3-Ingredient Cheese Boards
SIDE
3-Ingredient Cheese Boards
-
15m
PREP
-
0m
COOK
-
400
CALORIES
-
6
SERVINGS
Ingredients:
Board 1: Parmigiano Reggiano + Pears + Valencia Almonds
Board 2: Parmigiano Reggiano + Herbed Baguettes + Honey
Board 3: Parmigiano Reggiano + Castelvetrano Olives + Prosciutto
Directions:
STEP 1
Mix and match Parmigiano Reggiano with your favorite sweet or savory sides and you’ll enjoy elevated pairing for all occasions.
Ingredients:
Board 1: Parmigiano Reggiano + Pears + Valencia Almonds
Board 2: Parmigiano Reggiano + Herbed Baguettes + Honey
Board 3: Parmigiano Reggiano + Castelvetrano Olives + Prosciutto
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
Savory Pull-apart Italian bread with Parmigiano Reggiano® cheese
Directions:
STEP 1
Activate the yeast adding it to the lukewarm milk and honey. Mix and set it aside for a few minutes. Combine the flour and the Parmigiano Reggiano cheese. Add eggs to the yeast mixture and stir together.
STEP 2
Combine the above ingredients and start kneading the dough (by hand or with a stand mixer). As soon as the dough starts coming together, add the salt, pepper, and oil. Continue kneading until a ball forms. Place it in an oiled bowl, cover with plastic wrap, and put it in the oven with the light on until it doubles in volume, about 3 hours.
STEP 3
Deflate the dough by turning it out of the bowl and folding it. With a pastry knife or pizza cutter, divide it into 20 -40 pieces depending on how big you want the balls to be. Flatten the pieces with a rolling pin, place the filling in the middle of each piece and pinch dough together forming a ball.
STEP 4
Arrange dough balls in a buttered baking dish with the sealed part of the balls facing down. Cover the pan with plastic wrap and put it back in the oven for about 1 hour with the light on to rise for a second time.
STEP 5
Whisk together the egg yolk and milk for the egg wash. When the dough has leavened, brush the top of the balls with the egg wash. Preheat the oven to 350°F and bake until golden brown, about 30 -40 minutes. Enjoy warm or at room temperature!
About Chef Romano
Chef Marianna Romano was born and raised in Italy and is now living in New York. She attended the Italian Chef Academy in Rome, and is a member of the Associazione Italiana Chef, in Rome and in New York. Additionally, Chef Romano is the founder of the Authentic Italian Cuisine Initiative (AICI) which is dedicated to promoting authentic Italian cuisine in the United States and Canada. The AICI offers cooking classes, recipe development, and events featuring Italian food products.
SIDES
Savory Pull-apart Italian bread with Parmigiano Reggiano® cheese
-
4 1/2h
PREP
-
40m
COOK
-
20-40
SERVINGS
This Italian/Neapolitan classic finger food brioche bread is so versatile. You can make it both savory and sweet, you can stuff it with anything you like, and you can have fun making it in different shapes depending on the occasion.
Guest Chef Marianna Romano added freshly grated Parmigiano Reggiano cheese and fresh ground black pepper in the dough, and she stuffed it with ham and mozzarella. It was made in a shape of a tree which is perfect for the holiday season.
Ingredients:
Dough
1 cup + 1 tbsp whole milk, lukewarm
1 tsp honey
1 1/2 tsp active dry yeast
4 1/3 cup 00 flour or bread flour
1 1/4 cup Parmigiano Reggiano cheese, grated
2 large eggs, room temperature
1 1/2 tsp salt
1/4 cup peanut oil or vegetable oil
Black pepper to taste, freshly ground
Filling – See Hint
12 oz ham, chopped
16 oz mozzarella, diced
Egg wash
1 large egg yolk
1tbsp milk
Hint:
This is where you can get creative and choose whatever fulling you may want!
SIDES
Savory Pull-apart Italian bread with Parmigiano Reggiano® cheese
-
4 1/2h
PREP
-
40m
COOK
-
20-40
SERVINGS
This Italian/Neapolitan classic finger food brioche bread is so versatile. You can make it both savory and sweet, you can stuff it with anything you like, and you can have fun making it in different shapes depending on the occasion.
