Eggplant Parmigiano Reggiano

Directions:

STEP 1

Wash the eggplants, remove the crowns, and slice each eggplant into 3/8-inch slices. To help drain some of the natural water from the eggplant, follow this process: Put a double layer of paper towels on a baking sheet, place half of the eggplant slices in a single layer on the paper towels and liberally sprinkle with kosher salt. Cover with another double layer of paper towels. Repeat the same process with a second baking sheet and the rest of the eggplant. When finished, stack the second baking sheet on top of the first. On top of that, rest a third sheet and weigh it down with something heavy like a large cooking pot filled with water. Let the eggplant slices sit and drain for an hour.

STEP 2

Put the flour, well-seasoned with salt and pepper, in a shallow dish; put the beaten eggs in a second dish; and the breadcrumbs in a third dish. Pour a ¼-inch layer of olive oil in a heavy frying pan and heat until hot but not smoking. In batches, dip the eggplant slices first in the flour, shaking off the excess, next in the egg, and then in the breadcrumbs. Fry on both sides until golden. Drain the slices on a baking sheet spread with paper towels.

STEP 3

Preheat the oven to 375°F. In the bottom of a 9 x 14 x 2-inch baking dish, spread one cup of tomato sauce. Layer half the prepared eggplant slices on top, slightly overlapping them to make them fit. Cover with half the Mozzarella, and a third of the Parmigiano Reggiano. Spread half of the remaining tomato sauce over the two cheeses, and layer the remaining slices of eggplant over the sauce. Add the rest of the Mozzarella and another third of the Parmigiano Reggiano. Top with the last of the tomato sauce and the Parmigiano Reggiano.

STEP 4

Bake for 30 to 45 minutes, until the sauce is bubbling and the cheese is golden. The eggplant will be cooked, but not overcooked and falling apart. Cover loosely with foil and let stand for at least 15 minutes before serving.

STEP 5

Leftover eggplant Parmigiano Reggiano makes a satisfying sandwich filling, and is delicious when chopped up and used as a pasta sauce or spread over dough and baked as a pizza. Eggplant Parmigiano Reggiano can be served as a main course or as an appetizer any time of the year. Best of all, you can make this eggplant Parmigiano Reggiano recipe ahead of time and reheat it just before serving.

STARTER

Eggplant Parmigiano Reggiano

  • 2hr

    PREP

  • 1hr

    COOK

  • 800

    Calories

This recipe for eggplant Parmigiano Reggiano – also known as Parmigiana – is classic both in Italy and America. Any eggplant Parmigiano Reggiano recipe can be varied by using different cheeses, though the Parmigiano Reggiano® cheese gives eggplant Parmigiano Reggiano its distinctive flavor. If you don’t have time to make a homemade Simple Tomato Sauce, use a store-bought tomato sauce. The difference between one eggplant Parmigiano Reggiano recipe and another is in how the eggplant is prepared. In this recipe, the eggplant slices are dipped in flour, egg and breadcrumbs before being fried in olive oil. You can lighten this eggplant Parmigiano Reggiano recipe by baking the breaded eggplant slices in a 375°F oven on an oiled baking sheet for 25 minutes instead of frying them.

Ingredients:

4 oz. Parmigiano Reggiano (wedge)

1/2 cup Pecan (toasted and salted)

1/4 cup Pepitas (green pumpkin seeds), toasted

1/4 cup Cranberries (dried)

1/4 cup Dates (pitted)

1/4 cup Cereal (sweetened whole-grain O-shaped)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

STARTER

Eggplant Parmigiano Reggiano

  • 2hr

    PREP

  • 1hr

    COOK

  • devparm

    Chef

This recipe for eggplant Parmigiano Reggiano – also known as Parmigiana – is classic both in Italy and America. Any eggplant Parmigiano Reggiano recipe can be varied by using different cheeses, though the Parmigiano Reggiano® cheese gives eggplant Parmigiano Reggiano its distinctive flavor. If you don’t have time to make a homemade Simple Tomato Sauce, use a store-bought tomato sauce. The difference between one eggplant Parmigiano Reggiano recipe and another is in how the eggplant is prepared. In this recipe, the eggplant slices are dipped in flour, egg and breadcrumbs before being fried in olive oil. You can lighten this eggplant Parmigiano Reggiano recipe by baking the breaded eggplant slices in a 375°F oven on an oiled baking sheet for 25 minutes instead of frying them.

