Type what you have

Ingredients

• ✓ parmigiano-reggiano cheese
• all-purpose flour
• black pepper
• salt
• white wine
• olive oil

Instructions

1. 1 Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.
2. 2 Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).
4. 4 Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.
5. 5 Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.
6. 6 Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• puff pastry
• olive oil
• cayenne pepper
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Unfold puff pastry into a flat sheet and brush olive oil over top. Season with salt, pepper, and cayenne pepper.
3. 3 Sprinkle Cheddar and 1/4 cup Parmigiano-Reggiano all over dough to cover. Cover with a piece of plastic wrap. Press on the plastic wrap with your fingers to push cheese and seasonings firmly into the dough, or place a sheet pan over top and press down. Remove and discard plastic wrap.
4. 4 Cut dough along the seams into thirds with a pizza cutter or sharp knife, then cut each third lengthwise into thirds again for a total of nine strips.
5. 5 Pick up one strip and place it seasoned-side down onto the work surface. Twist it from both ends eight to nine times to make a rolled tube of dough with the seasoning facing out. Place onto the prepared baking sheet and repeat with remaining strips.
6. 6 Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over cheese sticks. Roll sticks lightly to even up their shapes; pick up and press any dropped cheese onto the surfaces.
7. 7 Bake in the preheated oven for about 10 minutes, then flip and bake until sticks are browned and crisp and hold their shape without drooping when lifted, 10 to 20 more minutes.
8. 8 Cool on a wire rack before serving.
9. 9 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• puff pastry
• all-purpose flour
• pesto sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with a silicone liner (such as Silpat®).
2. 2 Roll pastry into a 14-inch square, sprinkling with flour if necessary.
3. 3 Cut from the bottom corners up to the center top to make a triangle. Place the triangle on a prepared baking sheet and place in the refrigerator.
4. 4 Overlap the long edges of the 2 remaining pieces of pastry by about ½ inch to form a second triangle. Roll to flatten slightly. Place on the second prepared baking sheet and chill until needed.
5. 5 Remove the first triangle from the refrigerator. Lift the silicone liner and pastry off the pan and onto the counter. Trim about 1 ½ inches off the bottom of the triangle and cut a 2-inch piece from that strip. Tuck that piece under the triangle to make a trunk.
6. 6 Spread all but 1 to 2 tablespoons pesto sauce over the entire triangle, leaving ¼ inch exposed at the edges. Grate most of the Parmigiano-Reggiano cheese over the pesto. Place the second pastry triangle over top; stretch and pull it to fit, and trim off any extra dough as needed. Lightly press the edges together to seal and pat over the whole surface of the dough.
7. 7 Use a pizza wheel to cut ¾-inch horizontal strips on one side of the tree going from the outside edge in to about ¼ to ½ inch from the center; leave the center part connected to form the trunk. As you move up the tree, it may be easier to place the pizza wheel at the trunk and cut out to the edge. Repeat on the other side, lining up the cuts with the first side.
8. 8 Lift up each strip and twist 3 to 4 times. As you get up to the shorter pieces near the top, twist as many times as you can, but don't worry if you can't twist the strips at the very top.
9. 9 Brush remaining pesto over the center of the tree and any other spots you feel need it. Transfer the silicone liner back onto a baking sheet. Grate remaining cheese over top.
10. 10 Bake in the center of the preheated oven until pastry is fully cooked and well browned, 30 to 35 minutes; do not undercook.
11. 11 Transfer to a wire rack and cool for 15 minutes before serving.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• mozzarella cheese
• provolone cheese
• pizza sauce
• pepperoni

