Italian-Style Air Fryer Chicken Wings

Directions:

STEP 1
For the aioli

Roast the garlic by preheating the air fryer to 425  F. Cut the tops off of the heads of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Tightly wrap the garlic in aluminum foil and place it in for 45 minutes until the garlic can be easily pierced with a fork and let cool to room temperature. Gently press at the bottom of each garlic clove to remove from the skin.

STEP 2

In the bowl of a food processor add the roasted garlic and the rest of the ingredients and pulse until smooth and creamy.

STEP 1
For the chicken wings

If you need to thaw your chicken wings. Heat air fryer to 300  F and cook wings for 10 minutes.

STEP 2

Season chicken wings with salt and pepper. Toss with half of the aioli, panko and grated Parmigiano Reggiano cheese. Place wings in the basket of your air fryer and cook at 380  F for 25 minutes, flipping wings halfway through.

STEP 3

Remove wings from air fryer and place in a bowl. coat them with another handful of Parmigiano Reggiano cheese. Turn the air fryer up to 400  F and cook for 5 minutes more to caramelize .

STEP 4

Either toss the wings with the remaining aioli or use it as a dip and sprinkle some shredded Parmigiano Reggiano cheese on top.

MAIN COURSE

Italian-Style Air Fryer Chicken Wings

  • 55m

    PREP
  • 40m

    COOK
  • 600

    CALORIES
  • 1

    SERVINGS

Description:

Chicken wings are by far the most popular snack consumed during the Big Game. Last year’s estimate was a mind-boggling 1.42 billion chicken wings, according to the National Chicken Council. However, with all the deep-frying, the buttery sauces and the blue cheese on the side, classic buffalo wings are a healthy-eating disaster. This is why, both Larry and Chef Michele suggest using an air fryer and Parmigiano Reggiano cheese.

To prove how delicious and nutritious chicken wings can be, Chef Michele went into his kitchen and made a batch with his favorite cheese. Try this recipe for the Big Game, and enjoy a healthier snack during game time.

Ingredients:

6 chicken wings
2 tablespoon panko
1/3 cup shaved Parmigiano Reggiano cheese *Chef Hint

Aioli

1 head of garlic
1 teaspoon dry garlic powder
2 teaspoon olive oil
teaspoon kosher salt
teaspoon black pepper
1 cup mayonnaise
cup grated Parmigiano Reggiano cheese *Chef Hint

Look for the seal of authenticity.

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

READ MORE

Hint:

Buy your favorite fresh or frozen bone-in skin-on wings, just place into the air fryer basket, no need for oil, no need to thaw. It’s ok if the chicken overlaps a bit since they will shrink in size as they cook.

Depending on the size of your air fryer you may need to cook the wings in batches. To keep them warm heat your oven to 200 F and place the cooked wings inside.

For this recipe use Parmigiano Reggiano cheese aged 24 months for the best consistency and flavor.

Where to buy:

RETAILERS

MAIN COURSE

Italian-Style Air Fryer Chicken Wings

  • 55m

    PREP
  • 40m

    COOK
  • 600

    CALORIES
  • 1

    SERVINGS

Description:

Chicken wings are by far the most popular snack consumed during the Big Game. Last year’s estimate was a mind-boggling 1.42 billion chicken wings, according to the National Chicken Council. However, with all the deep-frying, the buttery sauces and the blue cheese on the side, classic buffalo wings are a healthy-eating disaster. This is why, both Larry and Chef Michele suggest using an air fryer and Parmigiano Reggiano cheese.

To prove how delicious and nutritious chicken wings can be, Chef Michele went into his kitchen and made a batch with his favorite cheese. Try this recipe for the Big Game, and enjoy a healthier snack during game time.

Directions:

STEP 1
For the aioli

Roast the garlic by preheating the air fryer to 425  F. Cut the tops off of the heads of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Tightly wrap the garlic in aluminum foil and place it in for 45 minutes until the garlic can be easily pierced with a fork and let cool to room temperature. Gently press at the bottom of each garlic clove to remove from the skin.

STEP 2

In the bowl of a food processor add the roasted garlic and the rest of the ingredients and pulse until smooth and creamy.

STEP 1
For the chicken wings

If you need to thaw your chicken wings. Heat air fryer to 300  F and cook wings for 10 minutes.

STEP 2

Season chicken wings with salt and pepper. Toss with half of the aioli, panko and grated Parmigiano Reggiano cheese. Place wings in the basket of your air fryer and cook at 380  F for 25 minutes, flipping wings halfway through.

STEP 3

Remove wings from air fryer and place in a bowl. coat them with another handful of Parmigiano Reggiano cheese. Turn the air fryer up to 400  F and cook for 5 minutes more to caramelize .

STEP 4

Either toss the wings with the remaining aioli or use it as a dip and sprinkle some shredded Parmigiano Reggiano cheese on top.

Ingredients:

6 chicken wings
2 tablespoon panko
1/3 cup shaved Parmigiano Reggiano cheese *Chef Hint

Aioli

1 head of garlic
1 teaspoon dry garlic powder
2 teaspoon olive oil
teaspoon kosher salt
teaspoon black pepper
1 cup mayonnaise
cup grated Parmigiano Reggiano cheese *Chef Hint

Look for the seal of authenticity.

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

READ MORE

Hint:

Buy your favorite fresh or frozen bone-in skin-on wings, just place into the air fryer basket, no need for oil, no need to thaw. It’s ok if the chicken overlaps a bit since they will shrink in size as they cook.

Depending on the size of your air fryer you may need to cook the wings in batches. To keep them warm heat your oven to 200 F and place the cooked wings inside.

For this recipe use Parmigiano Reggiano cheese aged 24 months for the best consistency and flavor.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

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

SUBMIT A RECIPE

Cacio e Ovo with Parmigiano Reggiano® Cheese

Directions:

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

Mix carefully until the pasta is fully coated with sauce.

STEP 5

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

MAIN

Cacio e Ovo with
Parmigiano Reggiano® cheese

  • 15m

    PREP
  • 12m

    COOK
  • 390

    CALORIES
  • 4

    SERVINGS

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

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

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

Ingredients:

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

Hint:

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

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

MAIN

Cacio e Ovo with
Parmigiano Reggiano® cheese

  • 15m

    PREP
  • 12m

    COOK
  • 390

    CALORIES
  • 4

    SERVINGS

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

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

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

Directions:

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

Mix carefully until the pasta is fully coated with sauce.

STEP 5

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

Ingredients:

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

Hint:

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

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

SUBMIT YOUR RECIPES

Become a superstar!

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

SUBMIT A RECIPE

Risotto Cacio e Pepe featuring Parmigiano Reggiano® Cheese

Directions:

PARMIGIANO REGGIANO CHEESE STOCK

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

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

PEPPER DISTILLATION

STEP 1

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

STEP 2

Leave it at 68°F for 24 hours.

STEP 3

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

STEP 4

Put the distillation in a vaporizer and keep cool.

Risotto

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

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

STEP 5

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

STEP 6

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

STEP 7

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

OCTOBER 27, 2021

The Parmigiano Reggiano Day Pledge.

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

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

Here are links to more:

READ THE STORY

A special Gift from Massimo Bottura.

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

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