Parmigiano Reggiano cheese: live kitchen chef recipes for parmesan cheese. Chef Emilio Barbieri reveals the secrets of his best recipes using Parmigiano Reggiano. Parmesan risotto anyone? Discover many ways with parmesan, including parmesan chips and cheese tortellini recipes. Long live parmigiano!
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I’m Emilio Barbieri, chef and owner of Strada Facendo restaurant. It’s where my passion for Parmigiano Reggiano cheese began.
Here’s a photo. It’s a bit old – 1955! It shows my dad, mum, grandfather, siblings at our family’s dairy in Salvaterra, just by the Secchia River.
From a family of cheese makers you wouldn’t expect anything less than a great passion for Reggiano parmesan. The smells and the flavours that I have had etched into my memory, and in my DNA ever since I was born are replicated in the way I cook. Reggiano parmesan, traditional balsamic vinegar, Lambrusco – all those elements that represent my local territory are also reflected in me as a person. Now let’s go to the kitchen and see some of the recipes that use Reggiano parmesan.
This recipe is a little bit complex. It pays homage to Reggiano parmesan. It includes a pie made from parmesan with a little quail egg inside. A celery cream, a celery confit, parmesan chips and tosone cheese.
Here we have a salad, which shows how parmesan can be used to make a really quick meal at home. You can use walnuts, almonds, hazelnuts, shaved parmesan, raisins, pine nuts, a dash of traditional balsamic vinegar, and you’ll have a nutritious and refreshing salad. Really, really good. Ingredients like Reggiano parmesan and traditional balsamic vinegar speak for themselves!
We’ll also show you a risotto made using Reggiano parmesan aged 30 months. We make it only using Reggiano parmesan, and it’s fantastic.
Lastly, we’ll show you tortellini – it’s a must in Modena! It’s served on a cream of Reggiano parmesan.
I’d say we’ve covered all of the key recipes of Modena, using Reggiano parmesan in all its glory.
Now we’ll make the pie. We prepared some besciamella. Now we’ll add the egg yolk. And we’ll go and make our pie. Firstly we need to flour our mould, and then we add the mixture. It’s made from Reggiano parmesan, egg and a tiny bit of flour. We put a quail egg yolk in the middle of the pie. Now we’ll put it in the oven for a few minutes at 210 degrees. Whilst it’s baking, we’ll get the other parts of the dish ready. The parmesan chips – it’s parmesan rind, and the tosone cheese, which we grate and shape into little balls.
In the meantime, we’ll go and put together the risotto. We soften some onions, toast the rice and add a little bit of white wine.
Now let’s get the salad ready. We’re using Reggiano parmesan aged 28-30 months. I always have it cut into eight wedges. That way it stays fresher, and when it’s sliced it releases a smell that I remember from when I was a child and my parents would cut open the parmesan wheels at the dairy. It feels ancestral to me.
We’re cutting some parmesan slivers. Let’s make our salad. It’s really simple, a dish you could easily make in summer even when you don’t have a lot of time. You just need to have a few ingredients at hand – some raisins, pine nuts, almonds – or even better, walnuts – hazelnuts, ground pistachio if you have it, and slivers of Reggiano parmesan. I use three types of oil. Taggiasco, one from Garda, and a Valentini from Umbria.
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Parmigiano Reggiano cheese: live kitchen chef recipes for parmesan cheese
Region: EMILIA ROMAGNA
GPS: 44°39’31.25″N 10°53’45.02″E
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