Chicken Altavilla

Directions:

STEP 1

Preheat the oven at 350 degrees.

STEP 2

Salt and pepper chicken, and set aside.

STEP 3

Divide the rest of the ingredients in half to make the stuffing, setting aside two tablespoons of the grated Parmigiano Reggiano cheese.

STEP 4

Roll up chicken to enclose the stuffing, and secure with toothpicks or kitchen twine, and arrange in a shallow baking dish.

STEP 5

Bake uncovered at 350 degrees for 35 minutes in the preheated oven. Remove the twine or toothpicks.

STEP 6

Serve on a dish and sprinkle the remaining Parmigiano Reggiano cheese on top, and get ready for your first bite.

STARTER

Chicken Altavilla

  • 30m

    PREP
  • 45m

    COOK
  • 380

    CALORIES
  • 2

    SERVINGS

This recipe was the winner of the “From Good to Great” Category in the Parmigiano Reggiano Masterpiece Recipe Contest, 2022.

This stuffed chicken recipe is super easy to make and you will instantly place on your list of favorites. Tender chicken breasts, lightly seared on the outside and juicy within, are stuffed with Parmigiano Reggiano cheese, spinach, sun dried tomatoes, pine nuts, raisins and mushroom. The chicken pairs nicely with a fresh green salad or garlic mashed potatoes, or a bit of both for an indulgent meal.

Ingredients:

2 chicken breast pounded thin
2 sun dried tomato in oil finely chopped
10 spinach leaves
10 pine nuts
6 small raisins, chopped
1 tablespoon of butter
8 slices of mushroom
3 tablespoons of grated Parmigiano Reggiano cheese
2 tablespoons of bread crumb mixed with 1 teaspoon of olive oil
Salt and pepper, to taste

About Chef Nina Mulè Lyons

Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”

In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano – because “nothing else compares”.

STARTER

Chicken Altavilla

  • 30m

    PREP
  • 45m

    COOK
  • 380

    CALORIES
  • 2

    SERVINGS

This recipe was the winner of the “From Good to Great” Category in the Parmigiano Reggiano Masterpiece Recipe Contest, 2022.

This stuffed chicken recipe is super easy to make and you will instantly place on your list of favorites. Tender chicken breasts, lightly seared on the outside and juicy within, are stuffed with Parmigiano Reggiano cheese, spinach, sun dried tomatoes, pine nuts, raisins and mushroom. The chicken pairs nicely with a fresh green salad or garlic mashed potatoes, or a bit of both for an indulgent meal.

Directions:

STEP 1

Preheat the oven at 350 degrees.

STEP 2

Salt and pepper chicken, and set aside.

STEP 3

Divide the rest of the ingredients in half to make the stuffing, setting aside two tablespoons of the grated Parmigiano Reggiano cheese.

STEP 4

Roll up chicken to enclose the stuffing, and secure with toothpicks or kitchen twine, and arrange in a shallow baking dish.

STEP 5

Bake uncovered at 350 degrees for 35 minutes in the preheated oven. Remove the twine or toothpicks.

STEP 6

Serve on a dish and sprinkle the remaining Parmigiano Reggiano cheese on top, and get ready for your first bite.

Ingredients:

2 chicken breast pounded thin
2 sun dried tomato in oil finely chopped
10 spinach leaves
10 pine nuts
6 small raisins, chopped
1 tablespoon of butter
8 slices of mushroom
3 tablespoons of grated Parmigiano Reggiano cheese
2 tablespoons of bread crumb mixed with 1 teaspoon of olive oil
Salt and pepper, to taste

About Chef Nina Mulè Lyons

Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”

In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano – because “nothing else compares”.

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

Parmigiano Reggiano® Party Toast

Directions:

STEP 1

Preheat oven to 400°.

STEP 2

Line a sheet pan with foil for easy cleanup and lay baguette slices on prepared pan.

