Garlic Mac-n-Cheese Bites with Parmigiano Reggiano
Directions:
STEP 1
Pre-heat oven to 400 degrees.
STEP 2
Cut off top head of garlic to expose cloves just a little bit. Place garlic cut-side-up in the cavity of a muffin tin and rub olive oil over the exposed cloves. Wrap foil over the garlic.
STEP 3
Roast garlic for 30-35 minutes, until cloves are soft and golden. Remove from oven and let cool enough to handle. Once cooled, remove each clove of garlic by gently squeezing. Place in bowl and set aside.
STEP 4
Lower oven temperature to 375 degrees and spray a 12-cavity muffin tin lightly with cooking spray.
STEP 5
Boil elbow macaroni in a pot of lightly salted boiling water, about 2 minutes less than package recommends for al dente (the macaroni will finish cooking in the oven). Drain and set aside.
STEP 6
While macaroni is cooking, melt 2 Tbsp butter in a large saucepan over medium high heat. Whisk flour into butter until smooth, about 1 minute. Add salt and pepper.
STEP 7
While continuing to whisk, slowly pour milk into mixture. Stir for about 3 minutes as mixture thickens and comes to a simmer. Don’t let mixture come to a full boil.
STEP 8
Lower heat to medium-low and stir in roasted garlic cloves and Parmigiano Reggiano cheese, until sauce is smooth. Add macaroni to pot and stir to full coat pasta with sauce.
STEP 9
Melt remaining 1 Tbsp butter in a small bowl and stir in panko.
Evenly divide macaroni mixture among cavities in prepared muffin tin. Sprinkle panko mixture over the top and top with chopped parsley.
STEP 10
Bake for 15 minutes, until panko is golden. Let mac and cheese cups cool for about 5 minutes before removing from muffin tin and serving.
STARTER
Garlic Mac-n-Cheese Bites
with Parmigiano Reggiano®
-
30m
PREP
-
50m
COOK
-
310
CALORIES
-
4
SERVINGS
This delicious small bites are a variation on the classic mac-n-cheese recipe. In order to add more flavor we add roasted garlic and use Parmigiano Reggiano cheese- which gives this dish its rich and savory taste, and add a little panko to give it a bit of crunch. Also, instead of cooking it all in a big pot and serving it in a bowl (it will yield 12 bites or 4 servings), we use a muffin tin and create bite size portions that are a perfect party snack, or a tasty grab-and-go meal!
Recipe by Sues of We are Not Martha
Ingredients:
1 head garlic
1 Tbsp olive oil
1/2 Lb elbow macaroni
3 Tbsp unsalted butter, divided
1 1/2 Tbsp all-purpose flour
1/4 Tsp salt
1/4 Tsp black pepper
1 Cup whole milk
1 1/2 Cups of freshly shredded Parmigiano Reggiano cheese
2/3 Cup panko
2 Tsp chopped parsley
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
STARTER
Garlic Mac-n-Cheese Bites
with Parmigiano Reggiano®
-
30m
PREP
-
50m
COOK
-
310
CALORIES
-
4
SERVINGS
This delicious small bites are a variation on the classic mac-n-cheese recipe. In order to add more flavor we add roasted garlic and use Parmigiano Reggiano cheese- which gives this dish its rich and savory taste, and add a little panko to give it a bit of crunch. Also, instead of cooking it all in a big pot and serving it in a bowl (it will yield 12 bites or 4 servings), we use a muffin tin and create bite size portions that are a perfect party snack, or a tasty grab-and-go meal!
Recipe by Sues of We are Not Martha
Directions:
STEP 1
Pre-heat oven to 400 degrees.
STEP 2
Cut off top head of garlic to expose cloves just a little bit. Place garlic cut-side-up in the cavity of a muffin tin and rub olive oil over the exposed cloves. Wrap foil over the garlic.
STEP 3
Roast garlic for 30-35 minutes, until cloves are soft and golden. Remove from oven and let cool enough to handle. Once cooled, remove each clove of garlic by gently squeezing. Place in bowl and set aside.
STEP 4
Lower oven temperature to 375 degrees and spray a 12-cavity muffin tin lightly with cooking spray.
STEP 5
Boil elbow macaroni in a pot of lightly salted boiling water, about 2 minutes less than package recommends for al dente (the macaroni will finish cooking in the oven). Drain and set aside.
STEP 6
While macaroni is cooking, melt 2 Tbsp butter in a large saucepan over medium high heat. Whisk flour into butter until smooth, about 1 minute. Add salt and pepper.
STEP 7
While continuing to whisk, slowly pour milk into mixture. Stir for about 3 minutes as mixture thickens and comes to a simmer. Don’t let mixture come to a full boil.
STEP 8
Lower heat to medium-low and stir in roasted garlic cloves and Parmigiano Reggiano cheese, until sauce is smooth. Add macaroni to pot and stir to full coat pasta with sauce.
STEP 9
Melt remaining 1 Tbsp butter in a small bowl and stir in panko.
Evenly divide macaroni mixture among cavities in prepared muffin tin. Sprinkle panko mixture over the top and top with chopped parsley.
STEP 10
Bake for 15 minutes, until panko is golden. Let mac and cheese cups cool for about 5 minutes before removing from muffin tin and serving.
Ingredients:
1 head garlic
1 Tbsp olive oil
1/2 Lb elbow macaroni
3 Tbsp unsalted butter, divided
1 1/2 Tbsp all-purpose flour
1/4 Tsp salt
1/4 Tsp black pepper
1 Cup whole milk
1 1/2 Cups of freshly shredded Parmigiano Reggiano cheese
2/3 Cup panko
2 Tsp chopped parsley
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
Complete your meal
Penne with mussels, anchovies, breadcrumbs and Parmigiano Reggiano cheese
30
MINUTES
16
INGREDIENTS
640
CALORIES
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® Cheese Crisps
Directions:
STEP 1
Preheat oven to 325 degrees.
STEP 2
Grate the Parmigiano Reggiano cheese.
STEP 3
Line a large baking sheet with parchment paper or a nonstick baking mat. Spoon a couple heaping tablespoons of freshly grated Parmigiano Reggiano onto baking sheet, spacing about 2 inches apart. Lightly press to flatten into 2-inch circles, using a round cutter as a guide, if desire.
STEP 4
Transfer to oven and bake until slightly browned, 6 to 10 minutes. Remove from oven and let cool on baking sheet to firm slightly. Carefully loosen using a spatula and let cool until firm and completely hardened. Repeat process with any remaining cheese. Cooled crisps can be stored in an airtight container between layers of wax paper.
STARTER
Parmigiano Reggiano® Cheese Crisps
-
5m
PREP
-
10m
COOK
-
150
CALORIES
-
9
SERVINGS
Impress your friends with this delicious treat. However, be warned…once you eat one, you might end up making 10 more batches! These savory Parmigiano Reggiano cheese crisps are a perfect party snack enjoyed by themselves, with a dip, or topped with prosciutto and basil. They can also be served on the side of a fresh green salad or a hearty bowl of soup.
