Parmigiano Reggiano® Cheese Biscuits
Directions:
STEP 1
Combine ingredients in a food processor, and pulse until dough is clumpy but will come together when pressed with your fingers.
STEP 2
Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, about 2 hours.
STEP 3
Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick biscuits, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes.
STEP 4
Remove baking sheets from oven, and raise temperature to 500 degrees. When oven comes to temperature, return sheets to oven, and bake for 2 – 4 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.
STARTER
Parmigiano Reggiano® Cheese Biscuits
-
40m
COOK
-
210
CALORIES
-
8
SERVINGS
Description:
Parmigiano Reggiano cheese adds plenty of savory taste to these delicious little biscuits. Great when served on their own, they can also be incorporated into a beautiful cheese and charcutery board.
These cheese biscuits have a lighter bite and a soft yet crunchy quality that makes them a perfect snack for game day. Enjoy!
Ingredients:
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1cup Parmigiano Reggiano cheese finely grated, aged 24 or 36 months
1 1/2 teaspoon dreid sage
1/4 cup half & half, (more if needed)
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 or 36 months.
STARTER
Parmigiano Reggiano® Cheese Biscuits
-
40m
COOK
-
210
CALORIES
-
8
SERVINGS
Description:
Parmigiano Reggiano cheese adds plenty of savory taste to these delicious little biscuits. Great when served on their own, they can also be incorporated into a beautiful cheese and charcutery board.
These cheese biscuits have a lighter bite and a soft yet crunchy quality that makes them a perfect snack for game day. Enjoy!
Directions:
STEP 1
Combine ingredients in a food processor, and pulse until dough is clumpy but will come together when pressed with your fingers.
STEP 2
Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, about 2 hours.
STEP 3
Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick biscuits, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes.
STEP 4
Remove baking sheets from oven, and raise temperature to 500 degrees. When oven comes to temperature, return sheets to oven, and bake for 2 – 4 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.
Ingredients:
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1cup Parmigiano Reggiano cheese finely grated, aged 24 or 36 months
1 1/2 teaspoon dreid sage
1/4 cup half & half, (more if needed)
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 or 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.
Everything Crackers with Parmigiano Reggiano cheese
Directions:
STEP 1
Heat oven to 400 degrees. Line a baking sheet with parchment paper. Put flour, salt, cheese and butter in the bowl of a food processor. Pulse until flour and butter are combined. Add half-and-half and let machine run for a minute or so to fully combine ingredients. If needed, continue adding liquid one teaspoon at a time, until mixture holds together but is not sticky or too wet.
STEP 2
Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. Roll sheet of dough onto your floured rolling pin and transfer to prepared baking. Score lightly with a pizza cutter or knife if you want to break crackers into squares or rectangles later on. Sprinkle with topping of choice.
STEP 3
Bake until lightly browned, about 10 minutes or longer depending on thickness and desired darkness. Cool and serve.
STARTER
Everything Crackers with
Parmigiano Reggiano® cheese
-
5m
PREP
-
10m
COOK
-
287
CALORIES
-
4
SERVINGS
Homemade crackers are the ultimate snack – and they are especially tasty if you make them with Parmigiano Reggiano cheese.
These thin and crispy crackers were inspired by the popular everything bagels and are the perfect complement to your game day spread. Enjoy by themselves, dip them in salsa, or add an olive tapenade for some extra richness…or serve them next to your cheese and charcuterie platter.
Ingredients:
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 cup Parmigiano Reggiano cheese finely grated, aged 24 months
4 tablespoons butter
1/4 cup half & half, (more if needed)
Salt, pepper, everything bagel seasoning, cayenne, or any other topping you may want.
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
Everything Crackers with
Parmigiano Reggiano® cheese
-
5m
PREP
-
10m
COOK
-
287
CALORIES
-
4
SERVINGS
Homemade crackers are the ultimate snack – and they are especially tasty if you make them with Parmigiano Reggiano cheese.
These thin and crispy crackers were inspired by the popular everything bagels and are the perfect complement to your game day spread. Enjoy by themselves, dip them in salsa, or add an olive tapenade for some extra richness…or serve them next to your cheese and charcuterie platter.
Directions:
STEP 1
Heat oven to 400 degrees. Line a baking sheet with parchment paper. Put flour, salt, cheese and butter in the bowl of a food processor. Pulse until flour and butter are combined. Add half-and-half and let machine run for a minute or so to fully combine ingredients. If needed, continue adding liquid one teaspoon at a time, until mixture holds together but is not sticky or too wet.
STEP 2
Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. Roll sheet of dough onto your floured rolling pin and transfer to prepared baking. Score lightly with a pizza cutter or knife if you want to break crackers into squares or rectangles later on. Sprinkle with topping of choice.
STEP 3
Bake until lightly browned, about 10 minutes or longer depending on thickness and desired darkness. Cool and serve.
Ingredients:
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 cup Parmigiano Reggiano cheese finely grated, aged 24 months
4 tablespoons butter
1/4 cup half & half, (more if needed)
Salt, pepper, everything bagel seasoning, cayenne, or any other topping you may want.
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.
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.
