To Finely Grate Parmigiano Reggiano Recipes

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TO FINELY GRATE PARMIGIANO-REGGIANO



To Finely Grate Parmigiano-Reggiano image

Categories     Cheese     Parmesan     Gourmet

Number Of Ingredients 0

Steps:

  • To finely grate Parmigiano-Reggiano and similar cheeses, use the small (1/8-inch)teardrop-shaped holes (not the ragged-edged holes) of a box or similar handheld grater.
  • Other shaped holes, a Microplane rasp, and pregrated cheese yield different volumes.

SHREDDED RADICCHIO WITH PARMIGIANO-REGGIANO



Shredded Radicchio with Parmigiano-Reggiano image

We love the contrast of creamy Parmesan cheese sprinkled over bitter, shredded radicchio.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

3 ounces Parmigiano-Reggiano or parmesan cheese (about 1 cup grated)
1 to 2 heads radicchio, depending on size, about 1 1/4 pounds total
1/4 cup extra-virgin olive oil, or to taste
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

Steps:

  • Using the fine holes of box grater, grate about 1 cup cheese onto a plate.
  • Remove and discard outer leaves of radicchio. Cut heads in half, and remove core. Using a sharp knife, shred radicchio.
  • Place shredded radicchio in a large bowl. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, and toss well to combine.
  • Divide the radicchio among four salad plates, mounding it up in the center of each plate. Sprinkle reserved Parmigiano-Reggiano over each mound, and serve.

FOCACCIA WITH VEGETABLES AND PARMIGIANO REGGIANO



Focaccia With Vegetables And Parmigiano Reggiano image

Provided by Marian Burros

Categories     weekday, side dish

Time 25m

Yield 3 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 large clove garlic
1 pound eggplant
8 ounces whole red pepper
12 ounces zucchini
1 10-inch plain focaccia
1 small red onion to yield 1/3 cup finely chopped
Freshly ground black pepper to taste
2 ounces Parmigiano Reggiano to yield 1/2 cup plus 2 tablespoons coarsley grated
1/2 bunch arugula
1 ripe medium tomato

Steps:

  • Preheat broiler and cover broiler pan with aluminum foil.
  • Whisk oil and vinegar. Crush garlic and add.
  • Wash eggplant and cut into rounds 1/4 inch thick. Wash pepper, then trim, seed and cut into strips 1/2 inch wide. Wash and trim zucchini, and slice 1/4 inch thick. Mix ingredients in oil and vinegar mixture.
  • Arrange vegetables on broiler pan and broil close to the heat until browned. Turn and brown on other side.
  • Meanwhile, finely chop red onion, grate cheese, wash and dry arugula, and wash and cut tomato into small chunks. If focaccia is very thick, slice off some of the bread horizontally.
  • When vegetables are done, season with pepper and arrange on top of focaccia. Sprinkle with onion, then with cheese; put under the broiler for two minutes or so to melt cheese. Remove and tuck arugula into vegetables, and sprinkle with tomato.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 14 grams, Carbohydrate 69 grams, Fat 20 grams, Fiber 11 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 965 milligrams, Sugar 18 grams

PARMIGIANO-REGGIANO CRISPS



Parmigiano-Reggiano Crisps image

This simple recipe using Parmigiano-Reggiano makes an easy party snack. To prevent cheeses from drying out and losing flavor, wrap them tightly in parchment and store in the veggie drawer of the refrigerator.

Provided by Martha Stewart

Yield Makes 2 dozen crisps

Number Of Ingredients 3

4 ounces Parmigiano-Reggiano, freshly grated
Pinch of cayenne pepper (optional)
1 tablespoon finely chopped fresh sage or thyme (optional)

Steps:

  • Preheat oven to 325 degrees.
  • In a medium bowl, toss cheese with cayenne and herbs. Line a large baking sheet with parchment paper or a nonstick baking mat. Spoon heaping tablespoons cheese mixture onto baking sheet, spacing about 2 inches apart. Lightly press to flatten into 2-inch circles, using a round cutter as a guide, if desired.
  • Transfer to oven and bake until slightly browned, 6 to 10 minutes. Remove from oven and let cool on baking sheet to firm slightly. Carefully loosen using a spatula and let cool until firm and completely hardened. Repeat process with any remaining cheese. Cooled crisps can be stored in an airtight container between layers of wax paper.

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