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

  • 20m

    PREP
  • 40m

    COOK
  • 315

    CALORIES
  • 4

    SERVINGS

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. It was the Turkish Baklava pastry, introduced into Austria in 1453 that laid the foundation for 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.

A strudel is a type of layered pastry with a filling that is usually sweet. Chef Michele is turning this traditional sweet treat into a delicious savory dish. Enjoy as an entrée or an appetizer. Either way you will certainly be satiated.

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

  • 20m

    PREP
  • 40m

    COOK
  • 315

    CALORIES
  • 4

    SERVINGS

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. It was the Turkish Baklava pastry, introduced into Austria in 1453 that laid the foundation for 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.

A strudel is a type of layered pastry with a filling that is usually sweet. Chef Michele is turning this traditional sweet treat into a delicious savory dish. Enjoy as an entrée or an appetizer. Either way you will certainly be satiated.

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.

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

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®

  • 50m

    PREP & COOK
  • 289

    CALORIES
  • 4

    SERVINGS

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®

  • 50m

    PREP & COOK
  • 289

    CALORIES
  • 4

    SERVINGS

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.

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® 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

  • 15m

    PREP
  • 35m

    COOK
  • 245

    CALORIES
  • 4

    SERVINGS

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

  • 15m

    PREP
  • 35m

    COOK
  • 245

    CALORIES
  • 4

    SERVINGS

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.

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

Potato Wedges with Rosemary and Parmigiano Reggiano cheese

Directions:

STEP 1

Preheat oven to 375 F. Wash potatoes and cut into wedges.

STEP 2

Drizzle a baking sheet with extra virgin olive oil and place potatoes in a single layer. Sprinkle with salt. Bake for 20 minutes.

STEP 3

Take out potatoes and sprinkle some grated Parmigiano Reggiano cheese and rosemary. Put back in the oven for 5 minutes.

STEP 4

Let cool and serve.

STARTER

Potato Wedges with Rosemary and Parmigiano Reggiano® Cheese

  • 10m

    PREP
  • 25m

    COOK
  • 186

    CALORIES
  • 4

    SERVINGS

Description:

The ultimate complement to the traditional Game Day Chicken Wings, these Potato Wedges with Rosemary get their amazing taste from Parmigiano Reggiano cheese. This is one of those snacks that will quickly become one of your Game Day favorites.

Ingredients:

3 russet potatoes
Salt, to taste
2 oz Parmigiano Reggiano cheese, freshly grated
Rosemary, chopped
Extra virgin olive oil

Hint:

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.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

STARTER

Potato Wedges with Rosemary and Parmigiano Reggiano® Cheese

  • 10m

    PREP
  • 25m

    COOK
  • 186

    CALORIES
  • 4

    SERVINGS

Description:

The ultimate complement to the traditional Game Day Chicken Wings, these Potato Wedges with Rosemary get their amazing taste from Parmigiano Reggiano cheese. This is one of those snacks that will quickly become one of your Game Day favorites.

Directions:

STEP 1

Preheat oven to 375 F. Wash potatoes and cut into wedges.

STEP 2

Drizzle a baking sheet with extra virgin olive oil and place potatoes in a single layer. Sprinkle with salt. Bake for 20 minutes.

STEP 3

Take out potatoes and sprinkle some grated Parmigiano Reggiano cheese and rosemary. Put back in the oven for 5 minutes.

STEP 4

Let cool and serve.

Ingredients:

3 russet potatoes
Salt, to taste
2 oz Parmigiano Reggiano cheese, freshly grated
Rosemary, chopped
Extra virgin olive oil

Hint:

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.

For this recipe, we 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

Pull Apart Parmigiano Reggiano Cheese Bread

Directions:

STEP 1

Combine flour, salt, sugar and yeast in a large bowl. Add water and mix with your hands bringing the dough together.

STEP 2

Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes. Transfer to a large lightly oiled bowl and cover with a clean cloth. Let rise in a warm place until doubled in size – about 1 hour.

STEP 3

Knead the dough lightly for 1 minute, then roll it out on a lightly floured surface into a rectangle measuring approximately 20x12in.

STEP 4

Spread the pesto or sun-dried tomato paste over the dough, leaving a little less than an inch border along one long edge. Scatter the rosemary and Parmigiano Reggiano cheese evenly. From the other long edge, roll the rectangle into a sausage-shape, pressing the long edge to seal it. Curl the roll around into a circle, sealing the ends together.

STEP 5

Lift the ring onto a large, greased baking sheet. Without cutting through entirely, cut 16 even slices with a sharp knife, keeping the circular shape. Twist each slice so that the cut surface lies upwards. Sprinkle with poppy seeds or sesame seeds. Leet rise in a warm place for 30-40 minutes.

STEP 6

Meanwhile, preheat the oven to 520 F/Fan 375 F. Bake for 20-25 minutes until risen and golden brown. Cool on a wire rack.

STARTER

Pull Apart Parmigiano Reggiano® Cheese Bread

  • 2h

    PREP
  • 25m

    COOK
  • 147

    CALORIES
  • 16

    SERVINGS

Description:

Nothing says “Let’s Party” more than the Pull Apart Parmigiano Reggiano Cheese Bread! This recipe is sure to bring friends and family together while everyone reaches for “just one more” during Game Day celebrations.