Spiced Pita Crisps with Parmigiano Reggiano® cheese
Directions:
STEP 1
Preheat the oven to 375 degrees F. Line two half sheet pans with parchment paper. Set aside.
STEP 2
Brush the top of each pita with 1 teaspoon of roasted garlic oil, then evenly sprinkle over cup of cheese, teaspoon of lemon zest, teaspoon of dried oregano, and a pinch of each of the salt and red pepper flakes.
STEP 3
Using a ravioli cutter (a knife also works), cut each pita into sixths. Divide the wedges onto each of the prepared sheet pans, in a single layer.
STEP 4
Bake for 13 – 17 minutes, until lightly brown and crisp. Serve warm or at room temperature.
Guest Chef: Marc Sievers
I’m a cookbook author and entertaining expert and I have spent the past decade sharing my expertise for earthy and elegant vegetarian cooking, easy entertaining and thoughtful, but uncomplicated style.
No matter the paths taken in my life, the kitchen has always been the one place where I have felt the most comfortable. The best part of my day is cooking and entertaining with friends and family, with the house filled with laughter!
My first cookbook was published in 2011, my second in 2016, and my third cookbook French Omelettes—Your New House Meal was released in Fall 2019. I am excited to share my vision for the best ideas to help you enjoy life’s little moments, whether for a dinner for eight or a cozy night at home for you and your plus one!
Born and raised in New England, I live in Lawrence, MA with my husband Ryan and our pups Lady and Gigi.
SIDES
Spiced Pita Crisps with Parmigiano Reggiano® cheese
-
5m
PREP
-
15m
COOK
-
287
CALORIES
-
8
SERVINGS
Featuring a classic combination of Italian-inspired flavors that pair perfectly with the rich taste of Parmigiano Reggiano cheese, these crunchy pita crisps will elevate your party spread to a new level! The Pita Crisps are very easy to assemble, and simple touches like using a ravioli cutter for fluted edges will help create a high-impact nibble with minimal effort.
This is a versatile recipe with ingredients you should always have on hand. It is perfect for any gathering, however if you make it for a game day get-together, it is certain to impress friends, family and football fans. Buon appetito!
Ingredients:
Pita bread – 8 pitas (5-inch diameter)
Roasted garlic oil – 3 tablespoons
Parmigiano Reggiano cheese – 2 cups, freshly grated
Lemon zest – 2 teaspoons, freshly zested
Oregano – 1 teaspoon, dried, lightly crushed
Black pepper – 1 teaspoons, freshly ground
Sea salt – teaspoon
Crushed red pepper flakes – teaspoon
Hint:
There is something very earthy about oregano and it really makes the other ingredients pop, but it can be overpowering. That is why Marc Sievers suggests using dried oregano for this recipe.
Make these 2 hours ahead of time and leave them at room temperature. Just before serving, pop them into a warm oven for 5 minutes.
Like all great game day snacks, these Pita Crisps pair great with beer, but they also go amazingly well with a variety of cocktails, wines, and spirits.
SIDES
Spiced Pita Crisps with Parmigiano Reggiano® cheese
-
5m
PREP
-
15m
COOK
-
287
CALORIES
-
8
SERVINGS
Featuring a classic combination of Italian-inspired flavors that pair perfectly with the rich taste of Parmigiano Reggiano cheese, these crunchy pita crisps will elevate your party spread to a new level! The Pita Crisps are very easy to assemble, and simple touches like using a ravioli cutter for fluted edges will help create a high-impact nibble with minimal effort.
This is a versatile recipe with ingredients you should always have on hand. It is perfect for any gathering, however if you make it for a game day get-together, it is certain to impress friends, family and football fans. Buon appetito!
Directions:
STEP 1
Preheat the oven to 375 degrees F. Line two half sheet pans with parchment paper. Set aside.
STEP 2
Brush the top of each pita with 1 teaspoon of roasted garlic oil, then evenly sprinkle over cup of cheese, teaspoon of lemon zest, teaspoon of dried oregano, and a pinch of each of the salt and red pepper flakes.
STEP 3
Using a ravioli cutter (a knife also works), cut each pita into sixths. Divide the wedges onto each of the prepared sheet pans, in a single layer.
STEP 4
Bake for 13 – 17 minutes, until lightly brown and crisp. Serve warm or at room temperature.
Ingredients:
Pita bread – 8 pitas (5-inch diameter)
Roasted garlic oil – 3 tablespoons
Parmigiano Reggiano cheese – 2 cups, freshly grated
Lemon zest – 2 teaspoons, freshly zested
Oregano – 1 teaspoon, dried, lightly crushed
Black pepper – 1 teaspoons, freshly ground
Sea salt – teaspoon
Crushed red pepper flakes – teaspoon
Hint:
There is something very earthy about oregano and it really makes the other ingredients pop, but it can be overpowering. That is why Marc Sievers suggests using dried oregano for this recipe.
Make these 2 hours ahead of time and leave them at room temperature. Just before serving, pop them into a warm oven for 5 minutes.
Like all great game day snacks, these Pita Crisps pair great with beer, but they also go amazingly well with a variety of cocktails, wines, and spirits.
Guest Chef: Marc Sievers
I’m a cookbook author and entertaining expert and I have spent the past decade sharing my expertise for earthy and elegant vegetarian cooking, easy entertaining and thoughtful, but uncomplicated style.
