{"id":17049,"date":"2017-09-19T17:54:37","date_gmt":"2017-09-19T15:54:37","guid":{"rendered":"https:\/\/parmigianoreggiano.museidelcibo.it\/ricette\/"},"modified":"2019-02-25T12:33:59","modified_gmt":"2019-02-25T11:33:59","slug":"recipes","status":"publish","type":"page","link":"https:\/\/parmigianoreggiano.museidelcibo.it\/en\/recipes\/","title":{"rendered":"Recipes"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: #ffffff;background-position: center center;background-repeat: no-repeat;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last 1_1\"  style='margin-top:0px;margin-bottom:0px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<div class=\"fusion-title title fusion-sep-none fusion-title-center fusion-title-size-one\" style=\"margin-top:70px;margin-bottom:20px;\"><h1 class=\"title-heading-center\">Dining with the King of Cheese<\/h1><\/div><div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:20px;margin-bottom:20px;\"><\/div><div class=\"fusion-text\"><p>For <em>gourmets<\/em> 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.<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: #ffffff;background-position: center center;background-repeat: no-repeat;padding-top:60px;padding-right:0px;padding-bottom:50px;padding-left:0px;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last 1_1\"  style='margin-top:0px;margin-bottom:20px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<style type=\"text\/css\" scoped=\"scoped\">.fusion-accordian  #accordion-17049-1 .panel-title a .fa-fusion-box{ color: #ffffff;}.fusion-accordian  #accordion-17049-1 .panel-title a .fa-fusion-box:before{ font-size: 13px; width: 13px;}<\/style><div class=\"accordian fusion-accordian\"><div class=\"panel-group\" id=\"accordion-17049-1\"><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a class=\"active\" data-toggle=\"collapse\" data-target=\"#2058938a6579340f0\" href=\"#2058938a6579340f0\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">HORS D'OEUVRE<\/div><\/a><\/h4><\/div><div id=\"2058938a6579340f0\" class=\"panel-collapse collapse in\"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-15591 size-200\" src=\"https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Antipasti-200x156.jpg\" alt=\"\" width=\"200\" height=\"156\" srcset=\"https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Antipasti-200x156.jpg 200w, https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Antipasti-300x235.jpg 300w, https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Antipasti-400x313.jpg 400w, https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Antipasti.jpg 450w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><strong>Parmesan cheese with traditional Balsamic Vinegar<\/strong><\/p>\n<p><em>Ingredients for 4 people:<\/em><br \/>\n<em>200 g of Parmigiano, not too mature <\/em><br \/>\n<em>3 dessert spoons of traditional balsamic vinegar<\/em><\/p>\n<\/div>\n<div><\/div>\n<div><div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:10px;margin-bottom:5px;\"><\/div><\/div>\n<div><\/div>\n<div style=\"margin-left: 215px\">\n<p>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.<\/p>\n<\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#4957a5a18dacee611\" href=\"#4957a5a18dacee611\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">STARTERS<\/div><\/a><\/h4><\/div><div id=\"4957a5a18dacee611\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft size-200 wp-image-15595\" src=\"https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Risotto-alla-Parmigiana-200x253.jpg\" alt=\"\" width=\"200\" height=\"253\" srcset=\"https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Risotto-alla-Parmigiana-200x253.jpg 200w, https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Risotto-alla-Parmigiana-237x300.jpg 237w, https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Risotto-alla-Parmigiana.jpg 350w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><strong>Risotto alla Parmigiana<\/strong><\/p>\n<p><em>Ingredients for 6 people:<\/em><br \/>\n<em>500 g of rice<\/em><br \/>\n<em>80 g of butter<\/em><br \/>\n<em>60 g of finely chopped onion<\/em><br \/>\n<em>80 g grated Parmigiano<\/em><br \/>\n<em>1 \u00bd litres of meat broth<\/em><br \/>\n<em>salt<\/em><br \/>\nMelt 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.<\/p>\n<\/div>\n<div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:10px;margin-bottom:10px;\"><\/div>\n<div><div class=\"fusion-section-separator section-separator\" style=\"border-bottom:1px solid #bb8b38;margin-left:-0px;margin-right:-0px;\"><div class=\"divider-candy-arrow bottom\" style=\"top:0px;border-top-color: #bb8b38;\"><\/div><div class=\"divider-candy bottom\" style=\"bottom:-21px;border-bottom:1px solid #bb8b38;border-left:1px solid #bb8b38;\"><\/div><\/div><\/div>\n<div><div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:20px;margin-bottom:20px;\"><\/div><\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#36512793e3f039bff\" href=\"#36512793e3f039bff\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">MAIN DISH<\/div><\/a><\/h4><\/div><div id=\"36512793e3f039bff\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<div style=\"margin-left: 215px\">\n<p><strong>Chicken bites with Parmigiano and Pine nuts<\/strong><\/p>\n<p><em>Ingredients for 4 people:<\/em><br \/>\n<em>600 g of chicken breast<\/em><br \/>\n<em>50 g of butter<\/em><br \/>\n<em>50 g of flour<\/em><br \/>\n<em>1 spoonful of sugar<\/em><br \/>\n<em>4 spoons of traditional balsamic vinegar<\/em><br \/>\n<em>50 g of flakes of Parmigiano-Reggiano<\/em><br \/>\n<em>50 g of pine nuts<\/em><\/p>\n<p>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.