Meatless Monday: Parmigiano reggiano recipes - FOX 10 News | myfoxphoenix.com

Meatless Monday: Parmigiano reggiano recipes

Posted: Updated:
(WJBK) -

Get recipes from Susan Bellison of Whole Foods Market

Broccoli with parmigiano-reggiano & pine nuts

Ingredients:
Zest of 1 lemon
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup toasted pine nuts, chopped
1/8 teaspoon ground black pepper
Fine sea salt
Florets from 1 bunch broccoli (about 5 cups)
1 tablespoon extra-virgin olive oil

Method:
Combine zest, cheese, pine nuts and pepper in a small bowl. Bring a large pot half full of generously salted water to a boil. Add broccoli and cook just until florets are done to your liking, 2 to 8 minutes; drain and transfer to a platter. Sprinkle with Parmigiano-Reggiano mixture and drizzle with oil. Serve warm or at room temperature.

Nutritional Info:
Per Serving:100 calories (70 from fat), 8g total fat, 1.5g saturated fat, 5mg cholesterol, 85mg sodium, 4g carbohydrate (2g dietary fiber, 0g sugar), 4g protein


Parmigiano-reggiano crisps

Ingredients:
1 cup grated (not shredded) Parmigiano-Reggiano
2 teaspoons fresh thyme leaves

Method:
Preheat oven to 300°F. Line 2 baking sheets with parchment paper; set aside.

Mix cheese with thyme in a bowl. To form each crisp, spoon 2 to 3 teaspoons of the cheese mixture onto a baking sheet to make a small pile. Space the piles 2 to 3 inches apart as you go. When both baking sheets are full, lightly press cheese with the back of a spoon or your fingers to flatten each pile into a 2-inch circle.

Bake until slightly browned on top, 8 to 12 minutes. Remove baking sheets from oven and cool for a few minutes to let crisps firm up a bit. Slide parchment off baking sheet and use a spatula to loosen the crisps. They should be slightly flexible, but will harden as they finish cooling. Repeat process with remaining cheese mixture.

Allow crisps to cool completely before storing in an airtight container, layered between sheets of waxed paper.

Nutritional Info:
Per Serving:Serving size: 5 crisps, 90 calories (50 from fat), 6g total fat, 3.5g saturated fat, 20mg cholesterol, 310mg sodium, 1g carbohydrate (0g dietary fiber, 0g sugar), 8g protein
310mg sodium, 1g carbohydrate (0g dietary fiber, 0g sugar), 8g protein

Powered by WorldNow

KSAZ-TV & KUTP
511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices