Get the latest Parmigiano recipes from Group Recipes. http://www.grouprecipes.com/tag/parmigiano These are a savory biscotti ... they are nice served with a soup or stew.. or with a nice glass of wine... the recipe and photo are courtesy of Gourmet | December 2006 http://www.grouprecipes.com/102034/parmesan-black-pepper-biscotti.html This puff is enriched with fontina, a semihard Italian cow's milk cheese that has a mild, fruity flavor. When making the puff, be sure to use an ovenproof pan. Adapted from a Williams Sonoma recipe. http://www.grouprecipes.com/98655/fontina-cheese-puff.html This rich,creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. Recipe from George Schroeder. http://www.grouprecipes.com/96847/gorgonzola-penne-with-chicken.html One of my favorite dishes, Eggplant Parmesan, is turned into a pizza with eggplant, marinara, fresh basil, garlic and Parmigiano-Reggiano cheese. http://www.grouprecipes.com/95753/grilled-eggplant-parmesan-pizza.html Emailed to me by a freind. Tested out on my personal guinea pigs. http://www.grouprecipes.com/91710/pear-risotto-with-prosciutto-and-fried-sage-leaves.html From The Philadelphia Inquirer via Executive Chef Jeffrey Powers of Dolce Hotel in nearby King of Prussia. By the way, I graduated high school with Jeff! Small world, huh? http://www.grouprecipes.com/90734/orecchiette-with-broccoli-rabe-and-sweet-italian-sausage.html I was thinking about making sweet potato gnocchi and was looking at recipes but instead I found one that suggested serving pork chops with polenta or mashed sweet potatoes. I thought "why not combine both?" With the rosemary infused pork chops and peppery arugula salad, it was the perfect combo & delicious :-) http://www.grouprecipes.com/90622/grilled-pork-chops-with-creamy-sweet-potato-polenta-and-arugula-salad.html Ah the wonderful taste of freshly made pasta filled with tender spinach, filled with fresh grated Parmigiano reggiano and ricotta cheese with just a hint of nutmeg will make a wonderful break from all the holiday turkey you will be having http://www.grouprecipes.com/81180/ravioli-con-ricotta-e-spinaci-ravioli-stuffed-with-spinach-and-ricotta-cheese.html Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. This wonderful recipe from Fine Cooking Magazine has to be one of my favorites. http://www.grouprecipes.com/80632/green-beans-with-meyer-lemon-vinaigrette-amp-parmesan-breadcrumbs.html This was tonight's dinner. I adapted this recipe from the Delicious Days blog. I don't have easy access to Pecorino Romano cheese, much less Guanciale or even Pancetta in my town or even the larger city about 30 miles away. Even if it was available, those ingredients would be quite expensive. I did however, have real Parmigiano Reggiano, which I substituted for the Pecorino, and I used a nice bacon for the Guanciale. If you can find and/or afford the 'real deal', by all means, try it! The only spaghetti I had was whole wheat, and I didn't want to use that in this recipe, so I used bucatini, which is like a really long macaroni noodle. I also converted the recipe from metric to standard measurements. This is probably one of the most authentic recipes I've found for Pasta Carbonara; most ask for cream, which is not a traditional ingredient. The egg yolks smooth and slightly thicken the sauce, and add their own richness, so cream is not needed. I don't think the Italians would mind that I switched things up to fit the ingredients in my 'region', since that's what they do over there! Enjoy! (Doh! I forgot to put the pepper on the pasta before I took the picture!) http://www.grouprecipes.com/79560/pasta-carbonara.html