STEP 3

In a medium bowl, combine the Parmigiano Reggiano, mayonnaise, and garlic.

STEP 4

Using a spoon or narrow rubber spatula, spread 2 tablespoons of the mixture on each baguette slice, spreading to the edge.

STEP 5

Bake for 12-15 minutes, rotating pan after 6 minutes, until toasts are nicely browned in spots and puffy.

STEP 6

Remove from sheet pan with a wide spatula and place on a serving platter.

STEP 7

Sprinkle with minced parsley and red pepper flakes if using. Serve hot. Try to look modest at all the compliments.

STARTER

Parmigiano Reggiano® Party Toast

  • 10m

    PREP
  • 15m

    COOK
  • 225

    CALORIES
  • 4

    SERVINGS

This recipe was the winner of the “The Ultimate Party Snack” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.

These Parmigiano Reggiano Party Toasts are easy to make and crazy good. Baguette slices are topped with a creamy mixture of freshly grated Parmigiano Reggiano, mayonnaise and minced garlic, then baked until brown and puffy. A shower of parsley when they come out of the oven finishes them off — unless you want to add red pepper flakes for some extra kick. Goes great with a medium body red wine, a crisp Pinot Grigio, ice cold beer, or sparkling water. Get ready to party Italian style.

Ingredients:

8 baguette slices, cut diagonally, approx. 4x2x½ inches
½ cup mayonnaise
¾ cup genuine Parmigiano Reggiano, freshly grated or finely shredded
1 garlic clove, minced
¼ cup minced fresh parsley
Red pepper flakes, optional

About Chef Libby Maeder

I was born in Buffalo and have lived all my life in this area. My favorite cuisine is probably American home cooking, inspired by classic French and Italian techniques. Early in my 20s, I discovered what a difference genuine Parmigiano Reggiano makes compared to the “parmesan” cheese from that familiar green canister. I think my first recipe using it was for mushrooms stuffed with fresh breadcrumbs, fresh basil, garlic, Parmigiano Reggiano and olive oil. I’ve been cooking for probably 50 years now, and I’m still so excited and happy to learn more about food and try new recipes. The kitchen is my happy place! I also write about my food adventures on my Facebook page, Libby Loves to Cook, as well as once a month in our wonderful local newspaper, the East Aurora Advertiser.

STARTER

Parmigiano Reggiano® Party Toast

  • 10m

    PREP
  • 15m

    COOK
  • 225

    CALORIES
  • 4

    SERVINGS

This recipe was the winner of the “The Ultimate Party Snack” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.

These Parmigiano Reggiano Party Toasts are easy to make and crazy good. Baguette slices are topped with a creamy mixture of freshly grated Parmigiano Reggiano, mayonnaise and minced garlic, then baked until brown and puffy. A shower of parsley when they come out of the oven finishes them off — unless you want to add red pepper flakes for some extra kick. Goes great with a medium body red wine, a crisp Pinot Grigio, ice cold beer, or sparkling water. Get ready to party Italian style.

Directions:

STEP 1

Preheat oven to 400°.

STEP 2

Line a sheet pan with foil for easy cleanup and lay baguette slices on prepared pan.

STEP 3

In a medium bowl, combine the Parmigiano Reggiano, mayonnaise, and garlic.

STEP 4

Using a spoon or narrow rubber spatula, spread 2 tablespoons of the mixture on each baguette slice, spreading to the edge.

STEP 5

Bake for 12-15 minutes, rotating pan after 6 minutes, until toasts are nicely browned in spots and puffy.

STEP 6

Remove from sheet pan with a wide spatula and place on a serving platter.

STEP 7

Sprinkle with minced parsley and red pepper flakes if using. Serve hot. Try to look modest at all the compliments.