Guest Chef Marianna Romano added freshly grated Parmigiano Reggiano cheese and fresh ground black pepper in the dough, and she stuffed it with ham and mozzarella. It was made in a shape of a tree which is perfect for the holiday season.
Directions:
STEP 1
Activate the yeast adding it to the lukewarm milk and honey. Mix and set it aside for a few minutes. Combine the flour and the Parmigiano Reggiano cheese. Add eggs to the yeast mixture and stir together.
STEP 2
Combine the above ingredients and start kneading the dough (by hand or with a stand mixer). As soon as the dough starts coming together, add the salt, pepper, and oil. Continue kneading until a ball forms. Place it in an oiled bowl, cover with plastic wrap, and put it in the oven with the light on until it doubles in volume, about 3 hours.
STEP 3
Deflate the dough by turning it out of the bowl and folding it. With a pastry knife or pizza cutter, divide it into 20 -40 pieces depending on how big you want the balls to be. Flatten the pieces with a rolling pin, place the filling in the middle of each piece and pinch dough together forming a ball.
STEP 4
Arrange dough balls in a buttered baking dish with the sealed part of the balls facing down. Cover the pan with plastic wrap and put it back in the oven for about 1 hour with the light on to rise for a second time.
STEP 5
Whisk together the egg yolk and milk for the egg wash. When the dough has leavened, brush the top of the balls with the egg wash. Preheat the oven to 350°F and bake until golden brown, about 30 -40 minutes. Enjoy warm or at room temperature!
Ingredients:
Dough
1 cup + 1 tbsp whole milk, lukewarm
1 tsp honey
1 1/2 tsp active dry yeast
4 1/3 cup 00 flour or bread flour
1 1/4 cup Parmigiano Reggiano cheese, grated
2 large eggs, room temperature
1 1/2 tsp salt
1/4 cup peanut oil or vegetable oil
Black pepper to taste, freshly ground
Filling – See Hint
12 oz ham, chopped
16 oz mozzarella, diced
Egg wash
1 large egg yolk
1tbsp milk
Hint:
This is where you can get creative and choose whatever fulling you may want!
About Chef Romano
Chef Marianna Romano was born and raised in Italy and is now living in New York. She attended the Italian Chef Academy in Rome, and is a member of the Associazione Italiana Chef, in Rome and in New York. Additionally, Chef Romano is the founder of the Authentic Italian Cuisine Initiative (AICI) which is dedicated to promoting authentic Italian cuisine in the United States and Canada. The AICI offers cooking classes, recipe development, and events featuring Italian food products.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
Pizza di Pasqua
Directions:
STEP 1
Preheat oven to 350 degrees. Use an electric mixer to work the eggs in with the oil. Gradually add the flour, milk and grated Parmigiano Reggiano cheese.
STEP 2
Mix in the yeast and the cubes of Parmigiano Reggiano cheese.
Bake for 45 minutes. Enjoy!
GRANDMA STYLE
Grandma style is reminiscent of pizzas cooked at home by Italians without a pizza oven. In the case of the Pizza di Pasqua it is for people that may not have a dutch oven.
STEPS
Grease an aluminum casserole pan well, insert the dough, cover with the lid and cook on a stove top with a flame spreader for about 45 minutes.
For the first 3 to 4 minutes cook over high heat, then put the stove on low and finish cooking slowly until golden brown.
SIDE
Pizza di Pasqua
-
20m
PREP
-
45m
COOK
-
274
CALORIES
-
6
SERVINGS
Although it is called Pizza di Pasqua, this dish is really a delicious Italian cheese bread, typical of the regions of Umbria and Marche in central Italy. Italians prepare this dish for the traditional Easter picnic (Pasqua is the Italian word for Easter) – since this is the time of the year when warmer days beckon us to eat outside.
