Panzanella Salad with Parmigiano Reggiano cheese

Directions:

STEP 1

To prepare the panzanella, cut or tear the bread into large chunks and place in a large bowl. Add just enough water to wet it. Set aside to soak for 25 minutes.

STEP 2

Meanwhile, prepare the vegetables. Cut both onions into slices, chop the celery (or cucumber) and both types of tomatoes into chunks. Combine all vegetables in a large salad bowl. Mix in 1/2 cup of Parmigiano Reggiano cheese shavings.

STEP 3

Squeeze the bread well with your hands, removing as much water as you can. Add the pieces of bread and the basil leaves, ripped up with your hands to the bowl with the vegetables. Season with oil, vinegar, salt and pepper.

STEP 4

Mix well and let the panzanella rest for a couple of hours before serving. Finish with the rest of the Parmigiano Reggiano cheese shavings.

STARTERS

Panzanella Salad with Parmigiano Reggiano® Cheese

  • 20m

    PREP
  • 2h

    REST
  • 260

    CALORIES
  • 4

    SERVINGS

Panzanella (also called ‘Panmolle’) is a chopped salad made with soaked stale bread, onions and tomatoes that is a summertime favorite. It often includes cucumbers, celery, basil and is dressed with olive oil and vinegar.

Panzanella is often associated with Tuscany, however bread salads are not uncommon across the Mediterranean. It is believed that panzanella was invented in the 15th century as a means to utilize unwanted ingredients, such as stale bread. At the time, dried, stale bread was as common as fresh and folks developed creative ways to use their loaves; think of it as the way we use dried pasta or instant ramen.

Tomatoes didn’t make their way into the classic panzanella recipe until the 16th century since tomatoes didn’t exist in Europe until they were brought back from the Americas.

Chef Michele is adamant about using the freshest seasonal vegetables, and likes to add shaved Parmigiano Reggiano cheese (aged 24 months) to add more texture and flavor to the salad.

Ingredients:

8 ounces stale Tuscan bread, or any unsalted bread
1 quart water
1/2 cup beefsteak tomatoes
1/2 cup yellow and red cherry tomatoes
1/2 cup spring onions
1/4 cup red onions
2 or 3 celery stalks or 1 cucumber
1 cup Parmigiano Reggiano cheese *See Hint
1/4 cup basil
extra virgin olive oil
1/4 cup balsamic vinegar
salt and pepper, to taste

Hint:

Easy and quick to make, you just have to calculate the resting time so that the flavors blend at their best, it is perfect as an appetizer or for a quick and light lunch.

Chef Michele recommends freshly shaved Parmigiano Reggiano cheese aged 24 months for this dish. To make sure you are buying real 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:

Red wine – Sangiovese
White wine – Verdicchio
Orange wine – Emilia Romagna Trebbiano
Beer – Lager or IPA

STARTERS

Panzanella Salad with Parmigiano Reggiano® Cheese

  • 20m

    PREP
  • 2h

    REST
  • 260

    CALORIES
  • 4

    SERVINGS

Panzanella (also called ‘Panmolle’) is a chopped salad made with soaked stale bread, onions and tomatoes that is a summertime favorite. It often includes cucumbers, celery, basil and is dressed with olive oil and vinegar.

Panzanella is often associated with Tuscany, however bread salads are not uncommon across the Mediterranean. It is believed that panzanella was invented in the 15th century as a means to utilize unwanted ingredients, such as stale bread. At the time, dried, stale bread was as common as fresh and folks developed creative ways to use their loaves; think of it as the way we use dried pasta or instant ramen.

Tomatoes didn’t make their way into the classic panzanella recipe until the 16th century since tomatoes didn’t exist in Europe until they were brought back from the Americas.

Chef Michele is adamant about using the freshest seasonal vegetables, and likes to add shaved Parmigiano Reggiano cheese (aged 24 months) to add more texture and flavor to the salad.

Directions:

STEP 1

To prepare the panzanella, cut or tear the bread into large chunks and place in a large bowl. Add just enough water to wet it. Set aside to soak for 25 minutes.

STEP 2

Meanwhile, prepare the vegetables. Cut both onions into slices, chop the celery (or cucumber) and both types of tomatoes into chunks. Combine all vegetables in a large salad bowl. Mix in 1/2 cup of Parmigiano Reggiano cheese shavings.

