PARMIGGIANO RECIPES

Name: Minestrone With Parmigiano-Reggiano
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large red onion, chopped; 2 large stalks celery, chopped; 4 cloves garlic, chopped; 2 large carrots, diced; 1/4 pound thinly sliced pancetta, cut into thin strips; 1/2 head Savoy cabbage, finely sliced, blanched and drained; 1/2 bunch Swiss chard, finely sliced; 1 large waxy potato, cut into 1/2-inch cubes; 4 cups low-sodium chicken stock; 3 medium tomatoes, seeded and diced; 1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine); 3 cups cannellini beans (canned or cooked dried beans); 1 cup spinach, coarsely chopped; Kosher salt and freshly ground pepper; Grated Parmigiano-Reggiano cheese, for topping

MINESTRONE WITH PARMIGIANO-REGGIANO RECIPE | BOBBY FLAY ...

Minestrone With Parmigiano-Reggiano Recipe | Bobby Flay ... image

Provided by Bobby Flay

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
1 large red onion, chopped
2 large stalks celery, chopped
4 cloves garlic, chopped
2 large carrots, diced
1/4 pound thinly sliced pancetta, cut into thin strips
1/2 head Savoy cabbage, finely sliced, blanched and drained
1/2 bunch Swiss chard, finely sliced
1 large waxy potato, cut into 1/2-inch cubes
4 cups low-sodium chicken stock
3 medium tomatoes, seeded and diced
1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine)
3 cups cannellini beans (canned or cooked dried beans)
1 cup spinach, coarsely chopped
Kosher salt and freshly ground pepper
Grated Parmigiano-Reggiano cheese, for topping

Steps:

Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.
Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.

Nutrition Facts : Calories 275 calorie, FatContent 13 grams, SaturatedFatContent 3 grams, CholesterolContent 21 milligrams, SodiumContent 263 milligrams, CarbohydrateContent 28 grams, FiberContent 7 grams, ProteinContent 12 grams

GRILLED AVOCADO, TOMATO, RED ONION SALAD RECIPE | MICHAEL ...

Grilled Avocado, Tomato, Red Onion Salad Recipe | Michael ... image

Provided by Michael Chiarello : Food Network

Categories appetizer

Total Time 21 minutes

Prep Time 20 minutes

Cook Time 1 minutes

Yield 5 servings

Number Of Ingredients 8

Ingredients

10 tomatoes, quartered
4 avocados, peeled, halved, and pitted
Extra-virgin olive oil, for drizzling
1 red onion, sliced
1/2 lemon
1 cup pesto sauce
1/2 cup pine nuts
Parmiggiano-Reggiano

Steps:

Preheat a grill over medium heat.
Cover a large tray with tomato quarters, and set aside.
Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.

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