Parmigiano Reggiano Parsnips

Directions:

STEP 1

Peel the parsnips and cut them into ½-inch slices. Peel the potatoes and cut them in half. Cook the parsnips and potatoes in boiling salted water until both are cooked through and easily pierced with a fork, then drain them. Heat the milk and cream together in a saucepan.

STEP 2

Mash the vegetables and gradually add the milk and cream, stirring until you have a smooth purée. Add the Parmigiano Reggiano to the purée. Season to taste with the salt and pepper. Keep warm.

STEP 3

To make Parsnip Ribbons: Peel the two remaining parsnips. Using a julienne or regular vegetable peeler, make long ribbons of parsnip. Dry the ribbons on paper towels.

STEP 4

Heat the oil in a saucepan until hot but not smoking, about 350° F. Add the parsnip ribbons and fry them until golden and crisp. Drain on paper towels and season lightly with salt. (This can be done a few hours in advance of preparing the rest of the dish.)

STEP 5

To serve, spoon the parsnip purée into a serving dish. Drizzle the Balsamic Caramel over the parsnips and top with crispy fried parsnip ribbons.

SALADS

Parmigiano Reggiano Parsnips

  • 30min

    PREP
  • 45Min

    COOK
  • 340

    Calories

Parsnips and potatoes are a tasty match in our Parmigiano Reggiano Parsnips Recipe, but in this upgrade they are given a royal treatment. Puréed with milk and cream, and enriched with Parmigiano Reggiano® cheese, these Parmigiano Reggiano Parsnips are topped with a crispy golden crown of fried parsnip ribbons made by shredding parsnips with a julienne or regular vegetable peeler and frying the shreds in oil. As a delectable finishing touch, the Parmigiano Reggiano Parsnips are topped with Balsamic Caramel, a sweet and sour drizzle that is quickly made and will keep for a long time in your refrigerator, ready to enhance vegetables, salads, and fruits. Keep some on hand for the next time you make our Parmigiano Reggiano Parsnip Recipe.

Ingredients:

1 lbs. Parsnip

1/2 lbs. Potatoes

1/4 cup Milk

1/4 cup Heavy Cream

1/2 cup Parmigiano Reggiano (grated)

1/2 tsp. Salt

1/8 tsp. Pepper (white)

Crispy Parsnip Ribbons

2 Parsnips

2 cups Vegetable Oil

Salt (to taste)

Balsamic Caramel (for drizzling)

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

SALADS

Parmigiano Reggiano Parsnips

  • 30min

    PREP
  • 45Min

    COOK
  • devparm

    Chef

Parsnips and potatoes are a tasty match in our Parmigiano Reggiano Parsnips Recipe, but in this upgrade they are given a royal treatment. Puréed with milk and cream, and enriched with Parmigiano Reggiano® cheese, these Parmigiano Reggiano Parsnips are topped with a crispy golden crown of fried parsnip ribbons made by shredding parsnips with a julienne or regular vegetable peeler and frying the shreds in oil. As a delectable finishing touch, the Parmigiano Reggiano Parsnips are topped with Balsamic Caramel, a sweet and sour drizzle that is quickly made and will keep for a long time in your refrigerator, ready to enhance vegetables, salads, and fruits. Keep some on hand for the next time you make our Parmigiano Reggiano Parsnip Recipe.

Directions:

STEP 1

Peel the parsnips and cut them into ½-inch slices. Peel the potatoes and cut them in half. Cook the parsnips and potatoes in boiling salted water until both are cooked through and easily pierced with a fork, then drain them. Heat the milk and cream together in a saucepan.

STEP 2

Mash the vegetables and gradually add the milk and cream, stirring until you have a smooth purée. Add the Parmigiano Reggiano to the purée. Season to taste with the salt and pepper. Keep warm.

STEP 3

To make Parsnip Ribbons: Peel the two remaining parsnips. Using a julienne or regular vegetable peeler, make long ribbons of parsnip. Dry the ribbons on paper towels.

STEP 4

Heat the oil in a saucepan until hot but not smoking, about 350° F. Add the parsnip ribbons and fry them until golden and crisp. Drain on paper towels and season lightly with salt. (This can be done a few hours in advance of preparing the rest of the dish.)

STEP 5

To serve, spoon the parsnip purée into a serving dish. Drizzle the Balsamic Caramel over the parsnips and top with crispy fried parsnip ribbons.

