Parmigiano Reggiano is known by all to be a formidable ingredient in the kitchen. Whether used ‘raw’ by combining it with different flavours, or processed in more complex dishes, its unmistakable taste can give incredible flavour boosts to any dish. What, however, are the perfect pairings for Parmigiano Reggiano? Caseificio Bio Reggiani explains in the following article.
Parmesan Cheese in first courses
As is well known, one of the happy ‘deaths’ of Parmesan cheese lies in that grated sprinkling on a steaming plate of pasta, but the same can also apply to a velouté for example. Let’s not forget that the rind (after being carefully cleaned by scraping the brand part with a knife) can be used during cooking to add flavour to a pasta and beans, a minestrone or a soup.
Parmesan Cheese with Fish and Meat
Clearly a nice cascade of Parmigiano Reggiano flakes to accompany a platter of sliced meats is a great (infallible) classic of our cuisine. Again flakes then, but on both fish and meat carpaccio, Parmigiano is truly excellent. It is also particularly suitable on roast beef or bresaola, together with rocket and sprinkles of lemon. Even for cooked meats, added on top in petals during the last few minutes before turning off the heat, it really is a touch of class. For this last use, we recommend the lowest seasoning (12-18 months).
Parmesan Cheese with Fruit and Vegetables
If we talk about raw vegetables or vegetables in oil/vinegar, the combination of Parmigiano in a varied aperitif is perfect. If, on the other hand, we are talking fruit, the classic pear-Parmigiano pairing is unfailing, but you will also be surprised with other fruits such as strawberries and grapes, or even dried fruit for example. Finally, mustards are a must, always recommended as an aperitif or at the end of a meal, clearly spread on good Parmigiano Reggiano.
And you? Which combination do you prefer?