Parmigiano Reggiano Recipes
PARMIGIANO REGGIANO
Parmigiano Reggiano is from Italy and it's been made for over 1,000 years.
Provided by Cathy Strange
Time 2m
Yield 1 serving
Number Of Ingredients 1
Steps:
- Parmigiano Reggiano is from Italy it's been made for over 1,000 years . It's produced traditionally in copper vats and the aging process takes a minimum of 12 months although I like it aged for 24 months. Look for the pin dot marking on the rind so you know you have authentic Parmigiano Reggiano.
MINESTRONE WITH PARMIGIANO-REGGIANO
Provided by Bobby Flay
Time 1h5m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.
- Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.
Nutrition Facts : Calories 275 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 21 milligrams, Sodium 263 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 12 grams
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