Ingredients:
4 ounces of freshly grated Parmigiano Reggiano cheese
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
STARTER
Parmigiano Reggiano®
Cheese Crisps
-
5m
PREP
-
10m
COOK
-
150
CALORIES
-
9
SERVINGS
Impress your friends with this delicious treat. However, be warned…once you eat one, you might end up making 10 more batches! These savory Parmigiano Reggiano cheese crisps are a perfect party snack enjoyed by themselves, with a dip, or topped with prosciutto and basil. They can also be served on the side of a fresh green salad or a hearty bowl of soup.
Directions:
STEP 1
Preheat oven to 325 degrees.
STEP 2
Grate the Parmigiano Reggiano cheese.
STEP 3
Line a large baking sheet with parchment paper or a nonstick baking mat. Spoon a couple heaping tablespoons of freshly grated Parmigiano Reggiano onto baking sheet, spacing about 2 inches apart. Lightly press to flatten into 2-inch circles, using a round cutter as a guide, if desire.
STEP 4
Transfer to oven and bake until slightly browned, 6 to 10 minutes. Remove from oven and let cool on baking sheet to firm slightly. Carefully loosen using a spatula and let cool until firm and completely hardened. Repeat process with any remaining cheese. Cooled crisps can be stored in an airtight container between layers of wax paper.
Ingredients:
4 ounces of freshly grated Parmigiano Reggiano cheese
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
Complete your meal
Penne with mussels, anchovies, breadcrumbs and Parmigiano Reggiano cheese
30
MINUTES
16
INGREDIENTS
640
CALORIES
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.
Creamy Semolina with White Truffles and Parmigiano Reggiano cheese
Directions:
STEP 1
In a large saucepan, bring the milk to a gentle simmer. Rain in the semolina slowly, whisking all the while to prevent clumping. Reduce the heat to a simmer; add 2 tablespoons of the butter, 2 teaspoons salt, and a few grinds of pepper and let the semolina cook gently, stirring occasionally, until it’s thick and the semolina is cooked through, about 45 minutes.
STEP 2
Stir in the remaining butter and ¼ cup grated Parmigiano Reggiano cheese and continue to cook for an additional 10 minutes or so, stirring occasionally. Taste and season with salt and pepper, if needed.
STEP 3
To serve, spoon the semolina into a shallow bowl, top with ¼ cup ceci beans, shaved white Alba truffles from Urbani, and a generous portion of shaved or grated Parmigiano Reggiano cheese. Serve immediately.
MAIN COURSE
Creamy Semolina with White Truffles and Parmigiano Reggiano® cheese
-
10m
PREP
-
1hr
COOK
-
560
CALORIES
-
4
SERVINGS
We love this recipe because it’s so simple and so comforting. Even the cooking process is relaxing. Make sure to give the semolina the full amount of time to cook, otherwise it will still be a little gritty! Serve it alongside duck breast or short rib. The Urbani white truffles and the Parmigiano Reggiano cheese give this hearty dish a rich and savory taste, which pairs wonderfully with a nice bottle of Barolo.
Recipe by Chef Barbara Lynch
This recipe is featured in Cook with Jacques Pépin & Friends: Volume 1 (Video Recipe Book)
In collaboration with:
Urbani Truffles
Prunotto Wines
Ingredients:
2 cups heavy cream (or milk)
2 cups semolina
4 tablespoons unsalted butter
½ cup grated Parmigiano Reggiano cheese
1 cup cooked heirloom ceci beans or chickpeas
Urbani White Alba truffle shavings
1 small chunk of Parmigiano Reggiano cheese
Kosher salt
Freshly ground black pepper
Hint:
Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.
SUGGESTED PAIRING
Prunotto Bussia Barolo
Made of 100% Nebbiolo, the wine’s full body and significant structure make it an ideal match to this dish.
Parmigiano Reggiano is pleased to support the Jacques Pépin Foundation
The Jacques Pépin Foundation was created in 2016 by Jacques Pépin, Claudine Pépin and her husband, Rollie Wesen. The mission of the JPF is to improve lives and strengthen communities through culinary education and training.
For decades, Jacques has taught essential skills to aspiring professionals at the International Culinary Center and Boston University. Skills in the kitchen, and the associated teaching from Jacques and others, can bring entertainment and pleasure, as well as purpose, self-confidence, and pathways to better health and employment opportunities.
The annual membership fees to the JPF support community-based culinary training that offers essential culinary and life skills for individuals with barriers to employment – such as previous incarceration, homelessness and substance abuse.
MAIN COURSE
Creamy Semolina with White Truffles and Parmigiano Reggiano® cheese
-
10m
PREP
-
1hr
COOK
-
560
CALORIES
-
4
SERVINGS
We love this recipe because it’s so simple and so comforting. Even the cooking process is relaxing. Make sure to give the semolina the full amount of time to cook, otherwise it will still be a little gritty! Serve it alongside duck breast or short rib. The Urbani white truffles and the Parmigiano Reggiano cheese give this hearty dish a rich and savory taste, which pairs wonderfully with a nice bottle of Barolo.
Recipe by Chef Barbara Lynch
This recipe is featured in Cook with Jacques Pépin & Friends: Volume 1 (Video Recipe Book)
In collaboration with:
Urbani Truffles
Prunotto Wines
Directions:
STEP 1
In a large saucepan, bring the milk to a gentle simmer. Rain in the semolina slowly, whisking all the while to prevent clumping. Reduce the heat to a simmer; add 2 tablespoons of the butter, 2 teaspoons salt, and a few grinds of pepper and let the semolina cook gently, stirring occasionally, until it’s thick and the semolina is cooked through, about 45 minutes.
STEP 2
Stir in the remaining butter and ¼ cup grated Parmigiano Reggiano cheese and continue to cook for an additional 10 minutes or so, stirring occasionally. Taste and season with salt and pepper, if needed.
STEP 3
To serve, spoon the semolina into a shallow bowl, top with ¼ cup ceci beans, shaved white Alba truffles from Urbani, and a generous portion of shaved or grated Parmigiano Reggiano cheese. Serve immediately.
Ingredients:
2 cups heavy cream (or milk)
2 cups semolina
4 tablespoons unsalted butter
½ cup grated Parmigiano Reggiano cheese
1 cup cooked heirloom ceci beans or chickpeas
Urbani White Alba truffle shavings
1 small chunk of Parmigiano Reggiano cheese
Kosher salt
Freshly ground black pepper
Hint:
Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.
SUGGESTED PAIRING
Prunotto Bussia Barolo
Made of 100% Nebbiolo, the wine’s full body and significant structure make it an ideal match to this dish.
Parmigiano Reggiano is pleased to support the Jacques Pépin Foundation
The Jacques Pépin Foundation was created in 2016 by Jacques Pépin, Claudine Pépin and her husband, Rollie Wesen. The mission of the JPF is to improve lives and strengthen communities through culinary education and training.
For decades, Jacques has taught essential skills to aspiring professionals at the International Culinary Center and Boston University. Skills in the kitchen, and the associated teaching from Jacques and others, can bring entertainment and pleasure, as well as purpose, self-confidence, and pathways to better health and employment opportunities.
