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.
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.
Portobello Mushrooms alla Judy with Parmigiano Reggiano cheese
Directions:
STEP 1
Preheat your oven to 375 F. Shred the Parmigiano Reggiano cheese.
STEP 2
To prepare the mushrooms rinse them in cold water to remove any bits of dirt or sand, then dry them with paper towels. Remove the stems.
STEP 3
Fill each of the mushroom caps with 1/4 cup of the shredded Parmigiano Reggiano cheese. Arrange them in a prepared baking dish or on a lightly greased baking sheet.
STEP 4
Bake for 10 minutes then rotate the pan and bake for another 10 minutes.
STEP 5
Serve immediately. And to make it pretty, garnish with a few green olives or fresh herbs. Enjoy!
About Judy Wright
I was born and raised in Minnesota. I am not a professional chef – however I have always enjoyed cooking for family and friends. I am a huge fan of Parmigiano Reggiano and include it in many of my recipes.
I love to cook all sorts of food from different countries, but I am particularly fond of Italian food. I like it because it uses few, simple ingredients, it is mostly very easy to make, and it always tastes delicious.
This particular mushroom recipe has become one of my go-to treats. It is a great snack to enjoy while watching a game, or as an appetizer with a nice glass of wine. Keep in mind that you can always modify it and add a little garlic or parsley…but I prefer it with just the cheese.
MAIN
Portobello Mushrooms alla Judy with Parmigiano Reggiano® cheese
-
10m
PREP
-
20m
COOK
-
95
CALORIES
-
6
SERVINGS
This recipe was submitted by Judy Wright.
Portobello mushrooms are available year round, great for stuffing, and in this case the large cavity makes a perfect “bowl” for the melted Parmigiano Reggiano cheese. According to our guest chef, Judy Wright, “Baking brings out the earthy flavor of the mushrooms and once you add the rich taste of Parmigiano Reggiano the result is absolutely delicious. This recipe is healthy, takes only 20 minutes, and will delight your friends and family.” By the way, although Chef Judy is suggesting this simple dish as an appetizer or a snack, it is also versatile enough and meaty enough to work as a main or a side.
Ingredients:
6 large portobello caps
1 1/2 cup of Parmigiano Reggiano cheese
Hint:
Chef Judy used large portobello caps but if you can’t find them at your grocery store, you can use the smaller ones as well.
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.
MAIN
Portobello Mushrooms alla Judy with Parmigiano Reggiano® cheese
-
10m
PREP
-
20m
COOK
-
95
CALORIES
-
6
SERVINGS
This recipe was submitted by Judy Wright.
Portobello mushrooms are available year round, great for stuffing, and in this case the large cavity makes a perfect “bowl” for the melted Parmigiano Reggiano cheese. According to our guest chef, Judy Wright, “Baking brings out the earthy flavor of the mushrooms and once you add the rich taste of Parmigiano Reggiano the result is absolutely delicious. This recipe is healthy, takes only 20 minutes, and will delight your friends and family.” By the way, although Chef Judy is suggesting this simple dish as an appetizer or a snack, it is also versatile enough and meaty enough to work as a main or a side.
Directions:
STEP 1
Preheat your oven to 375 F. Shred the Parmigiano Reggiano cheese.
STEP 2
To prepare the mushrooms rinse them in cold water to remove any bits of dirt or sand, then dry them with paper towels. Remove the stems.
STEP 3
Fill each of the mushroom caps with 1/4 cup of the shredded Parmigiano Reggiano cheese. Arrange them in a prepared baking dish or on a lightly greased baking sheet.
STEP 4
Bake for 10 minutes then rotate the pan and bake for another 10 minutes.
STEP 5
Serve immediately. And to make it pretty, garnish with a few green olives or fresh herbs. Enjoy!
About Judy Wright
I was born and raised in Minnesota. I am not a professional chef – however I have always enjoyed cooking for family and friends. I am a huge fan of Parmigiano Reggiano and include it in many of my recipes.
I love to cook all sorts of food from different countries, but I am particularly fond of Italian food. I like it because it uses few, simple ingredients, it is mostly very easy to make, and it always tastes delicious.
This particular mushroom recipe has become one of my go-to treats. It is a great snack to enjoy while watching a game, or as an appetizer with a nice glass of wine. Keep in mind that you can always modify it and add a little garlic or parsley…but I prefer it with just the cheese.
Ingredients:
6 large portobello caps
1 1/2 cup of Parmigiano Reggiano cheese
Hint:
Chef Judy used large portobello caps but if you can’t find them at your grocery store, you can use the smaller ones as well.
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.
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.
Four Cheese Eggplant alla Mackie with Parmigiano Reggiano
Directions:
STEP 1
Preheat the oven to 350 degrees.
STEP 2
Cube the eggplant. Generously salt the eggplant, and let it sit for about an hour.
STEP 3
Start heating the marinara.