Ingredients:

8 baguette slices, cut diagonally, approx. 4x2x½ inches
½ cup mayonnaise
¾ cup genuine Parmigiano Reggiano, freshly grated or finely shredded
1 garlic clove, minced
¼ cup minced fresh parsley
Red pepper flakes, optional

About Chef Libby Maeder

I was born in Buffalo and have lived all my life in this area. My favorite cuisine is probably American home cooking, inspired by classic French and Italian techniques. Early in my 20s, I discovered what a difference genuine Parmigiano Reggiano makes compared to the “parmesan” cheese from that familiar green canister. I think my first recipe using it was for mushrooms stuffed with fresh breadcrumbs, fresh basil, garlic, Parmigiano Reggiano and olive oil. I’ve been cooking for probably 50 years now, and I’m still so excited and happy to learn more about food and try new recipes. The kitchen is my happy place! I also write about my food adventures on my Facebook page, Libby Loves to Cook, as well as once a month in our wonderful local newspaper, the East Aurora Advertiser.

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

Potato Wedges with Rosemary and Parmigiano Reggiano® cheese

Directions:

STEP 1

Preheat oven to 375 F. Wash potatoes and cut into wedges.

STEP 2

Drizzle a baking sheet with extra virgin olive oil and place potatoes in a single layer. Sprinkle with salt. Bake for 20 minutes.

STEP 3

Take out potatoes and sprinkle some grated Parmigiano Reggiano cheese and rosemary. Put back in the oven for 5 minutes.

STEP 4

Let cool and serve.

STARTER

Potato Wedges with Rosemary and Parmigiano Reggiano® Cheese

  • 10m

    PREP
  • 25m

    COOK
  • 186

    CALORIES
  • 4

    SERVINGS

Description:

The ultimate complement to the traditional Game Day Chicken Wings, these Potato Wedges with Rosemary get their amazing taste from Parmigiano Reggiano cheese. This is one of those snacks that will quickly become one of your Game Day favorites.

Ingredients:

3 russet potatoes
Salt, to taste
2 oz Parmigiano Reggiano cheese, freshly grated
Rosemary, chopped
Extra virgin olive oil

Hint:

Make sure 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 cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

STARTER

Potato Wedges with Rosemary and Parmigiano Reggiano® Cheese

  • 10m

    PREP
  • 25m

    COOK
  • 186

    CALORIES
  • 4

    SERVINGS

Description:

The ultimate complement to the traditional Game Day Chicken Wings, these Potato Wedges with Rosemary get their amazing taste from Parmigiano Reggiano cheese. This is one of those snacks that will quickly become one of your Game Day favorites.

Directions:

STEP 1

Preheat oven to 375 F. Wash potatoes and cut into wedges.

STEP 2

Drizzle a baking sheet with extra virgin olive oil and place potatoes in a single layer. Sprinkle with salt. Bake for 20 minutes.

STEP 3

Take out potatoes and sprinkle some grated Parmigiano Reggiano cheese and rosemary. Put back in the oven for 5 minutes.

STEP 4

Let cool and serve.

Ingredients:

3 russet potatoes
Salt, to taste
2 oz Parmigiano Reggiano cheese, freshly grated
Rosemary, chopped
Extra virgin olive oil

Hint:

Make sure 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 cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

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

Pull Apart Parmigiano Reggiano Cheese Bread

Directions:

STEP 1

Combine flour, salt, sugar and yeast in a large bowl. Add water and mix with your hands bringing the dough together.

STEP 2

Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes. Transfer to a large lightly oiled bowl and cover with a clean cloth. Let rise in a warm place until doubled in size – about 1 hour.

STEP 3

Knead the dough lightly for 1 minute, then roll it out on a lightly floured surface into a rectangle measuring approximately 20x12in.

STEP 4

Spread the pesto or sun-dried tomato paste over the dough, leaving a little less than an inch border along one long edge. Scatter the rosemary and Parmigiano Reggiano cheese evenly. From the other long edge, roll the rectangle into a sausage-shape, pressing the long edge to seal it. Curl the roll around into a circle, sealing the ends together.