No matter the paths taken in my life, the kitchen has always been the one place where I have felt the most comfortable. The best part of my day is cooking and entertaining with friends and family, with the house filled with laughter!
My first cookbook was published in 2011, my second in 2016, and my third cookbook French Omelettes—Your New House Meal was released in Fall 2019. I am excited to share my vision for the best ideas to help you enjoy life’s little moments, whether for a dinner for eight or a cozy night at home for you and your plus one!
Born and raised in New England, I live in Lawrence, MA with my husband Ryan and our pups Lady and Gigi.
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.
Savory Pull-apart Italian bread with Parmigiano Reggiano® cheese
Directions:
STEP 1
Activate the yeast adding it to the lukewarm milk and honey. Mix and set it aside for a few minutes. Combine the flour and the Parmigiano Reggiano cheese. Add eggs to the yeast mixture and stir together.
STEP 2
Combine the above ingredients and start kneading the dough (by hand or with a stand mixer). As soon as the dough starts coming together, add the salt, pepper, and oil. Continue kneading until a ball forms. Place it in an oiled bowl, cover with plastic wrap, and put it in the oven with the light on until it doubles in volume, about 3 hours.
STEP 3
Deflate the dough by turning it out of the bowl and folding it. With a pastry knife or pizza cutter, divide it into 20 -40 pieces depending on how big you want the balls to be. Flatten the pieces with a rolling pin, place the filling in the middle of each piece and pinch dough together forming a ball.
STEP 4
Arrange dough balls in a buttered baking dish with the sealed part of the balls facing down. Cover the pan with plastic wrap and put it back in the oven for about 1 hour with the light on to rise for a second time.
STEP 5
Whisk together the egg yolk and milk for the egg wash. When the dough has leavened, brush the top of the balls with the egg wash. Preheat the oven to 350°F and bake until golden brown, about 30 -40 minutes. Enjoy warm or at room temperature!
About Chef Romano
Chef Marianna Romano was born and raised in Italy and is now living in New York. She attended the Italian Chef Academy in Rome, and is a member of the Associazione Italiana Chef, in Rome and in New York. Additionally, Chef Romano is the founder of the Authentic Italian Cuisine Initiative (AICI) which is dedicated to promoting authentic Italian cuisine in the United States and Canada. The AICI offers cooking classes, recipe development, and events featuring Italian food products.
SIDES
Savory Pull-apart Italian bread with Parmigiano Reggiano® cheese
-
4 1/2h
PREP
-
40m
COOK
-
20-40
SERVINGS
This Italian/Neapolitan classic finger food brioche bread is so versatile. You can make it both savory and sweet, you can stuff it with anything you like, and you can have fun making it in different shapes depending on the occasion.
Guest Chef Marianna Romano added freshly grated Parmigiano Reggiano cheese and fresh ground black pepper in the dough, and she stuffed it with ham and mozzarella. It was made in a shape of a tree which is perfect for the holiday season.
Ingredients:
Dough
1 cup + 1 tbsp whole milk, lukewarm
1 tsp honey
1 1/2 tsp active dry yeast
4 1/3 cup 00 flour or bread flour
1 1/4 cup Parmigiano Reggiano cheese, grated
2 large eggs, room temperature
1 1/2 tsp salt
1/4 cup peanut oil or vegetable oil
Black pepper to taste, freshly ground
Filling – See Hint
12 oz ham, chopped
16 oz mozzarella, diced
Egg wash
1 large egg yolk
1tbsp milk
Hint:
This is where you can get creative and choose whatever fulling you may want!
SIDES
Savory Pull-apart Italian bread with Parmigiano Reggiano® cheese
-
4 1/2h
PREP
-
40m
COOK
-
20-40
SERVINGS
This Italian/Neapolitan classic finger food brioche bread is so versatile. You can make it both savory and sweet, you can stuff it with anything you like, and you can have fun making it in different shapes depending on the occasion.
Guest Chef Marianna Romano added freshly grated Parmigiano Reggiano cheese and fresh ground black pepper in the dough, and she stuffed it with ham and mozzarella. It was made in a shape of a tree which is perfect for the holiday season.
Directions:
STEP 1
Activate the yeast adding it to the lukewarm milk and honey. Mix and set it aside for a few minutes. Combine the flour and the Parmigiano Reggiano cheese. Add eggs to the yeast mixture and stir together.
STEP 2
Combine the above ingredients and start kneading the dough (by hand or with a stand mixer). As soon as the dough starts coming together, add the salt, pepper, and oil. Continue kneading until a ball forms. Place it in an oiled bowl, cover with plastic wrap, and put it in the oven with the light on until it doubles in volume, about 3 hours.
STEP 3
Deflate the dough by turning it out of the bowl and folding it. With a pastry knife or pizza cutter, divide it into 20 -40 pieces depending on how big you want the balls to be. Flatten the pieces with a rolling pin, place the filling in the middle of each piece and pinch dough together forming a ball.
STEP 4
Arrange dough balls in a buttered baking dish with the sealed part of the balls facing down. Cover the pan with plastic wrap and put it back in the oven for about 1 hour with the light on to rise for a second time.
