36 months to optimize flavor and texture.

Acquerello rice (Acquerello is Italian for watercolor), is an aged Italian carnaroli rice that will give your risotto its creaminess and an amazing al dente texture.

European butter is typically fermented and churned longer than American butter. Also, it has a richer taste, softer texture, and a brighter yellow color than its American counterpart.

Chef Michele recommends Calvisius caviar because of the company’s sustainable practices, and the clean taste and high quality of their premium caviar.

Pairing:

Boulevardier

Employing whiskey, sweet vermouth and Campari, the Boulevardier is a variation on the classic Negroni that is adored for its deft balance of bitter, boozy and sweet qualities…and it is a perfect complement to a nice bowl of Italian Caviar Risotto with Parmigiano Reggiano.

Mix 1 oz (1 part) Cinzano Rosso, 1 oz (1 part) Campari and 1 oz (1 part) Wild Turkey 101 with ice, serve with an orange slice….and get ready for a great treat.

Where to buy:

RETAILERS

Fettuccine Alfredo al Parmigiano Reggiano with Pink Peppercorn

Directions:

“Triple Burro”

STEP 1

Place the room temperature butter in a small mixing bowl. Add milk and whisk the mixture for 3 minutes, then store the “triple burro” in the refrigerator while cooking the rest of the dish.

Fettuccine

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. Remove the fettuccine from heat. Drain well.

STEP 4

Toast the pink peppecorn in a sauté pan over moderate heat, stirring until fragrant for 3-5 minutes, being careful not to burn the peppercorns. Also, be sure to take the “triple burro” out of the refrigerator apprx. 20 minutes before using it, so that it returns to room temperature.

STEP 5

Place the cooked fettucine in a large mixing bowl. Slowly, add the “triple burro” and a generous amount of freshly grated Parmigiano Reggiano cheese. Whisk gently to emulsify the sauce until a creamy consistency is achieved.

STEP 6

To serve it, place the fettuccine in a ceramic bowl. Add a sprinkle of pink peppercorn, and a little more grated Parmigiano Reggiano cheese.

STEP 7

Serve with love and get ready to enjoy one of Italy’s most beloved pasta dishes. Buon Appetito!

MAIN

Fettuccine Alfredo al Parmigiano Reggiano®
with Pink Peppercorn

  • 15m

    PREP
  • 45m

    COOK
  • 350

    CALORIES
  • 4

    SERVINGS

Fettuccine Alfredo is a popular Italian pasta dish tossed with butter and Parmigiano Reggiano cheese. The dish was first created in 1907 by Alfredo di Lelio – who prepared it as a gesture of love for his wife after she gave birth to their first child.

Wanting to help her feel better, Alfredo modified an existing recipe by adding more cheese and butter, turning it into a rich and creamy “triple burro” fettuccine. And, to make the experience even more romantic, he mixed the pasta using a gold spoon and fork.

Later, he featured the dish at his restaurant “Alfredo alla Scrofa” in Rome, where lucky guests were served with the famous “gold cutlery” – a ceremony that helped popularize the dish, first in Italy, then to other countries. Ultimately, Di Lelio was given the title of Knight of the Order of the Italian Crown for his contribution to Italian cuisine.

This particular variation includes pink peppercorn, which adds a touch of spice and texture to the pasta, as well as a lovely spot of color.

Ingredients:

1/2 cup unsalted European style butter
2 tablespoons organic whole milk
1 lb fettuccine pasta
6 tablespoons butter
1/4 teaspoon salt
1 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:

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

Where to buy:

RETAILERS

MAIN

Fettuccine Alfredo al Parmigiano Reggiano®
with Pink Peppercorn

  • 15m

    PREP
  • 45m

    COOK
  • 350

    CALORIES
  • 4

    SERVINGS

Fettuccine Alfredo is a popular Italian pasta dish tossed with butter and Parmigiano Reggiano cheese. The dish was first created in 1907 by Alfredo di Lelio – who prepared it as a gesture of love for his wife after she gave birth to their first child.

Wanting to help her feel better, Alfredo modified an existing recipe by adding more cheese and butter, turning it into a rich and creamy “triple burro” fettuccine. And, to make the experience even more romantic, he mixed the pasta using a gold spoon and fork.

Later, he featured the dish at his restaurant “Alfredo alla Scrofa” in Rome, where lucky guests were served with the famous “gold cutlery” – a ceremony that helped popularize the dish, first in Italy, then to other countries. Ultimately, Di Lelio was given the title of Knight of the Order of the Italian Crown for his contribution to Italian cuisine.

This particular variation includes pink peppercorn, which adds a touch of spice and texture to the pasta, as well as a lovely spot of color.

Directions:

“Triple Burro”

STEP 1

Place the room temperature butter in a small mixing bowl. Add milk and whisk the mixture for 3 minutes, then store the “triple burro” in the refrigerator while cooking the rest of the dish.

Fettuccine

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. Remove the fettuccine from heat. Drain well.