Directions:

STEP 1

Wash the eggplants, remove the crowns, and slice each eggplant into 3/8-inch slices. To help drain some of the natural water from the eggplant, follow this process: Put a double layer of paper towels on a baking sheet, place half of the eggplant slices in a single layer on the paper towels and liberally sprinkle with kosher salt. Cover with another double layer of paper towels. Repeat the same process with a second baking sheet and the rest of the eggplant. When finished, stack the second baking sheet on top of the first. On top of that, rest a third sheet and weigh it down with something heavy like a large cooking pot filled with water. Let the eggplant slices sit and drain for an hour.

STEP 2

Put the flour, well-seasoned with salt and pepper, in a shallow dish; put the beaten eggs in a second dish; and the breadcrumbs in a third dish. Pour a ¼-inch layer of olive oil in a heavy frying pan and heat until hot but not smoking. In batches, dip the eggplant slices first in the flour, shaking off the excess, next in the egg, and then in the breadcrumbs. Fry on both sides until golden. Drain the slices on a baking sheet spread with paper towels.

STEP 3

Preheat the oven to 375°F. In the bottom of a 9 x 14 x 2-inch baking dish, spread one cup of tomato sauce. Layer half the prepared eggplant slices on top, slightly overlapping them to make them fit. Cover with half the Mozzarella, and a third of the Parmigiano Reggiano. Spread half of the remaining tomato sauce over the two cheeses, and layer the remaining slices of eggplant over the sauce. Add the rest of the Mozzarella and another third of the Parmigiano Reggiano. Top with the last of the tomato sauce and the Parmigiano Reggiano.

STEP 4

Bake for 30 to 45 minutes, until the sauce is bubbling and the cheese is golden. The eggplant will be cooked, but not overcooked and falling apart. Cover loosely with foil and let stand for at least 15 minutes before serving.

STEP 5

Leftover eggplant Parmigiano Reggiano makes a satisfying sandwich filling, and is delicious when chopped up and used as a pasta sauce or spread over dough and baked as a pizza. Eggplant Parmigiano Reggiano can be served as a main course or as an appetizer any time of the year. Best of all, you can make this eggplant Parmigiano Reggiano recipe ahead of time and reheat it just before serving.

Ingredients:

4 oz. Parmigiano Reggiano (wedge)

1/2 cup Pecan (toasted and salted)

1/4 cup Pepitas (green pumpkin seeds), toasted

1/4 cup Cranberries (dried)

1/4 cup Dates (pitted)

1/4 cup Cereal (sweetened whole-grain O-shaped)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

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SUBMIT A RECIPE

by Dev Work

Parmigiano Reggiano® Stuffed Mushrooms

Directions:

STEP 1

Preheat the oven to 375° F. Clean the mushrooms and remove the stems. Use a melon baller to remove most of the gills from the mushrooms and to hollow out each mushroom a little. (Save the stems and mushroom leftovers for another use or chop them fine and mix them into the sausage filling.)

STEP 2

Put the sausage in a large bowl, add the onion, seasonings, the egg, 1/2 cup Parmigiano Reggiano, breadcrumbs and parsley. Mix with your hands until well combined.

STEP 3

Fill the mushrooms with a generous scoop of the sausage mixture, piling it high in each mushroom. You can refrigerate the mushrooms until ready for baking.

STEP 4

Put the mushrooms on a greased baking tray, spray lightly with olive oil spray and bake for 20 minutes. Sprinkle the remaining Parmigiano Reggiano over the mushrooms and bake 10 minutes longer. Serve hot.

