For more than eight centuries, cheesemakers in the Italian region of Parma-Reggio have been producing the fragrant, versatile cheese we know as Parmigiano Reggiano.
Not to be confused with the tasteless, powdery dust that comes in a can from the grocery store, true Parmigiano has a wonderful, nutty depth of flavour.
Though it is quite costly to buy, if properly wrapped, a chunk of Parmesan will keep in your refrigerator for many weeks, and you have the option of grating it, shredding it (use the large holes on a box grater) or shaving it into shards with a vegetable peeler.
To store, wrap the cheese tightly in a couple of layers of plastic wrap.Discard the old wrapping and re-wrap the cheese in new plastic after each use. Grate just as much as you need for each recipe, as grated cheese will lose its flavour and freshness far more quickly than the whole piece.
Though most people only think of Parmesan as a topping for spaghetti or pizza, try a sliver of a really good Italian Parm with a glass of red wine, it’s a match made in heaven.
Upside-Down Parmesan Baked Potatoes
18 baby red potatoes, cut in half
3 Tbsp soft butter
6 Tbsp shredded Parmesan cheese
Garlic powder, sea salt and freshly ground black pepper to taste
Preheat oven to 400º F; melt butter in the bottom of a 9x13-inch baking dish. Add the potatoes and toss to coat lightly with melted butter. With a slotted spoon, remove potatoes to a plate and set aside. Sprinkle cheese, garlic powder, salt and pepper over the remaining melted butter in the baking dish (go easy on the salt, as Parmesan is salty all by itself).
Place the potatoes on top of the butter and cheese, cut side down; sprinkle tops of potatoes with a little more salt and pepper. Bake for about 30 minutes or until potatoes are easily pierced with the tip of a sharp knife. Allow potatoes to cool in the pan for five minutes before serving. Makes six servings.
Rosemary and Parmesan Cheese Crisps (Fricos)
These make a lovely garnish for soups or salads, or served by themselves with cocktails.
2 cups finely grated Parmesan cheese (must be freshly grated, don’t use the pre-grated type)
4 tsp all-purpose flour
2 tsp finely chopped fresh rosemary, divided use
Sea salt
Preheat oven to 375º F. Line two baking sheets with parchment paper. In a mixing bowl, combine the cheese, flour and one teaspoon of the rosemary.
With a measuring spoon, drop two level tablespoons of the cheese mixture onto the baking sheet and flatten it into a three-inch circle with your fingertips. Continue forming circles of cheese until all cheese mixture is used.
Sprinkle the remaining teaspoon of rosemary evenly over the tops of the circles and sprinkle each circle very lightly with sea salt.
Bake for six minutes, then rotate pans (not necessary if you’re using a convection oven); continue to bake, watching carefully, until surface is lightly golden and edges are just beginning to brown. Allow to cool completely on the baking sheet before gently removing to serving dish (careful, they are very fragile). Makes 12 to 14 crisps.
Parmesan and Spinach Orzo
1 cup orzo (rice-shaped pasta)
2 tsp olive oil
2 tsp butter
1 clove garlic, minced
1 small onion, finely chopped
1 Tbsp all-purpose flour
1 cup milk, preferably 2% or homogenized
1½ cups roughly chopped baby spinach
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Cook orzo in a large pot of boiling, salted water until just al dente; drain well. Heat oil and butter in a sauté pan over medium heat. Add the garlic and onion and cook, stirring frequently, until onion is translucent, about two or three minutes.
Be sure not to let the garlic burn.
Whisk in flour and cook until flour is very lightly browned, about one minute. Slowly whisk in the milk and cook, whisking constantly, until sauce is slightly thickened, about three or four minutes.
Add spinach and cook until wilted, about two minutes. Slowly add the Parmesan, stirring constantly, until cheese has melted. Add the cooked orzo and toss gently to combine with sauce; season to taste with salt and pepper. Serve immediately; makes four servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected]