By the way, as you may expect, Italian picnics are not like ordinary ‘picnics’ – instead, they are elaborate multi-course al fresco banquets that often involve a little nap in the grass (which is so Italian!) As far as we are concerned, we think Pizza di Pasqua can be enjoyed any time. And the same goes for quick naps.
By the way, this particular recipe is prepared with a quick dough, using instant yeast – which makes it simpler and faster – yet retains all the great qualities of this savory bread.
Ingredients:
4 large eggs – ideally organic brown eggs
12oz 00 flour – or all purpose
5oz of seed oil – such as grapeseed
5 oz of whole milk
10 oz of Parmigiano Reggiano – Grated
5 oz of Parmigiano Reggiano – cut in small cubes
1oz of instant yeast for pizza
Hint:
00 flour is a finely ground Italian flour made from duram wheat.
Chef Michele suggests Parmigiano Reggiano cheese aged 24 months for the grated cheese and Parmigiano Reggiano cheese aged 14 months for the cubed cheese.
SIDE
Pizza di Pasqua
-
20m
PREP
-
45m
COOK
-
274
CALORIES
-
6
SERVINGS
Although it is called Pizza di Pasqua, this dish is really a delicious Italian cheese bread, typical of the regions of Umbria and Marche in central Italy. Italians prepare this dish for the traditional Easter picnic (Pasqua is the Italian word for Easter) – since this is the time of the year when warmer days beckon us to eat outside.
By the way, as you may expect, Italian picnics are not like ordinary ‘picnics’ – instead, they are elaborate multi-course al fresco banquets that often involve a little nap in the grass (which is so Italian!) As far as we are concerned, we think Pizza di Pasqua can be enjoyed any time. And the same goes for quick naps.
By the way, this particular recipe is prepared with a quick dough, using instant yeast – which makes it simpler and faster – yet retains all the great qualities of this savory bread.
Directions:
STEP 1
Preheat oven to 350 degrees. Use an electric mixer to work the eggs in with the oil. Gradually add the flour, milk and grated Parmigiano Reggiano cheese.
STEP 2
Mix in the yeast and the cubes of Parmigiano Reggiano cheese.
Bake for 45 minutes. Enjoy!
GRANDMA STYLE
Grandma style is reminiscent of pizzas cooked at home by Italians without a pizza oven. In the case of the Pizza di Pasqua it is for people that may not have a dutch oven.
STEPS
Grease an aluminum casserole pan well, insert the dough, cover with the lid and cook on a stove top with a flame spreader for about 45 minutes.
For the first 3 to 4 minutes cook over high heat, then put the stove on low and finish cooking slowly until golden brown.
Ingredients:
4 large eggs – ideally organic brown eggs
12oz 00 flour – or all purpose
5oz of seed oil – such as grapeseed
5 oz of whole milk
10 oz of Parmigiano Reggiano – Grated
5 oz of Parmigiano Reggiano – cut in small cubes
1oz of instant yeast for pizza
Hint:
00 flour is a finely ground Italian flour made from duram wheat.
Chef Michele suggests Parmigiano Reggiano cheese aged 24 months for the grated cheese and Parmigiano Reggiano cheese aged 14 months for the cubed cheese.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
Parmigiano Reggiano Parsnips
Directions:
STEP 1
Peel the parsnips and cut them into ½-inch slices. Peel the potatoes and cut them in half. Cook the parsnips and potatoes in boiling salted water until both are cooked through and easily pierced with a fork, then drain them. Heat the milk and cream together in a saucepan.
STEP 2
Mash the vegetables and gradually add the milk and cream, stirring until you have a smooth purée. Add the Parmigiano Reggiano to the purée. Season to taste with the salt and pepper. Keep warm.
STEP 3
To make Parsnip Ribbons: Peel the two remaining parsnips. Using a julienne or regular vegetable peeler, make long ribbons of parsnip. Dry the ribbons on paper towels.
STEP 4
Heat the oil in a saucepan until hot but not smoking, about 350° F. Add the parsnip ribbons and fry them until golden and crisp. Drain on paper towels and season lightly with salt. (This can be done a few hours in advance of preparing the rest of the dish.)