Ingredients:

1 lbs. Parsnip

1/2 lbs. Potatoes

1/4 cup Milk

1/4 cup Heavy Cream

1/2 cup Parmigiano Reggiano (grated)

1/2 tsp. Salt

1/8 tsp. Pepper (white)

Crispy Parsnip Ribbons

2 Parsnips

2 cups Vegetable Oil

Salt (to taste)

Balsamic Caramel (for drizzling)

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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Parmigiano Reggiano Grits

Directions:

STEP 1

Bring the water and salt to a boil. Slowly add the grits to the boiling water while stirring continuously. Cook for 5 minutes or according to package directions. Add the pepper and Parmigiano Reggiano.

STEP 2

At the same time, heat a frying pan on medium heat. Chop the bacon in 1-inch pieces and fry slowly until the pieces are crisp and the fat has rendered.

STEP 3

In another pot, bring water to the boil, add salt and poach the eggs. Alternatively, fry the eggs sunny side up.

STEP 4

Serve the grits in individual deep plates with a poached egg and the crispy bacon pieces scattered on top. Drizzle with some balsamic vinegar or syrup.

SALADS

Parmigiano Reggiano Grits

  • 5min

    PREP
  • 20Min

    COOK
  • 145

    Calories

Grits is to the United States as polenta is to Italy This grits recipe is an easy side for a weeknight dinner or a comforting supper. When these cheese grits are served with a poached egg on top and extra Parmigiano Reggiano® cheese for sprinkling, it’s like having breakfast for dinner. And since we all know that grits for breakfast make a great start on a cold day, serve these Parmigiano Reggiano grits for breakfast with a poached egg and crisp bacon pieces mixed in with the cheese grits or on the side.
Want to make your grits more savory? Add ½ teaspoon of garlic powder or fresh rosemary or thyme to this grits recipe. You can use a cup of tomato sauce to top these Parmigiano Reggiano grits, and for extra creamy Parmigiano Reggiano grits, add a few tablespoons of butter or cream to the grits before serving.

Ingredients:

1 cup Grit (quick cooking type)

3 cups Water

1/2 tsp. Salt

1/4 tsp. Pepper

1/2 cup Parmigiano Reggiano (grated)

8 Bacon slices

4 Eggs

Balsamic Vinegar for drizzling

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

SALADS

Parmigiano Reggiano Grits

  • 5min

    PREP
  • 20Min

    COOK
  • devparm

    Chef

Grits is to the United States as polenta is to Italy This grits recipe is an easy side for a weeknight dinner or a comforting supper. When these cheese grits are served with a poached egg on top and extra Parmigiano Reggiano® cheese for sprinkling, it’s like having breakfast for dinner. And since we all know that grits for breakfast make a great start on a cold day, serve these Parmigiano Reggiano grits for breakfast with a poached egg and crisp bacon pieces mixed in with the cheese grits or on the side.
Want to make your grits more savory? Add ½ teaspoon of garlic powder or fresh rosemary or thyme to this grits recipe. You can use a cup of tomato sauce to top these Parmigiano Reggiano grits, and for extra creamy Parmigiano Reggiano grits, add a few tablespoons of butter or cream to the grits before serving.

Directions:

STEP 1

Bring the water and salt to a boil. Slowly add the grits to the boiling water while stirring continuously. Cook for 5 minutes or according to package directions. Add the pepper and Parmigiano Reggiano.

STEP 2

At the same time, heat a frying pan on medium heat. Chop the bacon in 1-inch pieces and fry slowly until the pieces are crisp and the fat has rendered.

STEP 3

In another pot, bring water to the boil, add salt and poach the eggs. Alternatively, fry the eggs sunny side up.

STEP 4

Serve the grits in individual deep plates with a poached egg and the crispy bacon pieces scattered on top. Drizzle with some balsamic vinegar or syrup.

Ingredients:

1 cup Grit (quick cooking type)

3 cups Water

1/2 tsp. Salt

1/4 tsp. Pepper

1/2 cup Parmigiano Reggiano (grated)

8 Bacon slices

4 Eggs

Balsamic Vinegar for drizzling

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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Zinguini

Directions:

STEP 1

Wash the zucchini. Using a julienne peeler, make long strands of zucchini, starting with the dark green skin, and continuing until you reach the seeds in the center.

STEP 2

Heat 1 tablespoon of olive oil in a non-stick pan. Add the crushed garlic and let it cook for a few minutes until soft and fragrant.

