When I was little, my Mom would serve us spaghetti and hand us a cylinder of powdered ‘parmesan’ or what we called ‘snow’ to sprinkle on top. It may as well have been snow because it was just as flavorless. However, this is what I thought was parmesan cheese until I went to a real Italian restaurant as a young adult. It was at this magical restaurant whereby a waiter offered to shred aged Parmigiano Reggiano right at the table. He said to let him know ‘when’ to stop. I said ‘when’ out of politeness, but in my heart, I wanted a pile of that tangy-rich cheese piled to the sky!
Parmigiano Reggiano, known as the “King of Cheese”, has been made the same way for over 900 years in Italy. Completely natural it is made with just three ingredients and is delicious grated, melted or chunked and eaten raw, and is the must-have wedge of cheese for every fridge.
Parmigiano Reggiano cheese is made by a collective of farmers and producers in Italy. However, I just recently learned that not all parmesan is Parmesan. The word Parmesan means from Parma, so shouldn’t yours actually come from that area? Parmigiano Reggiano is made in the areas in and around the province of Parma. Look for the pin-dots on the rind to make sure you are getting the real deal.
I like to create recipes that use whole ingredients as simple and fresh often taste best. In my Pepper & Onion Pasta recipe below, the key ingredient is Parmigiano Reggiano grated right in to maximize its intense flavor. Powdered ‘snow’ in a cylinder is NOT going to cut it for this recipe! Get a nice chunk of Parmigiano Reggiano and after opening the vacuum pack, simply store the cheese in the refrigerator in a glass or air-tight plastic container.
You Will Need:
- 1 – 16 oz box of penne
- 1 red bell pepper – diced
- 1 green bell pepper – diced
- 1 small yellow onion – diced
- 2 cloves garlic – diced
- 2 cups spinach
- 1/2 cup diced green onion – diced
- 1/4 tsp cayenne pepper
- 1 cup shredded Parmigiano Reggiano
- salt and pepper to taste
- sausage or soy sausage optional
- 1/2 cup of high-quality olive oil
- juice from one large lemon
How to Prepare:
In a large pot, boil salted water and add penne pasta. Cook al dente. Drain and set aside.
In a large saute’ pan, add in all vegetables (and sausage) in 1 tablespoon olive oil.
Saute on medium to high heat for 7 minutes.
Toss in drained pasta and add in olive oil and juice from one lemon. Stir well until everything is integrated.
Gently fold in 1 cup of Parmigiano Reggiano
Let cheese coat noodles and add cayenne pepper, salt and pepper. Toss pasta a few more times and serve! Make sure to have more shredded Parmigiano Reggiano on the side to add to the pasta dish!
This is a sponsored post with product, but the opinions and content are that of my own. #ParmesanAmbassador #parmigianoreggiano #theonlyparmesan