STEP 5
Whisk together the egg yolk and milk for the egg wash. When the dough has leavened, brush the top of the balls with the egg wash. Preheat the oven to 350°F and bake until golden brown, about 30 -40 minutes. Enjoy warm or at room temperature!
Ingredients:
Dough
1 cup + 1 tbsp whole milk, lukewarm
1 tsp honey
1 1/2 tsp active dry yeast
4 1/3 cup 00 flour or bread flour
1 1/4 cup Parmigiano Reggiano cheese, grated
2 large eggs, room temperature
1 1/2 tsp salt
1/4 cup peanut oil or vegetable oil
Black pepper to taste, freshly ground
Filling – See Hint
12 oz ham, chopped
16 oz mozzarella, diced
Egg wash
1 large egg yolk
1tbsp milk
Hint:
This is where you can get creative and choose whatever fulling you may want!
About Chef Romano
Chef Marianna Romano was born and raised in Italy and is now living in New York. She attended the Italian Chef Academy in Rome, and is a member of the Associazione Italiana Chef, in Rome and in New York. Additionally, Chef Romano is the founder of the Authentic Italian Cuisine Initiative (AICI) which is dedicated to promoting authentic Italian cuisine in the United States and Canada. The AICI offers cooking classes, recipe development, and events featuring Italian food products.
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.
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.
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.
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:
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.
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.
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.
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:
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.
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.
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.
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 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.
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.
Endless Summer Caprese Salad with Parmigiano Reggiano cheese
Directions:
STEP 1
In a large bowl, combine all ingredients for the corn frittelle, except for the olive oil, and mix well. Let rest in the fridge for 10 minutes. Remove from fridge and stir with a silicone spatula for one minute.
STEP 2
Heat enough olive oil to fry the frittelle in a skillet over medium heat. You don’t want the oil to start smoking, so make sure the burner isn’t too high. Set a baking sheet lined with paper towels next to the stove top. When the olive oil is hot, working in small batches, scoop ¼ cup portions of the mixture into the skillet and fry for about 3 minutes per side. Transfer to the paper towel to cool and absorb any extra oil.
STEP 3
Plate the caprese elements in this order: tomatoes, nectarines, burrata, basil leaves. Drizzle olive oil, balsamic or ponzu over everything and finish with salt flakes, ground black pepper and the rest of the Parmigiano Reggiano cheese.
STEP 4
Take your first bite, and get ready to be transported to the beautiful island of Capri.
SALADS
Endless Summer Caprese Salad with Parmigiano Reggiano® Cheese
-
20m
PREP
-
10m
REST
-
582
CALORIES
-
4
SERVINGS
This classic Italian salad is named after the island of Capri, where it is believed to have originated. One origin story suggests that it was created as an homage to the Italian flag. Another story credits the chef at the historic Hotel Quisisana, located in the center of the island, who wanted to delight the palates of royalty and important public figures that were regular guests at this celebrated luxury hotel.
Most commonly enjoyed as an appetizer, the components are also popular pizza toppings, a la Pizza Margherita, or they can be used to make great sandwiches.
Chef Michele Casadei Massari has put a heartier spin on this classic by adding corn ‘frittelle’ or fritters along with savory Parmigiano Reggiano cheese. For this recipe he suggests a younger cheese, aged 14 to 18 months. The sweetness of the younger cheese complements the Caprese beautifully, making it a lovely refreshing treat on a warm September evening.
Ingredients:
Corn Frittelle
1 bunch scallions, diced, (about 5-7 scallions)
3 cups fresh corn, (See Hint)
¼ cup parsley
2 tablespoons basil
¾ teaspoon salt
1 teaspoon black pepper
1 cup all-purpose flour
1 teaspoon baking powder
2 large farm or organic eggs, beaten
¼ cup buttermilk
1 cup Parmigiano Reggiano cheese, freshly grated,
(See Hint)
extra virgin olive oil, for frying
Caprese Elements
4 tomatoes, sliced, (See Hint)
4 nectarines, sliced
12 ounces burrata, (See Hint)
½ cup basil
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar or ponzu, (See Hint)
flake salt and fresh ground pepper
Hint:
Parmigiano Reggiano cheese aged between 14 to 18 months will ensure the best consistency for this recipe. Also, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not real Parmigiano Reggiano cheese.
Fresh corn is preferable, but frozen corn will work also.
Cherokee tomatoes are Chef Michele’s ideal choice. If you cannot find them, choose the freshest you can find and wash them very well under running cold water. If they aren’t quite ripe leave them out of the fridge for 3 to 4 days to ripen before using.
Though burrata is recommended, a soft mozzarella will work as well.
Ponzu sauce is a classic Japanese citrus-based sauce with a tart-tangy flavor similar to a vinaigrette.
SALADS
Endless Summer Caprese Salad with Parmigiano Reggiano® Cheese
-
20m
PREP
-
10m
REST
-
582
CALORIES
-
4
SERVINGS
This classic Italian salad is named after the island of Capri, where it is believed to have originated. One origin story suggests that it was created as an homage to the Italian flag. Another story credits the chef at the historic Hotel Quisisana, located in the center of the island, who wanted to delight the palates of royalty and important public figures that were regular guests at this celebrated luxury hotel.
