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Need potluck dish using Parmigiano-Reggiano

amoule Apr 15, 2014 07:30 AM

HI, I've got about 1/2 pound of Parm Reg that I need to use up (I hate to waste food) but it gives me a nasty headache. I've got a potluck thingy coming up Saturday night and would like to use it then.

Can you think of something that can be made in advance, can be transported, and doesn't require any last minute preparation or reheating?

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  1. t
    truman RE: amoule Apr 15, 2014 07:38 AM

    Ah, the "cheese effect..." Sorry to hear you are sensitive to it!

    Two thoughts come to mind:
    1. make fresh pesto, toss with hot or cold pasta and your choice of vegetables
    2. spinach-artichoke dip

    3 Replies
    1. re: truman
      amoule RE: truman Apr 15, 2014 07:50 AM

      Also fantastic ideas! Can pasta with pesto be served cold or room temp?

      1. re: amoule
        hotoynoodle RE: amoule Apr 15, 2014 07:56 AM

        pesto is fine at room temp. the flavors are muted if the dish is cold.

      2. re: truman
        JTPhilly RE: truman Apr 15, 2014 11:04 AM

        +1 for pesto - keeps well, severs well at room temp, makes great use of the Parmigano and pretty versatile in how you use it -

      3. TorontoJo RE: amoule Apr 15, 2014 07:40 AM

        Stuff chunks of it into medjool dates, or...

        Wrap chunks in proscuitto and secure with a pick, or...

        Make a platter with chunks of the cheese, some rolled up proscuitto, and figs or any fruit of your choice. Drizzle the entire platter with a really good quality balsamic vinegar (reduce a cheap vinegar to a syrup if you don't have a good one on hand). Have picks on hand for people to serve themselves.

        2 Replies
        1. re: TorontoJo
          amoule RE: TorontoJo Apr 15, 2014 07:49 AM

          These are excellent ideas! I didn't think of anything like this myself. Thank you.

          1. re: amoule
            hotoynoodle RE: amoule Apr 15, 2014 07:51 AM

            it's lovely shaved over a platter of roasted asparagus.

            roast the spears. toss with olive and lemon zest. arrange on a platter and finish with the cheese. perfect at room temp.

        2. m
          momoftwo RE: amoule Apr 15, 2014 08:11 AM

          I forget the technical name for these but if you just make little piles of grated cheese and bake them off, they become like little cheese crackers, really yummy app.

          2 Replies
          1. re: momoftwo
            mcsheridan RE: momoftwo Apr 15, 2014 08:17 AM

            Fricos! A great idea.


            1. re: mcsheridan
              laliz RE: mcsheridan Apr 16, 2014 10:00 AM

              +1 fricos

          2. biondanonima RE: amoule Apr 15, 2014 08:22 AM

            Lasagne alla Bolognese will use up a good bit, and makes a great potluck dish - if you bake it off last minute and wrap it in towels, it will be the perfect temperature for serving when you get where you're going.

            1. Will Owen RE: amoule Apr 15, 2014 04:43 PM

              My first thought was a Tetrazzini – chicken, turkey, even just mushroom, and you can't have too much parmigiano in that. But pesto is brilliant and won't need to be served hot.

              1. d
                defnotmartha RE: amoule Apr 15, 2014 06:09 PM

                What about a kale caesar? I love this caesar dressing recipe (http://www.epicurious.com/recipes/foo...) - the more parmesan you add, the more most people will like it. And the good thing about kale is that it holds up really well so you can dress it ahead of time. If you try to shatter the parm into shards, you'll use it up more quickly (and make the cheese lovers even happier).

                Bruschetta with copious amounts of parm is wonderful too - you could bring pre-made crostini (ace bakery is awesome), and then mix together a bruschetta mix (tomatoes, olive oil, garlic, fresh basil, salt, pepper) and then break your parm up, so people can make their own.

                1. d
                  Dirtywextraolives RE: amoule Apr 15, 2014 07:02 PM


                  1. t
                    tardigrade RE: amoule Apr 15, 2014 07:28 PM

                    I make cheese biscuits for potluck brunches (use your favorite biscuit recipe and add 1/2 -1 cup grated cheese to the dry ingredients): they always go, especially when I make them bite-sized.

                    If you want to get fancy you can make parmesan crackers: google for Alton Brown's recipe. In brief, great a lot of parmesan cheese and put it on a silicone baking sheet (or a greased regular baking sheet) about a tablespoon at a time, broil for about a minute or until the cheese melts. Let cool, and carefully peel them off the sheet - they'll hold their shape. You'll need something non-crushable to carry them in, but they're fine at room temperature. And if you want to be fancy, you can add black pepper or paprika or your favorite ground herbs to the cheese before baking.

                    1. Cheese Boy RE: amoule Apr 15, 2014 10:23 PM

                      Arancini di Riso

                      1. Ruthie789 RE: amoule Apr 16, 2014 05:13 AM

                        I would make meatballs and include the cheese in them. Lasagna is often layered with the cheese as well.

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