STEP 5

Lift the ring onto a large, greased baking sheet. Without cutting through entirely, cut 16 even slices with a sharp knife, keeping the circular shape. Twist each slice so that the cut surface lies upwards. Sprinkle with poppy seeds or sesame seeds. Leet rise in a warm place for 30-40 minutes.

STEP 6

Meanwhile, preheat the oven to 520 F/Fan 375 F. Bake for 20-25 minutes until risen and golden brown. Cool on a wire rack.

STARTER

Pull Apart Parmigiano Reggiano® Cheese Bread

  • 2h

    PREP
  • 25m

    COOK
  • 147

    CALORIES
  • 16

    SERVINGS

Description:

Nothing says “Let’s Party” more than the Pull Apart Parmigiano Reggiano Cheese Bread! This recipe is sure to bring friends and family together while everyone reaches for “just one more” during Game Day celebrations.

Ingredients:

3 cups + 2 tbsp white bread flour, plus more for dusting
1 tsp. Salt
1 tbsp. cane sugar
1 rounded tsp. easy-blend yeast
1 ¼ cups Warm water
4 tbsp. red pesto or sun-dried tomato paste
2 tbsp. fresh rosemary, finely chopped
5 oz Parmigiano Reggiano, finely grated
1 tbsp. poppy seeds or sesame seeds
Parmigiano Reggiano cheese shavings, rosemary sprigs, olives, artichokes and sun-dried tomatoes in olive oil, to serve

Hint:

To make separate buns instead of a bread ring, cut through each slice completely and arrange on lightly greased baking sheets, cut side up, leaving them to rise as before.

Make sure 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 cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

STARTER

Pull Apart Parmigiano Reggiano® Cheese Bread

  • 2h

    PREP
  • 25m

    COOK
  • 147

    CALORIES
  • 16

    SERVINGS

Description:

Nothing says “Let’s Party” more than the Pull Apart Parmigiano Reggiano Cheese Bread! This recipe is sure to bring friends and family together while everyone reaches for “just one more” during Game Day celebrations.

Directions:

STEP 1

Combine flour, salt, sugar and yeast in a large bowl. Add water and mix with your hands bringing the dough together.

STEP 2

Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes. Transfer to a large lightly oiled bowl and cover with a clean cloth. Let rise in a warm place until doubled in size – about 1 hour.

STEP 3

Knead the dough lightly for 1 minute, then roll it out on a lightly floured surface into a rectangle measuring approximately 20x12in.

STEP 4

Spread the pesto or sun-dried tomato paste over the dough, leaving a little less than an inch border along one long edge. Scatter the rosemary and Parmigiano Reggiano cheese evenly. From the other long edge, roll the rectangle into a sausage-shape, pressing the long edge to seal it. Curl the roll around into a circle, sealing the ends together.

STEP 5

Lift the ring onto a large, greased baking sheet. Without cutting through entirely, cut 16 even slices with a sharp knife, keeping the circular shape. Twist each slice so that the cut surface lies upwards. Sprinkle with poppy seeds or sesame seeds. Leet rise in a warm place for 30-40 minutes.

STEP 6

Meanwhile, preheat the oven to 520 F/Fan 375 F. Bake for 20-25 minutes until risen and golden brown. Cool on a wire rack.

Ingredients:

3 cups + 2 tbsp white bread flour, plus more for dusting
1 tsp. Salt
1 tbsp. cane sugar
1 rounded tsp. easy-blend yeast
1 ¼ cups Warm water
4 tbsp. red pesto or sun-dried tomato paste
2 tbsp. fresh rosemary, finely chopped
5 oz Parmigiano Reggiano, finely grated
1 tbsp. poppy seeds or sesame seeds
Parmigiano Reggiano cheese shavings, rosemary sprigs, olives, artichokes and sun-dried tomatoes in olive oil, to serve

Hint:

To make separate buns instead of a bread ring, cut through each slice completely and arrange on lightly greased baking sheets, cut side up, leaving them to rise as before.

