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
• 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
• pasta elbow
• tomato basil sauce
• basil leaf

Instructions

1. 1 Tear corner of Ready Pasta pouch to vent. Heat for one minute in the microwave.
2. 2 Warm sauce and basil in a bowl for two minutes in the microwave.
3. 3 Combine pasta with sauce and top with cheese.

By Barilla Canada

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
• 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
• cauliflower
• water
• salt
• egg
• goat cheese
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place cauliflower into a food processor; blend until finely ground.
3. 3 Cook cauliflower, water, and salt in a large skillet over medium-high heat until fragrant and most of the water is evaporated, 5 to 6 minutes. Cool completely.
4. 4 Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove excess moisture. You should have about 1 1/2 cups cauliflower pulp.
5. 5 Stir together cauliflower pulp, egg, goat cheese, Parmigiano-Reggiano cheese, and cayenne pepper in a large bowl to form a soft dough. Gather into a ball and place in the center of the prepared baking sheet. Press dough into a circle, about 1/4-inch thick.
6. 6 Bake in the preheated oven until golden brown, about 40 minutes. Cool and turn crust over before topping.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• marinara sauce
• meatball
• crescent dough
• cheese
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
3. 3 Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.
4. 4 Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.
5. 5 Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.
6. 6 Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.

By Kim's Cooking Now

Ingredients

• ✓ parmigiano-reggiano cheese
• penne pasta
• cherry tomato
• dressing
• basil
• salt
• pepper

Instructions

1. 1 Tear corner of Ready Pasta pouch to vent, then microwave for one minute.
2. 2 Cut tomatoes in half and combine with pasta, adding in Italian dressing and basil.
3. 3 Season with salt and pepper and top with cheese.

By Barilla Canada

Ingredients

• ✓ parmigiano-reggiano cheese
• olive oil
• bacon
• garlic powder
• egg
• black pepper
• maple syrup
• spaghetti

Instructions

1. 1 Heat oil in a large, high-sided skillet over medium heat. Add bacon and cook, stirring occasionally and sprinkling with garlic powder, until browned and crispy, 7 to 8 minutes.
2. 2 Meanwhile, beat eggs in a separate bowl. Mix in Parmigiano-Reggiano cheese and black pepper.
3. 3 Remove bacon onto paper towels to drain, reserving 3 tablespoons of the oil and bacon grease in the pan. Return bacon to the pan, stir in maple syrup, and bring to a simmer. Quickly turn heat down to low and let simmer for 1 to 2 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta in a strainer set over large glass bowl. Pour 1/4 cup of the pasta water into the skillet with the bacon; stir. Add pasta and toss until coated.
5. 5 Pour remaining pasta water out of the large bowl. Drop the coated noodles into the bowl. Pour in the egg mixture and quickly toss with the pasta until cheese has melted and sauce is creamy and smooth, 1 to 2 minutes.

By Diana71

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
• 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
• penne pasta
• butter
• garlic
• all-purpose flour
• milk
• heavy cream
• nutmeg
• rotisserie chicken

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.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

By thedailygourmet

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
• turkey bacon
• basil pesto
• zucchini
• olive oil
• garlic
• arugula
• sea salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay bacon slices on a large baking tray.
2. 2 Broil in the preheated oven until crispy, 9 to 12 minutes. Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden.
3. 3 Crumble the cooled bacon into smaller pieces and combine with pesto sauce.
4. 4 Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.
5. 5 Heat olive oil in a saute pan over medium heat. Add zucchini and garlic and cook until tender, 3 to 4 minutes. Add pesto-bacon mixture and heat for 2 minutes longer. Toss well so the noodles are evenly coated. Taste and season with salt if needed.
6. 6 Top with freshly grated Parmiggiano-Reggiano cheese so it can melt while the dish is still warm. Season with freshly ground black pepper. Top with arugula, but do not mix it in. Serve immediately.

By Monica P

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
• butter
• self-rising flour
• white sugar
• milk
• black pepper
• peach
• white sugar
• basil
• balsamic vinegar
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Pour 2 teaspoons melted butter into the bottoms of two 6-ounce glass or ceramic ramekins.
2. 2 Combine self-rising flour with 1/2 cup sugar in a bowl; whisk in milk to make a smooth batter. Whisk Parmigiano-Reggiano cheese and black pepper into the batter; divide equally between the prepared ramekins.
3. 3 Place peach slices into a bowl and top with 2 tablespoons sugar and basil. Drizzle with balsamic vinegar and water; mix. Allow peaches to rest and let sugar draw out the moisture, about 10 minutes. Divide sliced peaches and their juice over the batter.
4. 4 Bake in the preheated oven until the cobbler batter rises up over the peaches and cobblers are browned and bubbling, about 35 minutes. Let cool for about 20 minutes before serving for cobblers set up. Serve warm.

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
• 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
• 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
• jumbo shell pasta
• ricotta cheese
• mozzarella cheese
• asparagus
• prosciutto
• salt
• garlic powder
• black pepper
• three cheese sauce

Instructions

1. 1 Cook shells according to package directions. Rinse cooked shells under cold water and drain. Cover and set aside.
2. 2 Preheat oven to 350 degrees F.
3. 3 Mix together ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano Reggiano cheese, salt, garlic powder, and black pepper in medium bowl.
4. 4 Pour 1 cup of Barilla Three Cheese Sauce into 9x13-inch baking dish.
5. 5 Fill each shell with one heaping tablespoon of filling; place in baking dish.
6. 6 Pour remaining sauce over shells. Cover with foil.
7. 7 Bake for 45 minutes or until thoroughly heated. Let stand 5 minutes before serving.

By Barilla

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
• 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
• 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
• 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
• panko bread crumb
• parmesan cheese
• egg
• basil
• parsley
• salt
• black pepper
• cayenne pepper
• nutmeg
• ricotta cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Brush 1 tablespoon oil over the bottom of a springform pan.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add bread crumbs and cook until golden, 1 to 2 minutes. Stir in 1 tablespoon Parmigiano-Reggiano; cook and stir until toasted and golden brown, about 1 minute. Spread mixture over the bottom of the prepared pan.
3. 3 Whisk eggs in a bowl until pale yellow, thick, and frothy. Stir in basil, parsley, salt, black pepper, cayenne, and nutmeg. Whisk in ricotta cheese and 1 ounce Parmigiano-Reggiano. Drop spoonfuls of mixture into the pan and spread over bread crumbs. Gently tap the pan against a work surface to settle ricotta layer. Sprinkle remaining 2 tablespoons Parmigiano-Reggiano over top and drizzle with remaining 1 tablespoon oil.
4. 4 Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to loosen the sides. Cool in the pan for 15 to 20 minutes. Unlatch and remove the ring.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place a wire rack onto baking sheet; place tart onto the rack.
6. 6 Broil under the preheated broiler until golden brown, 2 to 3 minutes. Cut into six pieces to serve.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• pistachio nut
• pine nut
• garlic
• basil
• olive oil
• sea salt
• black pepper
• red pepper
• linguine
• cherry tomato

Instructions

1. 1 Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
2. 2 Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
3. 3 Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
5. 5 Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.

By Raghavan Iyer

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