STEP 4
Come back to the eggplant. The eggplant should look almost shiny because the salt drew out some of the moisture. Pat the eggplant well with a paper towel to absorb the water. This process is called “sweating” the eggplant. It helps make the eggplant less soggy.
STEP 5
Spray the eggplant with cooking oil and place batches in the air fryer at 400 degrees for about 10 minutes per batch, flipping about halfway through. Note: If you dont have an air fryer, you can fry it in a pan.
STEP 6
Cook the pasta according to the instructions.
STEP 7
Add the eggplant, mozzarella/provolone blend, and marinara sauce to a baking dish and mix well until everything is evenly distributed.
STEP 8
Heat the butter in the small bowl in the microwave for about 45 seconds or until melted.
STEP 9
Mix the Pecorino Romano, breadcrumbs and melted butter well.
STEP 10
Top the dish with the Parmigiano Reggiano cheese and breadcrumb mixture.
STEP 11
Put in the oven for about 30 minutes or until the breadcrumbs are browned and the dish is bubbling.
STEP 12
Let cool and dig in!
About Mackie
My name is Mackie Ermocida, and I am from the Philadelphia Area. I grew up loving all things food. While I love to experiment with all types of cuisine, my true love is Italian food. The cheeses, the wines, the pastas, the sauces, the flavors – OH MY! I also love traveling to discover new dishes!
Please follow my culinary adventures for more dishes like this.
MAIN
Four Cheese Eggplant alla Mackie with Parmigiano Reggiano® cheese
-
10m
PREP
-
50m
COOK
-
356
CALORIES
-
4
SERVINGS
This recipe was submitted by Mackie Ermocida.
There are several theories about the origin of Eggplant Parmigiana or Parmigiana di Melanzane – as they call it in Italy. Some food writers think the name of the dish derives from Parmigiano Reggiano cheese, the predominant cheese used in the dish – and that is our favorite theory. Others argue that eggplant made its first appearance in in Sicily and the name is derived from the word “palmigiana”, which is the name of the louvered panes of shutters that the layered eggplant slices are meant to resemble. However, most everyone agrees that this is a true classic Italian dish, so delicious that it has become popular around the world.
According to Mackie, “This is one of my favorite recipes! Try it! It is a twist on regular Eggplant Parmigiana. It’s cheesy, it’s saucy, it’s beautiful…and it tastes soooo good!”.
Grazie, Chef Mackie!
Ingredients:
56 oz of Marinara Sauce of your choosing
(I used San Marzano Tomatoes)
3/4 lb cavatappi, fusilli or rotini pasta
1-2 Eggplants, depending on the eggplant to pasta ratio you prefer
1/3 Cup panko breadcrumbs with Italian seasoning
1/4 Cup mozzarella/provolone cheese blend
1/4 Cup Parmigiano Reggiano cheese
1 1/2 Tablespoon butter, unsalted
1 1/2 Teaspoon Pecorino Romano, grated
4 Teaspoons salt
Cooking oil spray
Hint:
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.
MAIN
Four Cheese Eggplant alla Mackie with Parmigiano Reggiano® cheese
-
10m
PREP
-
50m
COOK
-
356
CALORIES
-
4
SERVINGS
This recipe was submitted by Mackie Ermocida.
There are several theories about the origin of Eggplant Parmigiana or Parmigiana di Melanzane – as they call it in Italy. Some food writers think the name of the dish derives from Parmigiano Reggiano cheese, the predominant cheese used in the dish – and that is our favorite theory. Others argue that eggplant made its first appearance in in Sicily and the name is derived from the word “palmigiana”, which is the name of the louvered panes of shutters that the layered eggplant slices are meant to resemble. However, most everyone agrees that this is a true classic Italian dish, so delicious that it has become popular around the world.
According to Mackie, “This is one of my favorite recipes! Try it! It is a twist on regular Eggplant Parmigiana. It’s cheesy, it’s saucy, it’s beautiful…and it tastes soooo good!”.
Grazie, Chef Mackie!
Directions:
STEP 1
Preheat the oven to 350 degrees.
STEP 2
Cube the eggplant. Generously salt the eggplant, and let it sit for about an hour.
STEP 3
Start heating the marinara.
STEP 4
Come back to the eggplant. The eggplant should look almost shiny because the salt drew out some of the moisture. Pat the eggplant well with a paper towel to absorb the water. This process is called “sweating” the eggplant. It helps make the eggplant less soggy.
STEP 5
Spray the eggplant with cooking oil and place batches in the air fryer at 400 degrees for about 10 minutes per batch, flipping about halfway through. Note: If you dont have an air fryer, you can fry it in a pan.
STEP 6
Cook the pasta according to the instructions.
STEP 7
Add the eggplant, mozzarella/provolone blend, and marinara sauce to a baking dish and mix well until everything is evenly distributed.