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch, half-sheet pan with parchment paper.
2. 2 Grate provolone and mozzarella cheeses with the larger side of a box grater into a large bowl. Use the smaller side and grate in Parmigiano-Reggiano cheese. Toss with your hands to combine.
3. 3 Scoop tablespoonfuls of the cheese mixture into 12 circular piles on the prepared baking sheet, making sure you're getting all three cheeses in each scoop. Top each circle with about ¾ teaspoon pizza sauce, then place a slice of pepperoni on top.
4. 4 Bake in the center of the preheated oven until melted and sizzling, 12 to 15 minutes.
5. 5 Remove parchment paper and chips to a wire rack to cool. Line the baking sheet with a fresh sheet of parchment paper.
6. 6 Repeat Steps 3 to 5 to bake remaining 18 chips.
7. 7 Let chips cool to room temperature, 15 to 20 minutes. Remove from the parchment paper and serve.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• puff pastry
• asparagus
• mustard
• creme fraiche
• black pepper
• cayenne pepper
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
3. 3 Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
4. 4 Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
5. 5 Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
6. 6 Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• cauliflower
• salt
• olive oil
• egg
• garlic
• black pepper
• oregano
• cayenne pepper
• cheddar cheese

Instructions

1. 1 Cut cauliflower into medium-sized florets. Working in batches, pulse florets in a food processor until texture resembles rice grains. Transfer to a large pot and sprinkle with kosher salt. Cook and stir over medium-high heat until mixture is wet and soft, about 30 minutes. Reduce heat if it begins to brown. Remove from heat and allow cauliflower to cool.
2. 2 Working in batches, transfer cauliflower to a clean cotton towel. Bring up the sides, twist the towel, and squeeze out as much liquid as possible. For this recipe, you'll need about 3 1/2 cups cooked, squeeze-dried cauliflower.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a large rectangular baking dish with parchment paper, allowing the ends to extend up over the sides for easy lifting. Lightly brush parchment with olive oil.
4. 4 Crack eggs into a large mixing bowl. Add garlic, black pepper, oregano, and cayenne pepper; whisk together until combined. Transfer cauliflower to the mixing bowl. Add shredded Cheddar cheese and grated Parmigiano-Reggiano; mix thoroughly. Transfer to the prepared baking dish. Tamp down and smooth out evenly.
5. 5 Bake in the preheated oven until deep golden brown, about 1 hour. Allow to cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 or 4 hours.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat; lightly oil the mat.
7. 7 Lift chilled cauliflower out of the pan. Slice in half lengthwise; slice each half crosswise into thin "fries," about 1-inch wide. Arrange fries on the prepared mat, so they do not touch; brush lightly with olive oil. Sprinkle with a dusting of grated Parmigiano-Reggiano cheese.
8. 8 Bake in the preheated oven until deeply browned, 20 to 25 minutes. Allow to cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• all-purpose flour
• salt
• sugar
• olive oil
• water
• rosemary

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
2. 2 Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
3. 3 Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
4. 4 Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
5. 5 Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
6. 6 Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• artichoke heart
• vegetable oil
• salt
• black pepper
• bread crumb
• olive oil
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Place artichoke heart halves on a paper towel, cut-side down, to drain for about 15 minutes.
3. 3 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
4. 4 Place artichoke heart halves on the prepared baking sheet, cut-side up. Season with salt and pepper. Sprinkle with breadcrumbs, then cheese, and drizzle with olive oil.
5. 5 Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• butter
• russet potato
• olive oil
• garlic powder
• salt
• black pepper
• cayenne pepper
• flour

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Very generously brush cups of a 24-cup mini muffin tin with melted butter. Place the tin on a baking sheet and set aside.
3. 3 Add cold water to a large bowl until 1/3 full. Grate potatoes into the bowl, then fill the bowl with more cold water until almost to the top.
4. 4 Swish potatoes around with your hands to rinse off the starch, then pour out most of the water and refill with more cold water.
5. 5 Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
6. 6 Transfer grated potatoes to a clean kitchen towel; wrap and squeeze potatoes in the towel over a bowl until no more liquid comes out.
7. 7 Transfer potatoes to a clean bowl; add oil, garlic powder, salt, black pepper, and cayenne. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
8. 8 Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the tin by 1/2 to 1 inch.
9. 9 Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
10. 10 Remove from the oven and let sit in the tin for 5 minutes before flipping over onto the baking sheet.
11. 11 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• butternut squash
• mascarpone cheese
• egg
• salt
• black pepper
• all-purpose flour
• butter
• cayenne pepper
• salt
• black pepper
• sage leaves
• parmesan cheese