Most commonly enjoyed as an appetizer, the components are also popular pizza toppings, a la Pizza Margherita, or they can be used to make great sandwiches.
Chef Michele Casadei Massari has put a heartier spin on this classic by adding corn ‘frittelle’ or fritters along with savory Parmigiano Reggiano cheese. For this recipe he suggests a younger cheese, aged 14 to 18 months. The sweetness of the younger cheese complements the Caprese beautifully, making it a lovely refreshing treat on a warm September evening.
Directions:
STEP 1
In a large bowl, combine all ingredients for the corn frittelle, except for the olive oil, and mix well. Let rest in the fridge for 10 minutes. Remove from fridge and stir with a silicone spatula for one minute.
STEP 2
Heat enough olive oil to fry the frittelle in a skillet over medium heat. You don’t want the oil to start smoking, so make sure the burner isn’t too high. Set a baking sheet lined with paper towels next to the stove top. When the olive oil is hot, working in small batches, scoop ¼ cup portions of the mixture into the skillet and fry for about 3 minutes per side. Transfer to the paper towel to cool and absorb any extra oil.
STEP 3
Plate the caprese elements in this order: tomatoes, nectarines, burrata, basil leaves. Drizzle olive oil, balsamic or ponzu over everything and finish with salt flakes, ground black pepper and the rest of the Parmigiano Reggiano cheese.
STEP 4
Take your first bite, and get ready to be transported to the beautiful island of Capri.
Ingredients:
Corn Frittelle
1 bunch scallions, diced, (about 5-7 scallions)
3 cups fresh corn, (See Hint)
¼ cup parsley
2 tablespoons basil
¾ teaspoon salt
1 teaspoon black pepper
1 cup all-purpose flour
1 teaspoon baking powder
2 large farm or organic eggs, beaten
¼ cup buttermilk
1 cup Parmigiano Reggiano cheese, freshly grated,
(See Hint)
extra virgin olive oil, for frying
Caprese Elements
4 tomatoes, sliced, (See Hint)
4 nectarines, sliced
12 ounces burrata, (See Hint)
½ cup basil
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar or ponzu, (See Hint)
flake salt and fresh ground pepper
Hint:
Parmigiano Reggiano cheese aged between 14 to 18 months will ensure the best consistency for this recipe. Also, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not real Parmigiano Reggiano cheese.
Fresh corn is preferable, but frozen corn will work also.
Cherokee tomatoes are Chef Michele’s ideal choice. If you cannot find them, choose the freshest you can find and wash them very well under running cold water. If they aren’t quite ripe leave them out of the fridge for 3 to 4 days to ripen before using.
Though burrata is recommended, a soft mozzarella will work as well.
Ponzu sauce is a classic Japanese citrus-based sauce with a tart-tangy flavor similar to a vinaigrette.
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.
Panzanella Salad with Parmigiano Reggiano cheese
Directions:
STEP 1
To prepare the panzanella, cut or tear the bread into large chunks and place in a large bowl. Add just enough water to wet it. Set aside to soak for 25 minutes.
STEP 2
Meanwhile, prepare the vegetables. Cut both onions into slices, chop the celery (or cucumber) and both types of tomatoes into chunks. Combine all vegetables in a large salad bowl. Mix in 1/2 cup of Parmigiano Reggiano cheese shavings.
STEP 3
Squeeze the bread well with your hands, removing as much water as you can. Add the pieces of bread and the basil leaves, ripped up with your hands to the bowl with the vegetables. Season with oil, vinegar, salt and pepper.
STEP 4
Mix well and let the panzanella rest for a couple of hours before serving. Finish with the rest of the Parmigiano Reggiano cheese shavings.
STARTERS
Panzanella Salad with Parmigiano Reggiano® Cheese
-
20m
PREP
-
2h
REST
-
260
CALORIES
-
4
SERVINGS
Panzanella (also called ‘Panmolle’) is a chopped salad made with soaked stale bread, onions and tomatoes that is a summertime favorite. It often includes cucumbers, celery, basil and is dressed with olive oil and vinegar.
Panzanella is often associated with Tuscany, however bread salads are not uncommon across the Mediterranean. It is believed that panzanella was invented in the 15th century as a means to utilize unwanted ingredients, such as stale bread. At the time, dried, stale bread was as common as fresh and folks developed creative ways to use their loaves; think of it as the way we use dried pasta or instant ramen.
Tomatoes didn’t make their way into the classic panzanella recipe until the 16th century since tomatoes didn’t exist in Europe until they were brought back from the Americas.
Chef Michele is adamant about using the freshest seasonal vegetables, and likes to add shaved Parmigiano Reggiano cheese (aged 24 months) to add more texture and flavor to the salad.
Ingredients:
8 ounces stale Tuscan bread, or any unsalted bread
1 quart water
1/2 cup beefsteak tomatoes
1/2 cup yellow and red cherry tomatoes
1/2 cup spring onions
1/4 cup red onions
2 or 3 celery stalks or 1 cucumber
1 cup Parmigiano Reggiano cheese *See Hint
1/4 cup basil
extra virgin olive oil
1/4 cup balsamic vinegar
salt and pepper, to taste
Hint:
Easy and quick to make, you just have to calculate the resting time so that the flavors blend at their best, it is perfect as an appetizer or for a quick and light lunch.
