Recipes & Wine Pairing.

Parmigiano-Reggiano

General information:
Origin: Provence Di Parma, Italy
Strength: Hard
Taste: sweet, salty, spice, nutty and may be aphrodisiac.
Fat content:  30% Fat in dry matter= 9% fat
Season: Spring to autumn for goat's milk cheese; all year for cow's milk cheese.

Wine Pairing:

Moscato, Pinot Grigio, Sauvignon Blanc, Tokay or Cabernet Sauvignon, Syrah.

Description:

According to legend, the Parmigiano was created in the course of the Middle Ages in Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas. Historical documents show that in the 13th-14th century Parmigiano was already very similar to that produced today; this suggests that its origins can be traced far before.

Recipes:

Orange, Beet and Parmigiano-Reggiano salad

Serves: 6 persons.

Preparation Time: 15 minutes.

Cooking Time: 10 minutes

• 1 pound beets, cooked and sliced

• 3 oranges, peeled and sliced

• 1/3 cup walnuts \3 tablespoons walnut oil or extra-virgin olive oil

• 2 ounces Parmigiano-Reggiano

• Laurent Bonjour's Orange Raspberry dressing
   

Preparation:

Pat beets dry. Arrange beets and orange slices in an attractive, overlapping pattern on a large serving platter or on individual plates.

Toast walnuts in a preheated 350 F oven until light golden brown, about 10 minutes. Chop finely and sprinkle over the beets and oranges. Pour dressing over salad.

Make 1/2 cup of thin slivers of Parmigiano-Reggiano with a vegetable peeler. Scatter over the salad. Season with freshly ground pepper and serve immediately.
 

Bon appétit.

Soon more recipes . . . be patient.