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.

LINKS

Website
Instagram

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.

LINKS

Website
Instagram

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. Check out Chef Romano on Instagram!

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. Check out Chef Romano on Instagram!

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