The annual membership fees to the JPF support community-based culinary training that offers essential culinary and life skills for individuals with barriers to employment – such as previous incarceration, homelessness and substance abuse.
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 with Parmigiano Reggiano
Directions:
Parmigiano Reggiano cream
STEP 1
To make Parmigiano Reggiano cream, first heat the cream in a saucepan. Add the grated Parmigiano Reggiano cheese 1 tablespoon at a time, continuing to stir with a whisk. Continue stirring over a low flame until all the cheese is used.
STEP 2
In the end, the consistency should be similar to a custard. Complete with a pinch of salt and nutmeg.
Passatelli
STEP 1
Mix dry ingredients in a medium bowl. Stir the eggs in with a fork until a dough forms. Dough should be soft, and a little bit sticky, but not too much. Add a bit of flour or breadcrumbs if very wet. Cover with plastic wrap and let dough rest for about 10 minutes or so.
STEP 2
Bring broth to a gentle boil
STEP 3
Working with ¼ of the dough at a time, place each portion into a large-holed potato ricer. Press the dough through the ricer. To release the pasatelli, scrape off the strands with the edge of a sharp knife. Let the strands fall directly into the boiling broth. The passatelli strands will be just over an inch long. Cook until the strands float to the top, just a minute or so. Continue with the rest of the dough. With a spider strainer or a large slotted spoon, transfer the passatelli to bowls for serving keeping them in a warm oven.
STEP 4
When all the passatelli are cooked, ladle some broth or the Parmigiano Reggiano cream into the passatelli-filled bowls and serve immediately, adding extra grated Parmigiano Reggiano cheese and a drizzle of balsamic vinegar aged 25 years. Serve immediately. Smile!
MAIN COURSE
Passatelli with Parmigiano Reggiano® Cream and Balsamic Vinegar
-
20m
PREP
-
10m
COOK
-
390
CALORIES
-
4
SERVINGS
Although it is classified as “pasta”, the soft strands of passatelli are made of breadcrumbs instead of flour. This traditional dish was popular in the rural low-income areas of Italy, where people used leftovers and simple foods like stale bread, cheese and eggs to create tasty dishes. Today, passatelli are mostly homemade and are often combined with grated Parmigiano Reggiano cheese and eggs for a delicious and hearty meal. In this particular variation Chef Michele combines passatelli with a Parmigiano Reggiano cream and finishes it with a delicate drizzle of aged balsamic vinegar.
Ingredients:
Parmigiano Reggiano cream
6oz heavy cream
2oz grated Parmigiano Reggiano cheese
Nutmeg
Black Pepper
Passatelli
6oz bread crumbs
7oz finely grated Parmigiano Reggiano cheese, plus more for serving
A touch nutmeg
A touch of lemon zest
A touch salt
3 large brown eggs
Chicken broth (for cooking passatelli)
Aged Balsamic vinegar (25 years)
Hint:
Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.
MAIN COURSE
Passatelli with Parmigiano Reggiano® Cream and Balsamic Vinegar
-
20m
PREP
-
10m
COOK
-
390
CALORIES
-
4
SERVINGS
Although it is classified as “pasta”, the soft strands of passatelli are made of breadcrumbs instead of flour. This traditional dish was popular in the rural low-income areas of Italy, where people used leftovers and simple foods like stale bread, cheese and eggs to create tasty dishes. Today, passatelli are mostly homemade and are often combined with grated Parmigiano Reggiano cheese and eggs for a delicious and hearty meal. In this particular variation Chef Michele combines passatelli with a Parmigiano Reggiano cream and finishes it with a delicate drizzle of aged balsamic vinegar.
Directions:
Parmigiano Reggiano cream
STEP 1
To make Parmigiano Reggiano cream, first heat the cream in a saucepan. Add the grated Parmigiano Reggiano cheese 1 tablespoon at a time, continuing to stir with a whisk. Continue stirring over a low flame until all the cheese is used.
STEP 2
In the end, the consistency should be similar to a custard. Complete with a pinch of salt and nutmeg.
Passatelli
STEP 1
Mix dry ingredients in a medium bowl. Stir the eggs in with a fork until a dough forms. Dough should be soft, and a little bit sticky, but not too much. Add a bit of flour or breadcrumbs if very wet. Cover with plastic wrap and let dough rest for about 10 minutes or so.
STEP 2
Bring broth to a gentle boil
STEP 3
Working with ¼ of the dough at a time, place each portion into a large-holed potato ricer. Press the dough through the ricer. To release the pasatelli, scrape off the strands with the edge of a sharp knife. Let the strands fall directly into the boiling broth. The passatelli strands will be just over an inch long. Cook until the strands float to the top, just a minute or so. Continue with the rest of the dough. With a spider strainer or a large slotted spoon, transfer the passatelli to bowls for serving keeping them in a warm oven.
STEP 4
When all the passatelli are cooked, ladle some broth or the Parmigiano Reggiano cream into the passatelli-filled bowls and serve immediately, adding extra grated Parmigiano Reggiano cheese and a drizzle of balsamic vinegar aged 25 years. Serve immediately. Smile!
Ingredients:
Parmigiano Reggiano cream
6oz heavy cream
2oz grated Parmigiano Reggiano cheese
Nutmeg
Black Pepper
Passatelli
6oz bread crumbs
7oz finely grated Parmigiano Reggiano cheese, plus more for serving
A touch nutmeg
A touch of lemon zest
A touch salt
3 large brown eggs
Chicken broth (for cooking passatelli)
Aged Balsamic vinegar (25 years)
Hint:
Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.
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.
Tortellini in Brodo
Directions:
STEP 1
To a large Dutch oven add chicken bones, water, onion, carrots and celery. To a cheesecloth, add peppercorns, Parmigiano Reggiano cheese rind and thyme sprigs, seal with twine and place into stock. Bring to a simmer and allow to cook for 2 ½ to 3 hours. Skimming the top of fat and foam. Once finished, remove from heat, strain and season.
STEP 2
On a clean work surface, add both flours and mix. Create a well in the center, add eggs and using a fork or hands, slowly incorporate until a dough forms. Cover dough and let rest for at least 30 minutes.
STEP 3
Meanwhile, to the bowl of a food processor, add pork, prosciutto, mortadella, Parmigiano Reggiano cheese and eggs. Pulse until almost smooth. Season with fresh nutmeg, salt and pepper. Remove to a bowl.
STEP 4
Cut pasta dough into 4 pieces. Using a pasta machine roll out to the thinnest setting. Cut sheets into 1” squares. Place about 1 teaspoon of filling onto each square. Fold the square diagonally in half to create a triangle and seal the pasta. Then fold again, so that the corners of the triangle come together.
STEP 5
Once all tortellini is made, either freeze or use right away! Bring broth to a simmer. Add tortellini and cook 3-4 minutes. Divide in between serving bowls and garnish with freshly grated Parmigiano Reggiano cheese.
