Type what you have

Ingredients

• ✓ parmigiano-reggiano cheese
• butter
• onion
• salt
• chicken broth
• water
• asparagus
• cayenne pepper
• black pepper
• nutmeg
• heavy cream
• heavy cream
• lemon zest
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 To make the asparagus soup: Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
3. 3 Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
4. 4 Carefully add asparagus pieces into simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
5. 5 Use an immersion blender to blend soup until smooth, about 3 minutes.
6. 6 Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
7. 7 If you want to make a cream topping for garnishing: Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
8. 8 Ladle soup into bowls. Drizzle a spoonful of prepared cream on top of each serving and swirl to form a random design.
9. 9 Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• butter
• bacon
• cheddar cheese
• sourdough bread

Instructions

1. 1 Mash together butter and Parmesan cheese in a small bowl until evenly blended.
2. 2 Make sandwiches by placing two slices of bacon and one slice of Cheddar cheese on half of the bread slices. Top with the remaining slices of bread.
3. 3 Heat a large skillet over medium heat. Spread some of the butter mixture on the top of each sandwich. Place sandwiches butter side down in the skillet. Spread the remaining butter mixture on the other sides. Cook until golden brown on each side, about 3 minutes per side.
4. 4 To serve, cut in half diagonally.

By nevadamommy

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
• romaine lettuce
• olive oil
• balsamic vinegar
• sherry vinegar
• olive oil

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 Brush each romaine lettuce half with 1/2 teaspoon olive oil.
3. 3 Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• pasta rotini
• broccoli floret
• olive oil
• salt
• pepper

Instructions

1. 1 Place thawed broccoli in a bowl with oil, salt, and pepper and cook in the microwave for two minutes.
2. 2 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
3. 3 Toss pasta and cooked broccoli in a bowl and top with cheese.

By Barilla Canada

Ingredients

• ✓ parmigiano-reggiano cheese
• pizza dough
• salami
• tomato sauce
• parsley
• oregano
• olive oil

Instructions

1. 1 Flatten dough into a rough rectangle on a generously floured work surface. Flour top of dough and roll out to a thickness of 1/4 to 1/2 inch.
2. 2 Leaving about one inch of the long edge uncovered, arrange salami slices in a single row without overlapping them. Create a second single-layer row, leaving a wider uncovered edge on the other side. Spread tomato sauce over salami. Generously cover with grated cheese, parsley, and oregano. Brush the dough edges with water.
3. 3 Begin rolling from the long edge closest to the salami. Roll fairly tightly without pressing or stretching the dough too much to allow it room to rise, pinching in the ends as you go. Carefully transfer the roll, seam-side down, to a rimmed baking sheet lined with a silicon mat. Cover with a dry towel and allow to rise until doubled in volume, 60 to 90 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Lightly brush top and sides of loaf with olive oil. Cut 1-inch deep slits diagonally across the top of the loaf, about 2 inches apart. Dust with grated cheese.
6. 6 Bake on the center rack of the preheated oven until nicely browned and cooked through, 25 to 30 minutes. Transfer to a wire rack and let cool completely before slicing, about 30 minutes.

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
• egg
• water
• olive oil
• kosher salt
• black pepper
• cayenne pepper

