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Parmesan cheese

Explore 293 recipes, 4 articles, 121 videos, and more

Chef DeLucie's Secret to Silk Handkerchief Pasta

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Roasted Spaghetti Squash with Parmesan and Herbs

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Susan's Manicotti

Time:1 hour
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Basil Pesto

Other Ideas:
Basil, Italian, Pesto, Pine nuts
Ingredients
  • 3 garlic cloves, peeled
  • 2 cups loosely packed fresh basil leaves
  • 3 tablespoons pine nuts, toasted
  • 1/3 cup grated Parmigiano-Reggiano cheese (grated on medium holes of a box grater)
  • 1/2 cup best-quality extra-virgin olive oil
  • 1/2 teaspoon coarse salt
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Spinach and Ricotta Gnudi with Sage Butter

Ingredients
  • 1 pound fresh spinach, large stems removed, washed well
  • 3/4 cup ricotta cheese (about 6 ounces), preferably fresh, drained for 30 minutes in a fine sieve
  • 3/4 cup finely grated Parmigiano-Reggiano cheese (about 1 ounce), plus more for serving
  • 1 teaspoon coarse salt
  • Pinch of freshly ground pepper
  • 2 large egg yolks, lightly beaten
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup plus 2 tablespoon all-purpose flour
  • Semolina, for dusting
  • 4 tablespoons (1/2 stick) unsalted butter
  • 8 to 10 leaves coarsely chopped fresh sage, plus about 8 whole leaves
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Bucatini with Breadcrumbs and Bottarga

Ingredients
  • 9 cloves garlic
  • 1/2 cup olive oil
  • 1 cup fresh breadcrumbs
  • Coarse salt
  • 1 pound bucatini pasta
  • 1/4 cup capers, drained
  • 1/4 cup yellow raisins, chopped
  • 2 teaspoons preserved lemon, rinsed, rind only, cut into small pieces
  • 4 cups chicken stock
  • 1 tablespoon lemon juice
  • 6 tablespoons unsalted butter
  • 1 teaspoon Aleppo pepper
  • 1/4 cup pine nuts, toasted
  • 1/2 cup flat-leaf parsley, coarsely chopped
  • 1/2 cup grated Parmesan cheese, plus Parmesan shavings for serving
  • 1 tablespoon grated bottarga, plus bottarga shavings, for serving
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Robiola-Cheese-Filled Ravioli

Other Ideas:
Italian, Parsley, Ravioli, Robiola
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Zucchini-Parmesan Pancakes

Time:40 mins
Ingredients
  • 2 pounds zucchini (about 3)
  • 1 pound russet potatoes (about 2), peeled
  • 1 medium onion
  • 3/4 cup fresh parsley, chopped
  • 1 ounce Parmesan, grated (1/4 cup)
  • 6 tablespoons matzo meal
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons sugar
  • 2 teaspoons lemon juice
  • 1 garlic clove, minced
  • 2 large eggs, lightly beaten
  • Coarse salt and ground pepper
  • 3/4 cup vegetable oil
  • Sour cream, for serving
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Pea-Shoot and Baby-Artichoke Salad with Parmesan Croutons

Time:45 mins
Ingredients
  • 3 1/2 ounces Parmesan cheese, grated (1 1/4 cups), divided
  • Coarse salt and freshly ground pepper
  • 1/4 teaspoon cayenne pepper
  • 5 ounces rustic bread, such as pane pugliese, torn into 1-inch pieces (about 2 cups)
  • 7 tablespoons extra-virgin olive oil, divided
  • 1 lemon, zested
  • 1/4 cup fresh lemon juice (from 1 or 2 lemons), plus more for drizzling
  • 1 1/4 pounds baby artichokes
  • 4 ounces pea shoots (about 8 cups)
  • 5 medium radishes, thinly sliced
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