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Parmigiano-Reggiano or Parmesan (, Italian: [parmiˈdʒaːno redˈdʒaːno]) is an Italian hard, granular cheese. In the European Economic Area, the name "Parmesan" is legally defined as PDO Parmigiano-Reggiano, though it is often used outside Europe for similar non-PDO cheeses.
It is named after the producing areas, the provinces of Parma, Reggio Emilia, the part of Bologna west of the Reno, and Modena (all in Emilia-Romagna); and the part of Mantua (Lombardy) south of the Po. Both "Parmigiano-Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano-Reggiano.
It has been called the "King of Cheeses" and a "practically perfect food".
An easy-to-make tasty contorno where to taste the sweetness of peas with the savouriness of pancetta and the final citrus note of lemon zest, all combined into soft beaten eggs mix.
Serves 2-3, Prep 10 mins, Cooking 15-20 mins
300 g fresh or frozen peas
100 g diced smoked Pancetta
Serve 4, Preparation 10 minutes, Cooking 20 minutes
Potato Gnocchi, about 900 g
250 g fresh ricotta
50 g grated Parmigiano cheese
200 g fresh or frozen peas (canned too)
1 onion, sliced
salt, to taste
EVOO – Extra Virgin Olive Oil, 2 tablespoons
For each person, 220 g of gnocchi...
Serves: 2 | Preparation time: 5 mins | Cooking time 15 to 20 mins
Puff pastry: 1 sheet
Mature Cheddar sliced: 100 g
Water: 1 tbsp
Parmigiano, grated: 80 g
Preheat the oven to 180°C.
Beat up the egg in a little bowl and add a tbsp of water, roll out the puff pastry sheet...
2 Tbsp unsalted butter - plus extra for custard cups
2 slices bacon, chopped
3 cups sliced leeks, white and pale green parts only
1-1/2 cups half and half
3 large eggs
1/3 cup grated Parmigiano cheese
1/2 tsp salt
1/4 tsp white pepper
1/8 tsp ground nutmeg
Preheat oven to 350 F. Butter six 3/4...
Serves 2 as a main, 4 as a pasta course in a large meal
We liked this, but a little went a long way.
7 ounces small round pasta tubes
4 ounces mortadella, cut into small 1/4 inch cubes
1 shallot, diced fine
4 ounces shelled unsalted pistachios
3 Tbsp EVOO
4 ounces finely grated Parmigiano...
Simple is beautiful. It is harvest time for haricot verts (at least in Finland). Yum Yum.
Photo: Usine de haricots verts Photo stock libre - Public Domain Pictures
The following recipe was inspired by my home grown beans (Phaseolus vulgaris 'Nautica'), my love and grief for Italy in the...
A crispy flavoured alternative to fries, perfect as a snack as well as an enjoyable appetizer. We have fried them, but you can also oven-bake them.
In any case, we cannot miss an Italian twist by flavouring them with Parmigiano cheese and oregano.
Doses depend on the amount of potatoes you have...
We've been making these for years. They can be used as is, chopped up and thrown in with chicken, olive oil, fresh basil and some pasta for a quick flavorful dish, used to make pesto, chopped up and mixed with EVOO, parm and fresh basil for a bruschetta topping, anything you would use...