Best Parmesan Cheese Recipe?
Hi everybody! My parents just got back from Italy, and brought me a huge chunk of real, geniune, yummy parmesan, as well as a not-so-big-but-just-as-yummy hunk of romano. I'd like to invite them over for dinner and make something that really showcases the flavor of both of these a little better than just an alfredo sauce or grating it on top of some red sauce. Can anyone give me some recipe tips or ideas?
Also, has anyone out there ever tried putting parmesean into their pasta dough when they make it at home? The thought is intriguing me but I don't know if it will work...
By Daniellabelle
on Jan 6, 2009 05:25 PM
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First question is how long has your Parmigiano been aged?
I think putting it into pasta dough would be nasty... I'm pretty sure it will not cook correctly, and will not be visually appealing.
BTW, using it in alfredo and grating it on top of pasta is a noble use for it.
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Try making fricos. Shred the cheese into thread like pieces. Use approximately 1 tablespoon per frico, and spread cheese into a three inch round circle on a parchment lined cookie sheet. Put into a preheated 350 degree oven for 7 to 8 minutes, until nicely browned and crispy. The fricos will be lacy looking, and will be crispy when cooled. They are great with a salad, or just as an appetizer with a nice glass of wine
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Serve with goat cheese whipped with heavy cream, parsley, salt, pepper.
But I wouldn't make this with older Parm.
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Fricos????
Never heard of them and I tried to see if the Food Dictionary at @ Epicurious.com had it listed.....and it did not. What origin does the word derive from?
BTW....I know them as Parmesan Crisps...only long strips. Your version sounds like it would look very inviting to the eye...and i second the suggestion.
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I too know them as parmesan crisps...I saw Giada making some one day...
http://www.foodnetwork.com/recipes/gi...
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Dear Soypower:
You posted a thread a few years ago about a restaurant on South Tacoma way that had hand made jajangmyun korean style noodles; do you remember the name that at that time escaped you? or the address?
I've been looking for this dish done the right way for years.
Thanks,
Maria Franzese
wisdom80@earthlink.net
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Giada De Laurentiis on Foodnetwork showed her "fricos" recipe in the past. A search on Foodnetwork website yields 13 recipes with fricos.
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Frico is native to the Carnia section of Friuli and is not traditionally made with parmigiano but with montasio, latteria, or other young cheese of that region. It burst on the US scene some years ago with the Bastianich family. Lidia is from the Friuli-Venezia Giulia region (but I think Trieste, in a whole different part), and her son's restaurant was called Frico.
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mbfant and critter,
Thank you both for the explantion and lesson. It is appreciated.
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Try Googling "frico" and you'll find lots of info. Martha Stewart makes them with the addition of flour and sometimes herbs, but my family only uses only cheese.
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Just after removing from oven I lay them on top of a very small water glass or coffee cup that's been turned upside down. When they cool this creates a basket that can be filled. I filll the basket with an arugala salad with a simple EVOO and balsamic dressing....sometimes top salad with thin strips of marinated skirt steak and a grape tomato for color. Can also fill with sauteed mushrooms,
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yes, my son does something like that but makes a cone shape while they are still hot and fills it when it's cooled.
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Simple thin shavings on a fresh and simple pasta preparation best honors the cheeses.
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Don't forget your caesar salad if you like shavings on that also.
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shaved over tomato, basil and boconccini salad, with a drizzle of good olive oil.
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In a previous COTM, I made som crisp parmesan crackers from Simon Hopkinson's book, Roast Chicken and Other Stories...They are delicious and would make a nice gift for them to take home...
Unfortunately, I don't have the book anymore (had to return it to the library), but perhaps someone else still has it and can give you the recipe?
http://chowhound.chow.com/topics/505106
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I agree that if the Parmesan Cheese is aged for a long time it should be used for shaving to highlight the flavor. It's best for shaving on top of salad, pasta, and risotto. You can also shave it on generous on top of beef / tuna carparcio.
As for cooking, the fricos idea is great. Or grated it and mix it with panko as coating for chicken for baking.
I just did a search on Foodnetwork.com and there are a lot of easy recipes. Pick the ones that appeal to you the most.
http://www.foodnetwork.com/search/del...
Actually I think I am going to cook some too as I have some 30 month aged Parmigiano reggiano in my fridge ;D
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I just recalled that I had a wonderful dish at Eleven Madison Park - Poached Organic Egg with Autumn Mushroom and Parmesan Broth. There was a frico on top too. I have attached the pictures and perhaps it is something that you may want to do or as a reference.
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sarah galvin posted this recipe for parmesan thyme shortbread. i made them and they were delicious.
http://www.lottieanddoof.com/2008/11/...
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Don't try to DO things with the cheese. Respect it. The other evening we were invited to dinner cooked by a lady from Parma. She served cubes of 30-month (24 months is normal) parmigiano with the aperitif and you could hardly ask for anything more sublime. The cheese was completely unadorned and room temp, absolutely no hint of fridge-chill. The "romano" you speak of is probably pecorino romano. It too can be eaten straight, but you might make spaghetti cacio e pepe with it. If you want to showcase the parmigiano on a pasta, use the best pasta you can find, dry or fresh, but fresh would be nice here, or even ravioli with ricotta or squash, and as sauce use only melted unsalted butter and lots of freshly grated parmigiano, and nothing else.
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Bingo. If it's really good, there's no need to introduce heat to it. Serve at room temperature as aperitif or dessert. If you can come across great figs or pears, there's nothing better on the planet to end your meal.
If you really, really have to cook with it, over the top of risotto Milanese. But I think the saffron competes with it.
I am jealous.
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I'll third this suggestion! If it's really great cheese and you want to highlight it, just serve cubed at room temperature.
If you can afford a high-quality, aged basalmic vinegar, drip 1 or 2 drops on the cheese cubes.
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But, as you say, ONLY the good stuff! Not less than 12 years, Aceto Balsamico Tradizionale di Modena.
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Shaved on top of bresaola, if you can get it, with a drizzle of lemon juice, olive oil, and arugula.
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that is *just* what I was going to suggest. We had this classic salad several times while we were in Italy two years ago and it is a perfect use for wonderful parmesan. Try an italian market or deli for the bresaola. It's worth the trouble.
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One of the most memorable meals I had in Italy (Florence) was a beef carpaccio with some arugula, olive oil and shavings of very excellent parmesan. Eating the cheese like this really lets it shine.
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I often make carpaccio for parties: thin sliced and flattened beef, EVOO, lime juice, capers, the thin chives, and, finally, thin shavings of Parm - Reg or Pec Rom! Always gets gobbled in minutes.
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