STEP 8
Heat the butter in the small bowl in the microwave for about 45 seconds or until melted.
STEP 9
Mix the Pecorino Romano, breadcrumbs and melted butter well.
STEP 10
Top the dish with the Parmigiano Reggiano cheese and breadcrumb mixture.
STEP 11
Put in the oven for about 30 minutes or until the breadcrumbs are browned and the dish is bubbling.
STEP 12
Let cool and dig in!
About Mackie
My name is Mackie Ermocida, and I am from the Philadelphia Area. I grew up loving all things food. While I love to experiment with all types of cuisine, my true love is Italian food. The cheeses, the wines, the pastas, the sauces, the flavors – OH MY! I also love traveling to discover new dishes!
Please follow my culinary adventures for more dishes like this.
Ingredients:
56 oz of Marinara Sauce of your choosing
(I used San Marzano Tomatoes)
3/4 lb cavatappi, fusilli or rotini pasta
1-2 Eggplants, depending on the eggplant to pasta ratio you prefer
1/3 Cup panko breadcrumbs with Italian seasoning
1/4 Cup mozzarella/provolone cheese blend
1/4 Cup Parmigiano Reggiano cheese
1 1/2 Tablespoon butter, unsalted
1 1/2 Teaspoon Pecorino Romano, grated
4 Teaspoons salt
Cooking oil spray
Hint:
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.
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.
Black Truffle Pasta & Parmigiano Reggiano cheese
Directions:
STEP 1
Place the room temperature Urbani Black Truffle Butter in a small mixing bowl.
Add milk and whisk the mixture for 3 minutes to create a buttery sauce.
STEP 2
Bring 4 – 6 quarts of water to a rolling boil in a large pot and add a pinch of salt.
Add fettuccine to boiling water. Stir gently.
STEP 3
Return water to a boil. For authentic “al dente” pasta, boil uncovered – stirring occasionally for 12 minutes. Towards the end of the cooking time, take a couple of ladles of the pasta cooking water and set it aside (you may need it later).
Remove the fettuccine from heat. Drain well.
STEP 4
Pour the sauce in a ceramic bowl, add Parmigiano Reggiano cheese and Urbani Black Truffle Thrill and stir gently. If the sauce seems too thick add a little of the pasta water that was set aside earlier, until you arrive at a smooth creamy texture. Add the pasta to the bowl mixing it with the sauce.
STEP 5
Finally, serve the pasta on a dish, add a little more freshly grated Parmigiano Reggiano cheese and a shave a few thin slices of Urbani Summer Black Truffles on top. You are now ready to enjoy a dish that will transport you to the heart of Italy. Buon Appetito!
MAIN
Black Truffle Pasta &
Parmigiano Reggiano cheese
-
15m
PREP
-
10m
COOK
-
370
CALORIES
-
4
SERVINGS
This pasta recipe is the perfect treat for dinner with the one you love. The earthy rich flavor of Urbani’s Summer Black Truffles combined with the distinctive taste and texture of Parmigiano Reggiano cheese makes this recipe a decadent and delicious treat for your palate. Plus it is easy to make, takes no time at all, and requires just a few (but very good) ingredients!!
Ingredients:
1 oz fresh Urbani Summer Black Truffles
4 tablespoons Urbani Black Truffle Thrill
1/4 cup Urbani Black Truffle Butter
2 tablespoons organic whole milk
9 oz pasta (fettuccine)
1/4 teaspoon salt
1/4 cup freshly grated Parmigiano Reggiano cheese
Hint:
Chef Michele suggests using Parmigiano Reggiano cheese aged at least 24 months.
MAIN
Black Truffle Pasta &
Parmigiano Reggiano cheese
-
15m
PREP
-
10m
COOK
-
370
CALORIES
-
4
SERVINGS
This pasta recipe is the perfect treat for dinner with the one you love. The earthy rich flavor of Urbani’s Summer Black Truffles combined with the distinctive taste and texture of Parmigiano Reggiano cheese makes this recipe a decadent and delicious treat for your palate. Plus it is easy to make, takes no time at all, and requires just a few (but very good) ingredients!!
Directions:
STEP 1
Place the room temperature Urbani Black Truffle Butter in a small mixing bowl.
Add milk and whisk the mixture for 3 minutes to create a buttery sauce.
STEP 2
Bring 4 – 6 quarts of water to a rolling boil in a large pot and add a pinch of salt.
Add fettuccine to boiling water. Stir gently.
STEP 3
Return water to a boil. For authentic “al dente” pasta, boil uncovered – stirring occasionally for 12 minutes. Towards the end of the cooking time, take a couple of ladles of the pasta cooking water and set it aside (you may need it later).
Remove the fettuccine from heat. Drain well.