STEP 4

Toast the pink peppecorn in a sauté pan over moderate heat, stirring until fragrant for 3-5 minutes, being careful not to burn the peppercorns. Also, be sure to take the “triple burro” out of the refrigerator apprx. 20 minutes before using it, so that it returns to room temperature.

STEP 5

Place the cooked fettucine in a large mixing bowl. Slowly, add the “triple burro” and a generous amount of freshly grated Parmigiano Reggiano cheese. Whisk gently to emulsify the sauce until a creamy consistency is achieved.

STEP 6

To serve it, place the fettuccine in a ceramic bowl. Add a sprinkle of pink peppercorn, and a little more grated Parmigiano Reggiano cheese.

STEP 7

Serve with love and get ready to enjoy one of Italy’s most beloved pasta dishes. Buon Appetito!

Ingredients:

1/2 cup unsalted European style butter
2 tablespoons organic whole milk
1 lb fettuccine pasta
6 tablespoons butter
1/4 teaspoon salt
1 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:

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

Where to buy:

RETAILERS

Creamy Semolina with White Truffles and Parmigiano Reggiano cheese

Directions:

STEP 1

In a large saucepan, bring the milk to a gentle simmer. Rain in the semolina slowly, whisking all the while to prevent clumping. Reduce the heat to a simmer; add 2 tablespoons of the butter, 2 teaspoons salt, and a few grinds of pepper and let the semolina cook gently, stirring occasionally, until it’s thick and the semolina is cooked through, about 45 minutes.

STEP 2

Stir in the remaining butter and ¼ cup grated Parmigiano Reggiano cheese and continue to cook for an additional 10 minutes or so, stirring occasionally. Taste and season with salt and pepper, if needed.

STEP 3

To serve, spoon the semolina into a shallow bowl, top with ¼ cup ceci beans, shaved white Alba truffles from Urbani, and a generous portion of shaved or grated Parmigiano Reggiano cheese. Serve immediately.

Enjoy the video!
In this video Barbara Lynch shows you how easy it is to make this delicious dish.

MAIN COURSE

Creamy Semolina with White Truffles and Parmigiano Reggiano® cheese

  • 10m

    PREP
  • 1hr

    COOK
  • 560

    CALORIES
  • 4

    SERVINGS

We love this recipe because it’s so simple and so comforting. Even the cooking process is relaxing. Make sure to give the semolina the full amount of time to cook, otherwise it will still be a little gritty! Serve it alongside duck breast or short rib. The Urbani white truffles and the Parmigiano Reggiano cheese give this hearty dish a rich and savory taste, which pairs wonderfully with a nice bottle of Barolo.

Recipe by Chef Barbara Lynch

This recipe is featured in Cook with Jacques Pépin & Friends: Volume 1 (Video Recipe Book)
In collaboration with:
Urbani Truffles
Prunotto Wines

Ingredients:

2 cups heavy cream (or milk)
2 cups semolina
4 tablespoons unsalted butter
½ cup grated Parmigiano Reggiano cheese
1 cup cooked heirloom ceci beans or chickpeas
Urbani White Alba truffle shavings
1 small chunk of Parmigiano Reggiano cheese
Kosher salt
Freshly ground black pepper

Look for the seal of authenticity.

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

READ MORE

Hint:

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

SUGGESTED PAIRING

Prunotto Bussia Barolo
Made of 100% Nebbiolo, the wine’s full body and significant structure make it an ideal match to this dish.

Parmigiano Reggiano is pleased to support the Jacques Pépin Foundation

The Jacques Pépin Foundation was created in 2016 by Jacques Pépin, Claudine Pépin and her husband, Rollie Wesen. The mission of the JPF is to improve lives and strengthen communities through culinary education and training.

For decades, Jacques has taught essential skills to aspiring professionals at the International Culinary Center and Boston University. Skills in the kitchen, and the associated teaching from Jacques and others, can bring entertainment and pleasure, as well as purpose, self-confidence, and pathways to better health and employment opportunities.

The annual membership fees to the JPF support community-based culinary training that offers essential culinary and life skills for individuals with barriers to employment – such as previous incarceration, homelessness and substance abuse.

To learn more, please visit:
https://jp.foundation

MAIN COURSE

Creamy Semolina with White Truffles and Parmigiano Reggiano® cheese

  • 10m

    PREP
  • 1hr

    COOK
  • 560

    CALORIES
  • 4

    SERVINGS

We love this recipe because it’s so simple and so comforting. Even the cooking process is relaxing. Make sure to give the semolina the full amount of time to cook, otherwise it will still be a little gritty! Serve it alongside duck breast or short rib. The Urbani white truffles and the Parmigiano Reggiano cheese give this hearty dish a rich and savory taste, which pairs wonderfully with a nice bottle of Barolo.

Recipe by Chef Barbara Lynch

This recipe is featured in Cook with Jacques Pépin & Friends: Volume 1 (Video Recipe Book)
In collaboration with:
Urbani Truffles
Prunotto Wines

Directions:

STEP 1

In a large saucepan, bring the milk to a gentle simmer. Rain in the semolina slowly, whisking all the while to prevent clumping. Reduce the heat to a simmer; add 2 tablespoons of the butter, 2 teaspoons salt, and a few grinds of pepper and let the semolina cook gently, stirring occasionally, until it’s thick and the semolina is cooked through, about 45 minutes.

