Type what you have

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ parmigiano-reggiano cheese
• self-rising flour
• white sugar
• parmesan cheese
• olive oil
• plain greek yogurt
• water
• cornmeal
• pizza sauce
• mozzarella cheese
• pepperoni
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C). Mix 2 cups self-rising flour, sugar, and Parmigiano-Reggiano cheese for dough in a bowl until well combined. Add olive oil and Greek yogurt and mix with a spoon until a shaggy dough forms.
2. 2 Clean off the spoon and mix the dough with your hands until it mostly comes together.
3. 3 Transfer dough to a work surface and continue pushing it together until it smooths out. It will be dry; don't be tempted yet to add more liquid.
4. 4 Knead dough until smooth and elastic, 3 to 4 minutes, only adding a teaspoon or two of water or flour if absolutely necessary.
5. 5 Cut dough into two equal pieces. Line a rimmed baking sheet with parchment paper and sprinkle 1 tablespoon cornmeal over the surface.
6. 6 Roll one piece dough on a lightly floured surface to an 1/8-inch-thick rectangle. Transfer to the prepared baking sheet.
7. 7 Top dough with ½ of the pizza sauce, spreading it almost, but not quite all the way, to the edges. Sprinkle ½ of the mozzarella over the sauce, then ½ of the Parmigiano-Reggiano over top. Arrange ½ of the pepperoni slices over the cheese, then drizzle 1 teaspoon oil over top.
8. 8 Bake in the center of the preheated oven until crust is beautifully browned and toppings are bubbly, about 15 minutes. Transfer to a wire rack and let sit for 5 minutes before slicing and serving.
9. 9 As soon as you remove the pizza from the oven, repeat Steps 7 to 9 to top and bake second pizza.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• soy sauce
• oyster sauce
• worcestershire sauce
• fish sauce
• sesame oil
• cayenne pepper
• butter
• garlic
• spaghetti
• green onion
• red pepper flakes

Instructions

1. 1 Gather all ingredients. Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
2. 2 Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
4. 4 Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated; stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
5. 5 Plate noodles; garnish with green onions and red pepper flakes.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• olive oil
• spinach
• cayenne pepper
• nutmeg
• salt
• black pepper
• butter
• shallot
• heavy cream
• lemon zest

Instructions

1. 1 Heat olive oil in a large soup pot over high heat; add spinach, cover, and cook for 1 minute. Uncover and gently stir until most of the leaves are bright green and wilted, about 2 minutes.
2. 2 Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
3. 3 Mix cayenne pepper, nutmeg, salt, and black pepper in a small bowl.
4. 4 Melt butter in a large skillet over medium heat; stir in shallot and cook until just barely golden and translucent, 3 to 4 minutes. Stir in seasoning mixture and pour in cream; increase heat to medium-high and simmer until the cream sauce reduces by about half, about 5 minutes. Stir in lemon zest.
5. 5 Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir in Parmigiano-Reggiano cheese until thoroughly combined.
6. 6 Serve immediately.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• olive oil
• mushroom
• onion
• garlic
• salt
• black pepper
• oregano
• bread crumb
• rolled oat
• egg

Instructions

1. 1 Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion, garlic, salt, pepper, and oregano; cook and stir until mushrooms have released their juices and the liquid has evaporated, about 10 minutes. Remove from the heat.
2. 2 Transfer mushrooms to a cutting board and clean the skillet.
3. 3 Chop mushrooms into small chunks, then transfer to a large bowl. Mix in bread crumbs and oats, and season with salt and pepper as needed. Stir in Parmigiano-Reggiano cheese, then eggs; let stand until bread crumbs have absorbed any excess liquid, about 15 minutes. Use moist hands to form mixture, 1/4 cup at a time, into patties.
4. 4 Heat remaining 2 tablespoons oil in the skillet over medium heat. Pan-fry patties in the hot skillet until golden brown and cooked through, 2 ½ to 3 minutes per side.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• rapini
• olive oil
• red onion
• garlic
• red pepper flakes
• white wine
• penne pasta
• rotisserie chicken
• chicken bouillon granules
• salt
• black pepper