STEP 4
Pour the sauce in a ceramic bowl, add Parmigiano Reggiano cheese and Urbani Black Truffle Thrill and stir gently. If the sauce seems too thick add a little of the pasta water that was set aside earlier, until you arrive at a smooth creamy texture. Add the pasta to the bowl mixing it with the sauce.
STEP 5
Finally, serve the pasta on a dish, add a little more freshly grated Parmigiano Reggiano cheese and a shave a few thin slices of Urbani Summer Black Truffles on top. You are now ready to enjoy a dish that will transport you to the heart of Italy. Buon Appetito!
Ingredients:
1 oz fresh Urbani Summer Black Truffles
4 tablespoons Urbani Black Truffle Thrill
1/4 cup Urbani Black Truffle Butter
2 tablespoons organic whole milk
9 oz pasta (fettuccine)
1/4 teaspoon salt
1/4 cup freshly grated Parmigiano Reggiano cheese
Hint:
Chef Michele suggests using Parmigiano Reggiano cheese aged at least 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.
Italian Dumplings with Artichokes and Leeks
Directions:
STEP 1
Place the bread in a bowl. Lightly beat the egg with the milk. Add it to the bread and mix well. Allow to soak for at least 25 minutes.
STEP 2
While the bread is soaking prepare the broth. Boil the vegetables in 2 quarts of water for 30 minutes, add salt at the end to taste. Strain the broth and return back to the pot.
STEP 3
With clean hands, mix together the bread. Add a pinch of salt and pepper, thyme leaves and bacon. The mixture will be sticky.
STEP 4
Form the dough into balls with a diameter of approximately 1 ½ inches. Make sure the balls are compact. The mixture should yield approximately 14 balls in total.
STEP 5
Thinly slice the shallots, leek and artichokes, sauté for 4-6 minutes with a few ladles of the vegetable broth. You want the liquid to reduce by about 35%.
STEP 6
Bring remaining broth back to a boil and cook canederli in broth for 5 minutes.
STEP 7
To serve, add the artichoke mixture to the bottom of your bowl or plate. Place the canederli on top and pour some of the broth over top or leave without. Garnish with Italian parsley and shaved Parmigiano Reggiano cheese.
MAIN
Italian Dumplings with
Artichokes and Leeks
-
30m
PREP
-
30m
COOK
-
265
CALORIES
-
4
SERVINGS
These delicious Italian dumplings (they are called canederli in Italy) are made from a mixture of stale bread, eggs and milk. Canederli are a traditional dish from the Trentino-Alto Adige area, the Alpine region in North East Italy that borders with Austria. In fact, canederli are also a signature dish on the Austrian side of the border, where they are called ‘knödel’.
Chef Michele Casadei Massari gave this traditional dish a twist by adding bacon and serving them over sautéed artichokes and leeks. And, of course, garnishing them with plenty of Parmigiano Reggiano® cheese.
Ingredients:
12 oz stale bread cut into 1/2” cubes
2 large eggs
5 oz of milk
4oz of smoked bacon finely chopped
1 sprig thyme, leaves removed
Pinch of salt
Pinch of pepper
2 shallots
1 leek
4 clean artichokes
Parmigiano Reggiano cheese, shaved
Italian parsley, for garnish
For broth:
2 qt water
2 carrot
2 stalk of celery
1onion
Outer leaves of the artichokes
2 tablespoon of tomato paste
Sea salt, to taste
Hint:
Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.
To trim artichokes, snap off and discard the tough outer green leaves until you are left with a small bullet-shaped artichoke with pale yellow leaves that are green at the tips and tender.
Pairing:
Cynar 70 Negroni
According to legend, the Negroni was invented in 1919 at Caffe Casoni in Florence, when Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favorite cocktail – the Americano – by replacing the soda water with gin.
The recipe below adds Cynar 70 (the 70-proof formula). Cynar (pronounced CHEE-nar) is a liqueur known for its stomach-soothing qualities. Specifically, Cynar is a digestivo, an almost-medicinal Italian after-dinner drink. It is made by steeping herbs (13 in this case) in a neutral spirit. But what makes the spirit really stand out is its primary ingredient: artichokes.
Mix 1¼ oz. gin, 1¼ oz. Campari and 1¼ oz. Cynar 70. Pour over ice and garnish with a twist of Orange.
MAIN
Italian Dumplings with
Artichokes and Leeks
-
30m
PREP
-
30m
COOK
-
265
CALORIES
-
4
SERVINGS
These delicious Italian dumplings (they are called canederli in Italy) are made from a mixture of stale bread, eggs and milk. Canederli are a traditional dish from the Trentino-Alto Adige area, the Alpine region in North East Italy that borders with Austria. In fact, canederli are also a signature dish on the Austrian side of the border, where they are called ‘knödel’.
Chef Michele Casadei Massari gave this traditional dish a twist by adding bacon and serving them over sautéed artichokes and leeks. And, of course, garnishing them with plenty of Parmigiano Reggiano® cheese.
