36 posts tagged “parmigiana-reggiano”

Mozzarella Panini
Makes 3

2 ciabatta rolls
1/4 cup Pesto (recipe follows)
1/2 cup Pepperonata (recipe follows)
6 thin slices fresh mozzarella
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper

Slice off the top third of each roll. Slice remaining portions horizontally into three slices each. Preheat panini machine, or heat a large cast-iron skillet over medium-high heat.

Spread three of the slices of ciabatta with pesto. Cover pesto with three slices of mozzarella each. Spread pepperonata evenly over mozzarella. Drizzle with oil, and sprinkle with salt and pepper. Cover with remaining three slices ciabatta.

Place sandwiches into machine. Close machine, and cook until bread is lightly toasted and mozzarella is hot but not completely melted, about 5 minutes. Alternatively, place sandwiches in heated skillet, and weight with a heavy pan lid, then cook until golden brown on both sides, turning once after about 4 minutes.

Pesto
Makes about 3 cups

2 cups extra-virgin olive oil
1/2 cup Parmigiano Reggiano
1/4 cup pine nuts
1 teaspoon unsalted butter, room temperature
2 basil, leaves only, well washed and dried
Coarse salt and freshly ground pepper

In a food processor, combine the oil, cheese, pine nuts, and butter. Process until smooth. Add basil, and pulse to desired texture. Season with salt and pepper. Store, refrigerated, in an airtight container for up to 2 weeks.

Pepperonata
Makes about 4 cups

5 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1/2 teaspoon crushed red-pepper flakes
1/4 teaspoon dried thyme
2 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
Coarse salt and freshly ground pepper

In medium bowl, combine the peppers, red-pepper flakes, and thyme. Add the oil and vinegar, and toss to coat. Season with salt and pepper. Cover with plastic wrap, and let sit, at room temperature, for 1 hour.

Preheat oven to 350 degrees;. Spread peppers on a baking sheet, and bake until tender but not mushy, about 30 minutes, stirring every 10 minutes. Store refrigerated, in an airtight container, for up to 5 days.

Mini Chicken Meatball & Orzo Soup
Yields 2 servings

1 quart chicken broth
1/2 pound ground, all-white-meat chicken
1/2 carrot, peeled and grated
1/4 small onion, grated
1 clove garlic, grated
2 to 3 tablespoons Parmigiano Reggiano cheese
2 to 3 tablespoons bread crumbs
2 tablespoons flat-leaf parsley, chopped
Salt and freshly ground black pepper
1/2 cup uncooked orzo

Place a small saucepot with water over high heat and bring to a boil. Place a medium size saucepot over medium heat and add the chicken broth. While the broth is coming to a simmer, combine the ground chicken, grated carrot, grated onion, grated garlic, Parmigiano, bread crumbs, parsley, salt and pepper in a medium-size mixing bowl. 

Add the orzo to the boiling water and cook about 2 minutes less than the directions on the box -- the hot broth in the thermos will finish the cooking. If you are making it to eat right away, cook the orzo for the appropriate amount of time. Strain orzo when it is finished cooking and reserve.

While the orzo is cooking, make small meatballs from the chicken mixture -- about the size of a nickel -- and add them to the simmering broth. You can also put the ground chicken mixture into a re-sealable plastic bag, cut off about a half-inch at one of the corners, and squeeze the mixture through the tip. Cut off the mixture every half-inch or so with a pair of kitchen scissors. Cook the mini chicken meatballs for about 6-7 minutes or until fully cooked. To assemble, add a couple of large spoonfuls of cooked orzo, along with some mini chicken meatballs and broth.

Grilled Meatball Caesar Salad
Yields 4 servings

8 slices bacon, chopped
1 pound ground beef, pork, and veal combined (you can also use ground chicken)
1 egg beaten
2 cloves garlic, grated
1 cup grated Parmigiano Reggiano cheese, divided
1 cup roasted garlic croutons, pulverized
1/2 bunch of parsley, chopped
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Zest and juice of 1 lemon
2 cloves garlic, cracked away from skin and grated, divided
1 tablespoon Dijon mustard  
1 teaspoon anchovy paste
A few shots of hot sauce, such as Tabasco
1 teaspoon Worcestershire sauce
3 hearts of romaine, chopped

Preheat grill to high. In a nonstick skillet, cook chopped bacon pieces over medium-high heat until crispy. Remove to a paper-towel lined plate and reserve.

