Cacio e Ovo with Parmigiano Reggiano® Cheese

Directions:

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

Mix carefully until the pasta is fully coated with sauce.

STEP 5

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

MAIN

Cacio e Ovo with
Parmigiano Reggiano® cheese

  • 15m

    PREP
  • 12m

    COOK
  • 390

    CALORIES
  • 4

    SERVINGS

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

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

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

Ingredients:

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

Hint:

If you are able, always try to get farm fresh eggs. Leave them out of the refrigerator for 1 hour before cooking. To check how fresh your eggs are, fill a bowl with about four inches of cold water and gently place your egg inside. Very fresh eggs will sink to the bottom and lay on their sides, if an egg stays at the bottom but stands on its small end, it’s still fine to eat; just not quite as fresh.

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

MAIN

Cacio e Ovo with
Parmigiano Reggiano® cheese

  • 15m

    PREP
  • 12m

    COOK
  • 390

    CALORIES
  • 4

    SERVINGS

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

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

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

Directions:

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

Mix carefully until the pasta is fully coated with sauce.

STEP 5

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

Ingredients:

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

Hint:

If you are able, always try to get farm fresh eggs. Leave them out of the refrigerator for 1 hour before cooking. To check how fresh your eggs are, fill a bowl with about four inches of cold water and gently place your egg inside. Very fresh eggs will sink to the bottom and lay on their sides, if an egg stays at the bottom but stands on its small end, it’s still fine to eat; just not quite as fresh.

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

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE


Risotto Cacio e Pepe featuring Parmigiano Reggiano® Cheese

Directions:

PARMIGIANO REGGIANO CHEESE STOCK

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

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

PEPPER DISTILLATION

STEP 1

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

STEP 2

Leave it at 68°F for 24 hours.

STEP 3

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

STEP 4

Put the distillation in a vaporizer and keep cool.

Risotto

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

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

STEP 5

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

STEP 6

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

STEP 7

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

OCTOBER 27, 2021

The Parmigiano Reggiano Day Pledge.

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

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

Here are links to more:

READ THE STORY

A special Gift from Massimo Bottura.

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

DONATE NOW

Be featured in our upcoming cookbook.

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

SUBMIT A RECIPE

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.

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:

READ THE STORY

A special Gift from Massimo Bottura.

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

DONATE NOW

Be featured in our upcoming cookbook.

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

SUBMIT A RECIPE

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.

FOOD FOR SOUL

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE


Parmigiano Reggiano 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.

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE


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

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE


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

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Burger Au Poivre with Parmigiano Reggiano Cheese and Balsamic

Directions:

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

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

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

MAIN

Burger Au Poivre with Parmigiano Reggiano® Cheese and Balsamic

  • 10m

    PREP
  • 10m

    COOK
  • 640

    CALORIES
  • 4

    SERVINGS

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

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

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

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

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

Ingredients:

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

Look for the seal of authenticity.

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

READ MORE

Hint:

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

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

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

Where to buy:

RETAILERS

Watch Chef Michele show you how to make this recipe.

MAIN

Burger Au Poivre with Parmigiano Reggiano® Cheese and Balsamic

  • 10m

    PREP
  • 10m

    COOK
  • 640

    CALORIES
  • 4

    SERVINGS

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

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

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

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

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

Directions:

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

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

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

Ingredients:

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

Look for the seal of authenticity.

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

READ MORE

Hint:

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

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

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

Where to buy:

RETAILERS

Watch Chef Michele show you how to make this recipe.