If you’re still buying the plastic cans of chalky, tasteless powder that are labeled “Parmesan,” I hope this article will persuade you to move to the real thing!
Real Parmigiano-Reggiano (the complete Italian name for Parmesan) is unlike anything else – particularly that stale, fake stuff in the plastic can. It is a hard, granular cheese that is made from raw cow’s milk in several areas in Italy. With a centuries-old history and an intricate production process that includes extensive aging and quality control, true Parmigiano-Reggiano has a complex, nutty, salty taste with a somewhat grainy texture.
Having a chunk of Parmigiano-Reggiano in the fridge — wrapped in wax paper, not shrink wrap – is a culinary necessity, if you ask me. There are literally hundreds of uses for this classic cheese – whether it’s a final flourish or the starring ingredient.
I recently heard Nigella Lawson say that as a child she saw a very sophisticated Italian woman serve a bowl full of Parmigiano-Reggiano shards at a glamorous holiday cocktail party, and so she regularly does the same today. In addition to this resolutely unadorned presentation, here are a few other suggestions that are ideal for Quick Entertaining moments. For all of these tasty nibbles, serve an Italian red wine alongside!
Snacks and Pre-Meal Nibbles
Flatbread with Parmigiano and Black Pepper — Cover toasted flatbread triangles (or pita chips or your favorite grainy crackers) with shavings of Parmigiano-Reggiano (use a vegetable peeler to make long shavings). Then crack some black pepper over the cheese and drizzle with good quality olive oil.
Parmigiano with Balsamic Vinegar – Simply dot slivers of Parmigiano with a few drops of very good quality, aged Balsamic. A classic pairing that is delicious with crusty bread.
Salads & Sides
Slivered Salad with Parmigiano-Reggiano – Toss a variety of crunchy salad ingredients, especially fennel bulb, red onion, romaine lettuce, blanched snowpeas and the like – all thinly sliced – in a simple oil and white wine vinegar salad dressing. Season with salt and pepper and then top with a generous amount of shaved Parmigiano-Reggiano. Delicious alongside some good quality black olives and/or sliced salami.
Arugula, Anchovy & Parmigiano-Reggiano Salad – Toss baby arugula leaves with a pinch of kosher salt and some good quality extra virgin olive oil. Top with anchovy fillets and shaved Parmigiano-Reggiano. Toss and enjoy!
Parmigiano Grits or Polenta – Combine 3 cups water, 1 cup milk,, 1 cup quick-cooking grits or polenta and 1 teaspoon salt in a saucepan and bring to a boil, stirring constantly. Reduce heat, cover and simmer until creamy, stirring occasionally, about 10 minutes. Add ½ cup freshly grated Parmigiano-Reggiano and stir until cheese melts. Season to taste with black pepper. Delicious served with steaks, baked chicken, pork chops, grilled shrimp or just about anything!
Roasted Mushrooms with Parmigiano-Reggiano – Drizzle mushrooms – portobellos, shiitakes or other wild mushrooms – with olive oil and sprinkle with salt and pepper. Roast in a 400F oven until liquid has evaporated and mushrooms are tender. Transfer to a serving dish and cover with a generous amount of shaved Parmigiano and a final drizzle of olive oil.
Main Dishes
Pasta with Butter, Parmigiano and Pepper – Cook one pound of your favorite pasta just until tender and drain, reserving about a cup of the cooking water. Return pasta to cooking pot and add about ¼ cup of the cooking water, a generous amount (about 2 cups) of freshly grated Parmigiano-Reggiano, one stick softened unsalted butter and stir over medium heat until cheese melts and pasta is coated with sauce. Add additional cooking water if pasta seems dry. Season with salt and plenty of freshly cracked black pepper. Serve at once.
Grilled Parmigiano-Reggiano Sandwich – Cover one slice of grainy sandwich bread with a layer of grated Parmigiano, then grind black pepper over the cheese. Cover with a second slice of bread. In a frying pan, melt a generous tablespoon of butter over medium-low heat until foamy. Add the sandwich, pressing it slightly into the pan, and fry until golden on both sides, turning once. Drain sandwich briefly on a paper towel and then cut in half diagonally. Makes a terrific lunch alongside a simple green salad.
After Dinner
Fruit, Parmigiano-Reggiano & Honey – Serve slices of ripe apple, pear, apricots or peaches or grapes alongside slivers of Parmigiano and a pot of honey for drizzling. If you’re feeling more ambitious, you can roast or grill the fruit before serving!
Here’s a wine that’s not only delicious, sophisticated and relatively affordable — it’s also widely available!