Directions:
STEP 1
Place the bread in a bowl. Lightly beat the egg with the milk. Add it to the bread and mix well. Allow to soak for at least 25 minutes.
STEP 2
While the bread is soaking prepare the broth. Boil the vegetables in 2 quarts of water for 30 minutes, add salt at the end to taste. Strain the broth and return back to the pot.
STEP 3
With clean hands, mix together the bread. Add a pinch of salt and pepper, thyme leaves and bacon. The mixture will be sticky.
STEP 4
Form the dough into balls with a diameter of approximately 1 ½ inches. Make sure the balls are compact. The mixture should yield approximately 14 balls in total.
STEP 5
Thinly slice the shallots, leek and artichokes, sauté for 4-6 minutes with a few ladles of the vegetable broth. You want the liquid to reduce by about 35%.
STEP 6
Bring remaining broth back to a boil and cook canederli in broth for 5 minutes.
STEP 7
To serve, add the artichoke mixture to the bottom of your bowl or plate. Place the canederli on top and pour some of the broth over top or leave without. Garnish with Italian parsley and shaved Parmigiano Reggiano cheese.
Ingredients:
12 oz stale bread cut into 1/2” cubes
2 large eggs
5 oz of milk
4oz of smoked bacon finely chopped
1 sprig thyme, leaves removed
Pinch of salt
Pinch of pepper
2 shallots
1 leek
4 clean artichokes
Parmigiano Reggiano cheese, shaved
Italian parsley, for garnish
For broth:
2 qt water
2 carrot
2 stalk of celery
1onion
Outer leaves of the artichokes
2 tablespoon of tomato paste
Sea salt, to taste
Hint:
Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.
To trim artichokes, snap off and discard the tough outer green leaves until you are left with a small bullet-shaped artichoke with pale yellow leaves that are green at the tips and tender.
Pairing:
Cynar 70 Negroni
According to legend, the Negroni was invented in 1919 at Caffe Casoni in Florence, when Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favorite cocktail – the Americano – by replacing the soda water with gin.
The recipe below adds Cynar 70 (the 70-proof formula). Cynar (pronounced CHEE-nar) is a liqueur known for its stomach-soothing qualities. Specifically, Cynar is a digestivo, an almost-medicinal Italian after-dinner drink. It is made by steeping herbs (13 in this case) in a neutral spirit. But what makes the spirit really stand out is its primary ingredient: artichokes.
Mix 1¼ oz. gin, 1¼ oz. Campari and 1¼ oz. Cynar 70. Pour over ice and garnish with a twist of Orange.
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.
Polpette di Baccalà e Parmigiano Reggiano
Directions:
“Polpette”
STEP 1
Soak the baccalà for 2-3 days in cold water to de-salt and rehydrate. Change the water at least once a day. Remove any skin and bones)
STEP 2
After baccalà has been soaked, cut into small cubes (about ½ inch)
STEP 3
Combine all the ingredients for the polpette in a large mixing bowl and mix well; test for salt and adjust accordingly
STEP 4
Shape the mixture into ping pong-sized balls; roll them in the breading mix and set aside
STEP 5
Deep fry the baccalà balls in 350˚F oil until golden brown, then let them dry on paper towels
Dipping Sauce
STEP 1
Combine and whisk all the ingredients for the sauce in a saucepan; bring to a boil and let it thicken
Enjoy!
Serve with the dipping sauce mix and enjoy.
Buon appetito!
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.
STARTER
Polpette di Baccalà al Parmigiano Reggiano®
-
15m
PREP
-
30m
COOK
-
300
CALORIES
-
4
SERVINGS
“Baccalà” is essentially a cod fish that has been cured with salt – a method for preserving perishables that dates back to centuries ago, well before refrigeration. The result is a delicious fish with a pleasantly flaky texture and an irresistible intense flavor – which pairs perfectly with the rich flavor of Parmigiano Reggiano cheese. In Italy, baccalà is often enjoyed during the weeks leading to Easter…however we think that these savory “Polpette di Baccalà” make for a delicious appetizer anytime.
By the way, “Polpette”, translates loosely to “balls”, so in English this dish might be called “Salted Cod Balls”.
The “Polpette di Baccalà” are light, fluffy and practically melt in your mouth, making it a great appetizer. The recipe was submitted by Chef Marianna Romano as an entry in our Big Game 2021 Parmigiano Reggiano Snack Contest. The recipe ended up taking top honors, and we’re delighted that Chef Romano allowed us to share it with you.
Grazie, Chef Romano!
