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Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish.

If there is an ingredient that you are not familiar with, check our Ingredient section. There are pages and pages of information about the ingredients used in my recipes.


 

Ingredients

Parmigiano-Reggiano

Parmigiano-ReggianoParmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.

All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.

The essential ingredients in Parmigiano - Reggiano, as with most cheeses, are milk, salt and rennet. Rennet is an enzyme that helps catalyze the fermentation of the cheese and is considered an animal product.

Parmesans have about 9 grams of fat per ounce. This is moderate for cheese. Good parmesans have such a fine flavor you don't need much.

1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol

Recipes Using Parmigiano-Reggiano

Pizza with Mushrooms and Prosciutto
Parmesan Peppercorn Dressing
Fettuccine Alfredo | GERD / Acid Reflux / Coumadin-Friendly Version
Parmesan Gnocchi
Shrimp Risotto with Peas
Cream of Fava Bean Soup
Pantry Meals: Spinach Fettuccine Alfredo
Chicken Leek Risotto
Parmesan Squash

Other Cheeses

Blue Cheese
Low Fat White Cheddar Cheese
Blue Cheese
Cottage Cheese
Cream Cheese
Fat Free Cream Cheese
Feta Cheese
Fontina Cheese
Goat Cheese
Monterey Jack Cheese
Mozzarella Cheese
Pecorino-Romano Cheese
Ricotta Cheese