Instructions

1. 1 Trim thick stems off rapini and coarsely chop.
2. 2 Bring a large pot of salted water to a boil. Add rapini, return to a boil, and cook until stems are crisp-tender, 2 to 3 minutes. Remove from the water with a slotted spoon and allow to drain completely. Save the pot of water to cook the penne in.
3. 3 Heat olive oil in a large frying pan over medium heat. Add red onion and cook for 2 minutes. Add garlic and red pepper flakes; cook for 30 seconds. Add rapini and white wine; cook until the wine is reduced by half.
4. 4 Meanwhile, return the pot of water to a boil. Add penne and cook until almost tender, about 10 minutes. Drain penne, reserving 1/2 cup of the starchy cooking water.
5. 5 Add the penne to the pan with the rapini. Add chicken, reserved cooking water, and chicken bouillon. Continue to cook until penne is tender yet firm to the bite, 2 to 3 minutes. Season with salt and pepper. Stir in 1/4 cup Parmigiano-Reggiano cheese. Divide among serving bowls and serve with remaining cheese.

By Kim's Cooking Now

Ingredients

• ✓ parmigiano-reggiano cheese
• porcini mushroom
• olive oil
• brown mushroom
• salt
• onion
• garlic
• farro
• chicken stock
• creme fraiche
• flat-leaf parsley
• black pepper

Instructions

1. 1 Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
2. 2 Heat olive oil in a pot over medium-high heat. Add cremini mushrooms and 1 pinch salt; sauté until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium; cook and stir until hot, 2 to 4 minutes.
3. 3 Add onion; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
4. 4 Stir in farro until coated in olive oil. Increase heat to high; add 1 cup chicken broth and 1 pinch salt. Bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
5. 5 Increase heat to high; stir in remaining 2 cups chicken broth. Bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro starts to get tender, about 15 minutes. Remove the lid; simmer, uncovered, until farro reaches desired tenderness, about 15 minutes more.
6. 6 Reduce heat to low; stir in crème fraîche and parsley. Season with salt and black pepper. Stir in Parmigiano-Reggiano cheese; serve.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• cooking spray
• chicken breast
• spaghetti
• butter
• mushroom
• onion
• garlic
• cream cheese
• heavy cream
• salt
• white pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray, place chicken breasts in the pan, and cover with a lid or foil.
2. 2 Bake in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and shred with 2 forks.
3. 3 While the chicken is roasting, 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.
4. 4 Melt butter in a frying pan over medium heat. Add mushrooms and onion; saute until tender, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Reduce heat to medium-low and add cream cheese; stir until melted. Whisk in heavy cream and season with salt and pepper.
5. 5 Add Parmigiano-Reggiano cheese, reduce heat to low, and simmer until all combined and creamy, about 3 minutes. Don't simmer for to long or over high heat; the sauce can break down and become curdled instead of creamy.
6. 6 Drain pasta and add to sauce with shredded chicken.

By Tess DeFevers Ehling

Ingredients

• ✓ parmigiano-reggiano cheese
• linguine pasta
• olive oil
• bacon
• onion
• garlic
• red pepper flakes
• white wine
• shrimp
• langostino lobster
• pea
• basil pesto
• half and half

Instructions

1. 1 Bring a large pot of lightly salted and oiled water to a boil. Add linguine and cook until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add bacon, onion, garlic, and pepper flakes; sauté until onion is golden brown, 10 to 15 minutes. Add white wine and cook, stirring occasionally, until absorbed, 2 to 4 minutes. Stir in shrimp and langostino and sauté until pink, about 2 minutes.
3. 3 Reduce the heat to medium and stir in strained linguine. Add peas, pesto sauce, and half-and-half; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top each serving with Parmigiano-Reggiano cheese.