Make sure 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 cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

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

Parmigiano Reggiano® Cheese Lollipops

Directions:

STEP 1

Preheat oven to 430 F. Line a rimmed baking sheet with parchment paper.

STEP 2

Place tightly packed spoonfuls of grated Parmigiano Reggiano cheese in circular mounds, about 2 inches wide.

STEP 3

Remove wings from air fryer and place in a bowl. coat them with another handful of Parmigiano Reggiano cheese. Turn the air fryer up to 400 F and cook for 5 minutes more to caramelize.

STEP 4

Add crushed pistachios, walnuts, sesame seeds, pumpkin seeds, marjoram, and other herbs according to your personal taste.

STEP 5

Bake in the oven for about 7 minutes.

STEP 6

Slide the baking paper off of the pan and let cool completely before removing. Serve at room temperature.

STARTER

Parmigiano Reggiano® Cheese Lollipops

  • 5m

    PREP
  • 7m

    COOK
  • 121

    CALORIES
  • 4

    SERVINGS

Description:

Parmigiano Reggiano cheese lollipops are ready to enjoy in minutes but, be warned, they can be gone within seconds. This healthy and deliciously crunchy snack is an easy way to add a little fun to any Game Day spread. Serve them on a cheese board, or display them like flowers in a vase at the center of your table, and enjoy them with a cold beer as you cheer for your favorite team!

Ingredients:

3.5 oz Parmigiano Reggiano cheese, freshly grated
Sesame seeds
Pumpkin seeds
Pistachios
Walnuts
Marjoram

Hint:

Get creative with the toppings and add whatever you might find tasty!

Make sure 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 cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

STARTER

Parmigiano Reggiano® Cheese Lollipops

  • 5m

    PREP
  • 7m

    COOK
  • 121

    CALORIES
  • 4

    SERVINGS

Description:

Parmigiano Reggiano cheese lollipops are ready to enjoy in minutes but, be warned, they can be gone within seconds. This healthy and deliciously crunchy snack is an easy way to add a little fun to any Game Day spread. Serve them on a cheese board, or display them like flowers in a vase at the center of your table, and enjoy them with a cold beer as you cheer for your favorite team!

Directions:

STEP 1

Preheat oven to 430 F. Line a rimmed baking sheet with parchment paper.

STEP 2

Place tightly packed spoonfuls of grated Parmigiano Reggiano cheese in circular mounds, about 2 inches wide.

STEP 3

Remove wings from air fryer and place in a bowl. coat them with another handful of Parmigiano Reggiano cheese. Turn the air fryer up to 400  F and cook for 5 minutes more to caramelize .

STEP 4

Add crushed pistachios, walnuts, sesame seeds, pumpkin seeds, marjoram, and other herbs according to your personal taste.

STEP 5

Bake in the oven for about 7 minutes.

STEP 6

Slide the baking paper off of the pan and let cool completely before removing. Serve at room temperature.

Ingredients:

3.5 oz Parmigiano Reggiano cheese, freshly grated
Sesame seeds
Pumpkin seeds
Pistachios
Walnuts
Marjoram

Hint:

Get creative with the toppings and add whatever you might find tasty!

Make sure 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 cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

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

Parmigiano Reggiano® Cheese Biscuits

Directions:

STEP 1

Combine ingredients in a food processor, and pulse until dough is clumpy but will come together when pressed with your fingers.

STEP 2

Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, about 2 hours.

STEP 3

Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick biscuits, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes.

STEP 4

Remove baking sheets from oven, and raise temperature to 500 degrees. When oven comes to temperature, return sheets to oven, and bake for 2 – 4 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.