Instructions

1. 1 Crack eggs into a mixing bowl. Add 1/4 teaspoon water. Whisk together until just beaten (do not overmix).
2. 2 Drizzle olive oil into an 8-inch nonstick skillet. Brush evenly over the bottom of the pan. Evenly grate cheese into the skillet approximately 1/2-inch deep (or just shy of 1 ounce).
3. 3 Place pan over medium-high heat. Cheese will slowly start to melt. When cheese starts to bubble and turn golden brown, about 4 minutes, pour eggs evenly over cheese. Reduce heat to low. Sprinkle with salt, pepper, and cayenne. Cover and let eggs cook on low until they are set, checking after the first 30 seconds. For 2 eggs, this should take about 1 minute, total cooking time.
4. 4 Remove pan from heat. Carefully use a spatula to fold parmalet in half. Transfer to a serving plate.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• olive oil
• pizza dough
• provolone cheese
• turkey sausage
• sweet pepper
• mozzarella cheese
• pizza sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 12-cup standard muffin pan with 2 teaspoons oil.
2. 2 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Pick it up from the edges to make sure it's not stuck to the surface, then cut out twelve 4-inch circles. Reroll the dough to cut all 12 circles if necessary.
3. 3 Place each circle into a prepared muffin cup, making sure it's centered. Press and push dough up the sides of the cups, getting close to, but not all the way up to the top. When all circles have been placed in the muffin pan, go around one more time to push and press on each one.
4. 4 Put 1 tablespoon provolone cheese into each cup, followed by 1 tablespoon cooked sausage and 2 teaspoons cooked peppers.
5. 5 Lightly press on the fillings to compress, then top with 1 rounded tablespoon mozzarella cheese and 2 tablespoons pizza sauce, pushing the sauce down gently into the fillings; it's okay that the fillings will be slightly higher than the pan. Sprinkle Parmigiano-Reggiano cheese generously over top.
6. 6 Bake in the upper center of the preheated oven until the tops are beautifully browned, 30 to 35 minutes.
7. 7 Remove from the oven and cool in the pan for 10 to 15 minutes. Go around the edge of each muffin with a knife, then use a fork or small spatula to remove from the pan.
8. 8 Let cool on a rack for a few minutes, then garnish with parsley and serve.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• cooking spray
• egg white
• egg
• half-and-half
• zucchini
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
2. 2 Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into egg mixture; pour into prepared muffin cups.
3. 3 Bake in the preheated oven until set in the middle, 30 to 35 minutes.

By Nocciola

Ingredients

• ✓ parmigiano-reggiano cheese
• olive oil
• garlic
• french bread baguette
• italian seasoning
• paprika
• black pepper
• salt
• cayenne pepper

Instructions

1. 1 Stir olive oil and garlic together in a small bowl until combined. Let sit at room temperature until flavors are infused, about 3 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone baking mat.
3. 3 Place bread cubes in a large bowl. Pour garlic oil through a strainer onto bread; toss until bread is evenly coated with oil. Add 1/2 cup Parmigiano-Reggiano cheese, Italian seasoning, paprika, black pepper, salt, and cayenne pepper; toss to coat. Spread bread cubes out in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Turn croutons and bake for 15 minutes more. Push croutons together with a spatula to form a compact rectangle on the baking sheet. Sprinkle remaining 1/4 cup Parmigiano-Reggiano cheese over the top. Continue baking until cheese is melted and croutons are crunchy, 10 to 15 minutes more.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• potato
• butter
• rosemary
• kosher salt
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
2. 2 Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
3. 3 Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
4. 4 Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
5. 5 Loosen edges of potato roses with a fork and lift out of pan to serving dish.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• olive oil
• spaghetti
• garlic
• chicken broth
• red pepper flakes
• salt
• parsley

Instructions

1. 1 Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
2. 2 Stir garlic into spaghetti pieces and cook for 30 seconds.
3. 3 Pour in 1/2 cup broth and increase heat to medium-high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
4. 4 Reduce heat to low. Season spaghetti with red pepper flakes and salt to taste. Remove from heat.
5. 5 Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• olive oil
• onion
• salt
• spicy sausage
• chicken broth
• orecchiette pasta
• arugula

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a large, deep skillet over medium heat. Add onion with a pinch of salt; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in sausage and cook until browned, 5 to 7 minutes.
3. 3 Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
4. 4 Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
5. 5 Stir arugula into sausage-pasta mixture until arugula wilts.
6. 6 Ladle pasta into bowls and sprinkle with Parmigiano-Reggiano cheese.

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
• pumpkin
• olive oil
• thyme
• sea salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.
2. 2 Cut the top of the pumpkin off with a large knife and remove all the seeds and pulp. Cut pumpkin into 3- to 4-inch wide segments. Remove skin of pumpkin with a potato peeler or paring knife. Cut into the pumpkin segments with a 2 1/2-inch cookie cutter to make cylinders. Cut cylinders into 1/4-inch slices.
3. 3 Place pumpkin slices on the prepared baking sheet and drizzle with olive oil; sprinkle with thyme leaves from 5 sprigs, sea salt, and pepper. Cover with another piece of foil.
4. 4 Roast in the preheated oven until softened, about 20 minutes. Remove from the oven and set aside to cool for 5 minutes. Leave the oven on.
5. 5 Slice mozzarella cheese into 1/4-inch wide pieces and place in between 2 slices of pumpkin. Repeat with remaining pumpkin slices. Top each with Parmigiano-Reggiano cheese.
6. 6 Return to the oven and continue to roast until cheese melts, about 10 minutes more. Place on a plate and garnish with more thyme.

