We usually think of Parmigiano Reggiano or Parmesan cheese as a grating or shredded cheese to be used with pasta dishes. However in Italy it is also eaten as a table cheese served with Chianti Reserva or Barolo wine. The following recipe takes this great Italian cheese into a new arena. A little extra work is involved here but the final product is well worth the effort. This is a great springtime or summer main course.
Check out our blog page for a more in depth discussion on Parmigiano Reggiano cheese at:
http://aroundtheworldcheese.blogspot.com/2009/05/italian-parmigiano-reggiano-cheese_18.html
Prep Time: 30 min Cooking Time: 35 min Serves 4
Prep Time: 30 min Cooking Time: 35 min Serves 4
Ingredients
2 large lemons
2 ½ Tbsp of olive oil
2 cloves of crushed garlic
2 Tbsp of finely chopped parsley
1 ½ Tbsp of dry bread crumbs
2oz . of Parmigiano Reggiano (Parmesan) cheese finely shredded
divided (2/3 cups)
¼ tsp. of salt and black pepper
8 large bone-in chicken thighs with the skin on
12oz. of baby red potatoes cut in half
1 cup of fresh peas or string beans
2 large lemons
2 ½ Tbsp of olive oil
2 cloves of crushed garlic
2 Tbsp of finely chopped parsley
1 ½ Tbsp of dry bread crumbs
2oz . of Parmigiano Reggiano (Parmesan) cheese finely shredded
divided (2/3 cups)
¼ tsp. of salt and black pepper
8 large bone-in chicken thighs with the skin on
12oz. of baby red potatoes cut in half
1 cup of fresh peas or string beans
Setup and Cooking
1) Preheat your oven to 425. Grate enough lemon zest to equal 2 tsp. Cut the ends off each lemon and then slice them into 4 pieces. Arrange them in a large (18”x12”) non-stick baking pan.
2) In a small bowl combine the lemon zest 2 Tbsp of olive oil, garlic, parsley, bread crumbs and 1/3 cup of shredded cheese.
1) Preheat your oven to 425. Grate enough lemon zest to equal 2 tsp. Cut the ends off each lemon and then slice them into 4 pieces. Arrange them in a large (18”x12”) non-stick baking pan.
2) In a small bowl combine the lemon zest 2 Tbsp of olive oil, garlic, parsley, bread crumbs and 1/3 cup of shredded cheese.
3) Trim any excess fat from the chicken and loosen the skin but do not detach it. Spread the mixture from the bowl under the skin. Place the chicken skin side up, on piece on top of each lemon slice. Brush the chicken with the remaining 1/2tsp of olive oil and add the salt and pepper.
4) Arrange potatoes around the chicken and bake for 20 minutes then turn the potatoes. Reduce the heat to 400 and bake for 10 min. Remove the pan from thr oven, spoon out any excess fat from the pan. Add the peas or string beans to the pan and top the chicken with the remaining 1/3 cup of cheese. Bake at 400 for 5 minutes. Remove pan from the oven and serve hot.
Serve with a Chianti Reserva, Barolo, Barbaresco or Salice Salentino wine
Another Great Recipe using Parmigiano-Reggiano
(Parmesan) Cheese
This is a colorful salad that is light and refreshing. It is easy to prepare and is nice to serve during the summer as a salad course or a midday treat with a nice Italian wine.
Prep time 30 min. Serves 6
Ingredients
1 lb of cleaned beets without the tops
3 oranges peeled and separated or sliced
12 leaves from hearts of Romaine lettuce
1/3 cup of cleaned walnuts
3 Tbsp. of orange juice
1 tsp. of lemon juice
1/4 tsp. of salt or to taste
3 Tbsp. of walnut oil or extra virgin olive oil
2-3 oz of Pramigiano-Reggiano (Parmesan) cheese slivered as thin as possible (use a vegetable peeler)
Prep and Cooking
Preheat oven to 375 degrees
1) Boil or steam the beets until they are tender, let cool and then pat dry and slice thin
2) Place 2 leaves of Romaine lettuce on each plate
3) Arrange the beet slices and the orange sections in an overlapping pattern over the lettuce
4) Place the walnuts in the oven and toast until slightly golden brown (about 10 min.)
5) When ready finely chop the walnuts and sprinkle over the beets and oranges
4) Place the walnuts in the oven and toast until slightly golden brown (about 10 min.)
5) When ready finely chop the walnuts and sprinkle over the beets and oranges
6) Whisk the orange and lemon juices with the salt. Then add the walnut or olive oil while continuing to whisk the mixture.
7) Pour the dressing over each salad
8) Arrange the cheese slivers in a circle around the outside of the salad
9) Season with fresh ground black pepper
This wonderful salad is complimented by a glass of wine like Chianti Riserva, Barolo or Barbaresco
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