STARTER

Parmigiano Reggiano® Cheese Biscuits

  • 40m

    COOK
  • 210

    CALORIES
  • 8

    SERVINGS

Description:

Parmigiano Reggiano cheese adds plenty of savory taste to these delicious little biscuits. Great when served on their own, they can also be incorporated into a beautiful cheese and charcutery board.
These cheese biscuits have a lighter bite and a soft yet crunchy quality that makes them a perfect snack for game day. Enjoy!

Ingredients:

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1cup Parmigiano Reggiano cheese finely grated, aged 24 or 36 months
1 1/2 teaspoon dreid sage
1/4 cup half & half, (more if needed)

Look for the seal of authenticity.

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

READ MORE

Hint:

Make sure 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 cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 or 36 months.

Where to buy:

RETAILERS

STARTER

Parmigiano Reggiano® Cheese Biscuits

  • 40m

    COOK
  • 210

    CALORIES
  • 8

    SERVINGS

Description:

Parmigiano Reggiano cheese adds plenty of savory taste to these delicious little biscuits. Great when served on their own, they can also be incorporated into a beautiful cheese and charcutery board.
These cheese biscuits have a lighter bite and a soft yet crunchy quality that makes them a perfect snack for game day. Enjoy!

Directions:

STEP 1

Combine ingredients in a food processor, and pulse until dough is clumpy but will come together when pressed with your fingers.

STEP 2

Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, about 2 hours.

STEP 3

Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick biscuits, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes.

STEP 4

Remove baking sheets from oven, and raise temperature to 500 degrees. When oven comes to temperature, return sheets to oven, and bake for 2 – 4 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.

Ingredients:

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1cup Parmigiano Reggiano cheese finely grated, aged 24 or 36 months
1 1/2 teaspoon dreid sage
1/4 cup half & half, (more if needed)

Look for the seal of authenticity.

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

READ MORE

Hint:

Make sure 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 cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 or 36 months.

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

Everything Crackers with Parmigiano Reggiano cheese

Directions:

STEP 1

Heat oven to 400 degrees. Line a baking sheet with parchment paper. Put flour, salt, cheese and butter in the bowl of a food processor. Pulse until flour and butter are combined. Add half-and-half and let machine run for a minute or so to fully combine ingredients. If needed, continue adding liquid one teaspoon at a time, until mixture holds together but is not sticky or too wet.

STEP 2

Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. Roll sheet of dough onto your floured rolling pin and transfer to prepared baking. Score lightly with a pizza cutter or knife if you want to break crackers into squares or rectangles later on. Sprinkle with topping of choice.

STEP 3

Bake until lightly browned, about 10 minutes or longer depending on thickness and desired darkness. Cool and serve.

STARTER

Everything Crackers with
Parmigiano Reggiano® cheese

  • 5m

    PREP
  • 10m

    COOK
  • 287

    CALORIES
  • 4

    SERVINGS

Homemade crackers are the ultimate snack – and they are especially tasty if you make them with Parmigiano Reggiano cheese.

These thin and crispy crackers were inspired by the popular everything bagels and are the perfect complement to your game day spread. Enjoy by themselves, dip them in salsa, or add an olive tapenade for some extra richness…or serve them next to your cheese and charcuterie platter.

Ingredients:

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 cup Parmigiano Reggiano cheese finely grated, aged 24 months
4 tablespoons butter
1/4 cup half & half, (more if needed)

Salt, pepper, everything bagel seasoning, cayenne, or any other topping you may want.

Look for the seal of authenticity.

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

READ MORE

Hint:

Make sure 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 cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

Where to buy:

RETAILERS

STARTER

Everything Crackers with
Parmigiano Reggiano® cheese

  • 5m

    PREP
  • 10m

    COOK
  • 287

    CALORIES
  • 4

    SERVINGS

Homemade crackers are the ultimate snack – and they are especially tasty if you make them with Parmigiano Reggiano cheese.

These thin and crispy crackers were inspired by the popular everything bagels and are the perfect complement to your game day spread. Enjoy by themselves, dip them in salsa, or add an olive tapenade for some extra richness…or serve them next to your cheese and charcuterie platter.

