Parmigiano Reggiano With Balsamic Vinegar Recipes
PARMIGIANO-REGGIANO WITH BALSAMIC VINEGAR
Categories Cheese No-Cook Cocktail Party Vegetarian Quick & Easy Vinegar Parmesan Fall Gourmet
Yield Serves 4 as an hors d'oeuvre or cheese course
Number Of Ingredients 3
Steps:
- With a small knife break parmigiano-reggiano into bite-size chunks and transfer to a plate. Drizzle cheese evenly with 1 1/2 teaspoons vinegar and let stand 15 minutes. Drizzle cheese with remaining 1 1/2 teaspoons vinegar.
PARMIGIANO REGIANNO WITH FRUIT AND AGED BALSAMIC
From Rick Tramonto's "Osteria". Use the best quality ingredients you can afford. *Please* don't use that pre-grated cheese stuff. No, no!
Provided by COOKGIRl
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Note: if you wish, line the salad plates with mixed greens.
- Cut the apple and pear into thin matchsticks.
- Place the fruit in a bowl and add the olive oil and lemon juice. Toss to coat.
- Season with salt and pepper.
- Divide the fruit mixture onto 4 salad plates.
- Break the cheese into about 8-12 equal chunks.
- For each salad plate, place 2-3 chunks of the Parmigiano-Reggiano cheese.
- Garnish with the fresh basil.
- Drizzle the vinegar around the cheese, then sprinkle salad lightly with cracked black pepper.
- Serve at room temperature.
Nutrition Facts : Calories 250.8, Fat 15.2, SaturatedFat 7.9, Cholesterol 30.9, Sodium 727.8, Carbohydrate 13, Fiber 2.2, Sugar 7.7, Protein 16.5
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.
FRESH PEARS WITH PARMIGIANO-REGGIANO AND BALSAMIC VINEGAR
A splendid recipe adapted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper. This is best eaten right away!
Provided by Sharon123
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, vigorously whisk the vinegars and dark brown sugar together.
- Halve and core the pears, leaving the skins on.
- Slice each halve into long thin slivers.
- Drizzle with a little lemon juice to keep from turning brown.
- Fan out about 4 or 5 pieces of pears on each of six salad plates.
- At the base of the fan place a knob of cheese.
- Moisten each chunk with a few drops of balsamic vinegar, and serve. Enjoy!
Nutrition Facts : Calories 110.1, Fat 4, SaturatedFat 2.5, Cholesterol 10.3, Sodium 243.3, Carbohydrate 14.2, Fiber 2.6, Sugar 8.5, Protein 5.8
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