In a medium-size bowl, combine the ground meat with the egg, 1 clove of grated garlic, half of the Parmigiano Reggiano cheese, the bacon, the crushed croutons, the chopped parsley, and some salt and pepper. Mix all ingredients together with clean hands and roll into 12 medium-size meatballs, each about 2 inches round. Drizzle the meatballs with olive oil and grill for about 5 minutes per side or until cooked through. If using ground chicken, make sure that they are fully cooked through.

While the meatballs are grilling, whisk the lemon zest and juice, the remaining clove of grated garlic, mustard, anchovy paste, hot sauce and Worcestershire together then stream in the olive oil. Coat the romaine in the dressing then season with pepper and a handful of grated cheese to taste.  Top salad with meatballs and serve.

Lasagna (another version)
Serves 12

2 thirty-five-ounce cans plum tomatoes, (about 6 cups)
3 tablespoons extra-virgin olive oil, plus more for the baking sheet
2 finely chopped medium garlic cloves
1 tablespoon coarse salt
1 1/2 tablespoons freshly ground black pepper
20 fresh basil leaves, 8 torn, 12 whole
3 pounds fresh ricotta cheese
3/4 grated cup (2 1/2 ounces) Parmigiano-Reggiano cheese
8 tablespoons unsalted butter, softened
1/4 teaspoon freshly grated nutmeg
1/2 pound grated mozzarella cheese
Spinach Pasta

Pass tomatoes through a food mill fitted with the large disc; set aside. Heat oil in a medium skillet over medium-low heat. Add garlic; cook until soft and light golden brown, about 2 minutes. Add reserved tomatoes, and simmer until thickened, about 35 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Stir in torn basil leaves; set aside.
In a large bowl, combine ricotta and Parmesan cheeses, butter, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until well combined. Set aside.

Oil a rimmed baking sheet; set aside. Cover and bring a large pot of salted water to a boil. Add one sheet of pasta at a time to boiling water. Cook for 1 minute, and transfer to prepared baking sheet. Repeat until all pasta has been cooked.

Preheat oven to 350 degrees;. Line a baking sheet with a Silpat or parchment paper; set aside. Assemble the lasagna: Spread 1/2 cup tomato sauce in the bottom of a 9-by-13-inch baking pan. Place a layer of lasagna sheets in the pan, allowing sheets to hang over the ends of pan. Spread 1/4 of the ricotta-cheese mixture evenly over pasta and sprinkle with mozzarella. Top with a layer of pasta, cut to fit inside pan. Spread 1 cup tomato sauce over pasta. Repeat layering process, alternating pasta layers with cheese and sauce layers (there should be a total of three cheese layers and two sauce layers).

Bring pasta hanging over ends of the pan up and over the top of final layer. Use more pasta, if necessary, to completely cover top. Spread with 1 1/2 to 2 cups tomato sauce. Dollop top of lasagna with remaining ricotta cheese mixture. Sprinkle with remaining mozzarella. Place on prepared baking sheet, and transfer to oven. Bake until the top is bubbling and light golden brown, 45 to 50 minutes; garnish with whole basil leaves.

Moussaka Pasta Toss and Spanikopita Salad
Yields 4 servings

1 pound penne rigate
5 tablespoons extra-virgin olive oil, divided
1 pound ground lamb
4 garlic cloves, chopped
1 large onion, chopped
1/2 teaspoon allspice
2 pinches of cinnamon
1 teaspoon cumin
1 teaspoon dried oregano
Salt and black pepper
1 small eggplant, half-peeled and chopped into small dice
2 tablespoons butter
2 tablespoons flour
2 to 2 1/2 cups milk
1/4 teaspoon freshly grated nutmeg
1/2 cup parsley chopped, about 2 handfuls
1/2 cup grated parmigiano cheese

For the salad:
1 pound spinach leaves, stems removed and coarsely chopped
1 small red onion, thinly sliced
1 cup feta cheese crumbles
1 lemon
1/4 cup fresh dill, chopped

Bring a large pot water to a boil, salt it and cook pasta to al dente. Preheat a large, deep skillet over medium heat with 2 tablespoons olive oil, 2 turns of the pan. Add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon. Add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. Cook another couple of minutes while you chop eggplant. Peel off half the skin of the eggplant. Chop the eggplant into a very small dice. Add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes.

