PARMIGIANO REGGIANO CHEESE GRATED RECIPES

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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

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

FIVE-CHEESE RIGATONI RECIPE: HOW TO MAKE IT



Five-Cheese Rigatoni Recipe: How to Make It image

Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni mac and cheese boasts a homemade white sauce. —Shirley Foltz, Dexter, Kansas

Provided by Taste of Home

Categories     Dinner    Side Dishes

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 9 servings.

Number Of Ingredients 11

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup shredded Swiss cheese
1/2 cup shredded fontina cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese, divided

Steps:

  • Cook rigatoni according to package directions. , Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted. , Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

Nutrition Facts : Calories 362 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 586mg sodium, CarbohydrateContent 42g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 18g protein.

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