MAIN COURSE
Tortellini in Brodo
-
30m
PREP
-
3hrs
COOK
-
175
CALORIES
-
10
SERVINGS
Tortellini in Brodo is a classic Italian dish originating from the Emilia-Romagna region, specifically Bologna and Modena. There are many variations of filling and broth (“brodo” is “broth” in Italian). This dish is traditionally served in a capon or meat bone broth. This version uses chicken bones to create an ultra clear broth that lets the salty, flavorful filling of the tortellini shine through! A truly delicious filling should only be showcased in a simple broth. It is the ultimate way to let the filling have the stage. And a generous topping of Parmigiano Reggiano cheese adds more taste and texture to this comforting dish.
Ingredients:
Broth
4 Lbs chicken bones (wings & carcass)
3 quarts water
1 onion (quartered with skin on)
2 carrots
2 stalks celery
1 tablespoon black peppercorns
1 Parmigiano Reggiano cheese rind
2 sprigs fresh thyme
Kosher salt, to taste
Egg pasta dough
100 grams 00 flour
100 grams semolina flour
2 large eggs (100 grams)
Filling
¼ Lb ground pork
¼ Lb prosciutto
¼ Lb mortadella
½ cup freshly grated Parmigiano Reggiano cheese
2 large eggs
Fresh nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
Hint:
Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.
MAIN COURSE
Tortellini in Brodo
-
30m
PREP
-
3hrs
COOK
-
175
CALORIES
-
10
SERVINGS
Tortellini in Brodo is a classic Italian dish originating from the Emilia-Romagna region, specifically Bologna and Modena. There are many variations of filling and broth (“brodo” is “broth” in Italian). This dish is traditionally served in a capon or meat bone broth. This version uses chicken bones to create an ultra clear broth that lets the salty, flavorful filling of the tortellini shine through! A truly delicious filling should only be showcased in a simple broth. It is the ultimate way to let the filling have the stage. And a generous topping of Parmigiano Reggiano cheese adds more taste and texture to this comforting dish.
Recipe by Chef Jackie Thorong.
See more of her recipes on Instagram @chefsparklessz
Directions:
STEP 1
To a large Dutch oven add chicken bones, water, onion, carrots and celery. To a cheesecloth, add peppercorns, Parmigiano Reggiano cheese rind and thyme sprigs, seal with twine and place into stock. Bring to a simmer and allow to cook for 2 ½ to 3 hours. Skimming the top of fat and foam. Once finished, remove from heat, strain and season.
STEP 2
On a clean work surface, add both flours and mix. Create a well in the center, add eggs and using a fork or hands, slowly incorporate until a dough forms. Cover dough and let rest for at least 30 minutes.
STEP 3
Meanwhile, to the bowl of a food processor, add pork, prosciutto, mortadella, Parmigiano Reggiano cheese and eggs. Pulse until almost smooth. Season with fresh nutmeg, salt and pepper. Remove to a bowl.
STEP 4
Cut pasta dough into 4 pieces. Using a pasta machine roll out to the thinnest setting. Cut sheets into 1” squares. Place about 1 teaspoon of filling onto each square. Fold the square diagonally in half to create a triangle and seal the pasta. Then fold again, so that the corners of the triangle come together.
STEP 5
Once all tortellini is made, either freeze or use right away! Bring broth to a simmer. Add tortellini and cook 3-4 minutes. Divide in between serving bowls and garnish with freshly grated Parmigiano Reggiano cheese.
Ingredients:
Broth
4 Lbs chicken bones (wings & carcass)
3 quarts water
1 onion (quartered with skin on)
2 carrots
2 stalks celery
1 tablespoon black peppercorns
1 Parmigiano Reggiano cheese rind
2 sprigs fresh thyme
Kosher salt, to taste
Egg pasta dough
100 grams 00 flour
100 grams semolina flour
2 large eggs (100 grams)
Filling
¼ Lb ground pork
¼ Lb prosciutto
¼ Lb mortadella
½ cup freshly grated Parmigiano Reggiano cheese
2 large eggs
Fresh nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
Hint:
Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.
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 dei Poeti al Parmigiano Reggiano
Directions:
STEP 1
Start by washing, peeling, and roughly cutting the arugula. Take the Speck Alto Adige or pancetta and cut it into strips.
STEP 2
In a non-stick pan, brown the Speck Alto Adige with a drizzle of extra virgin olive oil, until it becomes golden.
STEP 3
Cook the penne al dente in plenty of lightly salted water.
STEP 4
When the Speck Alto Adige is golden, add heavy cream in the pan along with 3 table spoons of Parmigiano Reggiano (preferably 36 Months) with the arugula and stir until everything is well mixed together. Lastly, season the mix with salt, add pepper and continue to stir while also simmering.
STEP 5
Add the penne to the pan and sauté them with the creamy mix until the pasta looks cooked. Turn off the heat when ready and serve the penne by adding the grated Parmigiano Reggiano 36 Months and finish by sprinkling some leaves of fresh arugula on top. Buon Appetito!
MAIN COURSE
Penne dei Poeti al Parmigiano Reggiano
-
10m
PREP
-
15m
COOK
-
4
SERVINGS
-
410
Calories
According to Chef Michele, “This dish was made famous by the Osteria dei Poeti – a popular osteria in Bologna. An “osteria” is a humble restaurant, where people gather to share simple, yet delicious meals. However, my first experienced with this dish dish was when I was a kid, sitting at the holiday table, celebrating the season with my family. I guess it became our go-to holiday staple because it is an easy dish to make for large gatherings. In our house, we always served it with generous portions of Parmigiano Reggiano. As I grew older, I realized they served essentially the same dish at my local osteria, but I would always ask for a little more Parmigiano Reggiano – because it gives it such a great consistency and rich flavor. I think it is a perfect dish for the holiday season because is simple, hearty, and reminds me of our family’s traditions”.
This delicious dish is brought to you by Parmigiano Reggiano and Barilla as part of a very special collaboration designed to share Italian holiday recipes with the American public. Want to learn more? Check out our blog post about the event and watch the recording where Chef Michele Casadei Massari and Barilla’s Executive Chef, Lorenzo Boni, show you how fun and easy it is to make these dishes at home.
Ingredients:
1 box of Barilla® Collezione Penne
4 oz Speck Alto Adige or pancetta
4 oz heavy cream
1 arugula bench
black kampot pepper
sea salt
1/2 cup of grated Parmigiano Reggiano (36 Months)
Hint:
Use Parmigiano Reggiano aged over 36 months to optimize flavor and texture.
MAIN COURSE
Penne dei Poeti al Parmigiano Reggiano
-
10m
PREP
-
15m
COOK
-
4
SERVINGS
-
410
Calories
According to Chef Michele, “This dish was made famous by the Osteria dei Poeti – a popular osteria in Bologna. An “osteria” is a humble restaurant, where people gather to share simple, yet delicious meals. However, my first experienced with this dish dish was when I was a kid, sitting at the holiday table, celebrating the season with my family. I guess it became our go-to holiday staple because it is an easy dish to make for large gatherings. In our house, we always served it with generous portions of Parmigiano Reggiano. As I grew older, I realized they served essentially the same dish at my local osteria, but I would always ask for a little more Parmigiano Reggiano – because it gives it such a great consistency and rich flavor. I think it is a perfect dish for the holiday season because is simple, hearty, and reminds me of our family’s traditions”.