By Michael

Ingredients

• ✓ parmigiano-reggiano cheese
• bread crumb
• butter
• salt
• cayenne pepper
• cheddar cheese
• chive
• sweet potato
• lemon
• kosher salt
• black pepper
• cayenne pepper
• butter

Instructions

1. 1 Gather Ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
2. 2 Place bread crumbs in a mixing bowl and pour melted butter over top. Add salt, cayenne, and Parmigiano-Reggiano cheese and mix until evenly coated. Transfer to the prepared baking sheet and arrange in an even layer. Sprinkle 1 cup Cheddar cheese over top.
3. 3 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and let cool. Leave the oven on.
4. 4 Place sweet potatoes in a mixing bowl. Add lemon zest and juice, salt, pepper, cayenne, and melted butter; toss until evenly coated. Immediately transfer sweet potatoes into a buttered baking dish.
5. 5 Bake in the center of the oven until potatoes are very tender, about 1 hour.
6. 6 Break up the crispy, cheesy bread crumbs into very small pieces and scatter evenly over the potatoes. Gently press them into the potatoes and sprinkle remaining ¼ cup Cheddar over top.
7. 7 Return to the oven and bake until browned, 15 to 20 more minutes.
8. 8 Sprinkle with chives before serving.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• bell pepper
• tomato sauce
• onion
• beef broth
• red pepper flakes
• ground beef
• rice
• flat-leaf parsley
• garlic
• salt
• black pepper
• flat-leaf parsley

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Slice peppers 1/2-inch from the top; cut out stems and set aside to use as tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
3. 3 Pour 2 ½ cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom.
4. 4 Set bell peppers upright in the dish.
5. 5 Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
6. 6 Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
7. 7 Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are soft, sweet, and tender, 20 to 30 more minutes.
8. 8 Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• butternut squash
• olive oil
• rosemary
• sage
• thyme
• oregano
• basil
• sea salt
• black pepper
• chicken breast
• whole grain penne pasta
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine squash, 2 tablespoons olive oil, rosemary, sage, thyme, oregano, basil, sea salt, and pepper in a large bowl; toss until squash is coated with herbs. Transfer to a sheet pan.
3. 3 Place in the preheated oven and cook until squash pieces turn golden brown on the bottom, 15 to 20 minutes. Remove from oven, flip with spatula, and cook until tender, 15 to 20 more minutes.
4. 4 While squash is cooking, preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Brush chicken with remaining 1 tablespoon olive oil and season with sea salt and pepper.
6. 6 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and cut into thin slices.
7. 7 While chicken is cooking, 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 pasta and transfer to a large bowl. Top with roasted butternut squash and all oil and herbs from the sheet pan. Add chicken slices and sprinkle with Parmigiano-Reggiano cheese. Drizzle with remaining 2 tablespoons olive oil if pasta seems dry.

By mstopka

Ingredients

• ✓ parmigiano-reggiano cheese
• bread
• butter
• cream cheese
• gruyere cheese
• provolone cheese
• garlic
• green onion
• salt
• black pepper
• cayenne pepper
• nutmeg
• spinach
• artichoke heart

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat).
2. 2 Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
3. 3 Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
4. 4 Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
5. 5 Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
6. 6 Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ parmigiano-reggiano cheese
• cheese tortellini
• butter
• all-purpose flour
• heavy cream
• chicken broth
• white wine
• garlic
• nutmeg
• salt
• black pepper
• chicken
• mozzarella cheese
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini, stir, and return to a boil. Cook, uncovered and stirring occasionally, until tortellini float to the surface and the filling is hot, about 3 minutes. Drain.
3. 3 While the tortellini is cooking, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth; mix well and simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper. Cook, stirring constantly, until cheese is melted and sauce is smooth.
4. 4 Toss drained tortellini and chicken together in an ungreased 11x17-inch casserole dish. Pour Alfredo sauce over top, then cover with mozzarella cheese.
5. 5 Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.

By Piert1025