Pasta Aglio, Olio e Limone
Directions:
STEP 1
Pour the oil in a bowl and slightly mash the garlic in the oil. Remove garlic bits (if you wish).
STEP 2
Fill a large pot with water and bring to a boil and toss in the pasta. Cook until al dente, according to package instructions. Reserve 2 cups pasta water. Drain the rest of water from pasta, but do not rinse.
STEP 3
Place all ingredients in the pot with the pasta, holding back some of the cheese and parsley to add on top before serving. Toss to coat, adding more of the reserved pasta water if needed to achieve desired consistency.
STEP 4
Serve warm, with freshly grated Parmigiano Reggiano on top, and some parsley for garnish.
MAIN COURSE
Pasta Aglio, Olio e Limone
-
15m
PREP
-
15m
COOK
-
280
CALORIES
-
1
SERVINGS
This recipe was the winner of the “A Little Treat, Just for Me” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.
This simple and quick pasta dish is perfect when you need a treat for yourself or want to please a table full of people. It is a great way to summon a taste of spring, regardless of the season. All you need is pasta, garlic, olive oil, fresh parsley and some lemon. Of course you also need a very generous sprinkling of grated Parmigiano Reggiano, as it will make all the difference in terms of taste. This dish pairs well with a nice glass of Pinot Noir. Enjoy.
Ingredients:
1/4 pound of pasta cooked
2 tbs of pasta water
1/4 cup parsley chopped
1/8 cup good olive oil
1 crushed garlic clove put in the oil to extract the flavor.
1/4 tsp of lemon zest
Salt and pepper to taste
1 tsp of lemon juice
1/4 cup freshly grated Parmigiano Reggiano (or more)
About Chef Nina Mulè Lyons
Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”
In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano – because “nothing else compares”.
MAIN COURSE
Pasta Aglio, Olio e Limone
-
15m
PREP
-
15m
COOK
-
280
CALORIES
-
1
SERVINGS
This recipe was the winner of the “A Little Treat, Just for Me” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.
This simple and quick pasta dish is perfect when you need a treat for yourself or want to please a table full of people. It is a great way to summon a taste of spring, regardless of the season. All you need is pasta, garlic, olive oil, fresh parsley and some lemon. Of course you also need a very generous sprinkling of grated Parmigiano Reggiano, as it will make all the difference in terms of taste. This dish pairs well with a nice glass of Pinot Noir. Enjoy.
Directions:
STEP 1
Pour the oil in a bowl and slightly mash the garlic in the oil. Remove garlic bits (if you wish).
STEP 2
Fill a large pot with water and bring to a boil and toss in the pasta. Cook until al dente, according to package instructions. Reserve 2 cups pasta water. Drain the rest of water from pasta, but do not rinse.
STEP 3
Place all ingredients in the pot with the pasta, holding back some of the cheese and parsley to add on top before serving. Toss to coat, adding more of the reserved pasta water if needed to achieve desired consistency.
STEP 4
Serve warm, with freshly grated Parmigiano Reggiano on top, and some parsley for garnish.
Ingredients:
1/4 pound of pasta cooked
2 tbs of pasta water
1/4 cup parsley chopped
1/8 cup good olive oil
1 crushed garlic clove put in the oil to extract the flavor.
1/4 tsp of lemon zest
Salt and pepper to taste
1 tsp of lemon juice
1/4 cup freshly grated Parmigiano Reggiano (or more)
About Chef Nina Mulè Lyons
Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”
In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano – because “nothing else compares”.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
Passatelli Haluski
Directions:
STEP 1
In a bowl mix and combine all the dumpling ingredients. First the breadcrumbs, the Parmigiano Reggiano cheese and the eggs, then add the lemon zest. Mix the ingredients with your hands and work the mixture until you get an elastic and compact dough. Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact and prevent passatelli from breaking and crumbling during cooking.
STEP 2
Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact, which will help avoid that the passatelli break during cooking. If you have a potato ricer, use it to make the passatelli. To do it by hand, cut a piece of dough the size of a golf ball, then slice it and roll each piece to the thickness of a pencil.
STEP 3
Place the cabbage mixture in a frying pan at medium temperature and cook until it turns into a nice golden brown.
STEP 4
Fill a large pot with water and bring to a rolling boil.