This delicious dish is brought to you by Parmigiano Reggiano and Barilla as part of a very special collaboration designed to share Italian holiday recipes with the American public. Want to learn more? Check out our blog post about the event and watch the recording where Chef Michele Casadei Massari and Barilla’s Executive Chef, Lorenzo Boni, show you how fun and easy it is to make these dishes at home.
Directions:
STEP 1
Start by washing, peeling, and roughly cutting the arugula. Take the Speck Alto Adige or pancetta and cut it into strips.
STEP 2
In a non-stick pan, brown the Speck Alto Adige with a drizzle of extra virgin olive oil, until it becomes golden.
STEP 3
Cook the penne al dente in plenty of lightly salted water.
STEP 4
When the Speck Alto Adige is golden, add heavy cream in the pan along with 3 table spoons of Parmigiano Reggiano (preferably 36 Months) with the arugula and stir until everything is well mixed together. Lastly, season the mix with salt, add pepper and continue to stir while also simmering.
STEP 5
Add the penne to the pan and sauté them with the creamy mix until the pasta looks cooked. Turn off the heat when ready and serve the penne by adding the grated Parmigiano Reggiano 36 Months and finish by sprinkling some leaves of fresh arugula on top. Buon Appetito!
Ingredients:
1 box of Barilla® Collezione Penne
4 oz Speck Alto Adige or pancetta
4 oz heavy cream
1 arugula bench
black kampot pepper
sea salt
1/2 cup of grated Parmigiano Reggiano (36 Months)
Hint:
Use Parmigiano Reggiano aged over 36 months to optimize flavor and texture.
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.
Tortellini in Crosta
Directions:
STEP 1
Bring a pot of water to boil and then cook the tortellini according to directions on the package.
STEP 2
Meanwhile, sauté some garlic with olive oil for a minute in the skillet and then stir in roughly-chopped mushrooms for a couple of minutes until they are brown. Stir in 1 cup of mushroom’s water and bring to simmer before finally seasoning everything with salt and black pepper.
STEP 3
Drain the tortellini and stir them in the mushroom sauce. Apply the finishing touches by adding some butter and parsley, set them aside.
STEP 4
In a separate small pot place the heavy cream and bring to boil. Turn the heat off now, and mix the heavy cream with Parmigiano Reggiano. Season everything with black pepper and whisk well until the content of the pot appear smooth and creamy.
STEP 5
Place the tortellini in 6 greased individual cocottes for baking and cover them with the Parmigiano Reggiano cheese fondue you just made. Flatten puff pastry to ¼ inch thickness and then cut 6 rings the size of the individual cocottes [this could be done in a bigger baking pan and served family style if desired].
STEP 6
Brush the edges with a beaten egg and then turn upside down and cover completely making sure the edges are well pressed against the dish. Brush the top of the puff pastry and bake in the oven at 400F for about 12 mins until the puff pastry turns golden. When ready, take them all out of the oven and brush them with honey and sprinkle them with Parmigiano Reggiano cheese before serving them. Buon Appetito e Buone Feste!
MAIN COURSE
Tortellini in Crosta
-
20m
PREP
-
10m
COOK
-
8m
SERVINGS
-
640
Calories
Tortellini in Crosta (Tortellini in a Puff Pastry) is a typical northern Italian dish, often served during the holiday season. The richness of its flavor and its festive appearance are certain to add fun and warmth to your holiday table…so, we invite you to make this dish at home and enjoy it with your loved ones!
This delicious dish is brought to you by Parmigiano Reggiano and Barilla as part of a very special collaboration designed to share Italian holiday recipes with the American public. Want to learn more? Check out our blog post about the event and watch the recording where Chef Michele Casadei Massari and Barilla’s Executive Chef, Lorenzo Boni, show you how fun and easy it is to make these dishes at home.
Ingredients:
1 bag of Barilla® Collezione Three Cheese Tortellini
1 bag porcini mushrooms
2 TBS extra virgin olive oil
1 clove garlic, sliced thin
1 oz dry porcini mushrooms, reconstituted in 2 cups of cold water for 1 hour
1 TBS chopped Italian parsley
2 tbs butter
Ingredients for the Parmigiano Reggiano fondue:
1 cup heavy cream
1 cup grated Parmigiano 24 months
TT salt and pepper TT
1 lb puff pastry
1 egg
½ cup honey
½ cup grated Parmigiano Reggiano
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
MAIN COURSE
Tortellini in Crosta
-
20m
PREP
-
10m
COOK
-
8m
SERVINGS
-
640
Calories
Tortellini in Crosta (Tortellini in a Puff Pastry) is a typical northern Italian dish, often served during the holiday season. The richness of its flavor and its festive appearance are certain to add fun and warmth to your holiday table…so, we invite you to make this dish at home and enjoy it with your loved ones!
This delicious dish is brought to you by Parmigiano Reggiano and Barilla as part of a very special collaboration designed to share Italian holiday recipes with the American public. Want to learn more? Check out our blog post about the event and watch the recording where Chef Michele Casadei Massari and Barilla’s Executive Chef, Lorenzo Boni, show you how fun and easy it is to make these dishes at home.
Directions:
STEP 1
Bring a pot of water to boil and then cook the tortellini according to directions on the package.
STEP 2
Meanwhile, sauté some garlic with olive oil for a minute in the skillet and then stir in roughly-chopped mushrooms for a couple of minutes until they are brown. Stir in 1 cup of mushroom’s water and bring to simmer before finally seasoning everything with salt and black pepper.
STEP 3
Drain the tortellini and stir them in the mushroom sauce. Apply the finishing touches by adding some butter and parsley, set them aside.
STEP 4
In a separate small pot place the heavy cream and bring to boil. Turn the heat off now, and mix the heavy cream with Parmigiano Reggiano. Season everything with black pepper and whisk well until the content of the pot appear smooth and creamy.
STEP 5
Place the tortellini in 6 greased individual cocottes for baking and cover them with the Parmigiano Reggiano cheese fondue you just made. Flatten puff pastry to ¼ inch thickness and then cut 6 rings the size of the individual cocottes [this could be done in a bigger baking pan and served family style if desired].
STEP 6
Brush the edges with a beaten egg and then turn upside down and cover completely making sure the edges are well pressed against the dish. Brush the top of the puff pastry and bake in the oven at 400F for about 12 mins until the puff pastry turns golden. When ready, take them all out of the oven and brush them with honey and sprinkle them with Parmigiano Reggiano cheese before serving them. Buon Appetito e Buone Feste!
