Antipasto Camillo and Mr. Gallo

Parmigiano-Reggiano

Pamigiano-Reggiano, Great on a Hot Summer’s Day 

Yes, refreshing and cooling dishes with Parmigiano-Reggiano

Before we get into the refreshing dishes with the King of cheeses, let me tell you about my first experiences with this scrumptious cheese. In our home and family businesses Parmigiano-Reggiano or Parmigiano , as we referred to the cheese, was always present. I remember the original king of cheeses; it was a big round black wheel of cheese; it had a a black protective covering and a round metal stamp of approval from Italy.

I am not talking about any cheese made outside the DOC designated area in Italy for the production of Parmigiano-Reggiano. Cheeses such as Wisconsin Parmesan or Argentina’s Parmesan-Reggianito, which are good in there own right, are not authentic Parmigiano-Reggiano. What I am talking about is the Parmigiano that Thomas Jefferson and Benjamin Franklin loved so dearly. It is the cheese that they imported to the USA back in the late 18^th century. The cheese became a mainstay in most upscale hotel kitchens, by the late 19^th century and early 20^th century, which were directed by Parisian chefs. By the middle of the 20^th century Italian Parmigiano was quite prevalent in the states. See the photo of my father showing Mr. Gallo his antipasto, with a wheel of Parmigiano, era 1950’s. Cheeses such as Wisconsin Parmesan or Argentina’s Parmesan-Reggianito, which are good in their own rite, came after Parmigiano.

As a schoolboy, I often accompanied my Dad to work, and I was given chores, safe chores in the kitchen. One of my chores was to clean a wheel of Parmigiano that I could not carry. After one of the cooks would put the cheese on a table, I would begin to scrape the black off the cheese so that it could be used. Let me tell you there was black soot all over the table, all over the floor and all over me. No matter what, I did my job and the wheel was ready to be severed and served.

The black protective coat for Parmigiano-Reggiano and other cheeses has become outdated and eliminated. Thanks to improved technology and storage.

Parmegiano Souffle & Parmegiano, Prosciutto, fruit

　OK, how we use Parmigiano-Reggiano for some light and easy dishes:

You can start a meal with nuggets of Parmigiano and whole walnuts, If you wish add a few drops of balsamic, cut up some fruit and you have a great fruit salad.

The king of cheeses goes well with almost any salad. Just mix 2 or 3 tablespoons of grated Parmigiano into any mixed salad, especially with your favorite mixed green salad or red and green leaf salad.

You can also shave Parmigiano-Reggiano over cold platters of food as I do with fruit and prosciutto. It is also great shaved over warm grilled vegetables.

It is quite simple to make a Parmesan soufflé that is more prevalent in Paris than Parma, and may be served cool or warm. Take 5 large eggs, 1 pint of milk or cream and whip them together. Mix in 1&1/2 cups of grated Parmigiano-Reggiano, about ½ teaspoon freshly grated nutmeg, and salt and pepper to taste. Pour the mixture into ramekins and bake in a water bath, in a 350 degrees oven for about 40 minuets.

For more Parmigiano recipes we refer you to “The Cooking of Parma” and for more Italian recipes at Food Wine Italian.