Parmigiano Reggiano has long been regarded as one of the three or four incomparable cheeses of the world, but this isn’t just because of its complex and delightful range flavors. This King of Cheese also boasts a supreme versatility.
Whether you’re preparing a proper cheese board or just putting out a dish of olives and good bread, you have several serving options for Parmigiano Reggiano.
Allow the cheese to come to room temperature so those lovely aromas and flavors can unfurl. Small, hand-broken irregular chunks display the crystalline texture nicely. Paper thin slivers prettily accent the plate. Tiny cubes pack loads of flavor into each little bite.
Use your Parmigiano Reggiano in a host of different ways. On a cheese plate, pair with foods that complement the cheese’s subtle bite, creaminess, and sweetness: pears, balsamic vinegar, honey, walnuts, figs or hazelnuts.
Shaved Parmigiano Reggiano over salads adds a savory flourish. Grate the cheese into breadcrumbs before breading. Try melting the cheese onto the edges of your pizza crusts. The rind adds a lovely richness and complexity to soups or stews.
Recipes Worthy of Parmigiano Reggiano
Spinach Salad with Warm Parmigiano Reggiano Dressing
Serves 6
This super-flavorful salad makes an excellent first course. Have a pepper mill on the table so that each diner can top their portions with freshly ground black pepper.
Ingredients
· 5 ounces baby spinach (about 10 cups)
· 8 ounces mushrooms, sliced
· 1/2 small red onion, thinly sliced
· 3 tablespoons extra-virgin olive oil
· 4 cloves garlic, minced
· 4 anchovy fillets, minced
· 2 1/2 tablespoons red wine vinegar
· 1/2 cup finely grated Parmigiano-Reggiano
Method
Place spinach, mushrooms and onion in a large bowl. Heat oil in a small skillet over medium-low heat. Add garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add anchovies and cook, stirring, 30 seconds. Remove from the heat and stir in vinegar and then cheese. Pour the warm dressing over the salad, toss well and serve.
Nutritional Info. Per Serving: 110 calories (80 from fat), 9g total fat, 2g saturated fat, 5mg cholesterol, 210mg sodium, 5g carbohydrate (2g dietary fiber, 1g sugar), 4g protein
Parmigiano Reggiano Baked Eggs with Swiss Chard
Serves 4
These flavorful eggs are easy to bake up for a cozy breakfast with friends or family, and they also easily double for a crowd. You can garnish the eggs with an herb of your choice (basil, thyme or chives are excellent) and serve with thick slices of your favorite bread.
Ingredients
· Butter for the ramekins
· 2 teaspoons extra-virgin olive oil
· 2 large garlic cloves, sliced
· 4 cups packed thinly sliced Swiss Chard leaves, or other hearty green leaves (reserve chard stems for another use)
· 3/4 cup coarsely grated Parmigiano Reggiano cheese, divided
· 1 small tomato, halved, seeds removed, diced and divided
· 4 large eggs
· 1/4 teaspoon fine sea salt
· 1/4 teaspoon ground black pepper
Method
Preheat the oven to 350°F and generously butter 4 (6-ounce) ramekins or small gratin dishes. In a large skillet, heat oil over medium heat. Add garlic and cook 1 minute. Add chard; cover the skillet and cook, stirring frequently, until chard is tender, 8 to 10 minutes; add a few tablespoons water if the skillet begins to dry out. Remove from the heat and pour off any excess liquid.
Stir in 1/2 cup of the cheese and half of the tomato. Spoon the mixture evenly into the prepared ramekins. Break an egg into each ramekin and sprinkle with remaining cheese. Pile remaining tomato around eggs and season with salt and pepper. Place on a baking sheet and bake until egg whites are almost completely set, 15 to 20 minutes. Cool 5 minutes before serving.
Nutritional Info: Per Serving:160 calories (120 from fat), 11g total fat, 5g saturated fat, 200mg cholesterol, 390mg sodium, 3g carbohydrate (1g dietary fiber, 1g sugar), 12g protein
Parmigiano Reggiano, Prosciutto and Arugula Flatbread
Serves 12
Serve this flavor-packed flatbread as a starter or side.
Ingredients
· 1 pound pizza dough, thawed if frozen
· 2 tablespoons extra-virgin olive oil, divided, plus more for the baking sheet
· 1 cup coarsely shredded Parmigiano Reggiano
· 3 ounces thinly sliced prosciutto
· 3 cups baby arugula
· Freshly ground black pepper
Method
On a lightly floured surface, roll pizza dough out into a rough rectangle about 10×16 inches. Transfer to an oiled baking sheet. Brush dough with 1 tablespoon of the oil. Cover and set aside 30 minutes.
Preheat the oven to 450°F. Sprinkle dough with cheese. Bake in top third of the oven until top and bottom are lightly browned and edges are crisp, about 15 minutes. Top with prosciutto and bake 3 more minutes. Remove from the oven, top with arugula, drizzle with remaining 1 tablespoon oil and sprinkle generously with black pepper. Cut into 12 pieces and serve warm or room temperature.
Nutritional Info: Per Serving:150 calories (60 from fat), 6g total fat, 1.5g saturated fat, 10mg cholesterol, 430mg sodium, 17g carbohydrate (1g dietary fiber, 1g sugar), 7g protein
Oven-Baked Chicken with Parmigiano Reggiano Crust
Serves 4 to 6
Panko and Parmigiano Reggiano make a terrifically crisp and flavorful crust for baked chicken in this easy recipe. It’s great hot, but you can also serve it at room temperature.
Ingredients
· Extra-virgin olive spray oil
· 1/3 cup low-fat milk
· 1 large egg
· 3/4 cup panko (Japanese bread crumbs)
· 1/2 cup finely grated Parmigiano-Reggiano
· 2 tablespoons finely chopped fresh thyme
· 3/4 teaspoon fine sea salt
· 8 pieces chicken (cut-up small whole chicken or a combination of thighs and drumsticks)
Method
Preheat the oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Spray rack with oil.
Place milk and egg in a shallow bowl and whisk to combine. Combine panko, cheese, thyme and salt in another shallow bowl. Coat 1 piece of chicken with egg mixture, and then roll in panko mixture, pressing gently to help coating adhere. Place on the rack and repeat with remaining chicken. Discard any remaining egg and panko mixtures. Spray chicken lightly with oil and bake until crispy and cooked through, about 35 minutes.
Nutritional Info: Per Serving:500 calories (280 from fat), 31g total fat, 10g saturated fat, 185mg cholesterol, 650mg sodium, 11g carbohydrate (0g dietary fiber, 1g sugar), 40g protein
Storing left over cheese is easy. Try to buy pieces that will last you just a week or two. Wrap wedges tightly in parchment paper or aluminum foil, and keep in your refrigerator at about 40° (the veggie drawer works well).
Reinvigorate dehydrated cheese by wrapping with damp cheesecloth, then plastic wrap, and let sit overnight in the refrigerator. Store pre-grated cheese in the refrigerator in a zip-close bag with all air squeezed out.
Do you have a favorite way to add Parmigiano Reggiano to a dish? Share your favorite recipes with us by emailing [email protected].
With “A Kitchen Inspired” we will share with you the current and up and coming ingredients, products and cooking methods that inspire our team members, chefs and the kitchen at Whole Foods Market Dublin.
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