Ingredients:
1 bag of Barilla® Collezione Three Cheese Tortellini
1 bag porcini mushrooms
2 TBS extra virgin olive oil
1 clove garlic, sliced thin
1 oz dry porcini mushrooms, reconstituted in 2 cups of cold water for 1 hour
1 TBS chopped Italian parsley
2 tbs butter
Ingredients for the Parmigiano Reggiano fondue:
1 cup heavy cream
1 cup grated Parmigiano 24 months
TT salt and pepper TT
1 lb puff pastry
1 egg
½ cup honey
½ cup grated Parmigiano Reggiano
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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.
Eggplant Parmigiano Reggiano®
Directions:
STEP 1
Preheat the oven to 375°F. To make the filling, mix the breadcrumbs and cheese with the broth. Add the eggs, butter, seasonings and parsley and blend well. This can be done a day in advance. Keep the filling in a covered dish in the refrigerator.
STEP 2
Cut the crown of each eggplant, halve them lengthwise, and with a spoon, remove some of the inside of each one. Fill each eggplant with 3 tablespoons of the filling.
STEP 3
Spread about an inch of tomato sauce in a casserole. Nestle the eggplants in the sauce. The sauce should not cover the eggplants. Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle with shredded Mozzarella and bake 15 minutes more until the eggplants are cooked, the filling is golden and the sauce has reduced.
STARTER
Eggplant Parmigiano Reggiano
-
30m
PREP
-
1hr
COOK
-
250
Calories
Eggplant Parmigiano Reggiano is stuffed with the Parmigiano Reggiano cheese filling we use in our Turkey Parmigiano Reggiano recipe. For this recipe, use small size eggplants and cut them lengthwise. Or use long, narrow Japanese eggplants, cut them in 3-inch lengths and hollow them out with an apple corer.
Eggplant Parmigiano Reggiano is easy to prepare and is very versatile. Serve it as a hearty and satisfying lunch or as a light dinner accompanied by a green salad. You can also serve it as an interesting side dish or as part of a large buffet. However you choose to serve Eggplant Parmigiano Reggiano, it’s sure to be a hit.
Ingredients:
1/8 tsp. Ginger (ground)
1/8 cup Cloves (ground)
1/4 cup Butter (melted and cooled)
2 Eggs
1 cup Parmigiano Reggiano Broth
2 cups Parmigiano Reggiano (grated)
3 1/2 cups Breadcrumbs
1/4 tsp. Nutmeg (ground)
1/2 tsp. Salt
1/4 tsp. Pepper (white, ground)
1/3 cup Parsley (chopped)
8 Eggplants (small)
3 cups Tomatoe Sauce
1 cup Mozzarella (shredded)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
STARTER
Eggplant Parmigiano Reggiano
-
30minutes
PREP
-
1hr
COOK
-
devparm
Chef
Eggplant Parmigiano Reggiano is stuffed with the Parmigiano Reggiano cheese filling we use in our Turkey Parmigiano Reggiano recipe. For this recipe, use small size eggplants and cut them lengthwise. Or use long, narrow Japanese eggplants, cut them in 3-inch lengths and hollow them out with an apple corer.
Eggplant Parmigiano Reggiano is easy to prepare and is very versatile. Serve it as a hearty and satisfying lunch or as a light dinner accompanied by a green salad. You can also serve it as an interesting side dish or as part of a large buffet. However you choose to serve Eggplant Parmigiano Reggiano, it’s sure to be a hit.
Directions:
STEP 1
Preheat the oven to 375°F. To make the filling, mix the breadcrumbs and cheese with the broth. Add the eggs, butter, seasonings and parsley and blend well. This can be done a day in advance. Keep the filling in a covered dish in the refrigerator.
STEP 2
Cut the crown of each eggplant, halve them lengthwise, and with a spoon, remove some of the inside of each one. Fill each eggplant with 3 tablespoons of the filling.
STEP 3
Spread about an inch of tomato sauce in a casserole. Nestle the eggplants in the sauce. The sauce should not cover the eggplants. Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle with shredded Mozzarella and bake 15 minutes more until the eggplants are cooked, the filling is golden and the sauce has reduced.
Ingredients:
1/8 tsp. Ginger (ground)
1/8 cup Cloves (ground)
1/4 cup Butter (melted and cooled)
2 Eggs
1 cup Parmigiano Reggiano Broth
2 cups Parmigiano Reggiano (grated)
3 1/2 cups Breadcrumbs
1/4 tsp. Nutmeg (ground)
1/2 tsp. Salt
1/4 tsp. Pepper (white, ground)
1/3 cup Parsley (chopped)
8 Eggplants (small)
3 cups Tomatoe Sauce
1 cup Mozzarella (shredded)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
Complete your meal
Penne with mussels, anchovies, breadcrumbs and Parmigiano Reggiano cheese
30
MINUTES
16
INGREDIENTS
640
CALORIES
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.
Polenta with white truffles and Parmigiano Reggiano
Directions:
STEP 1
Begin by browning the polenta using a bit of olive oil in a saucepan. When browned, add a pinch of white truffle salt to the polenta and proceed to slowly pour warm water into it. Keep whisking the polenta with the water until they are perfectly stirred together and no lumps are visible. Lastly, simmer and keep whisking often for about 5 minutes, until the polenta starts to thicken. You will know that your polenta is done when all the individual grains appear full and tender.
STEP 2
Turn off the heat now and stir 2 tablespoons of white truffle butter along with a can of white truffle thrills and porcini, and ½ cup of Parmigiano Reggiano cheese until it’s completely melted. Cover the polenta and let it stand 5 minutes to thicken. Add the necessary amount of salt before serving.
STEP 3
Top the polenta with 1 tablespoon of butter and 1 tablespoon of freshly shaved Parmigiano Reggiano. You are all set! Enjoy this dish in all of its earthy flavors – Buon Appetito!
MAIN COURSE
Polenta with white truffles and Parmigiano Reggiano
-
6m
PREP
-
6m
COOK
-
291
Calories
-
4
Servings
Polenta (pronounced poh-LEHN-tah) originated in Northern Italy as peasant food. Basically, it is a cornmeal mush or porridge. It is an Italian staple that has been growing more popular in the US during the colder months – when it offers a hearty alternative to rice or pasta. Combined with white truffles and Parmigiano Reggiano, it becomes a flavorful meal that pairs well with a nice red wine and a cozy fire. We like it best when cooked with Urbani Truffles products and paired with Prunotto Wines.
More White Truffle Festival recipes
Take a look at other recipes developed specifically for the White Truffle Festival
Ingredients:
4 cups water
1 teaspoon of white truffle salt
1 cup instant polenta (organic)
3 tablespoons of white truffle butter
½ cup freshly grated Parmigiano Reggiano, aged 24 months
1 Can of white truffle thrills and porcini
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
Chef Michele’s Pairing Tip:
Chef Michele recommends pairing the dish with Barolo, for a more decisive taste, or Barbaresco if you prefer something a little lighter. Both these wines are made with Nebbiolo grapes from the Le Langhe region in Piedmont, which is also the region famous known for the best white truffles in the world. Chef Michele recommends the Prunotto label, a winery from Alba that was started in 1904, and has been making exceptional wines since.