STEP 2

Stir in the remaining butter and ¼ cup grated Parmigiano Reggiano cheese and continue to cook for an additional 10 minutes or so, stirring occasionally. Taste and season with salt and pepper, if needed.

STEP 3

To serve, spoon the semolina into a shallow bowl, top with ¼ cup ceci beans, shaved white Alba truffles from Urbani, and a generous portion of shaved or grated Parmigiano Reggiano cheese. Serve immediately.

Enjoy the video!
In this video Barbara Lynch shows you how easy it is to make this delicious dish.

Ingredients:

2 cups heavy cream (or milk)
2 cups semolina
4 tablespoons unsalted butter
½ cup grated Parmigiano Reggiano cheese
1 cup cooked heirloom ceci beans or chickpeas
Urbani White Alba truffle shavings
1 small chunk of Parmigiano Reggiano cheese
Kosher salt
Freshly ground black pepper

Look for the seal of authenticity.

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

READ MORE

Hint:

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

SUGGESTED PAIRING

Prunotto Bussia Barolo
Made of 100% Nebbiolo, the wine’s full body and significant structure make it an ideal match to this dish.

Parmigiano Reggiano is pleased to support the Jacques Pépin Foundation

The Jacques Pépin Foundation was created in 2016 by Jacques Pépin, Claudine Pépin and her husband, Rollie Wesen. The mission of the JPF is to improve lives and strengthen communities through culinary education and training.

For decades, Jacques has taught essential skills to aspiring professionals at the International Culinary Center and Boston University. Skills in the kitchen, and the associated teaching from Jacques and others, can bring entertainment and pleasure, as well as purpose, self-confidence, and pathways to better health and employment opportunities.

The annual membership fees to the JPF support community-based culinary training that offers essential culinary and life skills for individuals with barriers to employment – such as previous incarceration, homelessness and substance abuse.

To learn more, please visit:
https://jp.foundation

Where to buy:

RETAILERS

Passatelli with Parmigiano Reggiano

Directions:

Parmigiano Reggiano cream
STEP 1

To make Parmigiano Reggiano cream, first heat the cream in a saucepan. Add the grated Parmigiano Reggiano cheese 1 tablespoon at a time, continuing to stir with a whisk. Continue stirring over a low flame until all the cheese is used.

STEP 2

In the end, the consistency should be similar to a custard. Complete with a pinch of salt and nutmeg.

Passatelli
STEP 1

Mix dry ingredients in a medium bowl. Stir the eggs in with a fork until a dough forms. Dough should be soft, and a little bit sticky, but not too much. Add a bit of flour or breadcrumbs if very wet. Cover with plastic wrap and let dough rest for about 10 minutes or so.

STEP 2

Bring broth to a gentle boil

STEP 3

Working with ¼ of the dough at a time, place each portion into a large-holed potato ricer. Press the dough through the ricer. To release the pasatelli, scrape off the strands with the edge of a sharp knife. Let the strands fall directly into the boiling broth. The passatelli strands will be just over an inch long. Cook until the strands float to the top, just a minute or so. Continue with the rest of the dough. With a spider strainer or a large slotted spoon, transfer the passatelli to bowls for serving keeping them in a warm oven.

STEP 4

When all the passatelli are cooked, ladle some broth or the Parmigiano Reggiano cream into the passatelli-filled bowls and serve immediately, adding extra grated Parmigiano Reggiano cheese and a drizzle of balsamic vinegar aged 25 years. Serve immediately. Smile!

MAIN COURSE

Passatelli with Parmigiano Reggiano® Cream and Balsamic Vinegar

  • 20m

    PREP
  • 10m

    COOK
  • 390

    CALORIES
  • 4

    SERVINGS

Although it is classified as “pasta”, the soft strands of passatelli are made of breadcrumbs instead of flour. This traditional dish was popular in the rural low-income areas of Italy, where people used leftovers and simple foods like stale bread, cheese and eggs to create tasty dishes. Today, passatelli are mostly homemade and are often combined with grated Parmigiano Reggiano cheese and eggs for a delicious and hearty meal. In this particular variation Chef Michele combines passatelli with a Parmigiano Reggiano cream and finishes it with a delicate drizzle of aged balsamic vinegar.

Ingredients:

Parmigiano Reggiano cream

6oz heavy cream
2oz grated Parmigiano Reggiano cheese
Nutmeg
Black Pepper

Passatelli

6oz bread crumbs
7oz finely grated Parmigiano Reggiano cheese, plus more for serving
A touch nutmeg
A touch of lemon zest
A touch salt
3 large brown eggs
Chicken broth (for cooking passatelli)

Aged Balsamic vinegar (25 years)

Look for the seal of authenticity.