STEP 5
To serve, spoon the parsnip purée into a serving dish. Drizzle the Balsamic Caramel over the parsnips and top with crispy fried parsnip ribbons.
SALADS
Parmigiano Reggiano Parsnips
-
30min
PREP
-
45Min
COOK
-
340
Calories
Parsnips and potatoes are a tasty match in our Parmigiano Reggiano Parsnips Recipe, but in this upgrade they are given a royal treatment. Puréed with milk and cream, and enriched with Parmigiano Reggiano® cheese, these Parmigiano Reggiano Parsnips are topped with a crispy golden crown of fried parsnip ribbons made by shredding parsnips with a julienne or regular vegetable peeler and frying the shreds in oil. As a delectable finishing touch, the Parmigiano Reggiano Parsnips are topped with Balsamic Caramel, a sweet and sour drizzle that is quickly made and will keep for a long time in your refrigerator, ready to enhance vegetables, salads, and fruits. Keep some on hand for the next time you make our Parmigiano Reggiano Parsnip Recipe.
Ingredients:
1 lbs. Parsnip
1/2 lbs. Potatoes
1/4 cup Milk
1/4 cup Heavy Cream
1/2 cup Parmigiano Reggiano (grated)
1/2 tsp. Salt
1/8 tsp. Pepper (white)
Crispy Parsnip Ribbons
2 Parsnips
2 cups Vegetable Oil
Salt (to taste)
Balsamic Caramel (for drizzling)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
SALADS
Parmigiano Reggiano Parsnips
-
30min
PREP
-
45Min
COOK
-
devparm
Chef
Parsnips and potatoes are a tasty match in our Parmigiano Reggiano Parsnips Recipe, but in this upgrade they are given a royal treatment. Puréed with milk and cream, and enriched with Parmigiano Reggiano® cheese, these Parmigiano Reggiano Parsnips are topped with a crispy golden crown of fried parsnip ribbons made by shredding parsnips with a julienne or regular vegetable peeler and frying the shreds in oil. As a delectable finishing touch, the Parmigiano Reggiano Parsnips are topped with Balsamic Caramel, a sweet and sour drizzle that is quickly made and will keep for a long time in your refrigerator, ready to enhance vegetables, salads, and fruits. Keep some on hand for the next time you make our Parmigiano Reggiano Parsnip Recipe.
Directions:
STEP 1
Peel the parsnips and cut them into ½-inch slices. Peel the potatoes and cut them in half. Cook the parsnips and potatoes in boiling salted water until both are cooked through and easily pierced with a fork, then drain them. Heat the milk and cream together in a saucepan.
STEP 2
Mash the vegetables and gradually add the milk and cream, stirring until you have a smooth purée. Add the Parmigiano Reggiano to the purée. Season to taste with the salt and pepper. Keep warm.
STEP 3
To make Parsnip Ribbons: Peel the two remaining parsnips. Using a julienne or regular vegetable peeler, make long ribbons of parsnip. Dry the ribbons on paper towels.
STEP 4
Heat the oil in a saucepan until hot but not smoking, about 350° F. Add the parsnip ribbons and fry them until golden and crisp. Drain on paper towels and season lightly with salt. (This can be done a few hours in advance of preparing the rest of the dish.)
STEP 5
To serve, spoon the parsnip purée into a serving dish. Drizzle the Balsamic Caramel over the parsnips and top with crispy fried parsnip ribbons.
Ingredients:
1 lbs. Parsnip
1/2 lbs. Potatoes
1/4 cup Milk
1/4 cup Heavy Cream
1/2 cup Parmigiano Reggiano (grated)
1/2 tsp. Salt
1/8 tsp. Pepper (white)
Crispy Parsnip Ribbons
2 Parsnips
2 cups Vegetable Oil
Salt (to taste)
Balsamic Caramel (for drizzling)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
Parmigiano Reggiano 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
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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
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.
Zinguini with Parmigiano Reggiano
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 with Parmigiano Reggiano
-
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)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
SALADS
Zinguini with Parmigiano Reggiano
-
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)
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.
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
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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