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Parmesan cheese

Explore 292 recipes, 4 articles, 121 videos, and more

Warm Beet Salad with Parmesan Dressing

Ingredients
  • 2 shallots, minced
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons Banyuls vinegar or red-wine vinegar
  • 4 medium red beets, scrubbed well and trimmed
  • 1/2 bunch plus 2 stems fresh thyme
  • Coarse salt and freshly ground pepper
  • 4 ounces Parmesan cheese, coarsely grated (2 cups)
  • 1 cup heavy cream
  • 3 cups watercress or baby mesclun
  • 1/4 cup pistachios, coarsely chopped
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Mark's Risotto alla Milanese

Ingredients
  • 3 tablespoons unsalted butter
  • 1 medium red onion, minced
  • 1 large pinch saffron threads
  • 1 1/2 cups Arborio rice (do not rinse)
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 cup dry white wine
  • 3 to 4 cups Homemade Chicken Stock
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh Italian parsley, optional
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Pesto

Other Ideas:
Basil, Garlic, Italian, Pesto, Pine nuts
Ingredients
  • 3 cups loosely packed fresh basil leaves
  • 2 tablespoons pine nuts, toasted
  • 1 clove garlic
  • 1/2 teaspoon coarse salt
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly grated Parmesan cheese
  • Freshly ground pepper
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New Caesar Salad

Time:20 mins
Ingredients
  • For the crostini
  • 1 baguette, sliced 1/2 inch thick
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup finely grated Parmesan cheese (1/2 ounce)
  • Coarse salt and freshly ground pepper
  • Oil-packed white anchovy fillets (optional; igourmet.com)
  • For the dressing
  • 1 garlic clove, minced
  • 1 large egg yolk
  • 1/4 cup finely grated Parmesan cheese (1/2 ounce)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Dash of worcestershire sauce
  • Coarse salt
  • 1/4 cup extra-virgin olive oil
  • For the salad
  • 1 head escarole, chopped
  • Shaved Parmesan cheese
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Wild Mushroom Risotto

Ingredients
  • 6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/4 ounce dried wild mushrooms, such as porcini
  • 9 ounces assorted fresh wild mushrooms
  • 7 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 4 to 6 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese, plus more for grating or shaving
  • Salt and freshly ground black pepper
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Stracciatella Soup

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Spaghetti Pomodoro

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Broiled Oysters

Ingredients
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 4 teaspoons coarsely chopped fresh thyme leaves
  • 2 teaspoons coarsely chopped fresh oregano
  • 1/8 teaspoon red-pepper flakes
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 teaspoons champagne vinegar
  • 2 dozen shucked fresh oysters
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon freshly ground pepper
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Polpette

Ingredients
  • 1/3 cup milk
  • 1 slice bread, crust removed (1 1/2-inch)
  • 1 pound ground pork
  • 1 pound ground veal or beef
  • 1/3 pound mortadella, minced
  • 1 small onion, finely chopped (about 1/2 cup)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pistachio nuts, chopped
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons white or red wine
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
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Artichoke-Parmesan Crostini

Time:15 mins
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