STEP 5
Boil the passatelli dumplings till they float.
STEP 6
With a strainer or a large slotted spoon, remove the passatelli and place them with the cabbage.
STEP 7
Gently sauté and season with salt and pepper.
STEP 8
Serve in a shallow bowl, preferably a dark color to allow the food to contrast with the plate. Keep the portions small. Add some freshly grated Parmigiano Reggiano on top.
MAIN COURSE
Passatelli Haluski
-
15m
PREP
-
10m
COOK
-
200
CALORIES
-
6
SERVINGS
This recipe received the Grand Prize in the Parmigiano Reggiano Masterpiece Contest, 2022.
A fusion of Italian and Eastern European cuisines, this dish combines Polish Haluski with Italian Passatelli, and it is enhanced with Parmigiano Reggiano cheese – which elevates the flavors of the foods from both cultures. It is a quick, simple and comforting dish that is perfect for a crisp fall day. It’s a rich and hearty dish best enjoyed in a small serving.
Ingredients:
Passatelli:
1 cup of Parmigiano Reggiano
1 cup plain bread crumb
2 eggs
1/2 tsp lemon zest.
Cabbage:
2 cups of shredded cabbage
1 small onion sliced
1/2 stick of salted butter
About Chef Nina Mulè Lyons
Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”
In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano. Her cooking style blends Northern and Southern Italian cuisine – although sometimes she likes to add a twist of her own – as she did with the Passatelli Haluski.
MAIN COURSE
Passatelli Haluski
-
15m
PREP
-
10m
COOK
-
200
CALORIES
-
6
SERVINGS
This recipe received the Grand Prize in the Parmigiano Reggiano Masterpiece Contest, 2022.
A fusion of Italian and Eastern European cuisines, this dish combines Polish Haluski with Italian Passatelli, and it is enhanced with Parmigiano Reggiano cheese – which elevates the flavors of the foods from both cultures. It is a quick, simple and comforting dish that is perfect for a crisp fall day. It’s a rich and hearty dish best enjoyed in a small serving.
Directions:
STEP 1
In a bowl mix and combine all the dumpling ingredients. First the breadcrumbs, the Parmigiano Reggiano cheese and the eggs, then add the lemon zest. Mix the ingredients with your hands and work the mixture until you get an elastic and compact dough. Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact and prevent passatelli from breaking and crumbling during cooking.
STEP 2
Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact, which will help avoid that the passatelli break during cooking. If you have a potato ricer, use it to make the passatelli. To do it by hand, cut a piece of dough the size of a golf ball, then slice it and roll each piece to the thickness of a pencil.
STEP 3
Place the cabbage mixture in a frying pan at medium temperature and cook until it turns into a nice golden brown.
STEP 4
Fill a large pot with water and bring to a rolling boil.
STEP 5
Boil the passatelli dumplings till they float.
STEP 6
With a strainer or a large slotted spoon, remove the passatelli and place them with the cabbage.
STEP 7
Gently sauté and season with salt and pepper.
STEP 8
Serve in a shallow bowl, preferably a dark color to allow the food to contrast with the plate. Keep the portions small. Add some freshly grated Parmigiano Reggiano on top.
Ingredients:
Passatelli:
1 cup of Parmigiano Reggiano
1 cup plain bread crumb
2 eggs
1/2 tsp lemon zest.
Cabbage:
2 cups of shredded cabbage
1 small onion sliced
1/2 stick of salted butter
About Chef Nina Mulè Lyons
Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”
In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano. Her cooking style blends Northern and Southern Italian cuisine – although sometimes she likes to add a twist of her own – as she did with the Passatelli Haluski.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
Parmigiano Reggiano® Strudel with Radicchio
Directions:
STEP 1
Preheat oven to 400º F. Heat olive oil in a pan over medium heat, pour the radicchio and add salt and pepper. Add a tablespoon to two of water. Cover and cook for about 10 minutes. You want it to be a little under cooked. Remove from heat and let cool in the pan.
STEP 2
Place the puff pastry on a baking sheet, spread some bread crumbs along the central part, the bread crumbs will be used to absorb the excess moisture of the radicchio so the pastry doesn’t become too soggy, and will be crunchy and crumbly. Add the radicchio and 14 oz of shaved Parmigiano Reggiano cheese on top of the bread crumbs. Fold it and close it by pinching the edge together with your fingers.