STEP 3

Squeeze the bread well with your hands, removing as much water as you can. Add the pieces of bread and the basil leaves, ripped up with your hands to the bowl with the vegetables. Season with oil, vinegar, salt and pepper.

STEP 4

Mix well and let the panzanella rest for a couple of hours before serving. Finish with the rest of the Parmigiano Reggiano cheese shavings.

Ingredients:

8 ounces stale Tuscan bread, or any unsalted bread
1 quart water
1/2 cup beefsteak tomatoes
1/2 cup yellow and red cherry tomatoes
1/2 cup spring onions
1/4 cup red onions
2 or 3 celery stalks or 1 cucumber
1 cup Parmigiano Reggiano cheese *See Hint
1/4 cup basil
extra virgin olive oil
1/4 cup balsamic vinegar
salt and pepper, to taste

Hint:

Easy and quick to make, you just have to calculate the resting time so that the flavors blend at their best, it is perfect as an appetizer or for a quick and light lunch.

Chef Michele recommends freshly shaved Parmigiano Reggiano cheese aged 24 months for this dish. To make sure you are buying real 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:

Red wine – Sangiovese
White wine – Verdicchio
Orange wine – Emilia Romagna Trebbiano
Beer – Lager or IPA

SUBMIT YOUR RECIPES

Become a superstar!

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

SUBMIT A RECIPE


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

Look for the seal of authenticity.

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

READ MORE

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.

Where to buy:

RETAILERS

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

Look for the seal of authenticity.

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

READ MORE

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.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

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

SUBMIT A RECIPE


Sprout Crostini with Parmigiano Reggiano Cheese and Miso Spread

Directions:

Parmigiano Reggiano Cheese and Miso Spread
STEP 1

Mix the miso, cheese, and rinds in a bowl with your hands, stir in the apple juice, black pepper, lemon zest cover and let it sit in the refrigerator for at least 1 hour. The more time the more flavor.

Sprout Crostini
STEP 1

Preheat oven to 350ºF. Slice baguette into 1/2-inch pieces at an angle and place on a baking sheet. Drizzle with 2 tablespoons of olive oil for extra crispness. Bake for 8-12 minutes, rotating the pan halfway through.

STEP 2

While the bread is toasting, heat a large skillet over medium heat. Add remaining olive oil, add brussels sprouts, sprinkle with salt and pepper, tossing well to coat. Cook for 10 minutes, stirring occasionally, until warm, wilted, slightly crispy and even a little golden. Add the lemon zest to taste and stir in grated Parmigiano Reggiano cheese, mixing well to coat and turn off heat.

STEP 3

Cover the top of each piece of crostini with a generous amount of Parmigiano Reggiano Cheese and Miso Spread. Next, top the crostini with a spoonful of sprouts, then add a shaving of fresh Parmigiano Reggiano cheese and some cracked black pepper. Get ready for a multi-cultural treat!

STARTER

Sprout Crostini with Parmigiano Reggiano® Cheese and Miso Spread

  • 30m

    PREP
  • 30m

    COOK
  • 90

    CALORIES
  • 6

    SERVINGS

For this recipe, Chef Michele decided to travel outside of Italy and landed in Japan and created a special spread which combines two of the most iconic foods from each country – Miso from Japan and Parmigiano Reggiano cheese from Italy – both of which are widely available in grocery store shelves virtually anywhere in the US.

The goal was to leverage the umami quality of two foods from very different cultures and create something that is completely new, rich and delicious. By the way, the Parmigiano Reggiano Cheese and Miso Spread can stay refrigerated for quite a long time – and kept on hand for many different uses.

Ingredients:

Spread

3 oz miso of your choice
4 oz Parmigiano Reggiano cheese
2 oz Parmigiano Reggiano rinds, washed and grated
1 tsp. of unfiltered apple juice
Black pepper, to taste
Zest of one lemon

Sprout Crostini

1 large baguette
4 tbsp. olive oil
1 pound brussels sprouts, sliced or shredded
Salt, to taste
Pepper, to taste
Zest of Lemon
2 tbsp. freshly grated Parmigiano Reggiano cheese
Parmigiano Reggiano cheese, for serving

Look for the seal of authenticity.

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

READ MORE

Hint:

Chef Michele suggests Parmigiano Reggiano cheese aged 36 months. Longer aged cheese will yield a more pungent flavor.

The longer the mixture sits the tastier it will become.