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

READ MORE

Hint:

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

MAIN COURSE

Passatelli with Parmigiano Reggiano® Cream and Balsamic Vinegar

  • 20m

    PREP
  • 10m

    COOK
  • 390

    CALORIES
  • 4

    SERVINGS

Although it is classified as “pasta”, the soft strands of passatelli are made of breadcrumbs instead of flour. This traditional dish was popular in the rural low-income areas of Italy, where people used leftovers and simple foods like stale bread, cheese and eggs to create tasty dishes. Today, passatelli are mostly homemade and are often combined with grated Parmigiano Reggiano cheese and eggs for a delicious and hearty meal. In this particular variation Chef Michele combines passatelli with a Parmigiano Reggiano cream and finishes it with a delicate drizzle of aged balsamic vinegar.

Directions:

Parmigiano Reggiano cream
STEP 1

To make Parmigiano Reggiano cream, first heat the cream in a saucepan. Add the grated Parmigiano Reggiano cheese 1 tablespoon at a time, continuing to stir with a whisk. Continue stirring over a low flame until all the cheese is used.

STEP 2

In the end, the consistency should be similar to a custard. Complete with a pinch of salt and nutmeg.

Passatelli
STEP 1

Mix dry ingredients in a medium bowl. Stir the eggs in with a fork until a dough forms. Dough should be soft, and a little bit sticky, but not too much. Add a bit of flour or breadcrumbs if very wet. Cover with plastic wrap and let dough rest for about 10 minutes or so.

STEP 2

Bring broth to a gentle boil

STEP 3

Working with ¼ of the dough at a time, place each portion into a large-holed potato ricer. Press the dough through the ricer. To release the pasatelli, scrape off the strands with the edge of a sharp knife. Let the strands fall directly into the boiling broth. The passatelli strands will be just over an inch long. Cook until the strands float to the top, just a minute or so. Continue with the rest of the dough. With a spider strainer or a large slotted spoon, transfer the passatelli to bowls for serving keeping them in a warm oven.

STEP 4

When all the passatelli are cooked, ladle some broth or the Parmigiano Reggiano cream into the passatelli-filled bowls and serve immediately, adding extra grated Parmigiano Reggiano cheese and a drizzle of balsamic vinegar aged 25 years. Serve immediately. Smile!

Ingredients:

Parmigiano Reggiano cream

6oz heavy cream
2oz grated Parmigiano Reggiano cheese
Nutmeg
Black Pepper

Passatelli

6oz bread crumbs
7oz finely grated Parmigiano Reggiano cheese, plus more for serving
A touch nutmeg
A touch of lemon zest
A touch salt
3 large brown eggs
Chicken broth (for cooking passatelli)

Aged Balsamic vinegar (25 years)

Look for the seal of authenticity.

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

READ MORE

Hint:

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

Where to buy:

RETAILERS

Tortellini in Brodo

Directions:

STEP 1

To a large Dutch oven add chicken bones, water, onion, carrots and celery. To a cheesecloth, add peppercorns, Parmigiano Reggiano cheese rind and thyme sprigs, seal with twine and place into stock. Bring to a simmer and allow to cook for 2 ½ to 3 hours. Skimming the top of fat and foam. Once finished, remove from heat, strain and season.

STEP 2

On a clean work surface, add both flours and mix. Create a well in the center, add eggs and using a fork or hands, slowly incorporate until a dough forms. Cover dough and let rest for at least 30 minutes.

STEP 3

Meanwhile, to the bowl of a food processor, add pork, prosciutto, mortadella, Parmigiano Reggiano cheese and eggs. Pulse until almost smooth. Season with fresh nutmeg, salt and pepper. Remove to a bowl.

STEP 4

Cut pasta dough into 4 pieces. Using a pasta machine roll out to the thinnest setting. Cut sheets into 1” squares. Place about 1 teaspoon of filling onto each square. Fold the square diagonally in half to create a triangle and seal the pasta. Then fold again, so that the corners of the triangle come together.

STEP 5

Once all tortellini is made, either freeze or use right away! Bring broth to a simmer. Add tortellini and cook 3-4 minutes. Divide in between serving bowls and garnish with freshly grated Parmigiano Reggiano cheese.

MAIN COURSE

Tortellini in Brodo

  • 30m

    PREP
  • 3hrs

    COOK
  • 175

    CALORIES
  • 10

    SERVINGS

Tortellini in Brodo is a classic Italian dish originating from the Emilia-Romagna region, specifically Bologna and Modena. There are many variations of filling and broth (“brodo” is “broth” in Italian). This dish is traditionally served in a capon or meat bone broth. This version uses chicken bones to create an ultra clear broth that lets the salty, flavorful filling of the tortellini shine through! A truly delicious filling should only be showcased in a simple broth. It is the ultimate way to let the filling have the stage. And a generous topping of Parmigiano Reggiano cheese adds more taste and texture to this comforting dish.