STEP 3
In a bowl, beat the egg yolk with the milk, brush the entire surface of the strudel with the mixture. Sprinkle the remaining 2 oz of Parmigiano Reggiano cheese over the top of the strudel. Bake for about 40 minutes or until the puff pastry is golden brown. Let it cool before cutting and serving.
MAIN COURSE
Parmigiano Reggiano® Strudel with Radicchio
A strudel is a type of layered pastry with a filling that is usually sweet. One of the most popular treats in any traditional Viennese café, this iconic dessert is considered by many to be the national dish of Austria.
Chef Michele is using Parmigiano Reggiano cheese to turn this traditional Austrian sweet into a delicious savory dish that you can enjoy as an appetizer or as a main.
It was the Turkish Baklava pastry, introduced into Austria in 1453 that laid the foundation for the Viennese strudel. Gradually strudels with different fillings were created. The oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library.
Ingredients:
Frozen puff pastry sheet, thawed
9-10 oz. head of radicchio, quartered, cored, coarsely sliced
1 lb. Parmigiano Reggiano 24 Months, freshly shaved
3 tbsp. bread crumbs
1 egg yolk
1/2 c. whole milk
Salt and pepper, to taste
5 tbsp. extra virgin olive oil
Chef Hints:
To make sure you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy. For this recipe Chef Michele recommends using a Parmigiano Reggiano cheese aged 24 to 36 months.
MAIN COURSE
Parmigiano Reggiano® Strudel with Radicchio
A strudel is a type of layered pastry with a filling that is usually sweet. One of the most popular treats in any traditional Viennese café, this iconic dessert is considered by many to be the national dish of Austria.
Chef Michele is using Parmigiano Reggiano cheese to turn this traditional Austrian sweet into a delicious savory dish that you can enjoy as an appetizer or as a main.
It was the Turkish Baklava pastry, introduced into Austria in 1453 that laid the foundation for the Viennese strudel. Gradually strudels with different fillings were created. The oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library.
Directions:
STEP 1
Preheat oven to 400º F. Heat olive oil in a pan over medium heat, pour the radicchio and add salt and pepper. Add a tablespoon to two of water. Cover and cook for about 10 minutes. You want it to be a little under cooked. Remove from heat and let cool in the pan.
STEP 2
Place the puff pastry on a baking sheet, spread some bread crumbs along the central part, the bread crumbs will be used to absorb the excess moisture of the radicchio so the pastry doesn’t become too soggy, and will be crunchy and crumbly. Add the radicchio and 14 oz of shaved Parmigiano Reggiano cheese on top of the bread crumbs. Fold it and close it by pinching the edge together with your fingers.
STEP 3
In a bowl, beat the egg yolk with the milk, brush the entire surface of the strudel with the mixture. Sprinkle the remaining 2 oz of Parmigiano Reggiano cheese over the top of the strudel. Bake for about 40 minutes or until the puff pastry is golden brown. Let it cool before cutting and serving.
Ingredients:
Frozen puff pastry sheet, thawed
9-10 oz. head of radicchio, quartered, cored, coarsely sliced
1 lb. Parmigiano Reggiano 24 Months, freshly shaved
3 tbsp. bread crumbs
1 egg yolk
1/2 c. whole milk
Salt and pepper, to taste
5 tbsp. extra virgin olive oil
Chef Hints:
To make sure you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy. For this recipe Chef Michele recommends using a Parmigiano Reggiano cheese aged 24 to 36 months.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
Fall Gnocchi Parmigiano Reggiano®
Directions:
STEP 1
Preheat the oven to 350º F. Grease a baking sheet with oil and add the squash and potatoes, bake for 30 minutes until tender when poked with a fork.
STEP 2
Let the potatoes and squash cool for about 30 minutes. Remove the skin and seeds from the squash once its cool enough to handle. Puree together either using a ricer, or a fork. Add the egg, flour, nutmeg and salt to taste. Mix all together using your hands. Do not over mix. Gluten will start forming toughening the gnocchi.
STEP 3
Flour a wood board and your hands. Working in sections roll out dough into a 1 inch rope. Cut into pieces about 1/2 inch.
