Recipes for Parmigiano Reggiano Dop

Ingredients

• 200g expired Parmigiano Reggiano Dop, grated
• 250g broccoli florets
• 250g pasta
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
2. In a separate pot, steam the broccoli florets until tender. Remove from heat and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. Add the cooked pasta and steamed broccoli to the skillet. Stir well to combine.
5. Sprinkle the expired Parmigiano Reggiano Dop over the pasta and broccoli mixture. Stir until the cheese melts and coats the pasta evenly.
6. Season with salt and pepper to taste.
7. Ensure the pasta is heated thoroughly before serving.
8. Serve hot and enjoy!

Ingredients

• 4 chicken breasts
• 100g expired Parmigiano Reggiano Dop, grated
• 1 cup bread crumbs
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten

Instructions

1. Preheat your oven to 200°C (400°F).
2. In a shallow dish, combine the grated Parmigiano Reggiano Dop, bread crumbs, dried oregano, garlic powder, salt, and black pepper.
3. Dip each chicken breast into the beaten eggs, then coat with the Parmesan breadcrumb mixture. Press the mixture firmly onto the chicken to create a crust.
4. Place the coated chicken breasts on a baking sheet lined with parchment paper.
5. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the crust is golden brown.
6. Ensure the chicken reaches an internal temperature of 75°C (165°F) to ensure food safety.
7. Serve hot with your choice of sides.
8. Enjoy your Parmesan crusted chicken!

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup white wine
• 1 cup grated Parmigiano Reggiano Dop
• Salt and pepper to taste

Instructions

1. In a large saucepan, heat the vegetable broth over medium heat until hot.
2. In a separate large saucepan, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the saucepan and sauté until translucent.
4. Add the Arborio rice to the saucepan and stir well, coating the rice with the onion and garlic mixture.
5. Pour in the white wine and cook until it has been absorbed by the rice.
6. Begin adding the hot vegetable broth to the rice, one ladle at a time, stirring constantly until the liquid has been absorbed.
7. Continue adding the vegetable broth and stirring until the rice is cooked al dente, about 20-25 minutes.
8. Remove the saucepan from heat and stir in the grated Parmigiano Reggiano Dop until melted and creamy.
9. Season with salt and pepper to taste.
10. Let the risotto rest for a few minutes before serving.
11. Garnish with additional grated Parmigiano Reggiano Dop if desired.