Directions:

STEP 1

Heat oven to 400 degrees. Line a baking sheet with parchment paper. Put flour, salt, cheese and butter in the bowl of a food processor. Pulse until flour and butter are combined. Add half-and-half and let machine run for a minute or so to fully combine ingredients. If needed, continue adding liquid one teaspoon at a time, until mixture holds together but is not sticky or too wet.

STEP 2

Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. Roll sheet of dough onto your floured rolling pin and transfer to prepared baking. Score lightly with a pizza cutter or knife if you want to break crackers into squares or rectangles later on. Sprinkle with topping of choice.

STEP 3

Bake until lightly browned, about 10 minutes or longer depending on thickness and desired darkness. Cool and serve.

Ingredients:

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 cup Parmigiano Reggiano cheese finely grated, aged 24 months
4 tablespoons butter
1/4 cup half & half, (more if needed)

Salt, pepper, everything bagel seasoning, cayenne, or any other topping you may want.

Look for the seal of authenticity.

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

READ MORE

Hint:

Make sure 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 cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

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

Spiced Pita Crisps with Parmigiano Reggiano® cheese

Directions:

STEP 1

Preheat the oven to 375 degrees F. Line two half sheet pans with parchment paper. Set aside.

STEP 2

Brush the top of each pita with 1 teaspoon of roasted garlic oil, then evenly sprinkle over cup of cheese, teaspoon of lemon zest, teaspoon of dried oregano, and a pinch of each of the salt and red pepper flakes.

STEP 3

Using a ravioli cutter (a knife also works), cut each pita into sixths. Divide the wedges onto each of the prepared sheet pans, in a single layer.

STEP 4

Bake for 13 – 17 minutes, until lightly brown and crisp. Serve warm or at room temperature.

Guest Chef: Marc Sievers

I’m a cookbook author and entertaining expert and I have spent the past decade sharing my expertise for earthy and elegant vegetarian cooking, easy entertaining and thoughtful, but uncomplicated style.

No matter the paths taken in my life, the kitchen has always been the one place where I have felt the most comfortable. The best part of my day is cooking and entertaining with friends and family, with the house filled with laughter!
My first cookbook was published in 2011, my second in 2016, and my third cookbook French Omelettes—Your New House Meal was released in Fall 2019. I am excited to share my vision for the best ideas to help you enjoy life’s little moments, whether for a dinner for eight or a cozy night at home for you and your plus one!

Born and raised in New England, I live in Lawrence, MA with my husband Ryan and our pups Lady and Gigi.

SIDES

Spiced Pita Crisps with Parmigiano Reggiano® cheese

  • 5m

    PREP
  • 15m

    COOK
  • 287

    CALORIES
  • 8

    SERVINGS

Featuring a classic combination of Italian-inspired flavors that pair perfectly with the rich taste of Parmigiano Reggiano cheese, these crunchy pita crisps will elevate your party spread to a new level! The Pita Crisps are very easy to assemble, and simple touches like using a ravioli cutter for fluted edges will help create a high-impact nibble with minimal effort.

This is a versatile recipe with ingredients you should always have on hand. It is perfect for any gathering, however if you make it for a game day get-together, it is certain to impress friends, family and football fans. Buon appetito!

Ingredients:

Pita bread – 8 pitas (5-inch diameter)
Roasted garlic oil – 3 tablespoons
Parmigiano Reggiano cheese – 2 cups, freshly grated
Lemon zest – 2 teaspoons, freshly zested
Oregano – 1 teaspoon, dried, lightly crushed
Black pepper – 1  teaspoons, freshly ground
Sea salt –   teaspoon
Crushed red pepper flakes –   teaspoon

Hint:

There is something very earthy about oregano and it really makes the other ingredients pop, but it can be overpowering. That is why Marc Sievers suggests using dried oregano for this recipe.

