RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT
Inspired by a favorite dish at a Scottsdale, AZ restaurant. It's the Basil Olive Oil used in the dish that makes it so yummy. I love Risotto but oh, the stirring and stirring... Here is a crockpot version that works great!! This recipe works as a terrific side dish but you can add other items to make it a complete meal in itself, such as shrimp etc.. I hope some of you will attempt this version.
Provided by zuzuzpetals
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
- Lightly coat the insert of crock pot with some extra basil olive oil.
- Add the sauted shallots and basil oil to the crockpot insert.
- Add the rice and coat it with the mixture.
- Stir in the wine.
- Stir in the chicken broth.
- Add the salt.
- Cover and cook on high for about 2 hours or until all the liquid is absorbed.
- Just before serving, stir in the cheese.
- Have extra grated cheese to put on top of each serving.
- If I was going to add shrimp, chicken, corn, salmon etc.
- ,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.
ROASTED ASPARAGUS WITH POACHED EGG AND PARMIGIANO-REGGIANO
Provided by Anne Burrell
Time 40m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Fill a large saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil.
- Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with about 1 tablespoon olive oil and some salt.
- Place the asparagus in the oven and roast for 15 minutes.
- Reduce the heat on the water until the bubbles in the water have subsided.
- Gently crack and drop the eggs into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid.
- Using a slotted spoon, carefully remove the eggs from the saucepan and blot the bottom of the spoon on a paper towel before plating the egg.
- Remove the asparagus from the oven.
- Divide the roasted asparagus spears on plates and top each set of asparagus with a poached egg. Sprinkle with the grated Parmigiano and a couple flakes crushed red pepper. Sprinkle with a few drops olive oil.
FETTUCCINE WITH BUFFALO BUTTER AND PARMIGIANO-REGGIANO
Steps:
- Bring a large (8-quart) pot of water to a boil and add the salt. Heat a large (12-inch) saute pan over low heat and add 1/2 cup of the boiling water to the pan. Add both butters to the pan and cook for 2 to 3 minutes, stirring slowly, until the sauce has emulsified.
- Meanwhile, add the Fettuccine to the boiling water and cook for approximately 1 to 2 minutes, until just tender. Using tongs, transfer the cooked pasta to the saute pan. (Do not drain the pasta water.) Add an additional 1/2 cup pasta cooking water, if required, and freshly ground black pepper to taste.
- Continue to cook on low heat for 2 minutes, tossing to coat the pasta with sauce, until the sauce is well incorporated. Remove the pan from the heat and add the finely grated Parmesan in a slow steady stream while tossing the pasta. If needed, add more pasta water to loosen the sauce.
- Divide the pasta among four bowls, top each serving with the aged Parmigiano-Reggiano and more freshly ground pepper and serve.
- Place the 00 flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, gradually add the egg yolks, a few at a time. Continue to mix until the dough is smooth. If it is a touch dry, add a few drops of water. The dough will be bright yellow.
- Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes.
- Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the dough hook attachment from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next step). Set the attachment to the widest setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the same setting, folding the dough in on itself and rolling between each. Change the attachment to the next setting and repeat the process, working your way through each width setting twice until the pasta is almost transparent. Repeat with the remaining pieces of dough.
- Remove the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the machine. Sprinkle the cut fettuccine lightly with flour and place in bundles on a parchment-lined sheet pan that has been sprinkled with semolina flour. Set aside until ready to use.
ASPARAGUS WITH PARMIGIANO-REGGIANO VINAIGRETTE
Steps:
- Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve.
- In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.
- Call yourself a superstar!
ROSEMARY-GARLIC STEAKS WITH ARUGULA, TOMATOES AND PARMIGIANO-REGGIANO
This is a simple supper my husband and I have often, especially in the warm summer months.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill or grill pan to medium-high to high.
- Rub room temperature meat with cut garlic. Drizzle the meat with olive oil, rub with rosemary and season liberally with salt and pepper or grill seasoning. Cook steaks 4 minutes on each side for medium, let rest 5 minutes then slice.
- Dress greens and halved or chopped tomatoes with the juice of 1 lemon, 2 tablespoons olive oil and salt and pepper. Pile salad on top of sliced steak and garnish with long grates of cheese made with vegetable peeler.
FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO
Provided by Food Network
Number Of Ingredients 6
Steps:
- Bring 6 quarts of water to a boil in a large pot. Whisk the eggs, mascarpone, salt, pepper and 1/2 cup cheese in a heatproof mixing bowl. Set aside. Add 3 1/2 tablespoons kosher salt to the boiling water, drop in the fettucine and cook at a full rolling boil, stirring frequently, until al dente, 5 to 7 minutes. While the pasta is cooking, place the bowl, full of the mascarpone mixture, over a pot of boiling water to heat through. Once the pasta is cooked add to the sauce and toss, until the noodles are well coated with sauce. Plate in a bowl and garnish with a bit of fresh cheese.