MAIN COURSE
Polenta with white truffles and Parmigiano Reggiano
-
6m
PREP
-
6m
COOK
-
291
Calories
-
4
Servings
Polenta (pronounced poh-LEHN-tah) originated in Northern Italy as peasant food. Basically, it is a cornmeal mush or porridge. It is an Italian staple that has been growing more popular in the US during the colder months – when it offers a hearty alternative to rice or pasta. Combined with white truffles and Parmigiano Reggiano, it becomes a flavorful meal that pairs well with a nice red wine and a cozy fire. We like it best when cooked with Urbani Truffles products and paired with Prunotto Wines.
More White Truffle Festival recipes
Take a look at other recipes developed specifically for the White Truffle Festival
Directions:
STEP 1
Begin by browning the polenta using a bit of olive oil in a saucepan. When browned, add a pinch of white truffle salt to the polenta and proceed to slowly pour warm water into it. Keep whisking the polenta with the water until they are perfectly stirred together and no lumps are visible. Lastly, simmer and keep whisking often for about 5 minutes, until the polenta starts to thicken. You will know that your polenta is done when all the individual grains appear full and tender.
STEP 2
Turn off the heat now and stir 2 tablespoons of white truffle butter along with a can of white truffle thrills and porcini, and ½ cup of Parmigiano Reggiano cheese until it’s completely melted. Cover the polenta and let it stand 5 minutes to thicken. Add the necessary amount of salt before serving.
STEP 3
Top the polenta with 1 tablespoon of butter and 1 tablespoon of freshly shaved Parmigiano Reggiano. You are all set! Enjoy this dish in all of its earthy flavors – Buon Appetito!
Ingredients:
4 cups water
1 teaspoon of white truffle salt
1 cup instant polenta (organic)
3 tablespoons of white truffle butter
½ cup freshly grated Parmigiano Reggiano, aged 24 months
1 Can of white truffle thrills and porcini
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
Chef Michele’s Pairing Tip:
Chef Michele recommends pairing the dish with Barolo, for a more decisive taste, or Barbaresco if you prefer something a little lighter. Both these wines are made with Nebbiolo grapes from the Le Langhe region in Piedmont, which is also the region famous known for the best white truffles in the world. Chef Michele recommends the Prunotto label, a winery from Alba that was started in 1904, and has been making exceptional wines since.
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.
Garden Pasta Salad
Directions:
STEP 1
We’ve chosen all green vegetables for this garden pasta, but you can vary the selection according to the season and your family’s preferences. You can also choose from the many different short pasta shapes available in your local market. For a more substantial garden pasta salad, throw in some cooked chicken or shrimp. Baby arugula or fresh baby spinach would be a fine addition to this healthy and appealing garden pasta salad recipeBring a large pot of salted water to a boil. Cut the asparagus in 1-inch pieces. Blanch the asparagus, green beans and snow peas in the boiling water for 3 minutes. Lift out with a slotted spoon, reserving the boiling water for the pasta.
STEP 2
Bring the water back to a boil, add the pasta and cook until done, about 8 minutes. Add the peas for the last 2 minutes of cooking. Drain. Rinse in cold water and drain again. Toss with a teaspoon of olive oil to prevent sticking.
STEP 3
Prepare the Lemon Dressing according to the recipe and add the basil leaves as you process the dressing.
STEP 4
Toss the vegetables and pasta in a large bowl with the dressing. Garnish with thinly sliced or shaved red radishes.
SALAD
Garden Pasta Salad
-
15minutes
PREP
-
10minutes
COOK
-
435
Calories
When the weather warms up, this garden pasta salad is the right choice for an easy al fresco lunch or dinner. Fresh asparagus, snow peas and green beans announce spring and will be a welcome sight for your family and friends at the table. The Parmigiano Reggiano® cheese in the dressing for this garden pasta salad recipe perfectly complements the vegetables and pasta.
Ingredients:
1 Lb. Asparagus
8 oz. Snow Peas
8 oz. Green Beans
1 Lb. Bowtie Pasta
1 cup Peas fresh or frozen
1 tsp. Olive Oil
1 Lemon Dressing
1 cup Basil Leaves fresh, packed
4 oz. Radishes
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
SALAD
Garden Pasta Salad
-
15minutes
PREP
-
10minutes
COOK
-
Parmigiano Reggiano
Chef
When the weather warms up, this garden pasta salad is the right choice for an easy al fresco lunch or dinner. Fresh asparagus, snow peas and green beans announce spring and will be a welcome sight for your family and friends at the table. The Parmigiano Reggiano® cheese in the dressing for this garden pasta salad recipe perfectly complements the vegetables and pasta.
Directions:
STEP 1
We’ve chosen all green vegetables for this garden pasta, but you can vary the selection according to the season and your family’s preferences. You can also choose from the many different short pasta shapes available in your local market. For a more substantial garden pasta salad, throw in some cooked chicken or shrimp. Baby arugula or fresh baby spinach would be a fine addition to this healthy and appealing garden pasta salad recipeBring a large pot of salted water to a boil. Cut the asparagus in 1-inch pieces. Blanch the asparagus, green beans and snow peas in the boiling water for 3 minutes. Lift out with a slotted spoon, reserving the boiling water for the pasta.
STEP 2
Bring the water back to a boil, add the pasta and cook until done, about 8 minutes. Add the peas for the last 2 minutes of cooking. Drain. Rinse in cold water and drain again. Toss with a teaspoon of olive oil to prevent sticking.
STEP 3
Prepare the Lemon Dressing according to the recipe and add the basil leaves as you process the dressing.
STEP 4
Toss the vegetables and pasta in a large bowl with the dressing. Garnish with thinly sliced or shaved red radishes.
Ingredients:
1 Lb. Asparagus
8 oz. Snow Peas
8 oz. Green Beans
1 Lb. Bowtie Pasta
1 cup Peas fresh or frozen
1 tsp. Olive Oil
1 Lemon Dressing
1 cup Basil Leaves fresh, packed
4 oz. Radishes
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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 Parsnips
Directions:
STEP 1
Peel the parsnips and cut them into ½-inch slices. Peel the potatoes and cut them in half. Cook the parsnips and potatoes in boiling salted water until both are cooked through and easily pierced with a fork, then drain them. Heat the milk and cream together in a saucepan.
STEP 2
Mash the vegetables and gradually add the milk and cream, stirring until you have a smooth purée. Add the Parmigiano Reggiano to the purée. Season to taste with the salt and pepper. Keep warm.
STEP 3
To make Parsnip Ribbons: Peel the two remaining parsnips. Using a julienne or regular vegetable peeler, make long ribbons of parsnip. Dry the ribbons on paper towels.
STEP 4
Heat the oil in a saucepan until hot but not smoking, about 350° F. Add the parsnip ribbons and fry them until golden and crisp. Drain on paper towels and season lightly with salt. (This can be done a few hours in advance of preparing the rest of the dish.)
STEP 5
To serve, spoon the parsnip purée into a serving dish. Drizzle the Balsamic Caramel over the parsnips and top with crispy fried parsnip ribbons.