STARTER

Parmigiano Reggiano® Stuffed Mushrooms

  • 1hr

    PREP

  • 30minutes

    COOK

  • 209

    Calories

Parmigiano Reggiano Stuffed Mushrooms are a classic party staple given a savory twist. The seasoning in Italian sausage makes Parmigiano Reggiano Stuffed Mushrooms especially flavorful. and using hot Italian sausage really gives the mushrooms zing. If you don’t eat pork or would prefer a healthier version, Italian turkey sausage is also available and can easily be substituted for the pork sausage. However, use only Parmigiano Reggiano® cheese in these Parmigiano Reggiano Stuffed Mushrooms for the tastiest results.

Parmigiano Reggiano Stuffed Mushrooms can be served as an appetizer before a dinner and they are always a welcome addition to a buffet table. For a special dinner you can place them on the serving platter, surrounding a beef roast, a roasted chicken or Cornish hens.

Make the stuffing for Parmigiano Reggiano Stuffed Mushrooms in advance, stuff your mushrooms, and bake just before you plan to serve them.

Ingredients:

36 oz. Mushrooms

1 lb. Italian Sausage (bulk, either hot or mild)

1 Onion (finely chopped)

1/2 tsp. Salt

1/4 tsp. Pepper
1 Egg

3/4 cup Parmigiano Reggiano (grated)

1/2 cup Breadcrumbs

2 tbsp. Parsley (fresh, chopped)

Olive Oil spray

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

STARTER

Parmigiano Reggiano Stuffed Mushrooms

  • 1hr

    PREP

  • 30minutes

    COOK

  • devparm

    Chef

Parmigiano Reggiano Stuffed Mushrooms are a classic party staple given a savory twist. The seasoning in Italian sausage makes Parmigiano Reggiano Stuffed Mushrooms especially flavorful. and using hot Italian sausage really gives the mushrooms zing. If you don’t eat pork or would prefer a healthier version, Italian turkey sausage is also available and can easily be substituted for the pork sausage. However, use only Parmigiano Reggiano® cheese in these Parmigiano Reggiano Stuffed Mushrooms for the tastiest results.

Parmigiano Reggiano Stuffed Mushrooms can be served as an appetizer before a dinner and they are always a welcome addition to a buffet table. For a special dinner you can place them on the serving platter, surrounding a beef roast, a roasted chicken or Cornish hens.

Make the stuffing for Parmigiano Reggiano Stuffed Mushrooms in advance, stuff your mushrooms, and bake just before you plan to serve them.

Directions:

STEP 1

Preheat the oven to 375° F. Clean the mushrooms and remove the stems. Use a melon baller to remove most of the gills from the mushrooms and to hollow out each mushroom a little. (Save the stems and mushroom leftovers for another use or chop them fine and mix them into the sausage filling.)

STEP 2

Put the sausage in a large bowl, add the onion, seasonings, the egg, 1/2 cup Parmigiano Reggiano, breadcrumbs and parsley. Mix with your hands until well combined.

STEP 3

Fill the mushrooms with a generous scoop of the sausage mixture, piling it high in each mushroom. You can refrigerate the mushrooms until ready for baking.

STEP 4

Put the mushrooms on a greased baking tray, spray lightly with olive oil spray and bake for 20 minutes. Sprinkle the remaining Parmigiano Reggiano over the mushrooms and bake 10 minutes longer. Serve hot.

Ingredients:

36 oz. Mushrooms

1 lb. Italian Sausage (bulk, either hot or mild)

1 Onion (finely chopped)

1/2 tsp. Salt

1/4 tsp. Pepper
1 Egg

3/4 cup Parmigiano Reggiano (grated)

1/2 cup Breadcrumbs

2 tbsp. Parsley (fresh, chopped)

Olive Oil spray

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE

by Dev Work

Spinach Parmigiano Reggiano Timbale

Directions:

STEP 1

Preheat the oven to 350° F. Wash and dry the spinach. Heat the olive oil in a pan, add the spinach and season with salt and pepper to taste. Sauté until the spinach is cooked, about 5 minutes. Drain the spinach, roughly chop it, then squeeze out any remaining moisture. (You can also use a generous cup of frozen leaf spinach, defrosted and drained.)