Ingredients:
Polpette
1-1/4 lb baccalà (weight is after it has been soaked)
2 large eggs, beaten
3-1/2 cups Panko, soaked in milk
1 cup Parmigiano Reggiano cheese, grated
4 tablespoons EVOO
2 tablespoons fresh Italian parsley, chopped
1/4 teaspoon smoked paprika
1/8 teaspoon garlic powder
Ground black pepper to taste
Cayenne pepper to taste
Salt to taste
Mix of bread crumbs and panko (for breading the polpette)
Peanut oil (or vegetable oil) for deep frying
Dipping Sauce
6 fl. oz water
3 fl. oz apple cider vinegar
3 tablespoons tomato paste
4 tablespoons sugar
2 teaspoons corn starch
Cayenne pepper to taste
Salt to taste
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
STARTER
Polpette di Baccalà al Parmigiano Reggiano®
-
15m
PREP
-
30m
COOK
-
300
CALORIES
-
4
SERVINGS
“Baccalà” is essentially a cod fish that has been cured with salt – a method for preserving perishables that dates back to centuries ago, well before refrigeration. The result is a delicious fish with a pleasantly flaky texture and an irresistible intense flavor – which pairs perfectly with the rich flavor of Parmigiano Reggiano cheese. In Italy, baccalà is often enjoyed during the weeks leading to Easter…however we think that these savory “Polpette di Baccalà” make for a delicious appetizer anytime.
By the way, “Polpette”, translates loosely to “balls”, so in English this dish might be called “Salted Cod Balls”.
The “Polpette di Baccalà” are light, fluffy and practically melt in your mouth, making it a great appetizer. The recipe was submitted by Chef Marianna Romano as an entry in our Big Game 2021 Parmigiano Reggiano Snack Contest. The recipe ended up taking top honors, and we’re delighted that Chef Romano allowed us to share it with you.
Grazie, Chef Romano!
Directions:
“Polpette”
STEP 1
Soak the baccalà for 2-3 days in cold water to de-salt and rehydrate. Change the water at least once a day. Remove any skin and bones)
STEP 2
After baccalà has been soaked, cut into small cubes (about ½ inch)
STEP 3
Combine all the ingredients for the polpette in a large mixing bowl and mix well; test for salt and adjust accordingly
STEP 4
Shape the mixture into ping pong-sized balls; roll them in the breading mix and set aside
STEP 5
Deep fry the baccalà balls in 350˚F oil until golden brown, then let them dry on paper towels
Dipping Sauce
STEP 1
Combine and whisk all the ingredients for the sauce in a saucepan; bring to a boil and let it thicken
Enjoy!
Serve with the dipping sauce mix and enjoy.
Buon appetito!
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.
Ingredients:
Polpette
1-1/4 lb baccalà (weight is after it has been soaked)
2 large eggs, beaten
3-1/2 cups Panko, soaked in milk
1 cup Parmigiano Reggiano cheese, grated
4 tablespoons EVOO
2 tablespoons fresh Italian parsley, chopped
1/4 teaspoon smoked paprika
1/8 teaspoon garlic powder
Ground black pepper to taste
Cayenne pepper to taste
Salt to taste
Mix of bread crumbs and panko (for breading the polpette)
Peanut oil (or vegetable oil) for deep frying
Dipping Sauce
6 fl. oz water
3 fl. oz apple cider vinegar
3 tablespoons tomato paste
4 tablespoons sugar
2 teaspoons corn starch
Cayenne pepper to taste
Salt to taste
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.
Italian Caviar Risotto with Parmigiano Reggiano cheese
Directions:
STEP 1
Place a heavy aluminum pan on low heat. Add the shallots and cook alone for 45 seconds.
STEP 2
Add 1 cup of hot water, 1/2 cup of Chardonnay, a pinch of salt and a piece of Parmigiano Reggiano cheese rind. Let simmer for 4 minutes. This will make your Parmigiano Reggiano clear broth.
STEP 3
Add a second cup of hot water and 1 cup of rice. Whisk slowly for about 17 minutes, checking how fast the liquid is reducing. If reducing too fast, lower heat and add 1/2 cup of water to ensure risotto is “al dente” (not mushy) and the right consistency.
STEP 4
Remove from heat and take out the Parmigiano Reggiano cheese rind. Cover and let sit for 2 minutes.
STEP 5
Add the Parmigiano Reggiano cheese, butter and the last 1/2 cup of Chardonnay. Stir vigorously to develop the desired creaminess. When plated, the proper consistency should be “all’onda” – the Italian way of describing a wave-like finish,while maintaining a creamy consistency.
STEP 6
To serve, generously cover the rice with freshly crushed pepper, shaved caviar or nori seaweed and the caviar of your choice. We suggest enjoying this Italian Caviar Risotto with a delicious Boulevardier. Salute!
MAIN
Italian Caviar Risotto with
Parmigiano Reggiano® cheese
-
20m
PREP
-
10m
COOK
-
320
CALORIES
-
4
SERVINGS
The first recipe identifiable as “risotto” dates from 1574, when – according to legend – a young glassblower’s apprentice in Milan added saffron to a rice dish for a wedding feast as a way to add color to the dish. The guests loved the combination – and that’s how risotto was born. Of course, not all historians think this story is based on facts, but most will agree that a warm bowl of risotto can be the perfect dish for a cold winter day.
