2 easy, comforting recipes using Parmigiano Reggiano

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2 easy, comforting recipes using Parmigiano Reggiano

Parmigiano Reggiano is a true reflection of its place of origin and the art of generations of cheese artisans. Its sharp, nutty flavour makes it ideal for grating over pastas, or to add flavour to soups and stews. Upgrade a box of cornbread premix or try your hand at making cacio e pepe with a twist.

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There’s no need for a weather app, it’s official: winter is upon us. Cue the soups, stews and casseroles. But not everything needs to be slow-cooked to be flavourful. A few additions and tweaks can impart flavour to your favourite winter comforts.

A wedge of Parmigiano Reggiano can go a long way. All you need is a small amount of this salty, grainy, nutty cheese to make even the most boring dishes extraordinary. With its rich, distinctive flavour and slightly grainy texture, Parmigiano Reggiano sets a high bar. And once you experience its singular flavour, you’ll understand why. First made in the 12th century, this rich, mature hard cheese with its slightly crumbly consistency is still largely crafted in the same way today – by hand, according to a particular set of criteria. The region, the cows’ feed, the high quality of the raw milk and the ageing process – a minimum of 12 months – all contribute to its unique flavour.

The PDO (Protected Designation of Origin) mark and Parmigiano Reggiano logo on the cheese’s rind ensure that what you’re enjoying is the real thing. Here’s how you can add this hard cheese to rich, comforting meals this winter:

Spicy cornbread with cheesy butter

Upgrade a box of Woolies’ Mexican cornbread mix by brushing the cornbread with lashings of Parmigiano-garlic butter. This cornbread is what we’re serving alongside our favourite soups this season. The sweetcorn pieces in the bread add texture to the bake, but it’s the Parmesan that elevates it. If you’re cutting corners with a box mix, this is an excellent way to add more flavour.

Get the recipe for spicy cornbread with cheesy butter here.

Cacio e pepe beans

Why limit the classic combo of cracked black pepper and Parmigiano Reggiano to just pasta? This butter bean version of cacio e pepe should be a lazy cook’s go-to when you’re all out of dinner ideas – there’s no need to boil pasta or drain the butter beans. It’s a simple dish, but the butter beans add creaminess that the original pasta version lacks. The addition of the Parmigiano Reggiano in the butter bean brine makes this dish super-rich and decadent, which makes it a comforting meal on the chilliest days.

Get the recipe for cacio e pepe beans.

Find more cheese recipes here. 

Photography: Jan Ras 
Videography: Romy Wilson 
Production: Abigail Donnelly
Food assistant: Cheri Kustner

Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisanal cheesemakers use traditional methods of production distinctive to the area of origin, to create the only authentic Parmesan cheese.

Shop at Woolworths.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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