STEP 2

In a large bowl, combine all the other ingredients except the butter. Mix well, add the spinach and stir until it is incorporated.

STEP 3

Melt the butter and butter 8 one-cup ramekins.

STEP 4

Divide the spinach mixture among the ramekins.

STEP 5

Put the filled ramekins into a baking dish or roasting pan. Add enough boiling water to the pan so the water reaches halfway up the sides of the ramekins.

STEP 6

Bake the timbales in the preheated oven for about 30 minutes or until the spinach mixture is just set.

STEP 7

Cool the timbales before unmolding. Before serving, sprinkle the timbales with a little grated Parmigiano Reggiano and reheat in the oven or microwave.

STARTER

Spinach Parmigiano Reggiano Timbale

  • 30minutes

    PREP

  • 40minutes

    COOK

  • devparm

    Chef

Spinach Parmigiano Reggiano Timbales are a great side dish with dinner, or serve them as a main course with a green salad. You can use fresh spinach when it’s in season, or use frozen spinach that has been defrosted and well drained. The Parmigiano Reggiano® cheese gives these Spinach Parmigiano Reggiano Timbales a distinctive savory taste that combines perfectly with the spinach. You can add crispy bacon bits for extra flavor or strips of roasted red pepper for color. The unmolded Spinach Parmigiano Reggiano Timbales make an attractive presentation. Serve on a bed of lettuce for a side dish or nestled in a little mound of cooked lentils for a tasty and nutritious lunch

Ingredients:

1 lb. Spinach (fresh)

1 tbsp. Olive Oil

3 Eggs

15 oz. Ricotta

1/2 cup Heavy Cream

1/2 cup Parmigiano Reggiano (grated)

1/2 tsp. Salt

1/4 tsp. Pepper

1/8 tsp. Nutmeg

1 cup Rice (cooked) or leftover risotto

2 tbsp. Butter

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

STARTER

Spinach Parmigiano Reggiano Timbale

  • 30minutes

    PREP

  • 40minutes

    COOK

  • 585

    Calories

Spinach Parmigiano Reggiano Timbales are a great side dish with dinner, or serve them as a main course with a green salad. You can use fresh spinach when it’s in season, or use frozen spinach that has been defrosted and well drained. The Parmigiano Reggiano® cheese gives these Spinach Parmigiano Reggiano Timbales a distinctive savory taste that combines perfectly with the spinach. You can add crispy bacon bits for extra flavor or strips of roasted red pepper for color. The unmolded Spinach Parmigiano Reggiano Timbales make an attractive presentation. Serve on a bed of lettuce for a side dish or nestled in a little mound of cooked lentils for a tasty and nutritious lunch

Directions:

STEP 1

Preheat the oven to 350° F. Wash and dry the spinach. Heat the olive oil in a pan, add the spinach and season with salt and pepper to taste. Sauté until the spinach is cooked, about 5 minutes. Drain the spinach, roughly chop it, then squeeze out any remaining moisture. (You can also use a generous cup of frozen leaf spinach, defrosted and drained.)

STEP 2

In a large bowl, combine all the other ingredients except the butter. Mix well, add the spinach and stir until it is incorporated.

STEP 3

Melt the butter and butter 8 one-cup ramekins.

STEP 4

Divide the spinach mixture among the ramekins.

STEP 5

Put the filled ramekins into a baking dish or roasting pan. Add enough boiling water to the pan so the water reaches halfway up the sides of the ramekins.

STEP 6

Bake the timbales in the preheated oven for about 30 minutes or until the spinach mixture is just set.

STEP 7

Cool the timbales before unmolding. Before serving, sprinkle the timbales with a little grated Parmigiano Reggiano and reheat in the oven or microwave.

