Chefs Share Their Favorite Recipes Using The Beloved Parmigiano Reggiano (Part 1: Starters) (2024)

Ever since the very first episode of Chef’s Table that aired in 2015 with Italian chef Massimo Bottura, I gained a new respect for Parmigiano Reggiano. I knew it was more than just the shaved cheese in pint-size plastic containers at the supermarket. But I didn’t really understand the time honored and laborious tradition of crafting this “King of Cheeses.” It takes a minimum of 12 months to mature and dates back to the Middle Ages with Benedictine and Cistercian monks. That maturation process can last for 24, 36, and possibly 40 months or more if the wheels pass inspection.

A few years ago I got the chance to visit a Parmigiano Reggiano dairy in the Emilia-Romagna region and ever since then, I always get excited when I see Parmigiano Reggiano on a menu. As the @HungryEditor I’ve asked a handful of chefs to share a recipe using this beloved “King of Cheeses.” In this two part series, we’ll begin with Starters and part 2 will continue with Mains.

Stefano Secchi, Chef & Partnerat Rezdôra

CacioePepeSalad (Serves 4)

3/4 cup (177 ml) Canola Oil

1 oz. ( 28 g) Pecorino Toscano, grated (about 1/2 cup)

1 oz. (28 g) Parmigiano Reggiano cheese, grated (about 1/2 cup) plus 1/2 oz. (14 g) shaved (about 1/4 cup), divided

1/2 cup (118 ml) Water

2 tbsp. (30 ml) fresh Lemon Juice (from 1 lemon)

1 wholeEgg Yolk

1 1/2 tsp. (11 g) Kosher Salt

4 heads Little Gem Lettuce or Baby Romaine, halved

1 1/2 tbsp. (22 ml) Balsamic Vinegar

1 tsp. (2 g) fresh cracked Black Pepper

1. Process oil, pecorino toscano, grated Parmigiano Reggiano, water, lemon juice,egg yolk and salt in a blender untilemulsified, about 20 seconds.
2. Spread about 3/4 cup (177 ml) of dressing on cut sides of lettuce halves. Place lettuces on a plate, and drizzle with balsamic vinegar. Top with shaved Parmigiano Reggiano, and sprinkle with black pepper. Serve with remaining dressing

‘‘This was inspired by visiting Hombre Farm with a couple of friends. There, they produce organic Parmigiano Reggiano and also have a Maserati museum.We had some 12 year Aceto Balsamico that we ate with their 24 month Parmigiano and all I could think about was the simple deliciousness of the two.On our way home, we had also picked up some greens from Mercato Albinelli and put together a salad similar to this one — with the Aceto tucked into the lettuce leaves providing a surprisesweetness while putting simple and delicious ingredients front and center.”

Visit Rezdôra and @rezdoranyc.

Jiho Kim, Chef and President of JoomakNYC Hospitality LLC

Gem Lettuce Salad with Doenjang Dressing (Serves 2)

Doenjang Dressing:

2 clove of Garlic, minced

50g Doenjang (Korean fermented Bean paste, similar to Miso) pass thru fine mesh

3 Egg Yolks

50 grams Vinegar

100g Parmigiano Reggiano water

Olive Oil to taste

Salad:

2-4 pcs Gem Lettuce

50g Candied Anchovy (recipe to follow)

Shaved Red Radishes for garnish

Parmigiano Reggiano rind puff (cut into small pieces and cook in microwave with full power for 40 seconds to 1 minute, once cooled chop into small pieces)

24 months aged Parmigiano Reggiano for shaving

1 Lime

1. Make Parmigiano Reggiano water: Bring to a boil 100g Parmigiano Reggiano rind, 500g water. Once it starts to boil, reduce heat and simmer for about an hour or more, chill and strain — additional water needed if water get reduced.
2. Make Doenjang Dressing: Heat olive oil on a small Saucepan, cook minced garlic till brown, add Parmigiano Reggiano water, Doenjang (you can substitute it with Red Miso) and cook till boiled, let it chill. Whisk egg yolks and add cooked Doenjang, vinegar, olive oil and add Parmigiano water to make dressing consistency.
3. Make Candied Anchovy: Heat 1 tbs oil on a frypan with medium heat. Add 1/4 cup of dried anchovy (available at a Korean grocery store). Fry till golden in color and add 50g sugar. Cook till caramelized. Transfer to parchment paper and chill.
4. Assemble the Salad: Cut half gem lettuce. Place on a plate and drizzle dressing. Garnish with candied anchovy, radishes, and puffed cheese. Grate lime zest and Parmigiano Reggiano.

“Doenjang (Korean fermented bean paste) and Parmigiano Reggiano bring maximize umami flavor together. Also love utilizing the cheese rind which is typically discarded.”

Visit Joomak Banjum and @joomakbanjum.

James Tracey, Executive Chef & Partner Restaurant at Isabelle's Osteria

Caesar Salad

Dressing:

2 cloves Garlic

2 Egg yolks

5 grams Anchovy

1 lemon, juiced

1 cup Olive oil

Black Pepper to taste

Salt to taste

1 ounce Parmigiano Reggiano

Dressing:

1. In a food processor mince the garlic, anchovy, salt, and black pepper.
2. Add the egg yolks, grated Parmigiano Reggiano, and the lemon juice and blend until smooth.
3. While the food processor is on slowly drizzle the olive oil into the egg yolk mixture until emulsified. Don’t over mix.

Salad:

1. Add the dressing to the mixing bowl first then add the little gem lettuce, salt, black pepper, and a squeeze of fresh lemon juice.
2. Mix the leaves into the dressing so you coat the leaves evenly.
3. Add the croutons at the end and then plate.
4. Grate more Parmigiano Reggiano on top.