Recipe by Chef Jackie Thorong.
See more of her recipes on Instagram @chefsparklessz

Ingredients:

Broth

4 Lbs chicken bones (wings & carcass)

3 quarts water

1 onion (quartered with skin on)

2 carrots

2 stalks celery

1 tablespoon black peppercorns

1 Parmigiano Reggiano cheese rind

2 sprigs fresh thyme

Kosher salt, to taste

Egg pasta dough

100 grams 00 flour

100 grams semolina flour

2 large eggs (100 grams)

Filling

¼ Lb ground pork

¼ Lb prosciutto

¼ Lb mortadella

½ cup freshly grated Parmigiano Reggiano cheese

2 large eggs

Fresh nutmeg, to taste

Kosher 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:

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

MAIN COURSE

Tortellini in Brodo

  • 30m

    PREP
  • 3hrs

    COOK
  • 175

    CALORIES
  • 10

    SERVINGS

Tortellini in Brodo is a classic Italian dish originating from the Emilia-Romagna region, specifically Bologna and Modena. There are many variations of filling and broth (“brodo” is “broth” in Italian). This dish is traditionally served in a capon or meat bone broth. This version uses chicken bones to create an ultra clear broth that lets the salty, flavorful filling of the tortellini shine through! A truly delicious filling should only be showcased in a simple broth. It is the ultimate way to let the filling have the stage. And a generous topping of Parmigiano Reggiano cheese adds more taste and texture to this comforting dish.

Recipe by Chef Jackie Thorong.
See more of her recipes on Instagram @chefsparklessz

Directions:

STEP 1

To a large Dutch oven add chicken bones, water, onion, carrots and celery. To a cheesecloth, add peppercorns, Parmigiano Reggiano cheese rind and thyme sprigs, seal with twine and place into stock. Bring to a simmer and allow to cook for 2 ½ to 3 hours. Skimming the top of fat and foam. Once finished, remove from heat, strain and season.

STEP 2

On a clean work surface, add both flours and mix. Create a well in the center, add eggs and using a fork or hands, slowly incorporate until a dough forms. Cover dough and let rest for at least 30 minutes.

STEP 3

Meanwhile, to the bowl of a food processor, add pork, prosciutto, mortadella, Parmigiano Reggiano cheese and eggs. Pulse until almost smooth. Season with fresh nutmeg, salt and pepper. Remove to a bowl.

STEP 4

Cut pasta dough into 4 pieces. Using a pasta machine roll out to the thinnest setting. Cut sheets into 1” squares. Place about 1 teaspoon of filling onto each square. Fold the square diagonally in half to create a triangle and seal the pasta. Then fold again, so that the corners of the triangle come together.

STEP 5

Once all tortellini is made, either freeze or use right away! Bring broth to a simmer. Add tortellini and cook 3-4 minutes. Divide in between serving bowls and garnish with freshly grated Parmigiano Reggiano cheese.

Ingredients:

Broth

4 Lbs chicken bones (wings & carcass)

3 quarts water

1 onion (quartered with skin on)

2 carrots

2 stalks celery

1 tablespoon black peppercorns

1 Parmigiano Reggiano cheese rind

2 sprigs fresh thyme

Kosher salt, to taste

Egg pasta dough

100 grams 00 flour

100 grams semolina flour

2 large eggs (100 grams)

Filling

¼ Lb ground pork

¼ Lb prosciutto

¼ Lb mortadella

½ cup freshly grated Parmigiano Reggiano cheese

2 large eggs

Fresh nutmeg, to taste

Kosher 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:

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

Where to buy:

RETAILERS

Penne dei Poeti al Parmigiano Reggiano

Directions:

STEP 1

Start by washing, peeling, and roughly cutting the arugula. Take the Speck Alto Adige or pancetta and cut it into strips.

STEP 2

In a non-stick pan, brown the Speck Alto Adige with a drizzle of extra virgin olive oil, until it becomes golden.

STEP 3

Cook the penne al dente in plenty of lightly salted water.

STEP 4

When the Speck Alto Adige is golden, add heavy cream in the pan along with 3 table spoons of Parmigiano Reggiano (preferably 36 Months) with the arugula and stir until everything is well mixed together. Lastly, season the mix with salt, add pepper and continue to stir while also simmering.

STEP 5

Add the penne to the pan and sauté them with the creamy mix until the pasta looks  cooked. Turn off the heat when ready and serve the penne by adding the grated Parmigiano Reggiano 36 Months and finish by sprinkling some leaves of fresh arugula on top. Buon Appetito!

MAIN COURSE

Penne dei Poeti al Parmigiano Reggiano

  • 10m

    PREP
  • 15m

    COOK
  • 4

    SERVINGS
  • 410

    Calories

According to Chef Michele, “This dish was made famous by the Osteria dei Poeti – a popular osteria in Bologna. An “osteria” is a humble restaurant, where people gather to share simple, yet delicious meals. However, my first experienced with this dish dish was when I was a kid, sitting at the holiday table, celebrating the season with my family. I guess it became our go-to holiday staple because it is an easy dish to make for large gatherings. In our house, we always served it with generous portions of Parmigiano Reggiano. As I grew older, I realized they served essentially the same dish at my local osteria, but I would always ask for a little more Parmigiano Reggiano – because it gives it such a great consistency and rich flavor. I think it is a perfect dish for the holiday season because is simple, hearty, and reminds me of our family’s traditions”.  

