We are sure that you have tried grated Parmigiano Reggiano on tagliatelle with ragù, and you have probably also tasted tortellini in Parmigiano cream. You almost certainly add Parmigiano to vegetable purées to give them an extra hint of flavour, and we would bet that you have tried it at least once paired with balsamic vinegar, as per Emilian tradition. But have you ever tasted a dessert in which Parmigiano was the main ingredient? It might seem daring, but we assure you that it lends itself perfectly to some sweet preparations. Here are our 3 favourites, and if you try any of them, please: let us know if you liked them!
Parmigiano and chocolate
Perhaps a less known combination than the classic Parmigiano and balsamic vinegar, but equally flavourful: we are talking about the pairing of Parmigiano and dark chocolate.
Here's how to prepare tasty Parmigiano chocolate cubes:
- Melt dark chocolate in a bain-marie.
- Cut the Parmigiano into small enough cubes to be bite-sized!
- Dip the cubes in the chocolate.
- Using two forks, remove them, let the excess chocolate drip off, and carefully place them on a tray covered with aluminum foil.
- Refrigerate and let rest for at least half an hour.
- If you want a thicker layer of chocolate, repeat the process.
Parmigiano Cheesecake
Tired of the usual cheesecakes? Then this one is for you!
- Line a cake tin about 23 cm in diameter.
- Mix 100g crushed digestive biscuits with 4 tablespoons of sugar and 8 of melted butter.
- Pour the mixture into the cake tin and form a uniform base by pressing with the back of a spoon.
- Mix 800g cream cheese and 1 can of condensed milk until a frothy and homogeneous mixture is obtained.
- Add 2 tablespoons of flour, 4 tablespoons of lemon juice and 100g of grated Parmigiano Reggiano.
- Add 4 eggs and pour the mixture over the biscuit base.
- Bake at 170°C for about 1 hour and 15 minutes and let cool before serving.
- Decorate with berry purée and fresh blueberries.
Sweet Parmigiano Reggiano Cream
This last recipe is a real gem: instead of the usual mascarpone cream, you absolutely must try making the sweet Parmigiano Reggiano cream, to pair with the tart yet sweet taste of raspberries. For the complete recipe, we refer you to the official Parmigiano Reggiano website.
