mardi 19 novembre 2013

Parmigiano Reggiano in the Kitchen

Italy's Parmigiano Reggiano (Parmesan Cheese) is the world's most-loved hard cheese. If you're looking for the true made in Italy tradition at the table, you've found it. The entire production of Parmigiano PDO (Protected Designation of Origin) is totally Italian - from collecting the milk to the aging of the cheese. Parmigiano is 100% genuine: it contains no GMOs or other chemically modified substances. Just milk, rennet, salt and a completely natural aging process. In Italy, Parmesan Cheese is a celebrity at the table and in the kitchen. You can sliver it or slice it into petals. You can eat it just as it is, as a simple snack, or you can use it as an ingredient in many delicious dishes.

Appetizers and aperitifs
As you may already know, there are many types of Parmesan. The minimal aging period is 12 months, but it's easy to find different varieties on the market, from 20 months to 36 months - and even older. For your appetizers, we recommend a young Parmigiano, aged from 18-22 months. Slice it into slivers and serve it with a cocktail or - even better - with a dry white wine. For a more refined pairing, choose the 22 month aged Parmesan, the best choice to accompany flute of champagne.

For a tasty Summer appetizer, try Parmigiano with fresh fruit: it's always delicious with strawberries. Otherwise, you can choose pears, apples or white grapes. And why not nuts? Parmesan aged from 20 to 22 months is excellent with prunes, figs, walnuts and hazelnuts.

First Courses
For a quick, carbohydrate-rich lunch, there is nothing better than a lovely sprinkling of grated Parmesan Cheese on a plate of pasta with tomato and fresh basil. Again, it's best to choose a younger Parmigiano Reggiano (18-22 months). Parmigiano is the perfect seasoning for many first courses - not just pasta dishes. You can flavour soups and velvet vegetable sauces with a 24 month aged cheese: it just takes a few grams of it - grated or sliced into thin petals.

Second Courses
In the Summer, it's best to opt for lighter, nutritious dishes. How about a beef (or fish) carpaccio seasoned with a drizzle of extra virgin olive oil, a few basil leaves and some petals of 20 month aged Parmigiano? Or, a lovely plate of roast beef or bresaola - a beef salami typical to Northern Italy. Want something a little more challenging? Fried eggs, a sprinkling of truffles and some petals of 24 month aged Parmesan Cheese. And if you're looking for the right wine, we recommend a medium-bodied red; and just to keep things in Italy - a Classic Chianti or a Pinot Nero from Trentino Alto Adige.

With vegetables
All seasonal vegetables are good with the youngest Parmesan Cheese. If you have no time to cook, it takes just 5 minutes to prepare an Arugula salad. Add a few slivers of 20-22 month aged Parmigiano Reggiano and a drizzle of extra-virgin olive oil and your dish is ready. If you have a younger cheese (18 months), you can treat yourself to a delicious mix of vegetables seasoned with a vinaigrette - a mix of oil, salt and vinegar - and a drizzle of Aceto Balsamico Tradizionale di Modena.

Dessert
Parmigiano is a cheese for the entire meal. You can serve it as a final dish, just to refresh your mouth. For this, choose a medium age, 22-24 months, of a characteristic, rather decisive flavour. There are always those who are more creative in the kitchen. In recent years, Parmigiano has become and ingredient for simple and elaborate desserts. If you have the time and patience, you can make Parmesan Cheese ice creams, muffins or mousse. It just takes inventing something.

Conversely, if you're looking for a surprising food pairing, worthy of a great gourmet, buy a 30-36 month aged Parmigiano. The 30 month variety is rich in nutritional elements, has a lovely bouquet of fragrances and an unmistakable aroma. Cut a few slices and match it with a few drops of Aceto Balsamico Tradizionale di Modena. The intense flavour of the very mature Parmesan and the sweet and sour of the vinegar are always sublime.

Article Source: http://EzineArticles.com/8126739

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