By ItalianTapas

Ingredients

• ✓ parmigiano-reggiano cheese
• chicken stock
• spring onion
• butter
• spring garlic
• steel-cut oat
• sea salt
• black pepper
• white wine

Instructions

1. 1 Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
2. 2 Measure out 2 tablespoons spring onion tops and reserve.
3. 3 Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
4. 4 Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
5. 5 Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
6. 6 Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.

By Leslie Kelly

Ingredients

• ✓ parmigiano-reggiano cheese
• russet potato
• butter
• kosher salt
• gruyere cheese
• cayenne pepper
• buttermilk
• heavy cream
• green onion

Instructions

1. 1 Gather the ingredients. Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes.
3. 3 Remove from the heat and let drain in a colander for 5 to 10 minutes.
4. 4 Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated.
5. 5 Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.
6. 6 Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed.
7. 7 Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne.
8. 8 Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.
9. 9 Remove from the oven and sprinkle with green onions before serving.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• olive oil
• pancetta bacon
• onion
• zucchini
• tomato
• water
• rice pilaf
• basil

Instructions

1. 1 Heat in a large nonstick skillet over medium heat. Add pancetta and onion and cook, stirring frequently, until the pancetta begins to render and the onions begin to brown, about 4 minutes. Add the zucchini and cook until it begins to soften, about 3 minutes. Stir in the drained tomatoes and heat through, about 1 minute. Transfer mixture to a bowl.
2. 2 Place reserved tomato juice is a measuring cup; add enough water to make 2 cups liquid.
3. 3 In the same skillet, add the tomato juice-water mixture and bring to a boil over high heat. Stir in the Knorr® Rice Sides™ - Rice Pilaf. Reduce heat to low and simmer, covered, until rice is tender, about 6 minutes.
4. 4 Stir in pancetta, zucchini, onion, and tomato mixture. Heat through, 1 to 2 minutes. Sprinkle with basil and Parmigiano-Reggiano cheese.

By Kim's Cooking Now

Ingredients

• ✓ parmigiano-reggiano cheese
• whole wheat penne pasta
• olive oil
• garlic
• firm tofu
• grape tomato
• basil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain, reserving 2 cups of the water.
2. 2 Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
3. 3 Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
4. 4 Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
5. 5 Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.

By KatieDB

Ingredients

• ✓ parmigiano-reggiano cheese
• cod fillet
• coconut aminos
• garlic keto bread crumb
• coconut flakes
• sucralose sweetener
• salt
• chipotle pepper
• egg yolk
• heavy cream
• coconut aminos

Instructions

1. 1 Marinate cod in 1/4 cup coconut aminos in a glass or ceramic bowl in the refrigerator for 8 hours.
2. 2 Combine Parmigiano-Reggiano cheese, bread crumbs, coconut flakes, sweetener, salt, and chipotle pepper in the bowl of a food processor; blend into a moderately fine powder. Transfer to a large plate.
3. 3 Mix together egg yolks, cream, and 2 tablespoons coconut aminos in a shallow bowl until well combined for egg wash.
4. 4 Remove fish fillets from marinade, dip in egg wash, and cover completely in bread crumb mixture until thickly coated. Discard any excess marinade.
5. 5 Air-fry at 360 degrees F (182 degrees C) until fish flakes easily with a fork, 7 to 8 minutes.

By theChrisMarsh

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
• potato
• salt
• bacon
• olive oil
• salt
• black pepper
• garlic
• parsley

Instructions

1. 1 Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).
2. 2 Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain.
3. 3 Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks.
4. 4 Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet.
5. 5 Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan.
6. 6 Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C).
7. 7 Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top.
8. 8 Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.

By Vicki

Ingredients

• ✓ parmigiano-reggiano cheese
• spinach artichoke dip
• ricotta cheese
• egg
• lemon juice
• red pepper flakes
• salt
• pepper
• pasta shell
• white sauce
• gruyere cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.
3. 3 Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.
4. 4 Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.
5. 5 Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.
6. 6 Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.
7. 7 Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.
8. 8 Bake in the preheated oven until golden brown and bubbling, about 25 minutes.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• ✓ parmigiano-reggiano cheese
• mayonnaise
• lemon juice
• garlic
• anchovy
• mustard
• worcestershire sauce
• salt
• black pepper
• kale
• caesar salad crouton

Instructions

1. 1 Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
2. 2 Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.

