{"id":5109,"date":"2017-11-02T18:52:47","date_gmt":"2017-11-02T18:52:47","guid":{"rendered":"https:\/\/www.boredmom.com\/?p=5109"},"modified":"2017-11-02T18:57:21","modified_gmt":"2017-11-02T18:57:21","slug":"pepper-onion-pasta-parmigiano-reggiano","status":"publish","type":"post","link":"https:\/\/stage.boredmom.com\/?p=5109","title":{"rendered":"Pepper & Onion Pasta with Parmigiano Reggiano"},"content":{"rendered":"

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<\/a><\/strong> 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!<\/p>\n

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Parmigiano Reggiano, known as the “King of Cheese”,\u00a0 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.<\/p>\n

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Parmigiano Reggiano<\/strong><\/a> 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<\/strong> means from Parma<\/em>, so shouldn’t yours actually come from that area? Parmigiano Reggiano<\/strong><\/a> 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.<\/p>\n

I like to create recipes that use whole ingredients as simple and fresh often taste best. In my\u00a0Pepper & Onion Pasta<\/strong> 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\u00a0refrigerator in a glass or air-tight plastic container.<\/p>\n

{{ Win a Holiday Parmigiano Reggiano Cheese Feast HERE! }}<\/a><\/h2>\n
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