Ingredients:

3 cups + 2 tbsp white bread flour, plus more for dusting
1 tsp. Salt
1 tbsp. cane sugar
1 rounded tsp. easy-blend yeast
1 ¼ cups Warm water
4 tbsp. red pesto or sun-dried tomato paste
2 tbsp. fresh rosemary, finely chopped
5 oz Parmigiano Reggiano, finely grated
1 tbsp. poppy seeds or sesame seeds
Parmigiano Reggiano cheese shavings, rosemary sprigs, olives, artichokes and sun-dried tomatoes in olive oil, to serve

Hint:

To make separate buns instead of a bread ring, cut through each slice completely and arrange on lightly greased baking sheets, cut side up, leaving them to rise as before.

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.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

STARTER

Pull Apart Parmigiano Reggiano® Cheese Bread

  • 2h

    PREP
  • 25m

    COOK
  • 147

    CALORIES
  • 16

    SERVINGS

Description:

Nothing says “Let’s Party” more than the Pull Apart Parmigiano Reggiano Cheese Bread! This recipe is sure to bring friends and family together while everyone reaches for “just one more” during Game Day celebrations.

Directions:

STEP 1

Combine flour, salt, sugar and yeast in a large bowl. Add water and mix with your hands bringing the dough together.

STEP 2

Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes. Transfer to a large lightly oiled bowl and cover with a clean cloth. Let rise in a warm place until doubled in size – about 1 hour.

STEP 3

Knead the dough lightly for 1 minute, then roll it out on a lightly floured surface into a rectangle measuring approximately 20x12in.

STEP 4

Spread the pesto or sun-dried tomato paste over the dough, leaving a little less than an inch border along one long edge. Scatter the rosemary and Parmigiano Reggiano cheese evenly. From the other long edge, roll the rectangle into a sausage-shape, pressing the long edge to seal it. Curl the roll around into a circle, sealing the ends together.

STEP 5

Lift the ring onto a large, greased baking sheet. Without cutting through entirely, cut 16 even slices with a sharp knife, keeping the circular shape. Twist each slice so that the cut surface lies upwards. Sprinkle with poppy seeds or sesame seeds. Leet rise in a warm place for 30-40 minutes.

STEP 6

Meanwhile, preheat the oven to 520 F/Fan 375 F. Bake for 20-25 minutes until risen and golden brown. Cool on a wire rack.

Ingredients:

3 cups + 2 tbsp white bread flour, plus more for dusting
1 tsp. Salt
1 tbsp. cane sugar
1 rounded tsp. easy-blend yeast
1 ¼ cups Warm water
4 tbsp. red pesto or sun-dried tomato paste
2 tbsp. fresh rosemary, finely chopped
5 oz Parmigiano Reggiano, finely grated
1 tbsp. poppy seeds or sesame seeds
Parmigiano Reggiano cheese shavings, rosemary sprigs, olives, artichokes and sun-dried tomatoes in olive oil, to serve

Hint:

To make separate buns instead of a bread ring, cut through each slice completely and arrange on lightly greased baking sheets, cut side up, leaving them to rise as before.

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.

For this recipe, we 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

Parmigiano Reggiano cheese Lollipops

Directions:

STEP 1

Preheat oven to 430 F. Line a rimmed baking sheet with parchment paper.

STEP 2

Place tightly packed spoonfuls of grated Parmigiano Reggiano cheese in circular mounds, about 2 inches wide.

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

Add crushed pistachios, walnuts, sesame seeds, pumpkin seeds, marjoram, and other herbs according to your personal taste.

STEP 5

Bake in the oven for about 7 minutes.

STEP 6

Slide the baking paper off of the pan and let cool completely before removing. Serve at room temperature.

STARTER

Parmigiano Reggiano® cheese Lollipops

  • 5m

    PREP
  • 7m

    COOK
  • 121

    CALORIES
  • 4

    SERVINGS

Description:

Parmigiano Reggiano cheese lollipops are ready to enjoy in minutes but, be warned, they can be gone within seconds. This healthy and deliciously crunchy snack is an easy way to add a little fun to any Game Day spread. Serve them on a cheese board, or display them like flowers in a vase at the center of your table, and enjoy them with a cold beer as you cheer for your favorite team!

Ingredients:

3.5 oz Parmigiano Reggiano cheese, freshly grated
Sesame seeds
Pumpkin seeds
Pistachios
Walnuts
Marjoram

Hint:

Get creative with the toppings and add whatever you might find tasty!

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.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

STARTER

Parmigiano Reggiano® cheese Lollipops

  • 5m

    PREP
  • 7m

    COOK
  • 121

    CALORIES
  • 4

    SERVINGS

Description:

Parmigiano Reggiano cheese lollipops are ready to enjoy in minutes but, be warned, they can be gone within seconds. This healthy and deliciously crunchy snack is an easy way to add a little fun to any Game Day spread. Serve them on a cheese board, or display them like flowers in a vase at the center of your table, and enjoy them with a cold beer as you cheer for your favorite team!

Directions:

STEP 1

Preheat oven to 430 F. Line a rimmed baking sheet with parchment paper.

STEP 2

Place tightly packed spoonfuls of grated Parmigiano Reggiano cheese in circular mounds, about 2 inches wide.

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

Add crushed pistachios, walnuts, sesame seeds, pumpkin seeds, marjoram, and other herbs according to your personal taste.

STEP 5

Bake in the oven for about 7 minutes.

STEP 6

Slide the baking paper off of the pan and let cool completely before removing. Serve at room temperature.

Ingredients:

3.5 oz Parmigiano Reggiano cheese, freshly grated
Sesame seeds
Pumpkin seeds
Pistachios
Walnuts
Marjoram

Hint:

Get creative with the toppings and add whatever you might find tasty!

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.

For this recipe, we 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

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.

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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.