In a saucepot, melt the butter and whisk in the flour. Cook for 1 minute then whisk in the milk and thicken, about 5 minutes. Bring this mixture up to a bubble and season with salt, pepper and nutmeg. Add this béchamel into the meat skillet and stir to combine.

Drain the pasta and add it to the skillet, giving it a toss to mix everything up. Add the chopped parsley and grated cheese, and stir to combine.

For the salad, mix together the spinach, onion, feta cheese, dill and the lemon juice in a large salad bowl. Season with black pepper -- the feta cheese is very salty so you might not need any extra salt. Drizzle with about 3 tablespoons olive oil and serve alongside the Moussaka Pasta Toss!

Italian Fish and Chips

Yields 4 servings

4 white, thin-skinned potatoes, thinly sliced into wedges
7 tablespoons extra-virgin olive oil, plus some for drizzling, divided
6 cloves garlic, cracked from skins
2 tablespoons rosemary, finely chopped
Salt and pepper
4 filets of red snapper (about 6 to 8 ounces each)
1/2 cup cornmeal
1/4 cup flour
1/4 cup grated Parmigiano Reggiano cheese
Zest and juice of 1 lemon, divided
4 plum tomatoes, seeded and chopped
A handful of flat-leaf parsley, chopped
4 scallions, white and green parts, finely chopped

Heat the oven to 500°F. Place the potato wedges on a baking sheet and drizzle about 3 tablespoons of olive oil over them.  Add crushed garlic and season with rosemary, salt and pepper.  Toss the potatoes to coat then roast 20-25 minutes until tender and golden at edges.

Once the potatoes have reached their half-way point, heat 1/4 of a cup of olive oil in a skillet over medium-high heat.  Season the fish with salt and lots of black pepper. Combine the cornmeal, flour, Parmigiano and lemon zest on a plate and coat the fish evenly. Add fish to skillet, skin side up, and cook until deeply golden brown, 7-8 minutes total, turning occasionally. While the fish cooks, combine tomatoes, parsley, scallions, lemon juice and a drizzle of olive oil in a bowl.  Season with salt and pepper. Serve the fish with a little raw sauce.

Lasagna Casserole
Yields 6 servings

1 pound campanelle (curly-shaped pasta)
Salt
3 tablespoons extra-virgin olive oil
1 pound ground beef, pork and veal mix
1 carrot, grated
1 onion, finely chopped
4 cloves garlic, grated
Black pepper
1 28-ounce can Italian plum tomatoes
1 cup chicken stock
1/2 cup basil leaves, shredded or torn
A handful of flat-leaf parsley, coarsely chopped 
2 cups ricotta cheese
1/2 cup Parmigiano Reggiano cheese

Preheat oven to 400°F. Heat a pot of water to boil for the pasta. Once at a boil, salt liberally and add pasta. Cook just shy of al dente leaving a good bite to it, about 6-7 minutes. While water comes to a boil, heat olive oil, 3 turns of the pan, over medium-high heat.  Add the meat and lightly brown it for 3-4 minutes, breaking it up into small bits with the back of a wooden spoon. Add carrot, onions and garlic, season with salt and pepper, and cook until veggies soften, 5-6 minutes.  Break up the tomatoes with a wooden spoon in a colander over a bowl to crush them up. Add them to beef and vegetables. Add stock, bring up to a bubble and simmer for 15 minutes. Fold in basil and parsley. 

Cook and drain pasta, and return it to the pot. Add the ricotta cheese and the sauce, and toss to coat. Transfer pasta to a casserole dish and top with Parmigiano Reggiano cheese. Bake 15 minutes or so, until top crusts up a bit.