Ingredients:

1 lb. Spinach (fresh)

1 tbsp. Olive Oil

3 Eggs

15 oz. Ricotta

1/2 cup Heavy Cream

1/2 cup Parmigiano Reggiano (grated)

1/2 tsp. Salt

1/4 tsp. Pepper

1/8 tsp. Nutmeg

1 cup Rice (cooked) or leftover risotto

2 tbsp. Butter

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE

by Dev Work

Sports Mix

Directions:

STEP 1

Cut the Parmigiano Reggiano into 3/8-inch cubes. Cut the pecans in half, and cut the pitted dates in 3/8-inch pieces.

STEP 2

Combine all ingredients and then put 1/4-cup servings in individual zipper storage bags. Toss them into your day pack and get moving. There is no need to refrigerate the mix, because Parmigiano Reggiano is a very hard cheese and can be safely stored at room temperature for a day or two. (The cereal and nuts lose a bit of their original crunch, but never get soft.)

STARTER

Sports Mix

  • 15minutes

    PREP

  • 0minutes

    COOK

  • devparm

    Chef

Whether you are a professional cyclist, Olympic gold medalist, or an active kid, you need nutritious high-energy food to keep you at the top of your game. This sports mix recipe features Parmigiano Reggiano® cheese combined with nuts, seeds, and dried fruits to create a powerful snack filled with protein, calcium, and lots of vitamins and minerals. The Parmigiano Reggiano cheese, the nuts, and the seeds provide the protein and the crunch, the dried cranberries, dates and the cereal lend just enough sweetness.

Your kids will love this nutritious sports mix in their lunchbox or in their backpack to have as a snack before practice or an afterschool program. Take the sports mix along on a hike, a bike ride, a camping trip, or any family outing. It’s easy to make and easy to take.

Ingredients:

4 oz. Parmigiano Reggiano (wedge)

1/2 cup Pecan (toasted and salted)

1/4 cup Pepitas (green pumpkin seeds), toasted

1/4 cup Cranberries (dried)

1/4 cup Dates (pitted)

1/4 cup Cereal (sweetened whole-grain O-shaped)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

STARTER

Sports Mix

  • 15minutes

    PREP

  • 0minutes

    COOK

  • 170

    Calories

Whether you are a professional cyclist, Olympic gold medalist, or an active kid, you need nutritious high-energy food to keep you at the top of your game. This sports mix recipe features Parmigiano Reggiano® cheese combined with nuts, seeds, and dried fruits to create a powerful snack filled with protein, calcium, and lots of vitamins and minerals. The Parmigiano Reggiano cheese, the nuts, and the seeds provide the protein and the crunch, the dried cranberries, dates and the cereal lend just enough sweetness.

Your kids will love this nutritious sports mix in their lunchbox or in their backpack to have as a snack before practice or an afterschool program. Take the sports mix along on a hike, a bike ride, a camping trip, or any family outing. It’s easy to make and easy to take.

Directions:

STEP 1

Cut the Parmigiano Reggiano into 3/8-inch cubes. Cut the pecans in half, and cut the pitted dates in 3/8-inch pieces.

STEP 2

Combine all ingredients and then put 1/4-cup servings in individual zipper storage bags. Toss them into your day pack and get moving. There is no need to refrigerate the mix, because Parmigiano Reggiano is a very hard cheese and can be safely stored at room temperature for a day or two. (The cereal and nuts lose a bit of their original crunch, but never get soft.)

Ingredients:

4 oz. Parmigiano Reggiano (wedge)

1/2 cup Pecan (toasted and salted)

1/4 cup Pepitas (green pumpkin seeds), toasted

1/4 cup Cranberries (dried)

1/4 cup Dates (pitted)

1/4 cup Cereal (sweetened whole-grain O-shaped)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE

by Dev Work

Spaghetti Pomodoro al Parmigiano Reggiano

Directions:

STEP 1

Heat the olive oil over medium heat in a large skillet. Add the shallot and cook, stirring occasionally, until the shallot is browned and soft.

