To Finely Grate Parmigiano Reggiano Recipes

TO FINELY GRATE PARMIGIANO-REGGIANO

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

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

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.

PARMIGIANO-REGGIANO CRISPS

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.