Thyme-cheese scones
Total time: 25 minutes
Servings: 14 biscuits

2 cups flour
1 cup freshly grated Parmigiano-Reggiano or aged cheddar
1 tablespoon chopped fresh thyme (or chives, or dill)
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
1/8 teaspoon cayenne
5 tablespoons cold unsalted butter
About 1 cup heavy cream

1. Heat the oven to 425 degrees. Combine the flour, cheese, thyme, baking powder, sugar, salt and cayenne in a mixing bowl and toss with a fork to mix well. Cut the butter into thin slices and rub the butter into the dry ingredients with just the tips of your fingers until the mixture resembles coarse crumbs. Drizzle the cream over while tossing with the fork and mix just until a soft dough forms (you may not need all the cream). Turn out onto a lightly floured board and knead lightly with the heel of your hand until the dough just clings together with no dry spots.

2. Pat the dough out until it's one-half inch thick. Using a biscuit cutter or two (one-fourth-inch-wide) glasses, cut into rounds (or cut into triangles with a sharp knife). Arrange on an ungreased baking sheet at least 1 inch apart.

3. Bake in the center of the oven for 10 to 12 minutes, until golden brown. Serve hot.

Bacon and Cheese-Stuffed Chicken Meatball Heroes
Yields 4 servings

1/2 cup extra-virgin olive oil, divided, plus 1 tablespoon for the greens
6 slices bacon, chopped
1 pound ground all-white meat chicken
1 egg
2 tablespoons milk
1/2 cup bread crumbs
1/2 cup grated Parmigiano Reggiano cheese
2 tablespoon flat-leaf parsley, chopped
Salt and freshly ground black pepper
1 4-ounce piece cheddar cheese, cut into 1/2-inch chunks
2 cups arugula roughly chopped or 1/4 head lettuce, shredded
1 tomato, seeded and chopped
Juice of 1/2 lemon
4 sub rolls, split in half but not all the way through

Preheat oven to 425°F. Heat a medium-size, nonstick skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Add the chopped bacon and cook until crispy, about 4-5 minutes. Remove bacon from the pan to a paper towel-lined plate. Set aside.

Place the ground chicken in a medium-size mixing bowl and add the egg, milk, bread crumbs, grated cheese, parsley and cooked bacon. Season the chicken mixture with salt and pepper. Mix all ingredients together and roll into 12 medium-size meatballs, each about 2 inches round. Place a piece of cheese into the center of each meatball and maneuver the meat around the cheese to seal it in the middle.

Place the skillet you cooked the bacon in back on the burner over medium-high heat and add the remaining olive oil. The oil should generously coat the bottom of the pan. Place the meatballs in the pan and cook about 5-6 minutes per side, or until golden brown and cooked through. While the meatballs are browning, place the split sub rolls on a baking sheet and toast under the broiler for about 30 seconds to a minute.

In a bowl, combine the chopped watercress and tomatoes, squeeze the juice of half a lemon and drizzle a little olive oil over the greens. Season with salt and pepper, and toss to coat. Assemble 3 meatballs per sub and top with the watercress tomato mixture.

Cheesy Stuffed Chicken Meatballs in Marinara Sauce
Yields 4 servings

1 pound spaghetti
3 cloves garlic, grated or finely chopped, divided
1 28-ounce can plum tomatoes, crushed
1 15-ounce can crushed tomatoes
1 pound ground all-white meat chicken
1 egg
2 tablespoons milk
1/2 cup bread crumbs
3/4 cup grated Parmigiano Reggiano cheese
2 tablespoons flat-leaf parsley, chopped
Salt and freshly ground black pepper
1 4-ounce piece mozzarella cheese, cut into 1/2-inch chunks
10 leaves of fresh basil, chopped

Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt along with the pasta. Cook the pasta to al dente according to the package directions.

Place a medium-size sauce pan over medium-high heat, add olive oil. Add half of the garlic and cook until it starts to get lightly browned, about 1 minute. Add the tomatoes and bring to a simmer, cook for 8-10 minutes and season with salt and pepper. While sauce is simmering, place the ground chicken in a medium-size mixing bowl and add the egg, milk, bread crumbs, 1/2 cup of grated cheese, the other half of the garlic and the parsley.

Season the chicken mixture with salt and pepper. Mix all ingredients together and roll into 12 medium-size meatballs, each about 2 inches round. Place a piece of cheese into the center of each meatball and maneuver the meat around the cheese to seal it in the middle. Place the meatballs in the tomato sauce and simmer for about 10 minutes, or until cooked through. Pour meatballs and sauce over the cooked pasta, sprinkle with the remaining grated cheese and basil, and serve.