3-Ingredient Cheese Boards
SIDE
3-Ingredient Cheese Boards
-
15m
PREP
-
0m
COOK
-
400
CALORIES
-
6
SERVINGS
Ingredients:
Board 1: Parmigiano Reggiano + Pears + Valencia Almonds
Board 2: Parmigiano Reggiano + Herbed Baguettes + Honey
Board 3: Parmigiano Reggiano + Castelvetrano Olives + Prosciutto
Directions:
STEP 1
Mix and match Parmigiano Reggiano with your favorite sweet or savory sides and you’ll enjoy elevated pairing for all occasions.
Ingredients:
Board 1: Parmigiano Reggiano + Pears + Valencia Almonds
Board 2: Parmigiano Reggiano + Herbed Baguettes + Honey
Board 3: Parmigiano Reggiano + Castelvetrano Olives + Prosciutto
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.
Chicken Altavilla
Directions:
STEP 1
Preheat the oven at 350 degrees.
STEP 2
Salt and pepper chicken, and set aside.
STEP 3
Divide the rest of the ingredients in half to make the stuffing, setting aside two tablespoons of the grated Parmigiano Reggiano cheese.
STEP 4
Roll up chicken to enclose the stuffing, and secure with toothpicks or kitchen twine, and arrange in a shallow baking dish.
STEP 5
Bake uncovered at 350 degrees for 35 minutes in the preheated oven. Remove the twine or toothpicks.
STEP 6
Serve on a dish and sprinkle the remaining Parmigiano Reggiano cheese on top, and get ready for your first bite.
STARTER
Chicken Altavilla
-
30m
PREP
-
45m
COOK
-
380
CALORIES
-
2
SERVINGS
This recipe was the winner of the “From Good to Great” Category in the Parmigiano Reggiano Masterpiece Recipe Contest, 2022.
This stuffed chicken recipe is super easy to make and you will instantly place on your list of favorites. Tender chicken breasts, lightly seared on the outside and juicy within, are stuffed with Parmigiano Reggiano cheese, spinach, sun dried tomatoes, pine nuts, raisins and mushroom. The chicken pairs nicely with a fresh green salad or garlic mashed potatoes, or a bit of both for an indulgent meal.
Ingredients:
2 chicken breast pounded thin
2 sun dried tomato in oil finely chopped
10 spinach leaves
10 pine nuts
6 small raisins, chopped
1 tablespoon of butter
8 slices of mushroom
3 tablespoons of grated Parmigiano Reggiano cheese
2 tablespoons of bread crumb mixed with 1 teaspoon of olive oil
Salt and pepper, to taste
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”.
STARTER
Chicken Altavilla
-
30m
PREP
-
45m
COOK
-
380
CALORIES
-
2
SERVINGS
This recipe was the winner of the “From Good to Great” Category in the Parmigiano Reggiano Masterpiece Recipe Contest, 2022.
This stuffed chicken recipe is super easy to make and you will instantly place on your list of favorites. Tender chicken breasts, lightly seared on the outside and juicy within, are stuffed with Parmigiano Reggiano cheese, spinach, sun dried tomatoes, pine nuts, raisins and mushroom. The chicken pairs nicely with a fresh green salad or garlic mashed potatoes, or a bit of both for an indulgent meal.
Directions:
STEP 1
Preheat the oven at 350 degrees.
STEP 2
Salt and pepper chicken, and set aside.
STEP 3
Divide the rest of the ingredients in half to make the stuffing, setting aside two tablespoons of the grated Parmigiano Reggiano cheese.
STEP 4
Roll up chicken to enclose the stuffing, and secure with toothpicks or kitchen twine, and arrange in a shallow baking dish.
STEP 5
Bake uncovered at 350 degrees for 35 minutes in the preheated oven. Remove the twine or toothpicks.
STEP 6
Serve on a dish and sprinkle the remaining Parmigiano Reggiano cheese on top, and get ready for your first bite.
Ingredients:
2 chicken breast pounded thin
2 sun dried tomato in oil finely chopped
10 spinach leaves
10 pine nuts
6 small raisins, chopped
1 tablespoon of butter
8 slices of mushroom
3 tablespoons of grated Parmigiano Reggiano cheese
2 tablespoons of bread crumb mixed with 1 teaspoon of olive oil
Salt and pepper, to taste
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.
Parmigiano Reggiano® Party Toast
Directions:
STEP 1
Preheat oven to 400°.
STEP 2
Line a sheet pan with foil for easy cleanup and lay baguette slices on prepared pan.
STEP 3
In a medium bowl, combine the Parmigiano Reggiano, mayonnaise, and garlic.
