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Recipes

Conchiglioni ripieni al forno with Parmigiano Reggiano

Conchiglioni ripieni al forno with Parmigiano Reggiano

Filled baked pasta shells with Parmigiano Reggiano (main course)

This delicious pasta bake takes a little time to prepare, but it is well worth it. Crumbly, grainy 40-month Parmigiano Reggiano is added to enrich the ricotta filling, giving it just the right amount of saltiness. Serve with a green salad for a nutritious meal the family will love.

Patate arraganate 

Layered potato bake with Parmigiano Reggiano (side dish)

This layered potato dish is infused with oregano and sweet baby tomatoes, before being drizzled with extra-virgin olive oil, making it a perfect side dish. I like to add a sprinkling of 24-month Parmigiano Reggiano in between each layer for that umami flavour without compromising the lightness of the dish. Delicious as an accompaniment to meat or fish dishes or you can simply enjoy as a main course served with a green salad.

Patate arraganate 
Pear and Parmigiano Reggiano icecream

Pear and Parmigiano Reggiano icecream

Parmigiano Reggiano and ripe pears go so well together as part of a cheeseboard or snack, so why not in an ice cream?! Delicate 18-month Parmigiano Reggiano is used to make this delicious dessert which will surely impress your guests – ask them to guess the flavours! Serve with a sprinkling of chopped walnuts to add a bit of crunch.

Cauliflower fritters

Parmigiano Reggiano cauliflower bites with a garlic and Parmigiano Reggiano dip (starter / with drinks)

These moreish cauliflower bites can be served as an antipasto or with drinks. 24-month matured Parmigiano Reggiano is added to the light batter, used as a coating and added in the tasty dip giving you a burst of Parmigiano Reggiano deliciousness at each bite. Be warned, once you start eating them, you can’t stop! The dip is also delicious served with crudites so it’s worth making more especially when serving with drinks.

Cauliflower fritters
Chicken breasts filled with a Parmigiano Reggiano

Chicken breasts filled with a Parmigiano Reggiano

Chicken breasts filled with a Parmigiano Reggiano rind pesto cooked in tomato (main course)

Did you know the rind of Parmigiano Reggiano is completely edible? Unlike most hard cheeses, the rind is unwaxed and therefore you can have fun cooking it; because its flavour is stronger than the cheese itself, it is often added to soups, ragus and stews for extra flavour. In this recipe, I have grated and finely chopped the rind to make a type of pesto filling in this delicious chicken dish. If you have more of the rind you want to use up, just pop it into the tomato sauce for an even richer taste. With Parmigiano Reggiano, there is no waste. Remember to always wash the rind before using it.

Lemon, Basil and Parmigiano Reggiano PDO Crusted Cod

Lemon and Basil Crusted Cod with 18 or 24 month month aged Parmigiano Reggiano PDO

This cod dish is light, crispy and perfect as a healthy midweek dinner. The Greedy Model used grated Parmigiano Reggiano PDO in the cod crust to add an umami flavour that complements perfectly with fresh fish. Serve it with crispy potatoes with tartare sauce and blackened cabbage with chopped crispy garlic and pistachios to add a depth of flavour to the recipe.

Lemon, Basil and Parmigiano Reggiano PDO Crusted Cod
Parmigiana Pepe

Parmigiana Pepe

Parmigiana Pepe with 30 month month aged Parmigiano Reggiano PDO

This easy, classic pasta recipe is deliciously creamy, full of flavour and can be whipped up in minutes. While the traditional recipe doesn’t require butter, The Greedy Model used it here to ensure the sauce is smooth and silky. Make sure to grate the Parmigiano Reggiano PDO finely to achieve the desired texture.

Blackberry and Thyme Panna Cotta with Parmigiano Reggiano PDO Tuille

Blackberry and Thyme Panna Cotta with 12 month month aged Parmigiano Reggiano PDO

A pudding perfect for sweet and savoury lovers, this blackberry and thyme panna cotta with a Parmigiano Reggiano PDO tuille is delightfully decadent yet beautifully light. The Parmigiano Reggiano PDO tuille cuts through the sweetness of the blackberry sauce to provide a pudding that’s balanced and delicious.

Blackberry and Thyme Panna Cotta with Parmigiano Reggiano PDO Tuille
Pea & Spinach Soup with Crisp Parma Ham

Pea & Spinach Soup with Crisp Parma Ham

Pea & Spinach Soup & Crisp Parma Ham with 12 month month aged Parmigiano Reggiano PDO

The saltiness of Parmigiano Reggiano PDO adds a hit of flavour to this simple and elegant
Pea and Spinach Soup. It can be thrown together at the last minute on a busy weeknight, or
prepared ahead of time for a dinner party with friends.

Panzanella salad

Panzanella salad with 12-18 month aged Parmigiano Reggiano PDO

“This summery bread salad is delicious with fresh crunchy vegetables and the addition of Parmigiano Reggiano PDO adds a lovely tangy saltiness to the dish. Fresella is dried-out double-baked bread which you can buy in Italian delis. Otherwise, you can make your own using up leftover rustic bread. Slice bread into thick chunks and place in the oven on a low temperature for about 20-30 minutes until dried out and crispy. To soften, simply dip in water for a few seconds.” 

Panzanella salad
Parmigiano Reggiano
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