This delicious dish is brought to you by Parmigiano Reggiano and Barilla as part of a very special collaboration designed to share Italian holiday recipes with the American public. Want to learn more? Check out our blog post about the event and watch the recording where Chef Michele Casadei Massari and Barilla’s Executive Chef, Lorenzo Boni, show you how fun and easy it is to make these dishes at home.

Ingredients:

1 box of Barilla® Collezione Penne

4 oz Speck Alto Adige or pancetta

4 oz heavy cream

1 arugula bench

black kampot pepper

sea salt

1/2 cup of grated Parmigiano Reggiano (36 Months)

Look for the seal of authenticity.

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

READ MORE

Hint:

Use Parmigiano Reggiano aged over 36 months to optimize flavor and texture.

MAIN COURSE

Penne dei Poeti al Parmigiano Reggiano

  • 10m

    PREP
  • 15m

    COOK
  • 4

    SERVINGS
  • 410

    Calories

According to Chef Michele, “This dish was made famous by the Osteria dei Poeti – a popular osteria in Bologna. An “osteria” is a humble restaurant, where people gather to share simple, yet delicious meals. However, my first experienced with this dish dish was when I was a kid, sitting at the holiday table, celebrating the season with my family. I guess it became our go-to holiday staple because it is an easy dish to make for large gatherings. In our house, we always served it with generous portions of Parmigiano Reggiano. As I grew older, I realized they served essentially the same dish at my local osteria, but I would always ask for a little more Parmigiano Reggiano – because it gives it such a great consistency and rich flavor. I think it is a perfect dish for the holiday season because is simple, hearty, and reminds me of our family’s traditions”.  

This delicious dish is brought to you by Parmigiano Reggiano and Barilla as part of a very special collaboration designed to share Italian holiday recipes with the American public. Want to learn more? Check out our blog post about the event and watch the recording where Chef Michele Casadei Massari and Barilla’s Executive Chef, Lorenzo Boni, show you how fun and easy it is to make these dishes at home.

Directions:

STEP 1

Start by washing, peeling, and roughly cutting the arugula. Take the Speck Alto Adige or pancetta and cut it into strips.

STEP 2

In a non-stick pan, brown the Speck Alto Adige with a drizzle of extra virgin olive oil, until it becomes golden.

STEP 3

Cook the penne al dente in plenty of lightly salted water.

STEP 4

When the Speck Alto Adige is golden, add heavy cream in the pan along with 3 table spoons of Parmigiano Reggiano (preferably 36 Months) with the arugula and stir until everything is well mixed together. Lastly, season the mix with salt, add pepper and continue to stir while also simmering.

STEP 5

Add the penne to the pan and sauté them with the creamy mix until the pasta looks  cooked. Turn off the heat when ready and serve the penne by adding the grated Parmigiano Reggiano 36 Months and finish by sprinkling some leaves of fresh arugula on top. Buon Appetito!

Ingredients:

1 box of Barilla® Collezione Penne

4 oz Speck Alto Adige or pancetta

4 oz heavy cream

1 arugula bench

black kampot pepper

sea salt

1/2 cup of grated Parmigiano Reggiano (36 Months)

Look for the seal of authenticity.

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

READ MORE

Hint:

Use Parmigiano Reggiano aged over 36 months to optimize flavor and texture.

Where to buy:

RETAILERS

Tortellini in Crosta

Directions:

STEP 1

Bring a pot of water to boil and then cook the tortellini according to directions on the package.

STEP 2

Meanwhile, sauté some garlic with olive oil for a minute in the skillet and then stir in roughly-chopped mushrooms for a couple of minutes until they are brown. Stir in 1 cup of mushroom’s water and bring to simmer before finally seasoning everything with salt and black pepper.

STEP 3

Drain the tortellini and stir them in the mushroom sauce. Apply the finishing touches by adding some butter and parsley, set them aside.

STEP 4

In a separate small pot place the heavy cream and bring to boil. Turn the heat off now, and mix the heavy cream with Parmigiano Reggiano. Season everything with black pepper and whisk well until the content of the pot appear smooth and creamy.

STEP 5

Place the tortellini in 6 greased individual cocottes for baking and cover them with the Parmigiano Reggiano cheese fondue you just made. Flatten puff pastry to ¼ inch thickness and then cut 6 rings the size of the individual cocottes [this could be done in a bigger baking pan and served family style if desired].

STEP 6

Brush the edges with a beaten egg and then turn upside down and cover completely making sure the edges are well pressed against the dish. Brush the top of the puff pastry and bake in the oven at 400F for about 12 mins until the puff pastry turns golden. When ready, take them all out of the oven and brush them with honey and sprinkle them with Parmigiano Reggiano cheese before serving them. Buon Appetito e Buone Feste!