STEP 4
Using a spoon or narrow rubber spatula, spread 2 tablespoons of the mixture on each baguette slice, spreading to the edge.
STEP 5
Bake for 12-15 minutes, rotating pan after 6 minutes, until toasts are nicely browned in spots and puffy.
STEP 6
Remove from sheet pan with a wide spatula and place on a serving platter.
STEP 7
Sprinkle with minced parsley and red pepper flakes if using. Serve hot. Try to look modest at all the compliments.
STARTER
Parmigiano Reggiano® Party Toast
-
10m
PREP
-
15m
COOK
-
225
CALORIES
-
4
SERVINGS
This recipe was the winner of the “The Ultimate Party Snack” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.
These Parmigiano Reggiano Party Toasts are easy to make and crazy good. Baguette slices are topped with a creamy mixture of freshly grated Parmigiano Reggiano, mayonnaise and minced garlic, then baked until brown and puffy. A shower of parsley when they come out of the oven finishes them off — unless you want to add red pepper flakes for some extra kick. Goes great with a medium body red wine, a crisp Pinot Grigio, ice cold beer, or sparkling water. Get ready to party Italian style.
Ingredients:
8 baguette slices, cut diagonally, approx. 4x2x½ inches
½ cup mayonnaise
¾ cup genuine Parmigiano Reggiano, freshly grated or finely shredded
1 garlic clove, minced
¼ cup minced fresh parsley
Red pepper flakes, optional
About Chef Libby Maeder
I was born in Buffalo and have lived all my life in this area. My favorite cuisine is probably American home cooking, inspired by classic French and Italian techniques. Early in my 20s, I discovered what a difference genuine Parmigiano Reggiano makes compared to the “parmesan” cheese from that familiar green canister. I think my first recipe using it was for mushrooms stuffed with fresh breadcrumbs, fresh basil, garlic, Parmigiano Reggiano and olive oil. I’ve been cooking for probably 50 years now, and I’m still so excited and happy to learn more about food and try new recipes. The kitchen is my happy place! I also write about my food adventures on my Facebook page, Libby Loves to Cook, as well as once a month in our wonderful local newspaper, the East Aurora Advertiser.
STARTER
Parmigiano Reggiano® Party Toast
-
10m
PREP
-
15m
COOK
-
225
CALORIES
-
4
SERVINGS
This recipe was the winner of the “The Ultimate Party Snack” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.
These Parmigiano Reggiano Party Toasts are easy to make and crazy good. Baguette slices are topped with a creamy mixture of freshly grated Parmigiano Reggiano, mayonnaise and minced garlic, then baked until brown and puffy. A shower of parsley when they come out of the oven finishes them off — unless you want to add red pepper flakes for some extra kick. Goes great with a medium body red wine, a crisp Pinot Grigio, ice cold beer, or sparkling water. Get ready to party Italian style.
Directions:
STEP 1
Preheat oven to 400°.
STEP 2
Line a sheet pan with foil for easy cleanup and lay baguette slices on prepared pan.
STEP 3
In a medium bowl, combine the Parmigiano Reggiano, mayonnaise, and garlic.
STEP 4
Using a spoon or narrow rubber spatula, spread 2 tablespoons of the mixture on each baguette slice, spreading to the edge.
STEP 5
Bake for 12-15 minutes, rotating pan after 6 minutes, until toasts are nicely browned in spots and puffy.
STEP 6
Remove from sheet pan with a wide spatula and place on a serving platter.
STEP 7
Sprinkle with minced parsley and red pepper flakes if using. Serve hot. Try to look modest at all the compliments.
Ingredients:
8 baguette slices, cut diagonally, approx. 4x2x½ inches
½ cup mayonnaise
¾ cup genuine Parmigiano Reggiano, freshly grated or finely shredded
1 garlic clove, minced
¼ cup minced fresh parsley
Red pepper flakes, optional
About Chef Libby Maeder
I was born in Buffalo and have lived all my life in this area. My favorite cuisine is probably American home cooking, inspired by classic French and Italian techniques. Early in my 20s, I discovered what a difference genuine Parmigiano Reggiano makes compared to the “parmesan” cheese from that familiar green canister. I think my first recipe using it was for mushrooms stuffed with fresh breadcrumbs, fresh basil, garlic, Parmigiano Reggiano and olive oil. I’ve been cooking for probably 50 years now, and I’m still so excited and happy to learn more about food and try new recipes. The kitchen is my happy place! I also write about my food adventures on my Facebook page, Libby Loves to Cook, as well as once a month in our wonderful local newspaper, the East Aurora Advertiser.
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.
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