Instructions

1. 1 Trim stem and cut butternut squash in half lengthwise. Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes. Transfer to paper towels to cool. Discard skin and set squash aside.
2. 2 Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth. Whisk in butternut squash until blended.
3. 3 Whisk in 1/2 cup flour until just incorporated. Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight.
4. 4 Bring a large pot of salted water to a boil.
5. 5 Melt about 1/3 of the butter in large nonstick skillet; remove from heat.
6. 6 Scoop out approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Using a second spoon, push the dough off the first spoon and into the boiling water. Repeat with remaining dough, working in batches of 12 to 15 gnocchi at a time. When a gnocchi rise to the surface, cook for 1 additional minute, then transfer with a slotted spoon to the melted butter in the skillet.
7. 7 Place the skillet over medium-high heat; cook gnocchi until golden brown on one side, about 3 minutes. Season with cayenne pepper, salt, and black pepper. Turn gnocchi over and stir in sage leaves. Cook until second side is golden, 2 to 3 minutes. Transfer to plate and drizzle with browned butter from the skillet. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• olive oil
• shrimp
• garlic
• oregano
• thyme
• kosher salt
• parsley
• olive oil
• bread crumb
• black pepper
• kosher salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil; brush with 1 tablespoon olive oil.
2. 2 Carefully remove shells and legs from shrimp; leave tails attached. Butterfly shrimp by cutting a slit lengthwise down belly side of shrimp almost to the skin on the back using a small sharp knife; open shrimp like a book. Repeat with remaining shrimp.
3. 3 Place garlic, oregano, thyme, and large pinch kosher salt in a mortar; pound and stir with a pestle for a few seconds. Add 1 tablespoon parsley; pound and stir until it turns into a paste, 1 to 2 minutes. Add ⅓ cup olive oil; stir until olive oil is infused with herbs and garlic, about 1 minute.
4. 4 Place bread crumbs in a bowl; stir in herb-garlic infused oil. Add cheese, remaining parsley, black pepper, 1 pinch kosher salt, and 1 pinch cayenne pepper; mix with a fork until evenly combined. Pinch off a bit of bread crumb mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency, 2 to 3 minutes.
5. 5 Lightly but thoroughly top cut-sides shrimp with bread crumb mixture; place on the prepared baking sheet.
6. 6 Bake in the preheated oven until cooked through and tails curl up, 8 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• butter
• green onion
• garlic
• salt
• artichoke heart
• spinach
• cream cheese
• gruyere cheese
• hot sauce
• nutmeg
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
3. 3 Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
4. 4 Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
5. 5 Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• olive oil
• onion
• garlic
• ground beef
• parsley
• egg
• bread crumb
• fontina cheese
• kosher salt
• black pepper
• cayenne pepper
• butter
• dinner roll
• tomato sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
3. 3 Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
4. 4 Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
5. 5 Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
6. 6 Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
7. 7 Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
8. 8 Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• ✓ parmigiano-reggiano cheese
• parsley
• monterey jack cheese
• mozzarella cheese
• olive oil
• panko bread crumb
• marinara sauce
• monterey jack cheese
• mozzarella cheese
• water
• olive oil
• cayenne pepper
• black pepper
• salt
• chicken breast
• ricotta cheese

Instructions

1. 1 Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Season chicken with salt, pepper, and cayenne.
4. 4 Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.
5. 5 Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.
6. 6 Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
7. 7 Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
8. 8 Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
9. 9 Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• cooking spray
• water
• balsamic vinegar
• salt
• bay leaf
• thyme
• oregano
• rosemary
• garlic
• salt
• olive oil
• black pepper
• red pepper flake
• chicken wing
• bread crumb