RISOTTO CON PARMIGIANO-REGGIANO
An easy Risotto con Parmigiano-Reggiano recipe
Categories Cheese Rice Appetizer Side Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 First-Course or 6 Side-Dish Servings
Number Of Ingredients 7
Steps:
- Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
- Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.
RACHAEL RAY'S PARMIGIANO-REGGIANO CRUSTED CHICKEN PICCATA
Got this from Rachael Ray magazine and had it clipped for awhile. We made it for dinner this evening, and loved it!!! Hope that you and your family enjoy it as well.
Provided by Scrapbook Lori
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place flour on a plate. Beat eggs in shallow bowl; place 1 cup cheese on another plate.
- Working with 1 cutlet at a time, coat the chicken with the flour, then egg, then cheese, pressing to adhere. Transfer to a plate.
- Bring a large pot of water to a boil. Add salt, then the pasta and cook until al dente, 3 minutes. Drain, reserving a ladleful of water.
- In a large nonstick skillet, heat 2 tbsp EVOO, over medium heat. Add chicken and cook, turning once, until golden, 10 minutes. Transfer to a platter and keep warm. Add 1 tbsp EVOO, to the skillet. Add sliced lemon, garlic and capers and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minute. Lower the heat and bring to a simmer.
- Stir the chicken broth into the sauce for 1 minute. Stir in the butter until melted, then stir in the lemon juice. Spoon a little sauce over the chicken. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserved pasta cooking water. Stir in pasta and toss to coat; season with salt and pepper. Add the remaining 1/4 cup cheese and toss. Serve the pasta with the chicken.
Nutrition Facts : Calories 822.8, Fat 40.1, SaturatedFat 14.3, Cholesterol 231.8, Sodium 1017, Carbohydrate 58.5, Fiber 5.8, Sugar 1.8, Protein 53.8
MINESTRONE WITH PARMIGIANO-REGGIANO
Provided by Bobby Flay
Time 1h5m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.
- Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.
Nutrition Facts : Calories 275 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 21 milligrams, Sodium 263 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 12 grams
TUSCAN BEAN SOUP WITH PROSCIUTTO AND GRATED PARMIGIANO-REGGIANO
Provided by Nancy Silverton
Categories Soup/Stew Blender Food Processor Bean Cheese Garlic Pasta Dinner Lunch Parmesan Fall Winter Prosciutto Cabbage Simmer Boil Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the beans and their liquid with the garlic, salt, thyme, basil, and 2 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes to meld the flavors. Remove about 1 1/2 cups of the beans, returning any garlic or basil to the saucepan. Use an immersion blender to purée the remaining beans in the pot until smooth.
- (Alternatively, let the soup cool slightly then transfer it to a blender or food processor and purée, holding the lid down tight so the hot liquid doesn't splatter out.) Stir in the reserved beans and cabbage and thin the soup with water if necessary. Cook the soup over medium heat until the cabbage wilts and is slightly tender, about 5 minutes.
- Divide the soup evenly among four large soup plates or bowls, filling them to just below the rim. Drizzle each serving with high-quality olive oil and grate a thin layer of Parmesan cheese over them. Tear one slice of the prosciutto into a few pieces and rumple the pieces onto one bowl of soup; repeat with the remaining prosciutto slices.
PARMIGIANO-REGGIANO CRISPS
This simple recipe using Parmigiano-Reggiano makes an easy party snack. To prevent cheeses from drying out and losing flavor, wrap them tightly in parchment and store in the veggie drawer of the refrigerator.
Provided by Martha Stewart
Yield Makes 2 dozen crisps
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees.
- In a medium bowl, toss cheese with cayenne and herbs. Line a large baking sheet with parchment paper or a nonstick baking mat. Spoon heaping tablespoons cheese mixture onto baking sheet, spacing about 2 inches apart. Lightly press to flatten into 2-inch circles, using a round cutter as a guide, if desired.
- Transfer to oven and bake until slightly browned, 6 to 10 minutes. Remove from oven and let cool on baking sheet to firm slightly. Carefully loosen using a spatula and let cool until firm and completely hardened. Repeat process with any remaining cheese. Cooled crisps can be stored in an airtight container between layers of wax paper.
PARMIGIANO REGGIANO
Parmigiano Reggiano is from Italy and it's been made for over 1,000 years.
Provided by Cathy Strange
Time 2m
Yield 1 serving
Number Of Ingredients 1
Steps:
- Parmigiano Reggiano is from Italy it's been made for over 1,000 years . It's produced traditionally in copper vats and the aging process takes a minimum of 12 months although I like it aged for 24 months. Look for the pin dot marking on the rind so you know you have authentic Parmigiano Reggiano.