SALADS
Parmigiano Reggiano Parsnips
-
30min
PREP
-
45Min
COOK
-
340
Calories
Parsnips and potatoes are a tasty match in our Parmigiano Reggiano Parsnips Recipe, but in this upgrade they are given a royal treatment. Puréed with milk and cream, and enriched with Parmigiano Reggiano® cheese, these Parmigiano Reggiano Parsnips are topped with a crispy golden crown of fried parsnip ribbons made by shredding parsnips with a julienne or regular vegetable peeler and frying the shreds in oil. As a delectable finishing touch, the Parmigiano Reggiano Parsnips are topped with Balsamic Caramel, a sweet and sour drizzle that is quickly made and will keep for a long time in your refrigerator, ready to enhance vegetables, salads, and fruits. Keep some on hand for the next time you make our Parmigiano Reggiano Parsnip Recipe.
Ingredients:
1 lbs. Parsnip
1/2 lbs. Potatoes
1/4 cup Milk
1/4 cup Heavy Cream
1/2 cup Parmigiano Reggiano (grated)
1/2 tsp. Salt
1/8 tsp. Pepper (white)
Crispy Parsnip Ribbons
2 Parsnips
2 cups Vegetable Oil
Salt (to taste)
Balsamic Caramel (for drizzling)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
SALADS
Parmigiano Reggiano Parsnips
-
30min
PREP
-
45Min
COOK
-
devparm
Chef
Parsnips and potatoes are a tasty match in our Parmigiano Reggiano Parsnips Recipe, but in this upgrade they are given a royal treatment. Puréed with milk and cream, and enriched with Parmigiano Reggiano® cheese, these Parmigiano Reggiano Parsnips are topped with a crispy golden crown of fried parsnip ribbons made by shredding parsnips with a julienne or regular vegetable peeler and frying the shreds in oil. As a delectable finishing touch, the Parmigiano Reggiano Parsnips are topped with Balsamic Caramel, a sweet and sour drizzle that is quickly made and will keep for a long time in your refrigerator, ready to enhance vegetables, salads, and fruits. Keep some on hand for the next time you make our Parmigiano Reggiano Parsnip Recipe.
Directions:
STEP 1
Peel the parsnips and cut them into ½-inch slices. Peel the potatoes and cut them in half. Cook the parsnips and potatoes in boiling salted water until both are cooked through and easily pierced with a fork, then drain them. Heat the milk and cream together in a saucepan.
STEP 2
Mash the vegetables and gradually add the milk and cream, stirring until you have a smooth purée. Add the Parmigiano Reggiano to the purée. Season to taste with the salt and pepper. Keep warm.
STEP 3
To make Parsnip Ribbons: Peel the two remaining parsnips. Using a julienne or regular vegetable peeler, make long ribbons of parsnip. Dry the ribbons on paper towels.
STEP 4
Heat the oil in a saucepan until hot but not smoking, about 350° F. Add the parsnip ribbons and fry them until golden and crisp. Drain on paper towels and season lightly with salt. (This can be done a few hours in advance of preparing the rest of the dish.)
STEP 5
To serve, spoon the parsnip purée into a serving dish. Drizzle the Balsamic Caramel over the parsnips and top with crispy fried parsnip ribbons.
Ingredients:
1 lbs. Parsnip
1/2 lbs. Potatoes
1/4 cup Milk
1/4 cup Heavy Cream
1/2 cup Parmigiano Reggiano (grated)
1/2 tsp. Salt
1/8 tsp. Pepper (white)
Crispy Parsnip Ribbons
2 Parsnips
2 cups Vegetable Oil
Salt (to taste)
Balsamic Caramel (for drizzling)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
Complete your meal
Penne with mussels, anchovies, breadcrumbs and Parmigiano Reggiano cheese
30
MINUTES
16
INGREDIENTS
640
CALORIES
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.
Tricolore Salad with Parmigiano Reggiano
Directions:
STEP 1
Prep your salad ingredients in three separate bowls. Remove any woody stems from the arugula leaves and put into the first bowl. Halve the endives lengthwise, slice into half-inch pieces and put into the second bowl. Halve the radicchio and then slice each half into thin ribbons. Put into the third bowl.
STEP 2
In a mixing bowl combine the lemon juice, vinegar, salt and thyme. Whisk well to combine. Slowly drizzle in the olive oil until the dressing is fully emulsified and the flavor is somewhat acidic but balanced.
STEP 3
Dress each of the three salad components separately and season with salt to taste.
STEP 4
On each plate, form three bands of the different salads (like the Italian flag) and, using a vegetable peeler, shave thin “curls” of Parmigiano Reggiano cheese over the top.
SALAD
Tricolore Salad with Parmigiano Reggiano
-
30minutes
PREP
-
10minutes
COOK
-
192
Calories
When the weather warms up, this garden pasta salad is the right choice for an easy al fresco lunch or dinner. Fresh asparagus, snow peas and green beans announce spring and will be a welcome sight for your family and friends at the table. The Parmigiano Reggiano® cheese in the dressing for this garden pasta salad recipe perfectly complements the vegetables and pasta.
Ingredients:
4 cups Arugula
6 Belgian endives
1 head Radicchio
1/4 cup Lemon Juice
1/2 tbsp Champagne Vinegar or white wine vinegar
1/2 tsp. Salt
1/4 tsp. Thyme Freshly Chopped
1/3 cup Olive Oil
12 oz. Parmigiano Reggiano
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
SALAD
Tricolore Salad with Parmigiano Reggiano
-
30minutes
PREP
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10minutes
COOK
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Parmigiano Reggiano
Chef
When the weather warms up, this garden pasta salad is the right choice for an easy al fresco lunch or dinner. Fresh asparagus, snow peas and green beans announce spring and will be a welcome sight for your family and friends at the table. The Parmigiano Reggiano® cheese in the dressing for this garden pasta salad recipe perfectly complements the vegetables and pasta.
Directions:
STEP 1
Prep your salad ingredients in three separate bowls. Remove any woody stems from the arugula leaves and put into the first bowl. Halve the endives lengthwise, slice into half-inch pieces and put into the second bowl. Halve the radicchio and then slice each half into thin ribbons. Put into the third bowl.
STEP 2
In a mixing bowl combine the lemon juice, vinegar, salt and thyme. Whisk well to combine. Slowly drizzle in the olive oil until the dressing is fully emulsified and the flavor is somewhat acidic but balanced.
STEP 3
Dress each of the three salad components separately and season with salt to taste.
STEP 4
On each plate, form three bands of the different salads (like the Italian flag) and, using a vegetable peeler, shave thin “curls” of Parmigiano Reggiano cheese over the top.
Ingredients:
4 cups Arugula
6 Belgian endives
1 head Radicchio
1/4 cup Lemon Juice
1/2 tbsp Champagne Vinegar or white wine vinegar
1/2 tsp. Salt
1/4 tsp. Thyme Freshly Chopped
1/3 cup Olive Oil
12 oz. Parmigiano Reggiano
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.