Where to buy:

RETAILERS

STARTER

Sprout Crostini with Parmigiano Reggiano® Cheese and Miso Spread

  • 30m

    PREP
  • 30m

    COOK
  • 90

    CALORIES
  • 6

    SERVINGS

For this recipe, Chef Michele decided to travel outside of Italy and landed in Japan and created a special spread which combines two of the most iconic foods from each country – Miso from Japan and Parmigiano Reggiano cheese from Italy – both of which are widely available in grocery store shelves virtually anywhere in the US.

The goal was to leverage the umami quality of two foods from very different cultures and create something that is completely new, rich and delicious. By the way, the Parmigiano Reggiano Cheese and Miso Spread can stay refrigerated for quite a long time – and kept on hand for many different uses.

Directions:

Parmigiano Reggiano Cheese and Miso Spread
STEP 1

Mix the miso, cheese, and rinds in a bowl with your hands, stir in the apple juice, black pepper, lemon zest cover and let it sit in the refrigerator for at least 1 hour. The more time the more flavor.

Sprout Crostini
STEP 1

Preheat oven to 350ºF. Slice baguette into 1/2-inch pieces at an angle and place on a baking sheet. Drizzle with 2 tablespoons of olive oil for extra crispness. Bake for 8-12 minutes, rotating the pan halfway through.

STEP 2

While the bread is toasting, heat a large skillet over medium heat. Add remaining olive oil, add brussels sprouts, sprinkle with salt and pepper, tossing well to coat. Cook for 10 minutes, stirring occasionally, until warm, wilted, slightly crispy and even a little golden. Add the lemon zest to taste and stir in grated Parmigiano Reggiano cheese, mixing well to coat and turn off heat.

STEP 3

Cover the top of each piece of crostini with a generous amount of Parmigiano Reggiano Cheese and Miso Spread. Next, top the crostini with a spoonful of sprouts, then add a shaving of fresh Parmigiano Reggiano cheese and some cracked black pepper. Get ready for a multi-cultural treat!

Ingredients:

Spread

3 oz miso of your choice
4 oz Parmigiano Reggiano cheese
2 oz Parmigiano Reggiano rinds, washed and grated
1 tsp. of unfiltered apple juice
Black pepper, to taste
Zest of one lemon

Sprout Crostini

1 large baguette
4 tbsp. olive oil
1 pound brussels sprouts, sliced or shredded
Salt, to taste
Pepper, to taste
Zest of Lemon
2 tbsp. freshly grated Parmigiano Reggiano cheese
Parmigiano Reggiano cheese, for serving

Look for the seal of authenticity.

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

READ MORE

Hint:

Chef Michele suggests Parmigiano Reggiano cheese aged 36 months. Longer aged cheese will yield a more pungent flavor.

The longer the mixture sits the tastier it will become.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

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

SUBMIT A RECIPE


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

Look for the seal of authenticity.

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

READ MORE

Hint:

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

Where to buy:

RETAILERS

STARTER

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

Look for the seal of authenticity.

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

READ MORE

Hint:

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

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

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

SUBMIT A RECIPE


Garlic Mac-n-Cheese Bites with Parmigiano Reggiano

Directions:

STEP 1

Pre-heat oven to 400 degrees.

STEP 2

Cut off top head of garlic to expose cloves just a little bit. Place garlic cut-side-up in the cavity of a muffin tin and rub olive oil over the exposed cloves. Wrap foil over the garlic.

STEP 3

Roast garlic for 30-35 minutes, until cloves are soft and golden. Remove from oven and let cool enough to handle. Once cooled, remove each clove of garlic by gently squeezing. Place in bowl and set aside.

STEP 4

Lower oven temperature to 375 degrees and spray a 12-cavity muffin tin lightly with cooking spray.

STEP 5

Boil elbow macaroni in a pot of lightly salted boiling water, about 2 minutes less than package recommends for al dente (the macaroni will finish cooking in the oven). Drain and set aside.

STEP 6

While macaroni is cooking, melt 2 Tbsp butter in a large saucepan over medium high heat. Whisk flour into butter until smooth, about 1 minute. Add salt and pepper.

STEP 7

While continuing to whisk, slowly pour milk into mixture. Stir for about 3 minutes as mixture thickens and comes to a simmer. Don’t let mixture come to a full boil.

STEP 8

Lower heat to medium-low and stir in roasted garlic cloves and Parmigiano Reggiano cheese, until sauce is smooth. Add macaroni to pot and stir to full coat pasta with sauce.

