Parmigiano Reggiano: our recipes!
Here are some delicious recipes made from our own Parmigiano Reggiano.
Ingredients for 4 tuile baskets:
- Grated Parmigiano Reggiano: around 50 gr. per basket
- Barley: 250gr.
- Genovese pesto: just enough for flavor
- Shrimp: 250 gr.
Preparing the tuile baskets with melted parmesan.
Preheat the oven to 250°C. For each basket, put 2 tablespoons of Parmigiano Reggiano on top of parchment paper. Flatten it until it is even.
The amount of Parmigiano Reggiano you use depends on how big you want to make the baskets.
Place it in the oven.
When the cheese is completely melted, remove it from the oven and spread it over a small, overturned bowl so that the cheese makes a concave shape.
Wait until the cheese is completely cooled and hardened before removing it and turning it upside down.
In the meantime, cook the barley in salted water. Drain it and dress it with a little bit of olive oil.
Cook the shrimp in salted water. Drain as soon as the water starts to boil.
Let the shrimp cool. Dress the barley with the Genovese pesto. Add the shrimp and mix well so the pesto is evenly spread.
Fill the Parmigiano Reggiano tuile baskets with the orzo and serve!
This wonderfully creamy risotto makes the most of simple, classic Italian ingredients to create a fabulous meal.
225 gr (8 oz) Parmigiano Reggiano, plus extra to serve
40 gr (1 ½ oz) dried porcini mushrooms
3 tps vegetable stock powder or 1 vegetable stock cube
4 tps olive oil
300 gr (10 oz) Arborio o Carnaroli rice
1 bunch spring onions, finely chopped
300 gr (10 oz) pumpkin or butternut squash, peeled, deseeded and cut into small chunks
150 ml (1/4 pt) Italian dry white wine
Salt and freshly ground black pepper
Finely grate the Parmigiano Reggiano and set to one side. Put the dried mushrooms into a heatproof bowl.
Mix the stock powder or cube with 850 ml (1 ½ pints) boiling water, then pour over the mushrooms and leave them to soak for about 30 minutes.
When ready to cook, heat the olive oil in a deep frying pan or large saucepan.
Add the rice and sauté it gently over a medium heat for about one or two minutes, until it looks translucent, though not browned.
Add the spring onions and pumpkin or butternut squash and cook gently, stirring often, for another two or three minutes.
Pour in the wine and let it bubble up for a few moments, and then add the soaked mushrooms and about two ladles of stock.
Cook gently for about 20-25 minutes, adding more stock as needed, until the rice is tender and creamy.
Stir in the Parmigiano Reggiano and season to taste.
Add shavings of Parmigiano Reggiano, or freshly grate some more onto each portion, then serve.
75 gr (3 oz) Parmigiano Reggiano
4 skinless, boneless chicken breasts
4 tps green pesto sauce
12 fresh basil leaves
3 tbsp olive oil
500 gr (1 lb 2 oz) baby carrot, halved
2 peppers, deseeded and cut into chunks
1 large red onion, sliced into thin wedges
Salt and freshly ground black pepper
Grate the Parmigiano Reggiano, and set to one side. Preheat the oven to 190°C/fan oven 170°/c Gas mark 5.
Using a sharp knife, slice a pocket into each chicken breast and open it up.
Spread one teaspoon of pesto sauce into each one, and share the Parmigiano Reggiano between them.
Top with the basil leaves, then close the pockets and secure with cocktail sticks,
Spoon two tablespoons of the olive oil into a roasting pan and add all the vegetables, tossing them to coat.
Season with a little salt and black pepper to taste.
Arrange the chicken breasts on top. Sprinkle the remaining olive oil over them, and transfer to the oven.
Roast for 25-30 minutes, until the chicken is cooked and the vegetables are tender.
Serve at once.
150 gr (5 oz) Parmigiano Reggiano
150 gr (5 oz) ricotta cheese
6 pears (not to ripe), peeled, halved and cored
600 ml medium white wine
50 gr (2 oz) caster sugar
Strip of lemon zest
Generous pinch of saffron
2 star anise
Grate the Parmigiano Reggiano very finely.
Mix together the Parmigiano Reggiano and ricotta cheese thoroughly.
Cover and set to one side until ready to serve.
Put the pears, wine and sugar into a saucepan with the lemon zest, saffron and star anise.
Heat and simmer very gently for about 20 minutes, until the pears are tender.
Cool them until barely warm.
Share out the pears, with some of the flavoured syrup, between four serving bowls.
Spoon the cheese mixture onto them and serve.
Just the thing fot tasty nibbles, canapés or as an accompaniment to homemade soup, these little savoury bites take only minutes to make.
Serves 4 (makes about 20)
100 gr (4 oz) Parmigiano Reggiano
25 gr (1 oz) plain flour
Ground white or black pepper
Grate the Parmigiano Reggiano finely, and set to one side.
Mix together the Parmigiano Reggiano cheese and flour.
Season with a shake of white pepper, or a little freshly ground black pepper.
Preheat a hot grill.
Place rounded tablespoons of the Parmigiano reggiano mixture, spaced apart, onot a baking sheet with a palate knife whilst still warm.
Repeat until all the mixture is used up.
Cool, then store in an airtight tin until ready to serve.