Reggiano

Add 2 cups grated cheddar cheese, 1 cup grate Parmesan Reggiano and ½ tablespoon salt, mix until well incorporated and remove from heat, allowing to cool completely it can be helpful to transfer the base to a cool, flat pan to speed cooling.

White Anchovies With Pickled Spring Carrots and a Six-Minute Egg 2011

Freshly grated Parmigiano Reggiano cheese for the table.

Lael Hazan: Who Picks Your Tomatoes? Lael Hazan 2011

A sprinkling of shaved Parmigiano Reggiano added the right amount of bite and saltiness.

One For The Table: Milo & Olive One For The Table 2011

Dot the top with the mozzarella and sprinkle on the Parmigiano Reggiano cheese.

Mary Ann Esposito: Ten Thanksgiving Sides Mary Ann Esposito 2011

A sprinkling of shaved Parmigiano Reggiano added the right amount of bite and saltiness.

One For The Table: Milo & Olive One For The Table 2011

A sprinkling of shaved Parmigiano Reggiano added the right amount of bite and saltiness.

One For The Table: Milo & Olive One For The Table 2011

I prepared a festive dinner for myself and S, a dear friend: Lentil soup (because lentils for Italians augur riches in the year to come); an out-of-season insalatina caprese (wretched tomatoes but good mozzarella); spinach tortelloni with butter and Parmigiano Reggiano; rustic whole-grain bread; fruit; hazelnut biscuits; tea; and Champagne.

Riches 2010

I prepared a festive dinner for myself and S, a dear friend: Lentil soup (because lentils for Italians augur riches in the year to come); an out-of-season insalatina caprese (wretched tomatoes but good mozzarella); spinach tortelloni with butter and Parmigiano Reggiano; rustic whole-grain bread; fruit; hazelnut biscuits; tea; and Champagne.

Archive 2010-01-01 2010

A sprinkling of shaved Parmigiano Reggiano added the right amount of bite and saltiness.

One For The Table: Milo & Olive One For The Table 2011

Dot the top with the mozzarella and sprinkle on the Parmigiano Reggiano cheese.

Mary Ann Esposito: Ten Thanksgiving Sides Mary Ann Esposito 2011