MAIN COURSE

Tortellini in Crosta

  • 20m

    PREP
  • 10m

    COOK
  • 8m

    SERVINGS
  • 640

    Calories

Tortellini in Crosta (Tortellini in a Puff Pastry) is a typical northern Italian dish, often served during the holiday season. The richness of its flavor and its festive appearance are certain to add fun and warmth to your holiday table…so, we invite you to make this dish at home and enjoy it with your loved ones!

This delicious dish is brought to you by Parmigiano Reggiano and Barilla as part of a very special collaboration designed to share Italian holiday recipes with the American public. Want to learn more? Check out our blog post about the event and watch the recording where Chef Michele Casadei Massari and Barilla’s Executive Chef, Lorenzo Boni, show you how fun and easy it is to make these dishes at home.

Ingredients:

1 bag of Barilla® Collezione Three Cheese Tortellini

1 bag porcini mushrooms

2 TBS extra virgin olive oil

1 clove garlic, sliced thin

1 oz dry porcini mushrooms, reconstituted in 2 cups of cold water for 1 hour

1 TBS chopped Italian parsley

2 tbs butter

Ingredients for the Parmigiano Reggiano fondue:

1 cup heavy cream

1 cup grated Parmigiano 24 months

TT salt and pepper TT

1 lb puff pastry

1 egg

½ cup honey

½ cup grated Parmigiano Reggiano

Look for the seal of authenticity.

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

READ MORE

Hint:

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

Where to buy:

RETAILERS

MAIN COURSE

Tortellini in Crosta

  • 20m

    PREP
  • 10m

    COOK
  • 8m

    SERVINGS
  • 640

    Calories

Tortellini in Crosta (Tortellini in a Puff Pastry) is a typical northern Italian dish, often served during the holiday season. The richness of its flavor and its festive appearance are certain to add fun and warmth to your holiday table…so, we invite you to make this dish at home and enjoy it with your loved ones!

This delicious dish is brought to you by Parmigiano Reggiano and Barilla as part of a very special collaboration designed to share Italian holiday recipes with the American public. Want to learn more? Check out our blog post about the event and watch the recording where Chef Michele Casadei Massari and Barilla’s Executive Chef, Lorenzo Boni, show you how fun and easy it is to make these dishes at home.

Directions:

STEP 1

Bring a pot of water to boil and then cook the tortellini according to directions on the package.

STEP 2

Meanwhile, sauté some garlic with olive oil for a minute in the skillet and then stir in roughly-chopped mushrooms for a couple of minutes until they are brown. Stir in 1 cup of mushroom’s water and bring to simmer before finally seasoning everything with salt and black pepper.

STEP 3

Drain the tortellini and stir them in the mushroom sauce. Apply the finishing touches by adding some butter and parsley, set them aside.

STEP 4

In a separate small pot place the heavy cream and bring to boil. Turn the heat off now, and mix the heavy cream with Parmigiano Reggiano. Season everything with black pepper and whisk well until the content of the pot appear smooth and creamy.

STEP 5

Place the tortellini in 6 greased individual cocottes for baking and cover them with the Parmigiano Reggiano cheese fondue you just made. Flatten puff pastry to ¼ inch thickness and then cut 6 rings the size of the individual cocottes [this could be done in a bigger baking pan and served family style if desired].

STEP 6

Brush the edges with a beaten egg and then turn upside down and cover completely making sure the edges are well pressed against the dish. Brush the top of the puff pastry and bake in the oven at 400F for about 12 mins until the puff pastry turns golden. When ready, take them all out of the oven and brush them with honey and sprinkle them with Parmigiano Reggiano cheese before serving them. Buon Appetito e Buone Feste!

Ingredients:

1 bag of Barilla® Collezione Three Cheese Tortellini

1 bag porcini mushrooms

2 TBS extra virgin olive oil

1 clove garlic, sliced thin

1 oz dry porcini mushrooms, reconstituted in 2 cups of cold water for 1 hour

1 TBS chopped Italian parsley

2 tbs butter

Ingredients for the Parmigiano Reggiano fondue:

1 cup heavy cream

1 cup grated Parmigiano 24 months

TT salt and pepper TT

1 lb puff pastry

1 egg

½ cup honey

½ cup grated Parmigiano Reggiano

Look for the seal of authenticity.

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

READ MORE

Hint:

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

Where to buy:

RETAILERS

Polenta with white truffles and Parmigiano Reggiano

Directions:

STEP 1

Begin by browning the polenta using a bit of olive oil in a saucepan. When browned, add a pinch of white truffle salt to the polenta and proceed to slowly pour warm water into it. Keep whisking the polenta with the water until they are perfectly stirred together and no lumps are visible. Lastly, simmer and keep whisking often for about 5 minutes, until the polenta starts to thicken. You will know that your polenta is done when all the individual grains appear full and tender.

STEP 2

Turn off the heat now and stir 2 tablespoons of white truffle butter along with a can of white truffle thrills and porcini, and ½ cup of Parmigiano Reggiano cheese until it’s completely melted. Cover the polenta and let it stand 5 minutes to thicken. Add the necessary amount of salt before serving.