<\/p>\n<\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#2bebba751f08612d1\" href=\"#2bebba751f08612d1\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">VEGETABLES<\/div><\/a><\/h4><\/div><div id=\"2bebba751f08612d1\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-15750 size-200\" src=\"https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Sformato-porcini-200x118.jpg\" alt=\"\" width=\"200\" height=\"118\" srcset=\"https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Sformato-porcini-200x118.jpg 200w, https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Sformato-porcini-300x177.jpg 300w, https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Sformato-porcini-400x236.jpg 400w, https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Sformato-porcini.jpg 450w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><strong>Timbale of Porcini mushrooms<\/strong><\/p>\n<p><em>Ingredients for 4 people:<\/em><br \/>\n<em>600 g of fresh Borgotaro Porcini mushrooms<\/em><br \/>\n<em>200 g of grated Parmigiano<\/em><br \/>\n<em>2 egg yolks<\/em><br \/>\n<em>2 cloves of garlic<\/em><br \/>\n<em>90 g of butter<\/em><br \/>\n<em>4 spoons of extra virgin olive oil<\/em><br \/>\n<em>70 g of flour<\/em><br \/>\n<em>6 dl of milk<\/em><br \/>\n<em>Nutmeg<\/em><br \/>\n<em>Salt and pepper<\/em><\/p>\n<p>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\u00b0 (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.<\/p>\n<\/div>\n<div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:10px;margin-bottom:10px;\"><\/div>\n<div><div class=\"fusion-section-separator section-separator\" style=\"border-bottom:1px solid #bb8b38;margin-left:-0px;margin-right:-0px;\"><div class=\"divider-candy-arrow bottom\" style=\"top:0px;border-top-color: #bb8b38;\"><\/div><div class=\"divider-candy bottom\" style=\"bottom:-21px;border-bottom:1px solid #bb8b38;border-left:1px solid #bb8b38;\"><\/div><\/div><\/div>\n<div><div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:20px;margin-bottom:20px;\"><\/div><\/div>\n<p><img loading=\"lazy\" class=\"alignleft size-medium wp-image-15752\" src=\"https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Insalata-173x300.jpg\" alt=\"\" width=\"173\" height=\"300\" srcset=\"https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Insalata-173x300.jpg 173w, https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Insalata-200x347.jpg 200w, https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Insalata-400x694.jpg 400w, https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/Insalata.jpg 450w\" sizes=\"(max-width: 173px) 100vw, 173px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p>Salad of beetroot, oranges and Parmigiano-Reggiano<br \/>\nIngredients for 4 people:<br \/>\n2 peeled, sliced oranges<br \/>\n30 g walnut kernels<br \/>\n70 g thin slices of Parmigiano Reggiano<br \/>\n2 spoons fresh orange juice<br \/>\n1 spoon lemon juice<br \/>\n2 spoons extra virgin olive oil<br \/>\nsalt and pepper<\/p>\n<p>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\u00b0 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.<\/p>\n<\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#ef8c5341c34cc1e28\" href=\"#ef8c5341c34cc1e28\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">PUDDING<\/div><\/a><\/h4><\/div><div id=\"ef8c5341c34cc1e28\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-15754 size-200\" src=\"https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/MousseParmigiano-200x183.jpg\" alt=\"\" width=\"200\" height=\"183\" srcset=\"https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/MousseParmigiano-200x183.jpg 200w, https:\/\/parmigianoreggiano.museidelcibo.it\/wp-content\/uploads\/sites\/2\/2018\/01\/MousseParmigiano.jpg 245w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><strong>Parmigiano Mousse with pomegranate<\/strong><\/p>\n<p><em>Ingredients for 4 people:<\/em><br \/>\n<em>250 g of fresh ricotta<\/em><br \/>\n<em>150 g of grated Parmigiano cheese<\/em><br \/>\n<em>salt, pepper<\/em><br \/>\n<em>1 pomegranate<\/em><\/p>\n<div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:10px;margin-bottom:5px;\"><\/div>\n<p>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.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: #ffffff;background-position: center center;background-repeat: no-repeat;padding-top:100px;padding-right:0px;padding-bottom:0px;padding-left:0px;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last fusion-spacing-no 1_1\"  style='margin-top:0px;margin-bottom:20px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/parmigianoreggiano.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages\/17049"}],"collection":[{"href":"https:\/\/parmigianoreggiano.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/parmigianoreggiano.museidelcibo.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/parmigianoreggiano.museidelcibo.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/parmigianoreggiano.museidelcibo.it\/en\/wp-json\/wp\/v2\/comments?post=17049"}],"version-history":[{"count":0,"href":"https:\/\/parmigianoreggiano.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages\/17049\/revisions"}],"wp:attachment":[{"href":"https:\/\/parmigianoreggiano.museidelcibo.it\/en\/wp-json\/wp\/v2\/media?parent=17049"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}