Parmigiano Reggiano Recipes

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PARMIGIANO REGGIANO



Parmigiano Reggiano image

Parmigiano Reggiano is from Italy and it's been made for over 1,000 years.

Provided by Cathy Strange

Time 2m

Yield 1 serving

Number Of Ingredients 1

1 Parmigiano Reggiano

Steps:

  • Parmigiano Reggiano is from Italy it's been made for over 1,000 years . It's produced traditionally in copper vats and the aging process takes a minimum of 12 months although I like it aged for 24 months. Look for the pin dot marking on the rind so you know you have authentic Parmigiano Reggiano.

SOFT SCRAMBLED EGGS WITH PARMIGIANO REGGIANO



Soft Scrambled Eggs with Parmigiano Reggiano image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 5

1/4 ounce (1/2 tablespoon) unsalted butter
3 large eggs
Kosher salt and freshly ground black pepper
1 slice country bread, toasted
Freshly grated Parmigiano-Reggiano, for serving

Steps:

  • Melt the butter in a small nonstick skillet over low heat. Meanwhile, beat the eggs and a pinch each of the salt and pepper with a fork in a medium bowl until well incorporated and air has been whipped into the eggs, about 1 minute.
  • Add the eggs to the skillet and stir constantly with a rubber spatula until the egg thickens, 1 to 2 minutes. Remove from the heat and continue to stir continuously until the eggs have a custard-like consistency, 1 to 2 minutes.
  • Place the soft scrambled eggs on top of the toast and sprinkle generously with the Parmigiano-Reggiano.

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