Only 3 ingredients are used to make Parmigiano Reggiano: raw unpasteurised milk, salt and rennet, with additives or preservatives strictly prohibited. The result is a delicious pasta dish that comes together easily in just about 30 minutes, making it a perfect holiday recipe that won’t make you spend hours in the kitchen! Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. Drain the pasta al dente, add it to the pan with the mushrooms and sauté all the ingredients for one more minute. You can prepare them a few days in advance to optimize your cooking time. Facebook Tweet +39 0522 307741 - Fax +39 0522 307748. Its origin dates back to the Middle Ages, when monks first started producing it. Meanwhile, melt the butter in a large saucepan. 1. Finally, the most important bit. The Petite Cook® is a registered trademark. Look at the instructions on your pasta packaging. Choose your favorite pasta from elbow macaroni to fettuccini to fusilli or penne. Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente. A tasty, aromatic and easy to prepare sauce that’s very similar to classic bechamel sauce (aka white sauce). Spaghetti Pomodoro al Parmigiano Reggiano is the epitome of Italian cooking. Think about shaving onto a plate of hot pasta, or as the farmers markets fill with spring crops, you can crumble spring Parmigiano-Reggiano on top. Required fields are marked *. It freezes well too, so if you like, you can make plenty of the creamy, cheesy, garlicky pasta (without the veggies) and put into the freezer for a quick meal anytime. Ultimately, with around 30-36 months of maturation, Parmigiano Reggiano takes on a slightly spicy flavour, which melts away as it crumbles on the palate. Via Kennedy, 18, 42124 - Reggio Emilia - Italia. Season with freshly cracked black pepper and serve immediately. Avoid adding salt to your white sauce, as the Parmesan will already give lots of flavor. How the Parm Program Works: We cut our wheel of Parmigiano-Reggiano DOP cheese and ship the same day. Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram! Pasta & Noodle Recipes ... Add the gnocchi and Parmigiano-Reggiano and cook until the cheese is melted, about 1 minute. The heavy cream should be hot, enough but not boiling, as this will scorch the cream. Drain, reserving about ½ cup of the pasta water. Yet, Parmigiano Reggiano is at the same time the protagonist or ideal complement to many dishes, without ever losing its unique profile, and its perfect balance between sweetness and flavor. Feel free to add a pinch of nutmeg or freshly-grated black truffle to your white sauce. Half a wheel of Parmigiano-Reggiano cheese carved with a Parmesan knife . They were driven by the quest to make a cheese that lasted for a long time, so they allowed it to mass dry, increased the wheel size, and Parmigiano Reggiano was born! It is often shaved or grated over other dishes like salads . You can use fresh or dried mushrooms to make this pasta sauce. 1/3 cup coarse salt When blended with rich heavy cream and paired with porous, textured rigatoni that pick up the velvety sauce, the result is an elevated version of comfort food that allow the complex, nutty flavors of Parmigiano Reggiano DOP to shine through. Admittedly, the difference between an 18-month Parmigiano Reggiano and a 36-month Parmigiano Reggiano isn't as dramatic as, say, the difference between any Parmigiano Reggiano and … In the meantime, prepare the mushrooms. Bring 3 quarts water to boil in large Dutch oven. Remember that dry mushrooms need to be soaked and re-hydrated before use. Heat the butter in large pan over medium-low heat, add the mushroom, shallot and thyme, and sauté for 10 minutes or until cooked through, adding a splash of pasta water (or white wine) if necessary, then season with sea salt and black pepper to taste, and discard the thyme sprigs. This unique and cheesy white sauce is the star of this dish. Add the pasta to the pan with melted butter and sauté until the pasta is completely coated (add a splash or two of the reserved pasta water to loosen the sauce if needed). Use your favourite mushrooms or a variety of flavourful mushrooms such as porcini, chanterelles, shiitake and king oyster. Mix in the breadcrumbs and Parmigiano Reggiano. A toothpick holds it all in place while the chicken is dipped lightly in flour and then fried briefly in foaming butter. In typical Italian fashion, you basically need just four main components and a couple of pantry staples such as milk, flour, butter and aromatic herbs to put this pasta together. JavaScript seems to be disabled in your browser. Heat the butter and thyme in a large skillet, add chopped mushrooms and shallots, and cook for about 10 minutes, stirring often. Your email address will not be published. If the sauce starts bubbling, turn the heat to low and continue to stir until the sauce has reached a silky creamy consistency. So, place them in a large bowl with warm water, and let them rest for 30 minutes, before proceeding with the recipe. This versatile sauce can be used for making delicious appetizers: for example, you can spread it on crostini, serve it in combination with meat main courses, to season risotto, gnocchi, lasagna, and of course, you can serve it with pasta. Fill a large pot about two-thirds full with water and bring to a boil, then add the salt. Remove the pan from the heat, stir in the Parmigiano Reggiano sauce, chopped roasted hazelnuts and freshly-chopped parsley. My only recommendation is to use high-quality pasta for best results. Consorzio del formaggio Parmigiano Reggiano. Preheat the heavy cream in a small saucepan on stovetop on low heat. Most pasta shapes will go well with this sauce. 