Chef Michele Casadei Massari wanted to give the otherwise rather unassuming risotto a bit of “electricity”, so he took the dish to the next level by adding Parmigiano Reggiano cheese, Chardonnay and Caviar, turning this comfort staple into a decadent treat that is rich in umami – and is destined to become one of your new favorite dishes.
Ingredients:
1oz shallots, dried
2 1/2 cups water
1 cup Chardonnay wine, room temperature
Salt (preferably Sale di Cervia)
1 cup Acquerello rice or carnaroli rice
Parmigiano Reggiano cheese rind
1 cup Parmigiano Reggiano cheese, microplaned
2 oz of unsalted European butter
Pepper ( preferably kampot pepper)
Shaved caviar or Nori Seaweed
10 grams Siberian caviar for each portion
(or any kind of black or red caviar of your preference.)
Hint:
Use Parmigiano Reggiano cheese aged over 36 months to optimize flavor and texture.
Acquerello rice (Acquerello is Italian for watercolor), is an aged Italian carnaroli rice that will give your risotto its creaminess and an amazing al dente texture.
European butter is typically fermented and churned longer than American butter. Also, it has a richer taste, softer texture, and a brighter yellow color than its American counterpart.
Chef Michele recommends Calvisius caviar because of the company’s sustainable practices, and the clean taste and high quality of their premium caviar.
Pairing:
Boulevardier
Employing whiskey, sweet vermouth and Campari, the Boulevardier is a variation on the classic Negroni that is adored for its deft balance of bitter, boozy and sweet qualities…and it is a perfect complement to a nice bowl of Italian Caviar Risotto with Parmigiano Reggiano.
Mix 1 oz (1 part) Cinzano Rosso, 1 oz (1 part) Campari and 1 oz (1 part) Wild Turkey 101 with ice, serve with an orange slice….and get ready for a great treat.
MAIN
Italian Caviar Risotto with
Parmigiano Reggiano® cheese
-
20m
PREP
-
10m
COOK
-
320
CALORIES
-
4
SERVINGS
Rice was first introduced to Italy by the Arabs during the Middle Ages, and the first recipe identifiable as “risotto” dates from 1809, when – according to legend – a young glassblower’s apprentice in Milan added saffron to a rice dish for a wedding feast in order to delight the guests with a touch of color. Historians are not clear on the actual facts behind this legend, but most agree that a warm bowl of risotto can be the perfect dish for a cold winter day.
Chef Michele Casadei Massari wanted to give the nofrills risotto a touch of “electricity”, so he took the dish to the next level by adding Parmigiano Reggiano cheese, Chardonnay and Caviar, turning this comfort staple into a truly decadent dish, rich in umami.
Directions:
STEP 1
Place a heavy aluminum pan on low heat. Add the shallots and cook alone for 45 seconds.
STEP 2
Add 1 cup of hot water, 1/2 cup of Chardonnay, a pinch of salt and a piece of Parmigiano Reggiano cheese rind. Let simmer for 4 minutes. This will make your Parmigiano Reggiano clear broth.
STEP 3
Add a second cup of hot water and 1 cup of rice. Whisk slowly for about 17 minutes, checking how fast the liquid is reducing. If reducing to fast lower heat and add 1/2 cup of water to ensure risotto is “al dente” (bot mushy) and the right consistency.
STEP 4
Remove from heat and take out the Parmigiano Reggiano cheese rind. Cover and let sit for 2 minutes.
STEP 5
Add the Parmigiano Reggiano cheese, butter and the last 1/2 cup of Chardonnay. Stir vigorously to develop the desired creaminess. When plated, the proper consistency should be “all’onda” – the Italian way of describing a wave-like finish,while maintaining a creamy consistency.
STEP 6
To serve, generously cover the rice with freshly crushed pepper, shaved caviar or nori seaweed and the caviar of your choice. We suggest enjoying this Italian Caviar Risotto with a delicious Boulevardier. Salute!
Ingredients:
1oz shallots, dried
2 1/2 cups water
1 cup Chardonnay wine, room temperature
Salt (preferably Sale di Cervia)
1 cup Acquerello rice or carnaroli rice
Parmigiano Reggiano cheese rind
1 cup Parmigiano Reggiano cheese, microplaned
2 oz of unsalted European butter
Pepper ( preferably kampot pepper)
Shaved caviar or Nori Seaweed
10 grams Siberian caviar for each portion
(or any kind of black or red caviar of your preference.)
Hint:
Use Parmigiano Reggiano cheese aged over 36 months to optimize flavor and texture.
Acquerello rice (Acquerello is Italian for watercolor), is an aged Italian carnaroli rice that will give your risotto its creaminess and an amazing al dente texture.