Chef Michele recommends freshly shaved Parmigiano Reggiano cheese aged 24 months for this dish. 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 – Sangiovese
White wine – Verdicchio
Orange wine – Emilia Romagna Trebbiano
Beer – Lager or IPA
STARTERS
Panzanella Salad with Parmigiano Reggiano® Cheese
-
20m
PREP
-
2h
REST
-
260
CALORIES
-
4
SERVINGS
Panzanella (also called ‘Panmolle’) is a chopped salad made with soaked stale bread, onions and tomatoes that is a summertime favorite. It often includes cucumbers, celery, basil and is dressed with olive oil and vinegar.
Panzanella is often associated with Tuscany, however bread salads are not uncommon across the Mediterranean. It is believed that panzanella was invented in the 15th century as a means to utilize unwanted ingredients, such as stale bread. At the time, dried, stale bread was as common as fresh and folks developed creative ways to use their loaves; think of it as the way we use dried pasta or instant ramen.
Tomatoes didn’t make their way into the classic panzanella recipe until the 16th century since tomatoes didn’t exist in Europe until they were brought back from the Americas.
Chef Michele is adamant about using the freshest seasonal vegetables, and likes to add shaved Parmigiano Reggiano cheese (aged 24 months) to add more texture and flavor to the salad.
Directions:
STEP 1
To prepare the panzanella, cut or tear the bread into large chunks and place in a large bowl. Add just enough water to wet it. Set aside to soak for 25 minutes.
STEP 2
Meanwhile, prepare the vegetables. Cut both onions into slices, chop the celery (or cucumber) and both types of tomatoes into chunks. Combine all vegetables in a large salad bowl. Mix in 1/2 cup of Parmigiano Reggiano cheese shavings.
STEP 3
Squeeze the bread well with your hands, removing as much water as you can. Add the pieces of bread and the basil leaves, ripped up with your hands to the bowl with the vegetables. Season with oil, vinegar, salt and pepper.
STEP 4
Mix well and let the panzanella rest for a couple of hours before serving. Finish with the rest of the Parmigiano Reggiano cheese shavings.
Ingredients:
8 ounces stale Tuscan bread, or any unsalted bread
1 quart water
1/2 cup beefsteak tomatoes
1/2 cup yellow and red cherry tomatoes
1/2 cup spring onions
1/4 cup red onions
2 or 3 celery stalks or 1 cucumber
1 cup Parmigiano Reggiano cheese *See Hint
1/4 cup basil
extra virgin olive oil
1/4 cup balsamic vinegar
salt and pepper, to taste
Hint:
Easy and quick to make, you just have to calculate the resting time so that the flavors blend at their best, it is perfect as an appetizer or for a quick and light lunch.
Chef Michele recommends freshly shaved Parmigiano Reggiano cheese aged 24 months for this dish. 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 – Sangiovese
White wine – Verdicchio
Orange wine – Emilia Romagna Trebbiano
Beer – Lager or IPA
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.
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
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.
Penne with mussels, anchovies, breadcrumbs and Parmigiano Reggiano cheese
Directions:
Breadcrumbs “Atturrato”
STEP 1
In a large pan heat olive oil and “colatura d’alici” (anchovy sauce), over low heat. Add garlic and cook until fragrant. Add the breadcrumbs and mix to combine. Toast for about 5 to 8 minutes making sure not to burn the mixture. Remove from heat and set aside.
Pasta
STEP 1
Cook penne according to the instructions on the packaging minus 2 minutes. Save some of the pasta water then drain.
STEP 2
In a saute pan large enough to fit the mussels and the pasta, heat olive oil. Add garlic and chili cooking until fragrant.
STEP 3
Add the mussels to the pan, pour in wine and the ‘colatura’. Allow for the alcohol to cook off, about 3 minutes. Cover and let the mussels open up. 2 -4 minutes. Discard any mussels that do not open. Add in the cooked pasta and mix together.
STEP 4
Mix in the Parmigiano Reggiano cheese, a little at a time adding a little pasta cooking water if it starts to feel dry.
STEP 5
Finish the dish with parsley, breadcrumbs, zested lemon, shaved Parmigiano Reggiano cheese, salt and fresh cracked pepper.
MAIN
Penne with mussels, anchovies, breadcrumbs and Parmigiano Reggiano® Cheese
-
15m
PREP
-
15m
COOK
-
640
CALORIES
-
4
SERVINGS
This easy-to-make recipe developed by Chef Michele Casadei Massari combines the uniquely distinctive taste of Parmigiano Reggiano cheese with fresh mussels and chili flakes, and elements from what is called “cucina povera” (peasant cooking or poor people’s cooking).
The first, “colatura d’alici”, is essentially anchovy sauce, which adds a bit of salt (sort of a natural MSG) to the dish without overwhelming the other ingredients. The other, “atturrato” bread – started out as roasted stale bread that poor people used instead of grated cheese, because cheese was often too expensive.
