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