STEP 3

Add the zucchini strands and cook, shaking the pan frequently, for about 5 to 10 minutes until the strands are cooked through.
Season with salt and pepper to taste. Toss with the grated Parmigiano Reggiano before serving.

SALADS

Zinguini

  • 10min

    PREP
  • 15Min

    COOK
  • 160

    Calories

When zucchini season is upon us, and your neighbors secretly leave their zucchini at your back door, it is time to replace the spaghetti or fettucine in your recipes with zinguini, the vegetable alternative to pasta. Zinguini are simply long strands of zucchini that have been cooked quickly with garlic and olive oil. A generous sprinkling of Parmigiano Reggiano cheese completes this recipe.

Like spaghetti squash, zinguini is a healthy alternative as well as a tasty one. You can vary the flavors of your zinguini by adding fresh herbs such as thyme or rosemary with the garlic, or make them spicy with a pinch of red pepper flakes. Serve with chicken Parmigiano Reggiano or toss with Simple Tomato Sauce and serve with meatballs — the possibilities are endless. And when was the last time your kids slurped their vegetables?

Ingredients:

3 Zucchini

1 tbsp. Olive Oil

1 Garlic clove (crushed)

1/2 tsp. Salt

1/4 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

SALADS

Zinguini

  • 10min

    PREP
  • 15Min

    COOK
  • devparm

    Chef

When zucchini season is upon us, and your neighbors secretly leave their zucchini at your back door, it is time to replace the spaghetti or fettucine in your recipes with zinguini, the vegetable alternative to pasta. Zinguini are simply long strands of zucchini that have been cooked quickly with garlic and olive oil. A generous sprinkling of Parmigiano Reggiano cheese completes this recipe.

Like spaghetti squash, zinguini is a healthy alternative as well as a tasty one. You can vary the flavors of your zinguini by adding fresh herbs such as thyme or rosemary with the garlic, or make them spicy with a pinch of red pepper flakes. Serve with chicken ordinary cheese or toss with Simple Tomato Sauce and serve with meatballs — the possibilities are endless. And when was the last time your kids slurped their vegetables?

Directions:

STEP 1

Wash the zucchini. Using a julienne peeler, make long strands of zucchini, starting with the dark green skin, and continuing until you reach the seeds in the center.

STEP 2

Heat 1 tablespoon of olive oil in a non-stick pan. Add the crushed garlic and let it cook for a few minutes until soft and fragrant.

STEP 3

Add the zucchini strands and cook, shaking the pan frequently, for about 5 to 10 minutes until the strands are cooked through.
Season with salt and pepper to taste. Toss with the grated Parmigiano Reggiano before serving.

Ingredients:

3 Zucchini

1 tbsp. Olive Oil

1 Garlic clove (crushed)

1/2 tsp. Salt

1/4 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

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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)

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

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)

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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Pasta e Fagioli Soup

75

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16

INGREDIENTS

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Risi e Bisi

Directions:

STEP 1

Wash the peas in their shells. Shell the peas and reserve the shells. Bring the broth to a simmer in a large pan, add the shells and simmer for 20 minutes. Strain, reserving the broth, and discard the shells.

STEP 2

In a heavy saucepan, heat the olive oil and butter, add the onion and pancetta and cook, stirring often, until the onion is soft and the pancetta is beginning to render. Add the Arborio rice and cook, stirring continuously, until the rice looks translucent. Season with the salt and pepper, then add the white wine and cook until most of the wine has evaporated.

STEP 3

Now ladle in the broth (which should still be hot) a ladle at a time, stirring to keep the rice from sticking. Continue to add more broth once each ladle is absorbed. After 15 minutes, add the shelled peas to the rice and add more broth. The mixture should have liquid visible, but it should not be soupy. Cook and stir for 5 minutes more, the rice should be cooked in 20 minutes total cooking time. You may not need all the broth.

STEP 4

Add the grated Parmigiano Reggiano and the parsley, which should be chopped fine, stir one last time and serve immediately. Make shavings of Parmigiano Reggiano, made with a vegetable peeler from the wedge, and pass at the table.

STEP 5

Note: if fresh peas in their shells are not available, use 8 ounces of frozen baby peas and cook the rice with Parmigiano Reggiano Broth.

