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COOKING WITH THE PARMIGIANO-REGGIANO CHEESE |
| THE SHOP OF REAL "PARMIGIANO REGGIANO" |
TAGLIATELLE WITH HAM
(to serve 6 people)
Preparation
Bring to the boil 5 litres of salted water. As it heats, cut into cuIn a smalla sucepan, brown 100 gr. of butterbes a slice (150 gr.) of Parma ham, separating the fat from the lean part. In a small saucepan, brown 100 gr. butter, and add a slice of onion and the fat of the ham, both finely sliced; when the onion turns a golden colour, add the lean part of the ham and fry slowly for 2-3 misn. Sprinkle with dry, white wine and allow to evaporate; then add 400 gr. of crushed peeled tomatoes minus their pips, or 4 tablespoons of tomato souce. Add salt, cover the soucepan, and continue to cook. When the water begins to boil, add 1/2 kg. tagliatelle made with eggs, stir with a large fork and slighty undercook: drain and tip into a hot tureen, stirring in the sauce, a small amount of freshly ground papper, 6 tablespoons of good grated Parmigiano-Reggiano cheese. This dish may also be prepared without the tomatoes.
BEET TORTELLI (for 6 people)
Preparation
Boil the beet leaves, squeeze out the water and cut them up finely. Work in the ricotta with the beet, the egg, 100gr.of grated Parmesan-Reggiano cheese, salt and a pinch of grated nutmeg.Work in the ricotta with the beet, the egg, 100gr. of grated Parmesan-Reggiano cheese, salt and a pinch of grated nutmeg. Prepare the sheet of pasta by mixing the flour with the eggs. Roll out the pasta sheet as thinly as possible in strips of about 10cm wide. Mould the stuffing into small balls, about the size of a nut, place in a line along the strip of pasta at a distance of 4-5cm from one another; fold over the strip length-wise in order to cover the stuffing; squeeze with your fingers around the mound of stuffing. Form rectangular tortelli by cutting with an appropriate pastry wheel. Cook the tortelli in salted water, drain them well and season with strips of melted butter and grated Parmigiano-Reggiano cheese.
CHEESE SALAD (for 4 to 6 people)
Ingredients
1/2 pound Parmigiano-Reggiano cheese cut into slivers
1 roasted pepper cut lenghtwise into strips
2 ounces chopped green olives
1 cup diced celery hearts
2 tablespoons olive oil
1 tablespoon aceto balsamico
salt
pepper
Combine all the ingredients, toss and serve.
PENNE WITH RAW TOMATOES AND PARMIGIANO-REGGIANO (for 4 to 6 people)
Ingredients:
1/2 pound fresh, ripe plum tomatoes
1 pound penne
1/3 cup olive oil
1 cup freshly grated Parmigiano-Reggiano
salt
Cut the tomatoes lenghtwise, remove the seeds and dice.
Cook the pasta "al dente". Drain and transfer the pasta to a serving bowl, pour the oil, the Parmigiano-Reggiano and the tomatoes over the pasta, toss throughly and correct for salt.
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