The combination of flavors in the final dish is quite the opposite of poor. In fact, this simple dish packs quite a punch, delivering a complex and incredibly rich umami taste that lingers delightfully on the palate.
Ingredients:
Breadcrumbs “Atturrato”
6 tbsp extra virgin olive oil
2 tbsp colatura d’alici, See Hint
1 clove garlic, minced
½ cup fine breadcrumbs
Pasta
1 pound penne pasta
2 pounds mussels, washed well, beards removed
¾ cup Parmigiano Reggiano cheese (aged 24 months), freshly grated or shaved
2 tbsp extra virgin olive oil
2 tbsp colatura d’alici (anchovy sauce or filets)
4 cloves of garlic, chopped
2 tbsp red chili flake
¼ cup dry white wine
2 tbsp parsley, chopped
Lemon zest, to taste
Salt and pepper, to taste
Hint:
If you cannot find colatura d’alici (anchovy sauce) you can substitute anchovy filets. The filets will dissolve in the cooking process.
Use Parmigiano Reggiano aged over 24 months for best flavor and texture. To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
Pairings:
This dish can be enjoyed with red or white wine, or even a nice beer. Here are our suggestions:
Red wine – Sangiovese
White wine – Sauvignon Blanc
Beer – Belgian
MAIN
Penne with mussels, anchovies, breadcrumbs and Parmigiano Reggiano® Cheese
-
15m
PREP
-
15m
COOK
-
640
CALORIES
-
4
SERVINGS
This easy-to-make recipe developed by Chef Michele Casadei Massari combines the uniquely distinctive taste of Parmigiano Reggiano cheese with fresh mussels and chili flakes, and elements from what is called “cucina povera” (peasant cooking or poor people’s cooking).
The first, “colatura d’alici”, is essentially anchovy sauce, which adds a bit of salt (sort of a natural MSG) to the dish without overwhelming the other ingredients. The other, “atturrato” bread – started out as roasted stale bread that poor people used instead of grated cheese, because cheese was often too expensive.
The combination of flavors in the final dish is quite the opposite of poor. In fact, this simple dish packs quite a punch, delivering a complex and incredibly rich umami taste that lingers delightfully on the palate.
Directions:
Breadcrumbs “Atturrato”
STEP 1
In a large pan heat olive oil and “colatura d’alici” (anchovy sauce), over low heat. Add garlic and cook until fragrant. Add the breadcrumbs and mix to combine. Toast for about 5 to 8 minutes making sure not to burn the mixture. Remove from heat and set aside.
Pasta
STEP 1
Cook penne according to the instructions on the packaging minus 2 minutes. Save some of the pasta water then drain.
STEP 2
In a saute pan large enough to fit the mussels and the pasta, heat olive oil. Add garlic and chili cooking until fragrant.
STEP 3
Add the mussels to the pan, pour in wine and the ‘colatura’. Allow for the alcohol to cook off, about 3 minutes. Cover and let the mussels open up. 2 -4 minutes. Discard any mussels that do not open. Add in the cooked pasta and mix together.
STEP 4
Mix in the Parmigiano Reggiano cheese, a little at a time adding a little pasta cooking water if it starts to feel dry.
STEP 5
Finish the dish with parsley, breadcrumbs, zested lemon, shaved Parmigiano Reggiano cheese, salt and fresh cracked pepper.
Ingredients:
Breadcrumbs “Atturrato”
6 tbsp extra virgin olive oil
2 tbsp colatura d’alici, See Hint
1 clove garlic, minced
½ cup fine breadcrumbs
Pasta
1 pound penne pasta
2 pounds mussels, washed well, beards removed
¾ cup Parmigiano Reggiano cheese (aged 24 months), freshly grated or shaved
2 tbsp extra virgin olive oil
2 tbsp colatura d’alici (anchovy sauce or filets)
4 cloves of garlic, chopped
2 tbsp red chili flake
¼ cup dry white wine
2 tbsp parsley, chopped
Lemon zest, to taste
Salt and pepper, to taste
Hint:
If you cannot find colatura d’alici (anchovy sauce) you can substitute anchovy filets. The filets will dissolve in the cooking process.
Use Parmigiano Reggiano aged over 24 months for best flavor and texture. To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
Pairings:
This dish can be enjoyed with red or white wine, or even a nice beer. Here are our suggestions:
Red wine – Sangiovese
White wine – Sauvignon Blanc
Beer – Belgian
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.
Burger Au Poivre with Parmigiano Reggiano Cheese and Balsamic
Directions:
STEP 1
Portion the ground beef into four equal patties, each one inch thick. Season the patty with salt and pepper. On a small plate, grind fresh black pepper and mix it with salt, to taste. Roll the outer edge of the burger in the mixture to coat all the way around.
STEP 2
Cut the red onions 1/2” thick and put them on the grill. Add salt, olive oil and a drizzle of balsamic vinegar, grill until caramelized so they are soft, sweet and smoky with a delicate balsamic taste. Slice tomatoes, wash and cut the gem lettuce keeping it cover until ready to use.
STEP 3
For a medium rare burger, grill over medium-high heat for 4 minutes per side. Flip just once to get the temperature just right. Warm the brioche bun on the grill.