STEP 9

Melt remaining 1 Tbsp butter in a small bowl and stir in panko.
Evenly divide macaroni mixture among cavities in prepared muffin tin. Sprinkle panko mixture over the top and top with chopped parsley.

STEP 10

Bake for 15 minutes, until panko is golden. Let mac and cheese cups cool for about 5 minutes before removing from muffin tin and serving.

STARTER

Garlic Mac-n-Cheese Bites
with Parmigiano Reggiano®

  • 30m

    PREP
  • 50m

    COOK
  • 310

    CALORIES
  • 4

    SERVINGS

This delicious small bites are a variation on the classic mac-n-cheese recipe. In order to add more flavor we add roasted garlic and use Parmigiano Reggiano cheese- which gives this dish its rich and savory taste, and add a little panko to give it a bit of crunch. Also, instead of cooking it all in a big pot and serving it in a bowl (it will yield 12 bites or 4 servings), we use a muffin tin and create bite size portions that are a perfect party snack, or a tasty grab-and-go meal!

Recipe by Sues of We are Not Martha

Ingredients:

1 head garlic
1 Tbsp olive oil
1/2 Lb elbow macaroni
3 Tbsp unsalted butter, divided
1 1/2 Tbsp all-purpose flour
1/4 Tsp salt
1/4 Tsp black pepper
1 Cup whole milk
1 1/2 Cups of freshly shredded Parmigiano Reggiano cheese
2/3 Cup panko
2 Tsp chopped parsley

Look for the seal of authenticity.

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

READ MORE

Hint:

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

Where to buy:

RETAILERS

STARTER

Garlic Mac-n-Cheese Bites
with Parmigiano Reggiano®

  • 30m

    PREP
  • 50m

    COOK
  • 310

    CALORIES
  • 4

    SERVINGS

This delicious small bites are a variation on the classic mac-n-cheese recipe. In order to add more flavor we add roasted garlic and use Parmigiano Reggiano cheese- which gives this dish its rich and savory taste, and add a little panko to give it a bit of crunch. Also, instead of cooking it all in a big pot and serving it in a bowl (it will yield 12 bites or 4 servings), we use a muffin tin and create bite size portions that are a perfect party snack, or a tasty grab-and-go meal!

Recipe by Sues of We are Not Martha

Directions:

STEP 1

Pre-heat oven to 400 degrees.

STEP 2

Cut off top head of garlic to expose cloves just a little bit. Place garlic cut-side-up in the cavity of a muffin tin and rub olive oil over the exposed cloves. Wrap foil over the garlic.

STEP 3

Roast garlic for 30-35 minutes, until cloves are soft and golden. Remove from oven and let cool enough to handle. Once cooled, remove each clove of garlic by gently squeezing. Place in bowl and set aside.

STEP 4

Lower oven temperature to 375 degrees and spray a 12-cavity muffin tin lightly with cooking spray.

STEP 5

Boil elbow macaroni in a pot of lightly salted boiling water, about 2 minutes less than package recommends for al dente (the macaroni will finish cooking in the oven). Drain and set aside.

STEP 6

While macaroni is cooking, melt 2 Tbsp butter in a large saucepan over medium high heat. Whisk flour into butter until smooth, about 1 minute. Add salt and pepper.

STEP 7

While continuing to whisk, slowly pour milk into mixture. Stir for about 3 minutes as mixture thickens and comes to a simmer. Don’t let mixture come to a full boil.

STEP 8

Lower heat to medium-low and stir in roasted garlic cloves and Parmigiano Reggiano cheese, until sauce is smooth. Add macaroni to pot and stir to full coat pasta with sauce.

STEP 9

Melt remaining 1 Tbsp butter in a small bowl and stir in panko.
Evenly divide macaroni mixture among cavities in prepared muffin tin. Sprinkle panko mixture over the top and top with chopped parsley.

STEP 10

Bake for 15 minutes, until panko is golden. Let mac and cheese cups cool for about 5 minutes before removing from muffin tin and serving.

Ingredients:

1 head garlic
1 Tbsp olive oil
1/2 Lb elbow macaroni
3 Tbsp unsalted butter, divided
1 1/2 Tbsp all-purpose flour
1/4 Tsp salt
1/4 Tsp black pepper
1 Cup whole milk
1 1/2 Cups of freshly shredded Parmigiano Reggiano cheese
2/3 Cup panko
2 Tsp chopped parsley

Look for the seal of authenticity.

