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”.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
Parmigiano Reggiano® 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.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
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.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
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.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
Parmigiano Reggiano® 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.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
Parmigiano Reggiano® 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)
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.
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)
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.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