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
2. 2 Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
3. 3 Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
4. 4 Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl.
5. 5 Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
6. 6 Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
7. 7 Bake in the preheated oven until browned, 20 to 25 minutes.
8. 8 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• ✓ parmigiano-reggiano cheese
• bucatini pasta
• pecorino romano cheese
• olive oil
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bucatini pasta in the boiling water, stirring occasionally, until almost tender yet still firm to the bite, 8 to 9 minutes; they will not be fully cooked. Drain, reserving about 2 cups of pasta cooking water. Set pasta aside.
2. 2 Combine Pecorino Romano cheese and 1/2 cup grated Parmigiano-Reggiano cheese in a bowl. Add 2 tablespoons of pasta water and stir into a thick paste.
3. 3 Heat olive oil in a skillet or saucepan over medium-low heat; swirl to coat the bottom. Add cheese paste and a ladle of pasta water; whisk vigorously to combine. Keep whisking quickly and vigorously to make sure the cheese does not clump, about 30 seconds. Add cooked pasta and black pepper. Keep tossing skillet contents continuously until cheese has coated the pasta evenly and bucatini are cooked al dente, about 2 minutes. Add more water or cheese if the pasta sauce appears too thin or thick.
4. 4 Serve immediately topped with shredded Parmigiano-Reggiano cheese and more black pepper.

By Brian Genest

Ingredients

• ✓ parmigiano-reggiano cheese
• water
• salt
• polenta
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.
3. 3 Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Cooking time will depend on the polenta grind.
4. 4 Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.
5. 5 Stir polenta and transfer to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• russet potato
• salt
• egg
• all-purpose flour
• marinara sauce

Instructions

1. 1 Place potato in the microwave and cook on high until cooked through, about 7 minutes, depending on the size of the potato.
2. 2 Split potato and remove flesh. Push flesh through a strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes.
3. 3 Add beaten egg to potato and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue to stir gently with the fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form a ball, about 10 seconds.
4. 4 Shape dough on a floured surface into a fat log. Cut log into four pieces. Gently roll each piece using your fingertips to form a "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2-inch thick.
5. 5 Cut each rope into 1/2-inch pieces, then roll each piece quickly down the back of a fork's tines to form ridges.
6. 6 Heat marinara sauce in a skillet while you cook the gnocchi.
7. 7 Bring a large pot of salted water to a boil. Reduce to a simmer and add gnocchi. As soon as they float to the surface (about 30 seconds or so), cook for an additional 14 seconds. Transfer with a slotted spoon to the pan with the sauce. Stir until coated.
8. 8 Serve topped with grated cheese.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• garlic
• pine nut
• basil
• pecorino romano cheese
• olive oil

Instructions

1. 1 Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
2. 2 Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

By MadameDanielaMoscaToba

Ingredients

• ✓ parmigiano-reggiano cheese
• ✓ parmigiano-reggiano cheese
• milk
• kosher salt
• semolina flour
• egg yolk
• butter
• butter
• cayenne pepper

Instructions

1. 1 Line a rimmed baking sheet pan with plastic wrap.
2. 2 Combine milk and salt in a saucepan over medium-high heat; bring to almost a simmer. As soon as bubbles start to break the surface, gradually whisk in semolina until mixture thickens, about 20 seconds. Reduce the heat to medium-low and continue stirring with a wooden spoon until very thick, 7 to 10 minutes.
3. 3 Remove from the heat. Add 1 cup Parmigiano-Reggiano cheese, egg yolks, and cold butter; stir quickly to prevent yolks from cooking.
4. 4 Transfer mixture to the prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Grease a round, shallow baking dish.
6. 6 Cut out circles of semolina dough with a 2 3/4-inch diameter cookie cutter. Use damp hands to gather and flatten any dough scraps. Press scraps between plastic wrap and cut as many more circles as possible.
7. 7 Arrange gnocchi in a circular, overlapping pattern in the prepared baking dish. Drizzle melted butter over top and spread evenly with a brush. Sprinkle with cayenne pepper and cover with remaining Parmigiano-Reggiano cheese.
8. 8 Bake in the preheated oven until golden brown, about 25 minutes.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• basil leaves
• olive oil
• pine nut
• garlic
• salt
• black pepper

Instructions

1. 1 Combine basil, cheese, and olive oil in a food processor. Pulse to combine. Add pine nuts, garlic, salt, and pepper. Pulse until mixture is smooth and blended.
2. 2 Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

By Bwoogie1

Ingredients

• ✓ parmigiano-reggiano cheese
• pine nut
• basil
• salt
• pecorino romano cheese
• olive oil
• trofie pasta

