Parmesan
Parmesan, or Parmigiano
Reggiano to be exact, is closely identified with Italian cuisine.
Its well-known sharp flavour enhances sauces, soups, pasta and au
gratin dishes, soufflés, stuffed vegetables, etc. Parmesan
is made from cow milk (ex: Padano, Reggiano) or sheep milk (ex:
Romano) and aged for a minimum of 10 months, sometimes up to 2 or 3
years, before being brought to market.
Parmesan, or Parmigiano Reggiano to be exact, is closely identified with Italian cuisine. Its well-known sharp flavour enhances sauces, soups, pasta and au gratin dishes, soufflés, stuffed vegetables, etc. Parmesan is made from cow milk (ex: Padano, Reggiano) or sheep milk (ex: Romano) and aged for a minimum of 10 months, sometimes up to 2 or 3 years, before being brought to market.
- the firmer a cheese, the greater its calcium content? So a hard cheese like parmesan has more calcium than a soft cheese like brie or camembert.
- parmesan should be bought by the piece and grated as needed to preserve its characteristic qualities. Whole, parmesan keeps well frozen; grated, it keeps up to a week in the refrigerator.
- Alfredo Sauce
- Chicken Breasts Stuffed with Ham and Pesto
- Eggplant Parmigiana
- Five-Cheese Sauce
- Parmesan Meatloaf
- Spinach Salad
Think outside the pizza box! Parmesan is a great eating cheese. Shaved fresh parmesan on fresh figs, pears or apples is a superb snack. For a light lunch, serve a quick salad of shaved parmesan, sliced oranges, chopped nuts and a few peppercorns drizzled with fruity olive oil. Mmm mmm! Raisin or nut bread topped with thinly sliced or shaved parmesan makes a delightful breakfast; broiled, it’s divine! Dress up salads and meat dishes with easy-to-make parmesan chips. Arrange little piles of finely grated fresh parmesan on a baking sheet and broil at 450˚F/230˚C for 5 min. As a snack, these chips are positively addictive.