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Parmesan

Used in 10 recipes on RecipeWiki.

Parmesan, sold under the protected name Parmigiano Reggiano, is a hard, aged cow's-milk cheese from northern Italy with a salty, nutty and deeply savoury flavour and a granular texture studded with crunchy crystals. This page covers it both cooked into dishes and grated over them to serve. It melts into sauces rather than stringing, so it binds Basil Pesto and gives Mushroom Risotto its creamy finish, beaten in off the heat. Grate it fresh from a wedge on a fine grater; it is lighter and melts better than pre-grated. Keep the rinds in the freezer, as one dropped into a simmering soup or sauce adds savoury depth.

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Recipes with parmesan

Baked Lasagne — shot from directly overhead: ragu and béchamel layered thin between dried pasta sheets
4 photos

Baked Lasagne

Ragu and béchamel layered thin between dried pasta sheets, baked until the top blisters and rested so it cuts into squares.

2 hrServes 8
CheeseItalianMain courses
by nora-blythe
Basil Pesto — shot from directly overhead, the table surface filling the frame
4 photos

Basil Pesto

Basil, pine nuts, garlic and cheese pounded to a coarse sauce, kept cold throughout so the leaves stay green instead of bruising brown.

25 minServes 6
30 minutesBasicsCheese
Caesar Salad — shot from directly overhead: whole romaine leaves coated in an emulsion of coddled egg
4 photos

Caesar Salad

Whole romaine leaves coated in an emulsion of coddled egg, anchovy, garlic and parmesan, tossed at the table and eaten with the fingers.

30 minServes 4
15 minutesAmericanPescatarian
Chicken Alfredo shot from directly overhead, a true flat lay
3 photos

Chicken Alfredo

Pan-fried chicken over fettuccine tossed with butter, Parmesan and starchy pasta water into an emulsion off the heat — the Roman way, with no cream.

40 minServes 4
CheeseChickenDinner
Minestrone — shot from directly overhead: a chunky vegetable soup built on a slow soffritto
4 photos

Minestrone

A chunky vegetable soup built on a slow soffritto, with beans and small pasta simmered in the broth so it thickens as it stands.

1 hr 25 minServes 6
Leafy greensItalianPasta
by brightosprey
Mushroom Risotto — shot from directly overhead: carnaroli rice cooked in stock a ladle at a time and beaten with butter at the end
4 photos

Mushroom Risotto

Carnaroli rice cooked in stock a ladle at a time and beaten with butter at the end, so it spreads on the plate rather than sitting in a heap.

1 hr 10 minServes 4
CheeseItalianMain courses
Pork and Fennel Meatballs — shot from directly overhead: pork mince bound with a milk and bread panade and toasted fennel seed
3 photos

Pork and Fennel Meatballs

Pork mince bound with a milk and bread panade and toasted fennel seed, browned in a pan and finished in tomato sauce.

1 hr 45 minServes 4
CheeseItalianMain courses
Potato Gnocchi with Sage Butter — shot from directly overhead: baked potatoes riced while hot and bound with as little flour as they will take
3 photos

Potato Gnocchi with Sage Butter

Baked potatoes riced while hot and bound with as little flour as they will take, which is the difference between light gnocchi and bullets.

2 hr 5 minServes 4
CheeseFresh herbsItalian
Slow-Cooked Beef Ragu — shot from directly overhead: coarse beef mince browned in batches then held at a bare simmer for three hours
3 photos

Slow-Cooked Beef Ragu

Coarse beef mince browned in batches then held at a bare simmer for three hours, finished in the pan with the pasta.

4 hr 35 minServes 6
BeefCheeseDinner
by nora-blythe
Tagliatelle al Ragù — shot from directly overhead: bolognese ragù cooked for three hours with milk and a little wine
3 photos

Tagliatelle al Ragù

Bolognese ragù cooked for three hours with milk and a little wine, served on fresh tagliatelle rather than spaghetti, which is what Bologna actually does.

3 hr 25 minServes 6
BeefDinnerItalian