Instructions

1. 1 Add pine nuts to a large mortar and pestle and crush until a past forms, about 2 minutes. Add 1/4 of the basil leaves and begin to crush and grind the basil leaves until they have begun to release their oil and leaves begin to break apart. Add another 1/4 of the basil leaves and the salt. Crush and grind the added leaves and the salt. Continue this until all the basil leaves have been added and crushed; turning into a paste.
2. 2 Add the Parmesan and Pecorino cheeses and mix with a wooden spoon. Once well combined, add the oil little-by-little until a creamy paste has been achieved.
3. 3 Bring a large pot of lightly salted water to a boil. Add fresh trofie pasta and cook, stirring occasionally, until tender yet firm to the bite, 3 to 4 minutes. Drain. Mix in pesto sauce, adding a bit more olive oil if needed.

By Buckwheat Queen

Ingredients

• ✓ parmigiano-reggiano cheese
• water
• polenta
• salt
• butter
• heavy cream
• pecorino romano cheese

Instructions

1. 1 Whisk water, polenta, and salt together in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Porridge setting according to manufacturer's instructions; set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter and cream. Whisk until polenta is smooth and lump-free. Stir in Parmigiano-Reggiano and Pecorino Romano cheeses and whisk until melted and well combined.

By Kim's Cooking Now

Ingredients

• ✓ parmigiano-reggiano cheese
• egg
• egg yolk
• pecorino cheese
• olive oil
• pancetta
• zucchini
• black pepper

Instructions

1. 1 Whisk eggs and egg yolk together in a bowl. Add Pecorino cheese and mix well.
2. 2 Heat olive oil in a large wok or skillet over medium heat; cook and stir pancetta until cooked through but not crispy, 2 to 3 minutes. Add the zucchini noodles (zoodles); cook and stir until zoodles are warmed but not soft and pancetta is slightly crispy, 3 to 5 minutes. Remove wok from heat.
3. 3 Pour egg mixture over zoodles and stir until evenly coated. Top zoodles with Parmigiano-Reggiano cheese and black pepper.

By Buckwheat Queen

Ingredients

• ✓ parmigiano-reggiano cheese
• olive oil
• sweet sausage
• white wine
• marinara sauce
• water
• spaghetti
• flat-leaf parsley

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
2. 2 While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
3. 3 Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
4. 4 Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
5. 5 Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
6. 6 Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• ✓ parmigiano-reggiano cheese
• guanciale
• olive oil
• black pepper
• egg
• pecorino romano cheese
• black pepper
• spaghetti
• pasta water
• pecorino romano cheese

Instructions

1. 1 Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
2. 2 Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
4. 4 Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
5. 5 Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
6. 6 Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• sunflower oil
• green zucchini
• spaghetti
• olive oil
• salt
• basil
• butter
• pecorino romano cheese

Instructions

1. 1 Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
2. 2 Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
3. 3 Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
5. 5 As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
6. 6 Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
7. 7 Serve with more grated cheese and fresh basil.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• ✓ parmigiano-reggiano cheese
• ricotta cheese
• egg
• salt
• black pepper
• nutmeg
• flour
• semolina flour
• flour
• marinara sauce
• basil

Instructions

1. 1 Bring a large pot of salted water to a gentle boil.
2. 2 Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
3. 3 Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
4. 4 Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
5. 5 Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
6. 6 Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
7. 7 Drain gnudi and transfer to bowls.
8. 8 Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
9. 9 Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.

By thedailygourmet

Ingredients

• ✓ parmigiano-reggiano cheese
• basil leaves
• parsley
• garlic
• pine nut
• lemon juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
2. 2 Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.

By Peggy

Ingredients

• ✓ parmigiano-reggiano cheese
• marinara sauce
• parsley
• red pepper flakes
• salt
• black pepper
• egg
• olive oil
• heavy cream
• toast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread marinara sauce in the bottom of a small baking dish, about 1/4-inch high. Sprinkle with parsley, red pepper flakes, salt, and black pepper. Make a narrow well in center of sauce for eggs.
3. 3 Crack each egg into a separate ramekin; gently pour into the well in the sauce.
4. 4 Sprinkle with Parmigiano-Reggiano cheese, then drizzle with olive oil, followed by cream; season with salt and black pepper.
5. 5 Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

By John Mitzewich