STEP 4
After having prepared the necessary foundations to build your burger, build as follows:
– Ketchup at the very bottom
– Gem lettuce
– 1 slice of tomato with a drizzle of salt and olive oil
– Au poivre burger patty
– Balsamic caramelized red onion
– Shaved Parmigiano Reggiano cheese
– Ketchup
MAIN
Burger Au Poivre with Parmigiano Reggiano® Cheese and Balsamic
-
10m
PREP
-
10m
COOK
-
640
CALORIES
-
4
SERVINGS
Nothing says ‘4th of July’ like a classic summertime BBQ with the classic cheeseburger. But where did the cheeseburger come from? Apparently, no one really knows.
One of the earliest people credited with the invention of the hamburger is Charlie Nagreen who, according to some food historians, was only 15 years old when he sold a meatball between two slices of bread at the 1885 Fair in Seymour, Wisconsin.
The hamburger chain White Castle traces the origin to Hamburg, Germany, crediting Otto Kuase for being the first to create a beef patty cooked in butter and topping it with a fried egg, back in 1891.
Another origin story places the hamburger’s beginnings at the 1904 St. Louis World’s Fair, when the New York Tribune referred to the hamburger as “the innovation of a food vendor on the pike”.
No conclusive argument has ever ended the dispute over its invention but what we know for sure is that Chef Michele put a distinctively Italian spin on his version by using Parmigiano Reggiano cheese and balsamic vinegar. Let the fireworks begin. Viva l’America!
Ingredients:
2 lb. lean ground beef (ideally 80/20)
4 Brioche buns
Tomatoes
Red onion
Gem or romaine lettuce
Ketchup
Parmigiano Reggiano cheese, aged 18 Months
Olive oil
Balsamic vinegar
Salt and freshly ground black pepper, to taste
Hint:
Chef Michele suggests an 8oz burger patty made of 80/20 beef, 1 inch thick and seasoned with salt and pepper only.
Flip the burger just once to get the temperature just right ( Rare: 125 F / Medium Rare: 135 F / Medium Well:
155 F / Well Done: 165 F ) Use shaved or thinly sliced Parmigiano Reggiano cheese 18 months.
Also, brioche buns made with butter, eggs, and milk make the perfect complement to the au poivre burger.
MAIN
Burger Au Poivre with Parmigiano Reggiano® Cheese and Balsamic
-
10m
PREP
-
10m
COOK
-
640
CALORIES
-
4
SERVINGS
Nothing says ‘4th of July’ like a classic summertime BBQ with the classic cheeseburger. But where did the cheeseburger come from? Apparently, no one really knows.
One of the earliest people credited with the invention of the hamburger is Charlie Nagreen who, according to some food historians, was only 15 years old when he sold a meatball between two slices of bread at the 1885 Fair in Seymour, Wisconsin.
The hamburger chain White Castle traces the origin to Hamburg, Germany, crediting Otto Kuase for being the first to create a beef patty cooked in butter and topping it with a fried egg, back in 1891.
Another origin story places the hamburger’s beginnings at the 1904 St. Louis World’s Fair, when the New York Tribune referred to the hamburger as “the innovation of a food vendor on the pike”.
No conclusive argument has ever ended the dispute over its invention but what we know for sure is that Chef Michele put a distinctively Italian spin on his version by using Parmigiano Reggiano cheese and balsamic vinegar. Let the fireworks begin. Viva l’America!
Directions:
STEP 1
Portion the ground beef into four equal patties, each one inch thick. Season the patty with salt and pepper. On a small plate, grind fresh black pepper and mix it with salt, to taste. Roll the outer edge of the burger in the mixture to coat all the way around.
STEP 2
Cut the red onions 1/2” thick and put them on the grill. Add salt, olive oil and a drizzle of balsamic vinegar, grill until caramelized so they are soft, sweet and smoky with a delicate balsamic taste. Slice tomatoes, wash and cut the gem lettuce keeping it cover until ready to use.
STEP 3
For a medium rare burger, grill over medium-high heat for 4 minutes per side. Flip just once to get the temperature just right. Warm the brioche bun on the grill.
STEP 4
After having prepared the necessary foundations to build your burger, build as follows:
– Ketchup at the very bottom
– Gem lettuce
– 1 slice of tomato with a drizzle of salt and olive oil
– Au poivre burger patty
– Balsamic caramelized red onion
– Shaved Parmigiano Reggiano cheese
– Ketchup
Ingredients:
2 lb. lean ground beef (ideally 80/20)
4 Brioche buns
Tomatoes
Red onion
Gem or romaine lettuce
Ketchup
Parmigiano Reggiano cheese, aged 18 Months
Olive oil
Balsamic vinegar
Salt and freshly ground black pepper, to taste
Hint:
Chef Michele suggests an 8oz burger patty made of 80/20 beef, 1 inch thick and seasoned with salt and pepper only.
Flip the burger just once to get the temperature just right ( Rare: 125 F / Medium Rare: 135 F / Medium Well:
155 F / Well Done: 165 F ) Use shaved or thinly sliced Parmigiano Reggiano cheese 18 months.
Also, brioche buns made with butter, eggs, and milk make the perfect complement to the au poivre burger.
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.