Five famous recipes that feature the delicious and versatile Parmigiano Reggiano

By A. Geri

1. Classic Caesar Salad

Ingredients:

• 1 large romaine lettuce, chopped
• 1/2 cup grated Parmigiano Reggiano
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Croutons
• Optional: Anchovies, chicken breast, or shrimp

Instructions:

1. In a small bowl, whisk together lemon juice, olive oil, garlic, Worcestershire sauce, Dijon mustard, salt, and pepper to make the dressing.
2. In a large bowl, toss the chopped romaine lettuce with the dressing until evenly coated.
3. Add the grated Parmigiano Reggiano and croutons, and toss again.
4. Serve immediately, optionally topped with anchovies, grilled chicken breast, or shrimp.

2. Spaghetti Carbonara

Ingredients:

• 12 oz spaghetti
• 2 large eggs
• 1 cup grated Parmigiano Reggiano
• 4 oz pancetta or guanciale, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. In a bowl, whisk together the eggs and grated Parmigiano Reggiano.
3. In a large skillet, cook the pancetta or guanciale over medium heat until crispy. Add the minced garlic and cook for another minute.
4. Remove the skillet from heat and add the cooked spaghetti, tossing to combine.
5. Quickly pour in the egg and cheese mixture, tossing continuously to create a creamy sauce. Add reserved pasta water a little at a time if the sauce is too thick.
6. Season with salt and pepper to taste, and sprinkle with fresh parsley if desired. Serve immediately.

3. Chicken Parmesan

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1 cup grated Parmigiano Reggiano. You can read here how to recognise a good quality of this famous Italian cheese.
• 2 cups marinara sauce
• 1 1/2 cups mozzarella cheese, shredded
• Salt and pepper to taste
• Olive oil for frying
• Fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper. Dredge each breast in flour, dip in beaten eggs, and coat with breadcrumbs mixed with half of the grated Parmigiano Reggiano.
3. In a large skillet, heat olive oil over medium-high heat. Fry the chicken breasts until golden brown on both sides, about 3-4 minutes per side.
4. Place the fried chicken breasts in a baking dish. Top each with marinara sauce and shredded mozzarella cheese.
5. Sprinkle the remaining grated Parmigiano Reggiano on top.
6. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve.

4. Risotto alla Parmigiana

Ingredients:

• 1 1/2 cups of this Arborio rice, or you the vegan alternative of of Risso Gallo 0.500 gram
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmigiano Reggiano
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. In a saucepan, heat the broth and keep it warm over low heat.
2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
3. Add the Arborio rice and cook, stirring frequently, until the rice is lightly toasted.
4. Pour in the white wine and cook until it has evaporated.
5. Begin adding the warm broth, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
6. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
7. Stir in the remaining butter and grated Parmigiano Reggiano. Season with salt and pepper to taste.
8. Garnish with fresh parsley and serve immediately.

5. Eggplant Parmesan (Parmigiana di Melanzane)

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• 2 cups marinara sauce
• 1 1/2 cups mozzarella cheese, shredded
• 1 cup grated Parmigiano Reggiano
• 1 cup flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper to taste
• Olive oil for frying
• Fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Pat dry with paper towels.
3. Dredge each eggplant slice in flour, dip in beaten eggs, and coat with breadcrumbs.
4. In a large skillet, heat olive oil over medium-high heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
5. In a baking dish, spread a layer of marinara sauce. Arrange a layer of fried eggplant slices on top.
6. Sprinkle with grated Parmigiano Reggiano and shredded mozzarella. Repeat layers until all ingredients are used, finishing with a layer of sauce and cheese.
7. Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil and serve.

Enjoy these delightful recipes that showcase the incredible flavor and versatility of Parmigiano Reggiano!