STEP 2

Add a half spoon of hot water and salt. Stir in the puréed tomatoes (pomodoro, in Italian). Cook the sauce for approx. 15 minutes, stirring occasionally. Once the sauce has thickened, stir in the fresh basil.

STEP 3

Bring a large pot of salted water to a boil, cook the pasta “al dente”, which means that the pasta should be tender but still firm to the bite.

STEP 4

Add the spaghetti to the pomodoro sauce in the skillet, add some extra virgin olive oil and 1 spoon of grated Parmigiano Reggiano. Stir until the sauce coats the spaghetti, we call this ”legatura”, meaning the pasta bonds with the sauce. Plate the spaghetti like as a nest at the center of the plate. As a finishing touch, garnish with basil leaves and finely shaved Parmigiano Reggiano. Buon appetito!

MAIN COURSE

Spaghetti Pomodoro al Parmigiano Reggiano

  • 10min

    PREP

  • 15min

    COOK

  • 200

    calories

Spaghetti pomodoro with Parmigiano Reggiano is one of Michele’s all-time favorites. The simplicity of this dish is the essence of the Italian cuisine; it highlights each ingredient involved in creating something extraordinary yet simple, that anybody can accomplish in their homes using quality ingredients.

Ingredients:

¼ cup extra virgin olive oil

1 shallot

28oz San Marzano tomatoes, puréed

½ teaspoon sea salt

10 large basil leaves

12 ounces spaghetti

1/2 cup of grated Parmigiano Reggiano

Extra basil and Parmigiano Reggiano for garnish

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

MAIN COURSE

Spaghetti Pomodoro al Parmigiano Reggiano

  • 10min

    PREP

  • 15min

    COOK

  • 200

    calories

Spaghetti pomodoro with Parmigiano Reggiano is one of Michele’s all-time favorites. The simplicity of this dish is the essence of the Italian cuisine; it highlights each ingredient involved in creating something extraordinary yet simple, that anybody can accomplish in their homes using quality ingredients.

Directions:

STEP 1

Heat the olive oil over medium heat in a large skillet. Add the shallot and cook, stirring occasionally, until the shallot is browned and soft.

STEP 2

Add a half spoon of hot water and salt. Stir in the puréed tomatoes (pomodoro, in Italian). Cook the sauce for approx. 15 minutes, stirring occasionally. Once the sauce has thickened, stir in the fresh basil.

STEP 3

Bring a large pot of salted water to a boil, cook the pasta “al dente”, which means that the pasta should be tender but still firm to the bite.

STEP 4

Add the spaghetti to the pomodoro sauce in the skillet, add some extra virgin olive oil and 1 spoon of grated Parmigiano Reggiano. Stir until the sauce coats the spaghetti, we call this ”legatura”, meaning the pasta bonds with the sauce. Plate the spaghetti like as a nest at the center of the plate. As a finishing touch, garnish with basil leaves and finely shaved Parmigiano Reggiano. Buon appetito!

Ingredients:

¼ cup extra virgin olive oil

1 shallot

28oz San Marzano tomatoes, puréed

½ teaspoon sea salt

10 large basil leaves

12 ounces spaghetti

1/2 cup of grated Parmigiano Reggiano

Extra basil and Parmigiano Reggiano for garnish

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

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SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE

by Dev Work

Pasta e Fagioli Soup

Directions:

STEP 1

Cut the pancetta in small cubes, Peel and crush the garlic.

STEP 2

Heat the olive oil in a large soup pot. Cook the pancetta, onion and garlic until the onion is soft. Add the other vegetables and cook, stirring occasionally, for about 5 minutes.

STEP 3

Add the broth (you can use Parmigiano Reggiano Broth or vegetable broth instead of chicken broth), tomatoes, oregano, 1 teaspoon of salt and ½ teaspoon of pepper. Cook for about 15 minutes. Taste for salt and pepper and adjust seasoning if necessary.