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

READ MORE

Hint:

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

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

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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.

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Parmigiano Reggiano Cheese Crisps

Directions:

STEP 1

Preheat oven to 325 degrees.

STEP 2

Grate the Parmigiano Reggiano cheese.

STEP 3

Line a large baking sheet with parchment paper or a nonstick baking mat. Spoon a couple heaping tablespoons of freshly grated Parmigiano Reggiano onto baking sheet, spacing about 2 inches apart. Lightly press to flatten into 2-inch circles, using a round cutter as a guide, if desire.

STEP 4

Transfer to oven and bake until slightly browned, 6 to 10 minutes. Remove from oven and let cool on baking sheet to firm slightly. Carefully loosen using a spatula and let cool until firm and completely hardened. Repeat process with any remaining cheese. Cooled crisps can be stored in an airtight container between layers of wax paper.

STARTER

Parmigiano Reggiano®
Cheese Crisps

  • 5m

    PREP
  • 10m

    COOK
  • 150

    CALORIES
  • 9

    SERVINGS

Impress your friends with this delicious treat. However, be warned…once you eat one, you might end up making 10 more batches! These savory Parmigiano Reggiano cheese crisps are a perfect party snack enjoyed by themselves, with a dip, or topped with prosciutto and basil. They can also be served on the side of a fresh green salad or a hearty bowl of soup.

Ingredients:

4 ounces of freshly grated Parmigiano Reggiano cheese

Look for the seal of authenticity.

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

READ MORE

Hint:

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

Where to buy:

RETAILERS

STARTER

Parmigiano Reggiano®
Cheese Crisps

  • 5m

    PREP
  • 10m

    COOK
  • 150

    CALORIES
  • 9

    SERVINGS

Impress your friends with this delicious treat. However, be warned…once you eat one, you might end up making 10 more batches! These savory Parmigiano Reggiano cheese crisps are a perfect party snack enjoyed by themselves, with a dip, or topped with prosciutto and basil. They can also be served on the side of a fresh green salad or a hearty bowl of soup.

Directions:

STEP 1

Preheat oven to 325 degrees.

STEP 2

Grate the Parmigiano Reggiano cheese.

STEP 3

Line a large baking sheet with parchment paper or a nonstick baking mat. Spoon a couple heaping tablespoons of freshly grated Parmigiano Reggiano onto baking sheet, spacing about 2 inches apart. Lightly press to flatten into 2-inch circles, using a round cutter as a guide, if desire.

STEP 4

Transfer to oven and bake until slightly browned, 6 to 10 minutes. Remove from oven and let cool on baking sheet to firm slightly. Carefully loosen using a spatula and let cool until firm and completely hardened. Repeat process with any remaining cheese. Cooled crisps can be stored in an airtight container between layers of wax paper.

Ingredients:

4 ounces of freshly grated Parmigiano Reggiano cheese

Look for the seal of authenticity.

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

READ MORE

Hint:

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

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

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

SUBMIT A RECIPE


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)

Look for the seal of authenticity.

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

READ MORE

Hint:

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

Where to buy:

RETAILERS

STARTER

Eggplant Parmigiano Reggiano

  • 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)

Look for the seal of authenticity.

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

READ MORE

Hint:

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

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

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

SUBMIT A RECIPE


Eggplant Parmigiano Reggiano

Directions:

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

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

STEP 5

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

STARTER

Eggplant Parmigiano Reggiano

  • 2hr

    PREP
  • 1hr

    COOK
  • 800

    Calories

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

Ingredients:

4 oz. Parmigiano Reggiano (wedge)

1/2 cup Pecan (toasted and salted)

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

1/4 cup Cranberries (dried)

1/4 cup Dates (pitted)

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

Look for the seal of authenticity.

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

READ MORE

Hint:

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

Where to buy:

RETAILERS

STARTER

Eggplant Parmigiano Reggiano

  • 2hr

    PREP
  • 1hr

    COOK
  • devparm

    Chef

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

Directions:

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

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

STEP 5

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

Ingredients:

4 oz. Parmigiano Reggiano (wedge)

1/2 cup Pecan (toasted and salted)

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

1/4 cup Cranberries (dried)

1/4 cup Dates (pitted)

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

Look for the seal of authenticity.

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

READ MORE

Hint:

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

Where to buy:

RETAILERS