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Browse our delicious dishes and click the images to see the full recipe cards |
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Parmigiano Reggiano cheese, pomegranate and wild rocket salad with cumin mandarin dressing
This zesty salad with Parmigiano Reggiano Cheese is perfect for a light lunch and is extremely easy to prepare. Simply mix toasted cumin seeds with mandarin juice, olive oil, honey, and white wine vinegar to make the sweet citrusy dressing. Pour over crispy rocket leaves and top with chunks of original Parmigiano Reggiano cheese for a light and refreshing meal.
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Chicken Breasts with Pesto and Parmigiano-Reggiano Cheese
Detox with this delicious, well-balanced dish. Simply fill chicken breasts with pesto sauce, basil leaves and some Parmigiano-Reggiano cheese. In a roasting pan, coat the chopped vegetables in a little olive oil and place the chicken breasts on top. Roast in the oven for 25-30 minutes before serving.
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Linguine alla Parmigiana
Show your Italian flair by making this simple yet classic recipe. Gently fry spring onions until soft, and then add white wine and peas. Stir the spring onion and pea mixture into the cooked linguine along with Parmigiano-Reggiano cheese and strips of Parma Ham. To finish, top with more freshly grated Parmigiano-Reggiano cheese and basil leaves. Buon appetito!
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Parmigiano-Reggiano Butternut Squash Soup
This perfect winter warmer has a fabulous taste, enhanced by adding the rind from the Parmigiano-Reggiano cheese as it cooks. Simply fry the onion, add the butternut squash, stock and Parmigiano-Reggiano rind and cook gently for 20 minutes. Remove the rind and blend the soup until smooth. Then, grill slices of French bread topped with Parmigiano-Reggiano cheese and after ladling the soup into warmed bowls, top each one with a piece of French toast. Delicious!
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Parmigiano-Reggiano, Tomato and Pine Nut Tarts
These attractive tarts are an ideal post-festive season snack and are so simple to make. Cut puff pastry sheets into rectangles and spread with a little pesto sauce. Divide the tomatoes between each and sprinkle over the Parmigiano-Reggiano and pine nuts. Bake until the pastry is risen and crisp.
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