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Parmigiano! Parmigiano!
50 New and Classic Recipes with Parmigiano-Reggiano Cheese
by Pamela Sheldon Johns
Ten Speed Press,
September 1997
Hardcover - 111 pages

In the last five years, Americans have enjoyed more authentic Parmigiano-Reggiano cheese than ever before, proof that our taste buds have come to demand the real thing - a delicious cheese steeped in tradition and passion. At last, here's a cookbook that celebrates the wonderful flavor and pastoral roots of this beloved Italian cheese.

In Parmigiano!, seasoned cookbook author and cooking teacher Pamela Sheldon Johns takes you to the heartland of Italy, Emilia-Romagna, the picturesque region "bounded by rivers and mountains," where Parmigiano-Reggiano has been made for centuries. She traces the history of the cheese and describes the traditional method - at once an art and a science - by which it is made. Parmigiano-Reggiano finds its way into fifty simple and enticing appetizers, salads, pasta dishes, entrees, breads, and even desserts, enhancing old favorites, such as Eggplant Parmigiano, as well as updated dishes, such as Radicchio Caesar Salad, Wild Mushroom Lasagne, and Caramelized Pears with Parmigiano-Reggiano Wedges.

With evocative photographs that bring to life the Italian countryside and the age-old cheesemaking process, Parmigiano! presents a tantalizing collection of recipes in the ultimate tribute to Italy's signature cheese.

Three Cheese Calzone FROM THE BOOK
Three Cheese Calzone

If you don't have a pizza stone, just use a baking sheet lined with parchment paper. Sprinkle it with a little cornmeal before placing the calzone on it. My husband loves these stuffed with leftover risotto.

1 package active dry yeast
2 tablespoons sugar
4 to 4-1/2 cups all-purpose flour
1 tablespoon salt
3 tablespoons extra virgin
   olive oil plus oil for brushing
1-1/2 cups warm water
3/4 cup (3 ounces) grated
   skim milk mozzarella cheese
3/4 cup (3 ounces) grated
   Parmigiano-Reggiano cheese
1/2 cup (2-1/2 ounces) crumbled
   Gorgonzola cheese
  • Preheat the oven to 450°F with a pizza stone inside.
  • Dissolve the yeast and sugar in 1/2 cup of the warm water. Let stand for 5 minutes, or until foamy.
  • Put the flour and salt in a food processor fited with the dough blade. Add the oil and process for 20 seconds. With the machine running, add the yeast mixture, then gradually add the remaining water in a steady stream until the mixture comes away from the sides of the workbowl. Process for 60 seconds longer.
  • On a lightly floured work surface, knead the dough into a ball. Put the dough in a lightly oiled bowl, cover and let rise in a warm place for 30 minutes.
  • Punch down the dough and divide it into 8 pieces. Form into balls; cover and let rise for 45 minutes. Mix the cheeses together. Roll the dough into 6-inch circles. Brush with olive oil and top with cheese mixture. Fold in half, sealing the edges well. Brush with olive oil. Place on the pizza stone and bake for 10 minutes, or until golden brown. Serves 8
Note: To make this dough by hand, mix together the flour and salt in a large bowl. Make a well in the center and add the yeast mixture and the remaining water. Work the liquid into the flour until you can no longer stir it. Turn it onto a lightly floured work surface and knead, adding flour as needed, until dough is smooth and not sticky, about 8 to 10 minutes.

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