Parmigiano Reggiano is a cheese with unique characteristics: its organoleptic and taste qualities can be enjoyed in their simplicity, but they can also make a delicious contribution to many different recipes, whether they are first courses, small appetizers, or after-meal treats.
Here are some ideas for bringing our beloved Parmigiano Reggiano to the table in dishes that combine tradition and innovation in the service of taste.
Parmigiano Reggiano at the table: 3 delicious recipes!
Appetizer: Parmesan baskets.
For a delicious and also very attractive appetizer to bring to the table, our suggestion is Parmesan baskets with prosciutto crudo and arugula. Since you'll need grated Parmesan, we recommend the 24-month aging, which is most suitable for this use.
Line a baking sheet with parchment paper. Arrange four heaps of grated Parmesan, about 2 tablespoons each, well spaced apart. With a spoon, press the heaps to form small thin disks and then place the baking sheet in a preheated oven at 180°C for no more than 3 minutes. The cheese will melt very quickly! Remove the wafers from the oven, and carefully, without burning yourself, cut the parchment paper around each one, so you can lift them and place them over a teacup, glass, or small bowl, depending on the shape you want them to take. Let them cool and voilà! All that's left is to place them on a nice platter and fill them with a few arugula leaves, a rolled slice of prosciutto crudo, and a couple of Parmesan flakes. Ready to serve!
First course: tortellini with Parmesan cream.
Our suggestion for a first course where Parmigiano Reggiano takes center stage is tortellini with Parmesan cream. For this recipe, the 36-month aging is perfect. First, you'll need to prepare the cheese cream: pour 500 ml of whole milk into a saucepan and heat it until it reaches 70°C. Then, pour the milk into a blender and gradually add 250 g of grated Parmigiano Reggiano, blending thoroughly until everything is perfectly combined. The result will be a smooth and very fragrant cream. Cook the tortellini strictly in meat broth, and drain them before they become too soft. Then, combine the tortellini and Parmesan cream in a non-stick pan, add pepper to taste, and cook for a few minutes, stirring constantly. Et voilà! The tortellini are ready and served in their Emilian splendor!
An after-meal treat: Parmesan and balsamic vinegar.
When you're feeling more sophisticated and want to tantalize your and your guests' palates with a refined and flavorful suggestion, and one that is fully in line with the Romagnolo-Emilian tradition, you could serve Parmesan flakes to be enjoyed with Balsamic Vinegar of Modena IGP. In this case, we recommend 12-month Parmigiano Reggiano, with its simple and delicate flavor, paired with a fresh glass of Malvasia.
Parmigiano Reggiano is a multifaceted cheese: it can be paired in countless ways, and it can certainly be a good ally for preparing many different recipes. If you want to make one or more of the dishes we've described, our Christmas Gift Box 12-24-36 could be a great purchase: a package containing 3 different aging periods of our Parmigiano Reggiano, designed for lovers of taste and good food!
