Posts Tagged ‘Parmigiano-Reggiano’

Arugula Walnut Pesto Penne

Thursday, August 23rd, 2012
Arugula Walnut Pesto Penne

Arugula Walnut Pesto Penne

Arugula Walnut Pesto Penne

This is a great weeknight dinner entrée.  The pesto sauce is done before the pasta is done boiling.
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Parmesan Green Bean Fries

Thursday, June 7th, 2012
More Roasted Parmesan Green Bean Fries

More Roasted Parmesan Green Bean Fries

Parmesan Green Bean Fries

This is a fun way to use frozen green beans when you need a quick vegetable side dish.
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Cheese and Pepper Pasta (Cacio e Pepe)

Sunday, April 29th, 2012
Cacio and Pepe Pasta

Cacio and Pepe Pasta

Cheese and Pepper Pasta (Cacio e Pepe)

This pasta is simple with few ingredients.  Definitely use real Parmigiano-Reggiano and Pecorino Romano, as well as freshly ground black pepper.  With so few ingredients, you don’t want to skimp.  This dish is great for a fast dinner, especially if you’re at the end of your groceries.  Pasta, cheese, and butter are staples in our house.  Topping the dish with a sunny side up egg is not traditional, but is great over leftover pasta the next day.
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Prosciutto Purses

Monday, March 14th, 2011
Prosciutto Purses with Sliced Pear

Prosciutto Purses with Sliced Pear

Prosciutto Purses

Adapted from Lidia Cooks from the Heart of Italy by Lidia Bastianich

This little appetizer is a cute, fun, and tasty little bite.  These prosciutto purses are great for serving to a small number of guests, and a great appetizer to utilize helpers.  Get an assembly line together and they will be done in no time.  These salty bites are also great with a glass of Prosecco or sparkling apple cider.  If you can get it, buy real Prosciutto de Parma from a deli that slices it to order.
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Asparagus, Fontina, and Aioli Pizza

Friday, March 11th, 2011
Asparagus and Fontina Pizza with Aioli

Asparagus and Fontina Pizza with Aioli

Asparagus, Fontina, and Aioli Pizza

I had some, ok a lot, of extra aioli from making Tuna Tartines from Thomas Keller’s Bouchon cookbook, so I took a stab at making a pizza bianco (white pizza).  I think it’s one of the best pizzas I’ve made so far.  While I’m usually not one to jump at a pizza with a white sauce, I’ll definitely be making this one again soon!
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