PARMIGIANO-REGGIANO WITH BALSAMIC VINEGAR
Categories Cheese No-Cook Cocktail Party Vegetarian Quick & Easy Vinegar Parmesan Fall Gourmet
Yield Serves 4 as an hors d'oeuvre or cheese course
Number Of Ingredients 3
Steps:
- With a small knife break parmigiano-reggiano into bite-size chunks and transfer to a plate. Drizzle cheese evenly with 1 1/2 teaspoons vinegar and let stand 15 minutes. Drizzle cheese with remaining 1 1/2 teaspoons vinegar.
SOFT SCRAMBLED EGGS WITH PARMIGIANO REGGIANO
Steps:
- Melt the butter in a small nonstick skillet over low heat. Meanwhile, beat the eggs and a pinch each of the salt and pepper with a fork in a medium bowl until well incorporated and air has been whipped into the eggs, about 1 minute.
- Add the eggs to the skillet and stir constantly with a rubber spatula until the egg thickens, 1 to 2 minutes. Remove from the heat and continue to stir continuously until the eggs have a custard-like consistency, 1 to 2 minutes.
- Place the soft scrambled eggs on top of the toast and sprinkle generously with the Parmigiano-Reggiano.
FRESH PEARS WITH PARMIGIANO-REGGIANO AND BALSAMIC VINEGAR
A splendid recipe adapted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper. This is best eaten right away!
Provided by Sharon123
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, vigorously whisk the vinegars and dark brown sugar together.
- Halve and core the pears, leaving the skins on.
- Slice each halve into long thin slivers.
- Drizzle with a little lemon juice to keep from turning brown.
- Fan out about 4 or 5 pieces of pears on each of six salad plates.
- At the base of the fan place a knob of cheese.
- Moisten each chunk with a few drops of balsamic vinegar, and serve. Enjoy!
Nutrition Facts : Calories 110.1, Fat 4, SaturatedFat 2.5, Cholesterol 10.3, Sodium 243.3, Carbohydrate 14.2, Fiber 2.6, Sugar 8.5, Protein 5.8
MINESTRONE WITH SAUTEED CROUTONS AND PARMIGIANO-REGGIANO
Steps:
- Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.
- Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.
MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO
Your whole family will love this pasta recipe, perfect for warm summer nights!
Provided by Food Network
Time 20m
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil. Season water with salt to taste (optional).
- In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
- Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
- Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
- Meanwhile cook pasta according to package directions, drain and toss with the sauce.
- Stir in chopped basil and cheese before serving.
- 2011 Barilla. All Rights reserved.
ZUCCHINE AL FORNO CON PARMIGIANO-REGGIANO E PROSCIUTTO
Make and share this Zucchine Al Forno Con Parmigiano-Reggiano E Prosciutto recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400ºF and spread butter in an 8x8-inch baking pan.
- In a large saucepan of boiling water cook zucchini until crisp-tender, about 5 minutes.
- Drain zucchini and cool until they can be handled.
- Trim ends of zucchini and quarter lengthwise to form spears.
- Wrap each zucchini spear in a slice of prosciutto and arrange side by side in pan. (Zucchini will be touching).
- Sprinkle zucchini with parmesan cheese and pepper and bake until lightly browned, 10 to 15 minutes.
- Serve zucchini warm.
BOW TIE PASTA IN PARMIGIANO-REGGIANO BUTTER
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente.
- In a large skillet melt butter. Do not brown. Add drained pasta and cheese and toss until coated. Season with salt and pepper and serve immediately.
BAKED PASTA WITH CREAM AND PARMIGIANO REGGIANO
from Fine Cooking #62. Just like fettucine alfredo but with minimal work! My whole family loves this and it's quick and easy for weeknight cooking. I usually make this in one large casserole dish rather than 4 individual ones and bake for 12 minutes or so. Serve with a Caesar salad and breadsticks for an easy and satisfying dinner.
Provided by jenpalombi
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 500°F In a large pot, bring 3 quarts of water to a boil. In a large bowl, combine the cream with all but 2 Tbs. of the cheese, 1/4 teaspoons salt, and white pepper to taste.
- When the water is boiling, salt it generously and add the ziti. Undercook the pasta slightly so that it's a bit toothier than al dente, 1 to 2 minutes less than the package directions. Drain well.
- Add the pasta to the cream mixture. Divide among four individual shallow ceramic gratin dishes (6 to 8 inches wide). Sprinkle with the remaining cheese and dot with the butter.
- Bake until the pasta is bubbly and hot and the edges begin to brown, about 10 minutes. Don't overbake or the sauce may separate. Let rest for 3 to 5 minutes before serving.
Nutrition Facts : Calories 607.9, Fat 40, SaturatedFat 24.7, Cholesterol 132.6, Sodium 395.3, Carbohydrate 45.4, Fiber 1.8, Sugar 1.1, Protein 17.1
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