Make these 2 hours ahead of time and leave them at room temperature. Just before serving, pop them into a warm oven for 5 minutes.

Like all great game day snacks, these Pita Crisps pair great with beer, but they also go amazingly well with a variety of cocktails, wines, and spirits.

SIDES

Spiced Pita Crisps with Parmigiano Reggiano® cheese

  • 5m

    PREP
  • 15m

    COOK
  • 287

    CALORIES
  • 8

    SERVINGS

Featuring a classic combination of Italian-inspired flavors that pair perfectly with the rich taste of Parmigiano Reggiano cheese, these crunchy pita crisps will elevate your party spread to a new level! The Pita Crisps are very easy to assemble, and simple touches like using a ravioli cutter for fluted edges will help create a high-impact nibble with minimal effort.

This is a versatile recipe with ingredients you should always have on hand. It is perfect for any gathering, however if you make it for a game day get-together, it is certain to impress friends, family and football fans. Buon appetito!

Directions:

STEP 1

Preheat the oven to 375 degrees F. Line two half sheet pans with parchment paper. Set aside.

STEP 2

Brush the top of each pita with 1 teaspoon of roasted garlic oil, then evenly sprinkle over cup of cheese, teaspoon of lemon zest, teaspoon of dried oregano, and a pinch of each of the salt and red pepper flakes.

STEP 3

Using a ravioli cutter (a knife also works), cut each pita into sixths. Divide the wedges onto each of the prepared sheet pans, in a single layer.

STEP 4

Bake for 13 – 17 minutes, until lightly brown and crisp. Serve warm or at room temperature.

Ingredients:

Pita bread – 8 pitas (5-inch diameter)
Roasted garlic oil – 3 tablespoons
Parmigiano Reggiano cheese – 2 cups, freshly grated
Lemon zest – 2 teaspoons, freshly zested
Oregano – 1 teaspoon, dried, lightly crushed
Black pepper – 1  teaspoons, freshly ground
Sea salt –   teaspoon
Crushed red pepper flakes –   teaspoon

Hint:

There is something very earthy about oregano and it really makes the other ingredients pop, but it can be overpowering. That is why Marc Sievers suggests using dried oregano for this recipe.

Make these 2 hours ahead of time and leave them at room temperature. Just before serving, pop them into a warm oven for 5 minutes.

Like all great game day snacks, these Pita Crisps pair great with beer, but they also go amazingly well with a variety of cocktails, wines, and spirits.

Guest Chef: Marc Sievers

I’m a cookbook author and entertaining expert and I have spent the past decade sharing my expertise for earthy and elegant vegetarian cooking, easy entertaining and thoughtful, but uncomplicated style.

No matter the paths taken in my life, the kitchen has always been the one place where I have felt the most comfortable. The best part of my day is cooking and entertaining with friends and family, with the house filled with laughter!
My first cookbook was published in 2011, my second in 2016, and my third cookbook French Omelettes—Your New House Meal was released in Fall 2019. I am excited to share my vision for the best ideas to help you enjoy life’s little moments, whether for a dinner for eight or a cozy night at home for you and your plus one!

Born and raised in New England, I live in Lawrence, MA with my husband Ryan and our pups Lady and Gigi.

Complete your meal

Chicken Altavilla

75

MINUTES

9

INGREDIENTS

380

CALORIES

Read More

Pasta Aglio, Olio e Limone

30

MINUTES

9

INGREDIENTS

280

CALORIES

Read More

Passatelli Haluski

25

MINUTES

7

INGREDIENTS

200

CALORIES

Read More

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


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

Chicken Altavilla

75

MINUTES

9

INGREDIENTS

380

CALORIES

Read More

Pasta Aglio, Olio e Limone

30

MINUTES

9

INGREDIENTS

280

CALORIES

Read More

Passatelli Haluski

25

MINUTES

7

INGREDIENTS

200

CALORIES

Read More

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


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.

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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:

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