STEP 4
Bring a large pot of salted water to boil. Add the gnocchi to the water, cooking until they float. Remove from the water with a spider and set aside until all are finished.
STEP 5
Meanwhile, heat a large pan over medium heat with the butter and sage, when the butter melts turn off the heat. Place the cooked gnocchi in the saucepan with the butter and sage, toss a couple of times to coat and serve with a lot of Parmigiano Reggiano!
MAIN COURSE
Fall Gnocchi Parmigiano Reggiano®
The word gnocchi is derived from the Italian word “nocchio”, meaning a knot in wood. (Does Pinocchio come to mind?!) It has been a traditional type of Italian pasta since Roman times.
Gnocchi vary in recipe and name across different regions of Italy. Lombard malfatti, translated to poorly made, are made with ricotta, flour, spinach and herbs or Tuscan gnudi distinctively contains less flour. The Campanian version is called strangolapreti which literally means “priest stranglers”.
Gnocchi are most commonly cooked on their own in salted, boiling water and then dressed with various sauces. In certain times they are baked with cheese and butter. Chef Michele has chosen the latter style of preparation. The earthiness of the Parmigiano Reggiano alongside the autumnal vegetables butter and sage makes this dish a truly decadent meal.
Ingredients:
1 lb. squash, skin and seeds removed and quartered
1 lb. sweet potatoes
5 oz. unsalted butter
1 egg
½ c. all-purpose flour
¼ tsp nutmeg
16 Sage leaves
1 lb. Parmigiano Reggiano cheese, aged 36th months or more
Chef Hints:
When picking fresh pumpkin, they should be solid to the touch, avoid ones that have soft spots or sunken areas, as decay has already set in, high quality pumpkins have a firm, hard rind and are generally rich orange in color.
To make sure you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy. For this recipe Chef Michele recommends using a Parmigiano Reggiano cheese aged 24 to 36 months.
MAIN COURSE
Fall Gnocchi Parmigiano Reggiano®
The word gnocchi is derived from the Italian word “nocchio” , meaning a knot in wood. (Does Pinocchio come to mind?!) It has been a traditional type of Italian pasta since Roman times.
Gnocchi vary in recipe and name across different regions of Italy. Lombard malfatti, translated to poorly made, are made with ricotta, flour, spinach and herbs or Tuscan gnudi distinctively contains less flour. The Campanian version is called strangolapreti which literally means “priest stranglers”.
Gnocchi are most commonly cooked on their own in salted, boiling water and then dressed with various sauces. In certain times they are baked with cheese and butter. Chef Michele has chosen the latter style of preparation. The earthiness of the Parmigiano Reggiano alongside the autumnal vegetables butter and sage makes this dish a truly decadent meal.
Directions:
STEP 1
Preheat the oven to 350º F. Grease a baking sheet with oil and add the squash and potatoes, bake for 30 minutes until tender when poked with a fork.
STEP 2
Let the potatoes and squash cool for about 30 minutes. Remove the skin and seeds from the squash once its cool enough to handle. Puree together either using a ricer, or a fork. Add the egg, flour, nutmeg and salt to taste. Mix all together using your hands. Do not over mix. Gluten will start forming toughening the gnocchi.
STEP 3
Flour a wood board and your hands. Working in sections roll out dough into a 1 inch rope. Cut into pieces about 1/2 inch.
STEP 4
Bring a large pot of salted water to boil. Add the gnocchi to the water, cooking until they float. Remove from the water with a spider and set aside until all are finished.
STEP 5
Meanwhile, heat a large pan over medium heat with the butter and sage, when the butter melts turn off the heat. Place the cooked gnocchi in the saucepan with the butter and sage, toss a couple of times to coat and serve with a lot of Parmigiano Reggiano!
Ingredients:
1 lb. squash, skin and seeds removed and quartered
1 lb. sweet potatoes
5 oz. unsalted butter
1 egg
½ c. all-purpose flour
¼ tsp nutmeg
16 Sage leaves
1 lb. Parmigiano Reggiano cheese, aged 36th months or more
Chef Hints:
When picking fresh pumpkin, they should be solid to the touch, avoid ones that have soft spots or sunken areas, as decay has already set in, high quality pumpkins have a firm, hard rind and are generally rich orange in color.