European butter is typically fermented and churned longer than American butter. Also, it has a richer taste, softer texture, and a brighter yellow color than its American counterpart.
Chef Michele recommends Calvisius caviar because of the company’s sustainable practices, and the clean taste and high quality of their premium caviar.
Pairing:
Boulevardier
Employing whiskey, sweet vermouth and Campari, the Boulevardier is a variation on the classic Negroni that is adored for its deft balance of bitter, boozy and sweet qualities…and it is a perfect complement to a nice bowl of Italian Caviar Risotto with Parmigiano Reggiano.
Mix 1 oz (1 part) Cinzano Rosso, 1 oz (1 part) Campari and 1 oz (1 part) Wild Turkey 101 with ice, serve with an orange slice….and get ready for a great treat.
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.
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
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.
Garlic Parmigiano Reggiano Mashed Potatoes
Directions:
STEP 1
Preheat the oven to 375° F.
STEP 2
Peel the potatoes and cook them in salted water until fork tender. Drain the potatoes and return them to the pot. Add just enough milk to mash them into a dry purée. Season with salt and pepper to taste.
STEP 3
Butter an ovenproof dish large enough to hold your mashed potatoes with room to spare. Add the mashed potatoes and smooth the top. Heat the Garlic Parmigiano Reggiano Cream Sauce and spread in a thin layer over the potatoes. Sprinkle the top generously with Parmigiano Reggiano.
STEP 4
Bake the potatoes until the sauce is bubbling and the cheese is turning golden, 30 to 40 minutes. Let stand for 10 minutes before serving.
SALADS
Garlic Parmigiano Reggiano Mashed Potatoes
-
15min
PREP
-
1hr
COOK
-
158
Calories
This recipe for garlic Parmigiano Reggiano mashed potatoes makes ordinary potatoes extraordinary because they’re baked with a cream sauce and plenty of Parmigiano Reggiano® cheese. These Parmigiano Reggiano mashed potatoes make a terrific dinner party dish that can be served with grilled steak or roasted chicken, but the recipe could also replace your tried-and-true preparation at your next holiday gathering. You can also use garlic Parmigiano Reggiano mashed potatoes to make your own version of Shepherd’s Pie by layering the potatoes and sauce over cooked ground beef and vegetables.
Any leftover Parmigiano Reggiano garlic mashed potatoes can be thinned down with broth or milk and made into a delicious soup the next day. A time-saving trick when making these Parmigiano Reggiano mashed potatoes for a meal with a lot of sides is to make them a day ahead, cover with plastic wrap and refrigerate, and then add the sauce and bake when you’re ready to make your main meal.
Ingredients:
2 1/2 lbs. Potatoes
1 cup Milk
Salt (to taste)
Pepper (to taste)
2 cups Garlic Parmigiano Reggiano Cream Sauce
1/2 cup Parmigiano Reggiano (grated)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
SALADS
Garlic Parmigiano Reggiano Mashed Potatoes
-
15min
PREP
-
1hr
COOK
-
devparm
Chef
This recipe for garlic Parmigiano Reggiano mashed potatoes makes ordinary potatoes extraordinary because they’re baked with a cream sauce and plenty of Parmigiano Reggiano® cheese. These Parmigiano Reggiano mashed potatoes make a terrific dinner party dish that can be served with grilled steak or roasted chicken, but the recipe could also replace your tried-and-true preparation at your next holiday gathering. You can also use garlic Parmigiano Reggiano mashed potatoes to make your own version of Shepherd’s Pie by layering the potatoes and sauce over cooked ground beef and vegetables.
Any leftover Parmigiano Reggiano garlic mashed potatoes can be thinned down with broth or milk and made into a delicious soup the next day. A time-saving trick when making these Parmigiano Reggiano mashed potatoes for a meal with a lot of sides is to make them a day ahead, cover with plastic wrap and refrigerate, and then add the sauce and bake when you’re ready to make your main meal.
Directions:
STEP 1
Preheat the oven to 375° F.
STEP 2
Peel the potatoes and cook them in salted water until fork tender. Drain the potatoes and return them to the pot. Add just enough milk to mash them into a dry purée. Season with salt and pepper to taste.
STEP 3
Butter an ovenproof dish large enough to hold your mashed potatoes with room to spare. Add the mashed potatoes and smooth the top. Heat the Garlic Parmigiano Reggiano Cream Sauce and spread in a thin layer over the potatoes. Sprinkle the top generously with Parmigiano Reggiano.
STEP 4
Bake the potatoes until the sauce is bubbling and the cheese is turning golden, 30 to 40 minutes. Let stand for 10 minutes before serving.
Ingredients:
2 1/2 lbs. Potatoes
1 cup Milk
Salt (to taste)
Pepper (to taste)
2 cups Garlic Parmigiano Reggiano Cream Sauce
1/2 cup Parmigiano Reggiano (grated)
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.