1/2 pound Rigatoni For this recipe, I’m using the 24-month aged Parmigiano Reggiano, which is the typical age at which the cheese expresses its full characteristics – it has a crumbly but still mild texture, and notes of fresh fruit, nuts, and meat stock, making it absolutely ideal to add flavour to recipes. This iconic pasta captures the heart and soul of what makes Italian cuisine the world's favorite: simplicity, quality ingredients, and family traditions. It is very high in protein, vitamin and minerals. Il Parmigiano Reggiano è un formaggio italiano DOP (Denominazione di Origine Protetta) a pasta dura fatto con latte vaccino. They were driven by the quest to make a cheese that lasted for a long time, so they allowed it to mass dry, increased the wheel size, and Parmigiano Reggiano was born! Parmigiano Reggiano, also known as the king of cheese, is the original Parmesan.A Protected Designation of Origin (PDO) food, it’s made in northern Italy, exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of Mantua (to the right of the Po river) and Bologna (to the left of the Po river). Parmigiano Reggiano is one of the oldest and most famous cheeses in the world. Parmesan is produced with techniques inspired by Parmigiano-Reggiano but Parmesan can’t call itself Parmigiano-Reggiano because it is not from the designated Emilia-Romagna region of Italy and may not follow the Consorzio Del Formaggio Parmigiano-Reggiano’s production requirements. Only 3 ingredients are used to make Parmigiano Reggiano: raw unpasteurised … Advertisement. Turn the heat off, whisk in the parmesan cheese, and set the sauce aside. 1. La ricetta della pasta olio e parmigiano, è un primo piatto semplice, reso gourmet da un ottimo olio d'oliva, parmigiano stagionato 30 mesi e pepe nero di Malesia https://www.yummly.com/recipes/parmigiano-reggiano-cheese-with-pasta https://www.finecooking.com/.../baked-pasta-with-cream-parmigiano-reggiano Parmigiano Reggiano is one of the oldest and most famous cheeses in the world. It must be made using the artisanal and natural methods established by the product regulations. 1/2 cup butter You must have JavaScript enabled in your browser to utilize the functionality of this website. This post is sponsored by Parmigiano Reggiano. Recipe courtesy of Eataly, 1 cup heavy cream Rigatoni, linguine, fusilli are some great options, you can even opt for fresh tagliatelle if you like. Its unique texture makes it the best vehicle for a great sauce. Special offers, new products, and creative gifts, Classes, events, and complimentary tastings, We will be sure that you're up-to-date on the world of high-quality food and drink. Remove from the oven, chop them finely with a sharp knife and set them aside until needed. The number one reason people choose Parmigiano Reggiano is the exceptional taste. This mixed mushroom pasta is extremely versatile, so you can easily customise it by adding extra ingredients if you like, these are some great options: Please let me know how you liked it! Transfer your prepared sauce in an airtight container and store in the fridge up to 3 days. Season generously with freshly cracked black pepper, et-voila, this delicious pasta is all ready to wow your guests. Parmigiano Reggiano Pasta With Asparagus. Devi effettuare l'accesso per aggiungere un prodotto ai preferiti, Copyright © 2015 - 2019 Eataly Net USA LLC - All Rights Reserved, Pasta con Crema di Parmigiano Reggiano DOP, Ravioli di Zucca (Butternut Squash Ravioli Recipe). Lightly season with sea salt, then add the pasta and cook for about 7-9 minutes. Shop all the ingredients at your local Eataly or online to make this dish at home! The information shown is an estimate provided by an online nutrition calculator. In this simple dish featuring just five ingredients, the quality of the Parmigiano Reggiano DOP makes all the difference. The sauces, injected inside, is made with Parmigiano Reggiano P.D.O. Warm the butter into a pot, add flour, then slowly mix in the warmed milk. A NEW TAKE ON FRESH PASTA: tradition and innovation come together in the very first and one-of-a-kind ready-filled fresh pennette! It should not be considered a substitute for a professional nutritionist’s advice. This year I’ve been focusing mainly on meat-free Christmas recipes for my holiday menu. Once you have cooked the roux for a minute (don’t let it brown), slowly stir in the warmed milk, and stir, gently but continuously, until the sauce thickens, about 5-7 minutes. For the Parmigiano Reggiano white sauce, melt the butter in a saucepan over medium-low heat. 3. Parmigiano Reggiano PDO is made only in its area of origin, it's 100% natural with no addictives or preservatives, it's lactose free and good for any age. Add the grated Parmigiano Reggiano DOP to the pot and whisk vigorously to combine, until you get a smooth and consistent batter. Reserve 1 cup cooking water, then drain pasta and return it to pot. Reading your feedback and looking at your pictures always makes me smile *and super hungry*! Ricetta pasta olio e parmigiano, quando la semplicità può stupire. Parmigiano tastes better with age. Drain the pasta, add into the pan with the mushrooms, then stir in the Parmesan sauce, roasted hazelnuts and chopped parsley. E mail: staff@parmigianoreggiano.it PEC: consorzio@pec.parmigianoreggiano.it P. Iva e C. F.: 00621790351 To bear the designation “Parmigiano Reggiano PDO”, the cheese must respect the following rules: The minimum maturation period of Parmigiano Reggiano is 12 months, but it can further mature to 24, 36, 40, or even 48 months, with each age acquiring different aromas and flavours! Ground black pepper, to taste Bursting with Italian flavours, this pasta with Parmigiano Reggiano sauce and wild Mushrooms makes a great option for a cozy holiday dinner. © The Petite Cook 2014 - 2020. Its origin dates back to the Middle Ages, when monks first started producing it. Baby spinach – sauteed with the mushrooms, Pumpkin or butternut squash - finely cubed. It should not be considered a substitute for a great sauce origin ( PDO certification... 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