SALADS

Risi e Bisi

  • 20min

    PREP
  • 25Min

    COOK
  • 185

    Calories

Risi e bisi is a classic Venetian dish of Italian rice with peas. Historically reserved for feast days, risi e bisi is actually simple and satisfying to make and can be on your table any day when you have a bag of frozen peas in your freezer. When fresh peas are abundant at your farmer’s market, give risi e bisi that extra touch by shelling the peas, cooking the shells in chicken broth, and using that broth for making Italian rice and peas. Parmigiano Reggiano Broth is also a great choice for making risi e bisi, because it will emphasize the Parmigiano Reggiano cheese that is added at the end of cooking.

You can vary the flavors of risi e bisi by adding fresh chives or chervil instead of parsley. If you have a ham bone and ham leftovers from your Easter dinner, use ham broth and add chopped ham instead of pancetta. Baby lima beans can replace the peas in this Italian rice and peas recipe.

Ingredients:

3 lbs. Peas (fresh and in their shell)

8 cups Parmigiano Reggiano Broth or Chicken Broth

1/4 cup Olive Oil

2 tbsp. Butter

1 Onion (chopped)

2 oz. Pancetta (diced)

2 cups Arborio Rice

1/2 tsp. Salt

1/4 tsp. Pepper

1/2 cup White Wine

1/4 cup Parsley Leaves (fresh, packed)

1/2 cup Parmigiano Reggiano (grated)

2 oz. Parmigiano Reggiano wedge

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

SALADS

Risi e Bisi

  • 20min

    PREP
  • 25Min

    COOK
  • devparm

    Chef

Risi e bisi is a classic Venetian dish of Italian rice with peas. Historically reserved for feast days, risi e bisi is actually simple and satisfying to make and can be on your table any day when you have a bag of frozen peas in your freezer. When fresh peas are abundant at your farmer’s market, give risi e bisi that extra touch by shelling the peas, cooking the shells in chicken broth, and using that broth for making Italian rice and peas. Parmigiano Reggiano Broth is also a great choice for making risi e bisi, because it will emphasize the Parmigiano Reggiano cheese that is added at the end of cooking.

You can vary the flavors of risi e bisi by adding fresh chives or chervil instead of parsley. If you have a ham bone and ham leftovers from your Easter dinner, use ham broth and add chopped ham instead of pancetta. Baby lima beans can replace the peas in this Italian rice and peas recipe.

Directions:

STEP 1

Wash the peas in their shells. Shell the peas and reserve the shells. Bring the broth to a simmer in a large pan, add the shells and simmer for 20 minutes. Strain, reserving the broth, and discard the shells.

STEP 2

In a heavy saucepan, heat the olive oil and butter, add the onion and pancetta and cook, stirring often, until the onion is soft and the pancetta is beginning to render. Add the Arborio rice and cook, stirring continuously, until the rice looks translucent. Season with the salt and pepper, then add the white wine and cook until most of the wine has evaporated.

STEP 3

Now ladle in the broth (which should still be hot) a ladle at a time, stirring to keep the rice from sticking. Continue to add more broth once each ladle is absorbed. After 15 minutes, add the shelled peas to the rice and add more broth. The mixture should have liquid visible, but it should not be soupy. Cook and stir for 5 minutes more, the rice should be cooked in 20 minutes total cooking time. You may not need all the broth.

STEP 4

Add the grated Parmigiano Reggiano and the parsley, which should be chopped fine, stir one last time and serve immediately. Make shavings of Parmigiano Reggiano, made with a vegetable peeler from the wedge, and pass at the table.

STEP 5

Note: if fresh peas in their shells are not available, use 8 ounces of frozen baby peas and cook the rice with Parmigiano Reggiano Broth.

Ingredients:

3 lbs. Peas (fresh and in their shell)

8 cups Parmigiano Reggiano Broth or Chicken Broth

1/4 cup Olive Oil

2 tbsp. Butter

1 Onion (chopped)

2 oz. Pancetta (diced)

2 cups Arborio Rice

1/2 tsp. Salt

1/4 tsp. Pepper

1/2 cup White Wine

1/4 cup Parsley Leaves (fresh, packed)

1/2 cup Parmigiano Reggiano (grated)

2 oz. Parmigiano Reggiano wedge

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

Complete your meal

Pasta e Fagioli Soup

75

MINUTES

16

INGREDIENTS

169

CALORIES

Read More

Garden Pasta Salad

25

MINUTES

9

INGREDIENTS

435

CALORIES

Read More

Parmigiano Reggiano Parsnips

75

MINUTES

12

INGREDIENTS

340

CALORIES

Read More