STEP 4

Add the beans and the pasta and cook for 10 to15 minutes more, or until the pasta is cooked. Add the parsley before serving. Serve the soup in deep bowls and sprinkle with a few tablespoons of Parmigiano Reggiano cheese.

MAIN COURSE

Pasta e Fagioli Soup

  • 30min

    PREP

  • 45min

    COOK

  • 169

    calories

Pasta e fagioli soup is rich with pasta, beans, tomatoes and Parmigiano Reggiano® cheese. Also known as pasta fazool, it’s a complete meal when you serve it with slices of wholegrain bread or Parmigiano Reggiano Breadsticks. There are lots of variations on this one pasta fazool soup recipe: For a creamier version, purée half the beans before adding them to this particular pasta e fagioli soup recipe. You can also add vegetables like zucchini or roasted peppers, or leafy greens like Swiss chard, spinach, or escarole. Instead of parsley, finish your pasta and fagioli soup with fresh basil, or make pasta e fagioli soup with broken pieces of spaghetti or fettuccine if you don’t have elbows or shells.

Ingredients:

3 oz. Pancetta (diced)

1 Onion (chopped)

2 Garlic cloves

2 Celery stalk (chopped)

2 Carrots (chopped)

1/2 Fennel bulb (chopped)

2 tbsp. Olive Oil

3 cups Parmigiano Reggiano Broth or Chicken Broth

28 oz. Tomatoes (canned, crushed)

1/2 tsp. Oregano (dried)

Salt (to taste)

Pepper (to taste)

15 oz. Cannellini Beans (canned)

1 cup Small Pasta such as stelline or acini di pepe

1/4 cup Parsley (chopped)

1 cup Parmigiano Reggiano (grated)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

MAIN COURSE

Pasta e Fagioli Soup

  • 30min

    PREP

  • 45min

    COOK

  • devparm

    Chef

Pasta e fagioli soup is rich with pasta, beans, tomatoes and Parmigiano Reggiano® cheese. Also known as pasta fazool, it’s a complete meal when you serve it with slices of wholegrain bread or Parmigiano Reggiano Breadsticks. There are lots of variations on this one pasta fazool soup recipe: For a creamier version, purée half the beans before adding them to this particular pasta e fagioli soup recipe. You can also add vegetables like zucchini or roasted peppers, or leafy greens like Swiss chard, spinach, or escarole. Instead of parsley, finish your pasta and fagioli soup with fresh basil, or make pasta e fagioli soup with broken pieces of spaghetti or fettuccine if you don’t have elbows or shells.

Directions:

STEP 1

Cut the pancetta in small cubes, Peel and crush the garlic.

STEP 2

Heat the olive oil in a large soup pot. Cook the pancetta, onion and garlic until the onion is soft. Add the other vegetables and cook, stirring occasionally, for about 5 minutes.

STEP 3

Add the broth (you can use Parmigiano Reggiano Broth or vegetable broth instead of chicken broth), tomatoes, oregano, 1 teaspoon of salt and ½ teaspoon of pepper. Cook for about 15 minutes. Taste for salt and pepper and adjust seasoning if necessary.

STEP 4

Add the beans and the pasta and cook for 10 to15 minutes more, or until the pasta is cooked. Add the parsley before serving. Serve the soup in deep bowls and sprinkle with a few tablespoons of Parmigiano Reggiano cheese.

Ingredients:

3 oz. Pancetta (diced)

1 Onion (chopped)

2 Garlic cloves

2 Celery stalk (chopped)

2 Carrots (chopped)

1/2 Fennel bulb (chopped)

2 tbsp. Olive Oil

3 cups Parmigiano Reggiano Broth or Chicken Broth

28 oz. Tomatoes (canned, crushed)

1/2 tsp. Oregano (dried)

Salt (to taste)

Pepper (to taste)

15 oz. Cannellini Beans (canned)

1 cup Small Pasta such as stelline or acini di pepe

1/4 cup Parsley (chopped)

1 cup Parmigiano Reggiano (grated)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

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by devparm