Dining with the King of Cheese

For gourmets and lovers of fine dining, Parmigiano Reggiano is perfect for every occasion and can be eaten in many excellent combinations with all types of dishes. As an example we are going to present an entire easy to prepare menu where Parmigiano-Reggiano is the star ingredient.

Parmesan cheese with traditional Balsamic Vinegar

Ingredients for 4 people:
200 g of Parmigiano, not too mature
3 dessert spoons of traditional balsamic vinegar

Slice the cheese at the thickness of a slice of salame. Put the slices in a non metallic serving dish and crumble them up. Sprinkle 2 spoonsful of vinegar and mix well; let rest for 15 minutes, then add the last spoonful and mix. Leave for 15 minutes before serving.

Risotto alla Parmigiana

Ingredients for 6 people:
500 g of rice
80 g of butter
60 g of finely chopped onion
80 g grated Parmigiano
1 ½ litres of meat broth
Melt the butter in a pan and add the onion; then add the rice and mix. Add the hot broth one ladle at a time. Continue cooking the rice for about 20 minutes always adding more broth and salt when necessary. At this point add 10 g of butter and a full spoon of grated Parmigiano, mix and complete cooking. Add remaining butter and cheese and serve in hot plates garnished with sage leaves.

Chicken bites with Parmigiano and Pine nuts

Ingredients for 4 people:
600 g of chicken breast
50 g of butter
50 g of flour
1 spoonful of sugar
4 spoons of traditional balsamic vinegar
50 g of flakes of Parmigiano-Reggiano
50 g of pine nuts

Cut the chicken into bite size pieces, flour them and cook them until golden brown in the butter. Add the balsamic vinegar with the sugar and continue cooking for 5 minutes, until the sauce is creamy. Place the chicken on a serving dish and cover with the Parmigiano flakes and pine nuts.

Timbale of Porcini mushrooms

Ingredients for 4 people:
600 g of fresh Borgotaro Porcini mushrooms
200 g of grated Parmigiano
2 egg yolks
2 cloves of garlic
90 g of butter
4 spoons of extra virgin olive oil
70 g of flour
6 dl of milk
Salt and pepper

Carefully clean the mushrooms by brushing them, remove the stalks from the heads and cut them into cubes, then cut the mushroom heads into first slices and then chopped pieces. Lightly brown the garlic in oil, add the mushrooms on a moderate heat for 15 minutes. Lightly salt. Apart prepare a bechamel sauce with the butter, flour and milk, flavour with salt, pepper and nutmeg. Add the egg yolks to the prepared bechamel, add the grated cheese and mix until it is completely melted. Remove the mushrooms from the oil and dry them perfectly, then add to the bechamel. With the remaining butter grease 4 individual moulds, fill them and cook or 30 minutes in the oven at 180° (gas mark 6). Let gratinate until a golden crust has formed. Let them rest for 2 minutes out of the oven and then serve in their moulds.

Salad of beetroot, oranges and Parmigiano-Reggiano
Ingredients for 4 people:
2 peeled, sliced oranges
30 g walnut kernels
70 g thin slices of Parmigiano Reggiano
2 spoons fresh orange juice
1 spoon lemon juice
2 spoons extra virgin olive oil
salt and pepper

Slice the beetroot and put it together with the slices of orange on a serving dish. Toast the nuts in a pre-heated oven at 175° for about 10 minutes until they are lightly browned. Chop finely and sprinkle over the beetroot. In a small dish place the orange and lemon juice then gradually add the oil, mixing constantly. Pour the mix onto the salad. Add the pieces of Parmigiano, add salt and pepper and serve immediately.

Parmigiano Mousse with pomegranate

Ingredients for 4 people:
250 g of fresh ricotta
150 g of grated Parmigiano cheese
salt, pepper
1 pomegranate

Whisk the ricotta incorporating the grated cheese until the mix is soft and creamy. Check salt and pepper. Put the bowl in the fridge and leave to rest for half an hour. Open the pomegranate and remove the seeds without breaking them. Remove the mousse from the fridge, whisk again for a few minutes, put in individual serving dishes. Sprinkle with Parmigiano flakes and pomegranate seeds.