To make sure you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy. For this recipe Chef Michele recommends using a Parmigiano Reggiano cheese aged 24 to 36 months.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
Parmigiano Reggiano® Rupture Soufflé
Directions:
STEP 1
Preheat oven to 375º F. Grease 4, single serving round ramekins with butter. Divide 2 tbsp of the grated Parmigiano Reggiano cheese and 1 spoon of bread crumbs between them. Press down to create a ‘crust’ to coat the base and sides.
STEP 2
Over medium heat add the remaining butter, flour and milk into a saucepan stirring constantly with a small whisk until the mixture is thick and smooth. Remove from heat and add the remaining grated Parmigiano Reggiano, stirring until melted, add salt and pepper. Let cool slightly.
STEP 3
Stir the egg yolks into the cheese mixture. Whisk the egg whites in a large bowl, using an electric mixer or whisk until they hold shape like a meringue. Gently fold the egg whites into the cheese mixture with a spoon. Pour mixture into the ramekin.
STEP 4
Bake for 35 minutes or until risen and golden, serve immediately.
MAIN COURSE
Parmigiano Reggiano® Rupture Soufflé
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert.
The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. Chef Michele Casadei Massari has prepared his modern take on the centuries old french tradition and graciously shared it with us.
Of course, his version has his classic Italian twist using our favorite ingredient: Parmigiano Reggiano.
Ingredients:
2 ½ tbsp unsalted butter
4 tbsp plain bread crumbs
½ c Parmigiano Reggiano cheese 24 or 36th Months finely grated
¼ c plain all-purpose flour
½ pint whole milk
Pinch of salt
Pinch of pepper
4 eggs separated, room temperature
Chef Hints:
Chef Michele always recommends farm fresh eggs. To ensure your eggs are the freshest leave them out of the fridge for at least one hour. Wash them well under cold running water. Fill a bowl with about four inches of cold water and gently place your egg inside. Very fresh eggs will sink to the bottom and lay on their sides, if an egg stays at the bottom but stands on its small end, it’s still fine to eat; just not quite as fresh.
To make sure you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy. For this recipe Chef Michele recommends using a Parmigiano Reggiano cheese aged 24 to 36 months.
MAIN COURSE
Parmigiano Reggiano® Rupture Soufflé
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert.
The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. Chef Michele Casadei Massari has prepared his modern take on the centuries old french tradition and graciously shared it with us.
Of course, his version has his classic Italian twist using our favorite ingredient: Parmigiano Reggiano.
Directions:
STEP 1
Preheat oven to 375º F. Grease 4, single serving round ramekins with butter. Divide 2 tbsp of the grated Parmigiano Reggiano cheese and 1 spoon of bread crumbs between them. Press down to create a ‘crust’ to coat the base and sides.
STEP 2
Over medium heat add the remaining butter, flour and milk into a saucepan stirring constantly with a small whisk until the mixture is thick and smooth. Remove from heat and add the remaining grated Parmigiano Reggiano, stirring until melted, add salt and pepper. Let cool slightly.
STEP 3
Stir the egg yolks into the cheese mixture. Whisk the egg whites in a large bowl, using an electric mixer or whisk until they hold shape like a meringue. Gently fold the egg whites into the cheese mixture with a spoon. Pour mixture into the ramekin.
STEP 4
Bake for 35 minutes or until risen and golden, serve immediately.
Ingredients:
2 ½ tbsp unsalted butter
4 tbsp plain bread crumbs
½ c Parmigiano Reggiano cheese 24 or 36th Months finely grated
¼ c plain all-purpose flour
½ pint whole milk
Pinch of salt
Pinch of pepper
4 eggs separated, room temperature
Chef Hints:
Chef Michele always recommends farm fresh eggs. To ensure your eggs are the freshest leave them out of the fridge for at least one hour. Wash them well under cold running water. Fill a bowl with about four inches of cold water and gently place your egg inside. Very fresh eggs will sink to the bottom and lay on their sides, if an egg stays at the bottom but stands on its small end, it’s still fine to eat; just not quite as fresh.
To make sure you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy. For this recipe Chef Michele recommends using a Parmigiano Reggiano cheese aged 24 to 36 months.
Complete your meal