Parmigiano Reggiano Cheese in The Storage Room. (Photo by: Hermes Images/AGF/Universal Images Group ... [+] via Getty Images)
@HungryEditor asked a handful of chefs to share a recipe using Parmigiano Reggiano. This two part series began with Starters. The second part focuses on Main Course recipes utilizing the “King of Cheeses” with a variety of chefs from Tozeur, Tunisia to Charleston, South Carolina, and even New York City.
Chef Nabila Idoudi of Sarab Restaurant at Anantara Sahara Tozeur Resort & Villas.
Nabila Idoudi, Chef of Sarab at Anantara Sahara Tozeur Resort & Villas.
Eggplant a la Parmigiana (Parmigiana di Melanzane) (Serves 4)
800 g of Crushed Tomatoes
Chef Nabila Idoudi making Eggplant a la Parmigiana (Parmigiana di Melanzane).
“Tunisian cuisine is a blend of Mediterranean and Berber cuisines. To pay tribute to the king of cheeses, Parmigiano Reggiano, and to our Mediterranean origins, I chose this authentic yet effortless Italian recipe full of flavors and fresh ingredients which you can find on the Sarab Restaurant’s menu.”
Visit Anantara Sahara Tozeur Resort & Villas and @anantaratozeur.
Wes Long, Executive Chef at The Harbour Club in Charleston, SC.
Wes Long, Executive Chef at The Harbour Club in Charleston and Founder of Westbrooknives.
Parmigiano Reggiano Gnocchi with Perfect Egg & Tasso-Parmesan Broth
2 Potatoes (dry roasted, peeled, and riced)
2 cups “00” Flour, All-Purpose Flour will also work, plus more for dusting
1 Egg Yolk at room temperature
2 oz microplaned Parmigiano Reggiano
1 room temperature egg cooked at 62°C for 1 hour in circulator. A nicely poached egg will give you a very similar outcome.
“The combination sounds great. Right? I like to use Parmigiano Reggiano with different textures. It is so versatile with its unique rind for stocks to its center for garnishing or lightly melting.”
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Chef, recipe developer, and writer Rachel Gurjar.
Rachel Gurjar, Chef, Recipe Developer, Writer
1/4 cup grated Parmigiano Reggiano
3 tablespoons Heavy Cream
1 tablespoon Unsalted Butter
Fresh cracked Black Pepper for garnish
Flaky Salt for garnish
Herbs (chives, parsley or thyme) for garnish
Rachel Gurjar's Garlic Parm Scrambled Eggs.
“I love using Parmigiano Reggiano in this dish because it allows me to fully appreciate the complex flavors of the cheese that work extremely well with the creaminess of the eggs. Combined with the subtle pungent and spicy notes of garlic and black pepper brings everything together in every bite highlighting those cheesy and nutty notes.”
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Mario Carbone Chef/Managing Partner of Major Food Group.
Mario Carbone, Chef and Managing Partner at Major Food Group
4 each - 8 ounce Veal Chop with bone
“For an article on Parmigiano Reggiano cheese, how can we not have Veal Parmigiana? It would be a sin."
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Find Benjamin Liong Setiawan on Instagram: @hungryeditor.