STEP 3

Top the polenta with 1 tablespoon of butter and 1 tablespoon of freshly shaved Parmigiano Reggiano. You are all set! Enjoy this dish in all of its earthy flavors – Buon Appetito!

MAIN COURSE

Polenta with white truffles and Parmigiano Reggiano

  • 6m

    PREP
  • 6m

    COOK
  • 291

    Calories
  • 4

    Servings

Polenta (pronounced poh-LEHN-tah) originated in Northern Italy as peasant food. Basically, it is a cornmeal mush or porridge. It is an Italian staple that has been growing more popular in the US during the colder months – when it offers a hearty alternative to rice or pasta. Combined with white truffles and Parmigiano Reggiano, it becomes a flavorful meal that pairs well with a nice red wine and a cozy fire. We like it best when cooked with Urbani Truffles products and paired with Prunotto Wines.

More White Truffle Festival recipes

Take a look at other recipes developed specifically for the White Truffle Festival

GO TO RECIPE

Ingredients:

4 cups water

1 teaspoon of white truffle salt

1 cup instant polenta (organic)

3 tablespoons of white truffle butter

½ cup freshly grated Parmigiano Reggiano, aged 24 months

1 Can of white truffle thrills and porcini

Look for the seal of authenticity.

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

READ MORE

Hint:

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

Chef Michele’s Pairing Tip:

Chef Michele recommends pairing the dish with Barolo, for a more decisive taste, or Barbaresco if you prefer something a little lighter. Both these wines are made with Nebbiolo grapes from the Le Langhe region in Piedmont, which is also the region famous known for the best white truffles in the world. Chef Michele recommends the Prunotto label, a winery from Alba that was started in 1904, and has been making exceptional wines since.

White Truffle Festival

This recipe was developed my Chef Michele Casadei Massari as part of the White Truffle Festival 2020 – an annual event presented by Urbani Truffles and Prunotto Wines in partnership with Parmigiano Reggiano. Visit White Truffle Festival to learn more about this unforgettable celebration of Italian cuisine – and check out the list of participating restaurants in cities across the US.

Where to buy:

RETAILERS

MAIN COURSE

Polenta with white truffles and Parmigiano Reggiano

  • 6m

    PREP
  • 6m

    COOK
  • 291

    Calories
  • 4

    Servings

Polenta (pronounced poh-LEHN-tah) originated in Northern Italy as peasant food. Basically, it is a cornmeal mush or porridge. It is an Italian staple that has been growing more popular in the US during the colder months – when it offers a hearty alternative to rice or pasta. Combined with white truffles and Parmigiano Reggiano, it becomes a flavorful meal that pairs well with a nice red wine and a cozy fire. We like it best when cooked with Urbani Truffles products and paired with Prunotto Wines.

More White Truffle Festival recipes

Take a look at other recipes developed specifically for the White Truffle Festival

GO TO RECIPE

Directions:

STEP 1

Begin by browning the polenta using a bit of olive oil in a saucepan. When browned, add a pinch of white truffle salt to the polenta and proceed to slowly pour warm water into it. Keep whisking the polenta with the water until they are perfectly stirred together and no lumps are visible. Lastly, simmer and keep whisking often for about 5 minutes, until the polenta starts to thicken. You will know that your polenta is done when all the individual grains appear full and tender.

STEP 2

Turn off the heat now and stir 2 tablespoons of white truffle butter along with a can of white truffle thrills and porcini, and ½ cup of Parmigiano Reggiano cheese until it’s completely melted. Cover the polenta and let it stand 5 minutes to thicken. Add the necessary amount of salt before serving.

STEP 3

Top the polenta with 1 tablespoon of butter and 1 tablespoon of freshly shaved Parmigiano Reggiano. You are all set! Enjoy this dish in all of its earthy flavors – Buon Appetito!

Ingredients:

4 cups water

1 teaspoon of white truffle salt

1 cup instant polenta (organic)

3 tablespoons of white truffle butter

½ cup freshly grated Parmigiano Reggiano, aged 24 months

1 Can of white truffle thrills and porcini

Look for the seal of authenticity.

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

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Hint:

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

Chef Michele’s Pairing Tip:

Chef Michele recommends pairing the dish with Barolo, for a more decisive taste, or Barbaresco if you prefer something a little lighter. Both these wines are made with Nebbiolo grapes from the Le Langhe region in Piedmont, which is also the region famous known for the best white truffles in the world. Chef Michele recommends the Prunotto label, a winery from Alba that was started in 1904, and has been making exceptional wines since.

White Truffle Festival

This recipe was developed my Chef Michele Casadei Massari as part of the White Truffle Festival 2020 – an annual event presented by Urbani Truffles and Prunotto Wines in partnership with Parmigiano Reggiano. Visit White Truffle Festival to learn more about this unforgettable celebration of Italian cuisine – and check out the list of participating restaurants in cities across the US.

Where to buy:

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