By Kim's Cooking Now

Ingredients

• ✓ parmigiano-reggiano cheese
• green zucchini
• sea salt
• bread crumb
• egg
• black pepper
• garlic powder
• shallot
• jalapeno pepper
• bread crumb
• olive oil

Instructions

1. 1 Grate zucchini using large teeth of a grater. Toss zucchini with salt in a large colander placed in the sink; drain for 10 minutes.
2. 2 Place zucchini in center of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze out as much liquid as possible.
3. 3 Combine Parmigiano-Reggiano cheese, 3 tablespoons bread crumbs, egg, black pepper, and garlic powder in a large bowl; stir in zucchini, shallot, and jalapeño until combined.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
5. 5 Place ½ cup bread crumbs in a shallow plate or pie plate; set aside. Divide zucchini mixture into 7 equal portions; gently roll each portion into a ball using oiled hands (the mixture will be very wet). Gently roll each ball in bread crumbs to cover all sides; tap gently so excess bread crumbs fall off.
6. 6 Air fry fritters, in 2 batches, until browned, about 15 minutes per batch.

By Buckwheat Queen

Ingredients

• ✓ parmigiano-reggiano cheese
• ✓ parmigiano-reggiano cheese
• olive oil
• leek
• salt
• garlic
• rice
• spinach
• egg
• salt
• black pepper
• cayenne pepper
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brush a pie plate with 1 tablespoon olive oil; coat with 1 tablespoon Parmigiano-Reggiano cheese.
3. 3 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add leeks and 1 pinch salt; cook and stir until leeks are soft and sweet, 5 to 10 minutes. Stir in garlic; cook until fragrant, about 1 minute. Transfer to a bowl.
4. 4 Stir rice, spinach, ¾ cup Parmigiano-Reggiano cheese, eggs, 1 teaspoon salt, black pepper, cayenne pepper, and nutmeg into leek mixture; transfer to the prepared pie plate and smooth the surface with a spatula. Sprinkle top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
5. 5 Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• kosher salt
• eggplant
• black pepper
• spinach
• onion
• garlic
• italian seasoning
• ricotta cheese
• marinara sauce
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.
3. 3 Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
4. 4 Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.
5. 5 Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
6. 6 Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
7. 7 Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.
8. 8 Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.

By Greg Feldman

Ingredients

• ✓ parmigiano-reggiano cheese
• butter
• green bean
• black pepper
• kosher salt
• dijon mustard
• heavy cream
• comté cheese
• butter
• bread crumb
• cayenne pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter.
2. 2 Bring a generously salted pot of water to a rolling boil over high heat.
3. 3 Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.
4. 4 Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.
5. 5 Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.
6. 6 Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.
7. 7 Season beans with pepper, salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.
8. 8 Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.
9. 9 Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.
10. 10 Let cool for 10 minutes before serving.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• baking potato
• olive oil
• kosher salt
• rotisserie chicken
• mixed vegetables
• butter
• garlic
• half-and-half
• heavy cream
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack on a rimmed baking sheet.
2. 2 Rinse and scrub potatoes, then prick with a fork. Drizzle with olive oil and sprinkle with salt. Set on the prepared rack.
3. 3 Bake potatoes in the preheated oven until the internal temperature is 205 to 212 degrees F (96 to 100 degrees C), about 50 minutes.
4. 4 While potatoes are baking, remove meat from rotisserie chicken; discard skin and bones. Pull or cut meat into chunks and keep warm.
5. 5 Prepare Alfredo sauce: Melt butter in a skillet over medium heat until sizzling. Add garlic in a single layer; cook until soft and fragrant but not brown, about 1 minute. Reduce heat and pour in half-and-half and cream; whisk to incorporate. Add Parmesan cheese and pepper and continue to whisk, until cheese is melted.
6. 6 Place vegetables in a microwave-safe bowl. Microwave on high power until warm, about 3 minutes. Chop vegetables into bite-sized pieces if desired, and mix with chicken.
7. 7 When potatoes are finished baking, remove from the oven. Cut a slit into each potato with a fork or a knife, leaving 1/2 inch uncut on edge. Use both hands to press each potato in towards the center so it opens up. This will help let you stuff the potato.
8. 8 Top potatoes with chicken mixture and drizzle with Alfredo sauce.

By thedailygourmet