"This is my wonderful girlfriend Christine's favorite salad of all time because I punch up the acid & brininess and finish it with a healthy shaving of 18-month aged Parmigiano Reggiano. I really like the sharp nuttiness that aged Parmigiano adds to the dish."

Visit Isabelle's Osteria and @isabellesnyc.

Akhtar Nawab, Co-CEO and Founding Partner, Hospitality HQ

Beet Salad with Parmigiano Reggiano Fonduta

For the Beets:

2 Beets (any color)

1 Cinnamon Stick

1 Star Anise

1 tsp Coriander Seeds (toasted)

1 tsp Fennel Seeds (toasted)

1 sprig Thyme

1 sprig Rosemary

1 tbs Maple Syrup

2 tbs Kosher Salt

1/4 cup Red Wine Vinegar

4 cups Water

1. Combine all the ingredients in a pot and add the beets. Bring to a simmer and cook until tender.Check by using a cake tester to insure it can pierce the flesh with no resistance.
2. Remove from the cooking solution and cool.
3. When cooled peel the beets and cut into wedges.

For the Fonduta:

1 cup freshly grated Parmigiano Reggiano

1/4 cup Cream

1 Egg Yolk

2 tbs Sherry

2 tbs White Wine

1 sprig Thyme

Pinch Mustard Powder

1. Heat the sherry and white wine and add the thyme.Allow to steep for about 10 minutes.
2. Working in a large bowl, pour the mixture over the cheese, cream and add the mustard powder.
3. Stir to combine.
4. Place the bowl over a water bath and leave to melt slowly.About 10 minutes.
5. Add the egg yolk to a blender and pour over in the cheese mixture and puree for at least 30 seconds on high speed.
6. Cool in the refrigerator until set.

“I love the umami that Parmigiano Reggiano can add to any dish, and tend to enjoy it most when it’s prepared rather simply. Contrary to popular belief, Parmigiano Reggiano isn’t restricted to just Italian dishes; we incorporate it into a myriad of different cuisines across our various restaurants, including New American, French, and even Mexican! This recipe has a couple of twists that make it interesting and exciting, while still keeping the flavor of parmesan at the forefront. Paired with braised beets and the faint touch of vinegar from the beet cooking liquid, this dish is savory and bright and really nicely balanced.”

Visit Hospitality HQ and @hosphq.

Scott Cavagnaro, Private Dining & Catering, Chef Cava

Cacio e Pepe Fritters

6 tbsp (3oz) Butter

1 cup Water

1 cup of Flour, plus ¼ cup Flour for dusting

½ tsp Salt

4 Eggs, left at room temperature

3 tbsp freshly cracked Black Pepper

2 ½ cups freshly grated Parmigiano Reggiano, plus 2 tbsp grated for garnish

4 cups Canola Oil (for frying)

1. In a small pot combine butter, water, and salt and place on your stove top. Over medium heat dissolve the butter in the water.
2. As soon as the butter dissolves, add your flour to the pot and set your temperature to low heat. Continuously stir your flour mixture to prevent sticking. Mixture will form into a dough ball. This process should take about 5 minutes and will cook the flour and dry out the mixture. This process will also create a hollow inside when dough is fried. Thedough mixture should be soft and dry to the touch. Remove from the heat.
3. Place dough mixture into a stand mixture with a paddle attachment and on mediumspeed add 1 egg at a time until incorporated. After adding all 4 eggs, add the pepper andParmigiano Reggiano and mix for another 30 seconds. Shut off your stand mixture.
4. Add 4 cups of canola oil to a medium size pot with a fry, digital or candy thermometerand wait for your temperature to raise to 350 degrees Fahrenheit.
5. Meanwhile as you wait for your oil to get to the correct cooking temperature, scoop3 tbsp of your mixture into a ball and gently dust the outside with flour. This will help prevent splattering when frying and also crisp the fritters.
6. Drop 4 dough balls at a time and fry for about 3-5 minutes. You will know your fritter isready when they begin to float and turn golden brown.
7. Remove cooked fritter and place on a tray or plate and continue to cook the rest of the dough mixture.
8. Garnish with grated cheese and enjoy.

Optional: The cheese sauce is a modernist take on the nacho style cheese (Velveeta cheese) you would see at 7-Eleven stores. The recipe is also scaled out in grams for precise measuring. It’s super easy and don’t feel intimidated by the fancy salt names. You can easily purchase on Amazon.Typically, it’s made with a circulator and a water bath (sous vide), but as long as you pay attention as it’s cooking it can be simply made with a pot of hot water and a zip lock bag. Give ita shot!

Parmigiano Reggiano Cheese Sauce:

300 grams cubed Parmigiano Reggiano

300 grams Whole Milk

3 grams Salt

12 grams Sodium Citrate (fancy name for a type of salt)

2 grams Sodium Hexametaphosphate (another fancy name for a type of salt)

1. In a bowl mix all ingredients and place into a gallon freezer style zip lock bag.
2. Set a large pot of water onto your stove top and bring water up to simmer.
3. Drop your bag into the water for 10 minutes or until all ingredients are melted and incorporated.
4. Remove bag from water and place into a blender. Blend until incorporated and pour into a bowl.
5. Enjoy with your fritters!

“This fritter recipe is a play off of the classic pâte à choux, which is a French pastry dough to make cream puffs, profiteroles, and eclairs. But instead of baking the dough, we fry it. This recipe is all about showcasing the deep rich, nutty, slightly acidic salty taste of Parmigiano Reggiano. I’ve also included a Parmigiano Reggiano cheese sauce recipe which is optional.”

Visit Chef Cava and @chefcava.

Find Benjamin Liong Setiawan on Instagram:@hungryeditor.

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