FRESH PARMIGIANO REGGIANO CHEESE RECIPES

Steps:

• Set aside or prepare the stock and roasted tomatoes.
• Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.
• To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.
• For the stock:
• Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
• For the tomatoes:
• Heat the oven to 500 degrees F.
• Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

Steps:

• 1) In a large saucepan cook the onion with the olive oil over medium heat, until soft and translucent about 5 minutes. 2) Stir in the sausage and ground beef, breaking it up with a wooden spoon. Cook until the meat is just about cooked through. Add the wine and cook for 1 minute. 3) Add the tomato puree and if the tomato puree is very thick add � cup of water. Partially cover the pan, turn the heat down to medium low and cook for 4 hours checking on it every now and then and just giving it a stir. 4) After 4 hours, season with salt and pepper to taste and add the basil leaves partially tearing them as u add them in. Turn heat off and let sit for 10 minutes. 5) Preheat oven to 375 degrees. Assembling the Lasagna: 6) Cook the lasagna noodles only for 4 or 5 minutes not cooking them all the way though but just enough so that they are pliable. 7) In a large bowl mix together the ricotta, � cup of parmiggiano reggiano, the egg and season lightly with salt and pepper 8) Oil a 13 by 9� deep dish casserole dish. Spread a thin layer of meat sauce on the bottom of the casserole dish. Place a few sheets of lasagna noodles in the pan in a single layer overlapping slightly. Spread evenly with � of the ricotta mixture, add about 1 cup or so of meat sauce and spread evenly. Arrange some slices of mozzarella and sprinkle with parmigiano reggiano. 9) Repeat step 8, 3 more times finishing with the mozzarella and parmigiano reggiano. 10) Bake for 1 hour or until the top is golden brown and the lasagna is bubbly at the bottom. Sprinkle the top with fresh basil. 11) Wait for 20 minutes before cutting otherwise it will fall apart. This is the most delicious meat and cheese lasagna just like I remember eating when I was a child. If you have any leftovers cut into portions and wrap with aluminum foil and freeze. It freezes perfectly and when you are ready to reheat simply stick it in a 375 degree oven for 25 minutes or if you can�t wait that long, place it on a microwave safe dish, cover it with another microwave safe dish and microwave on high for 6 or 7 minutes.