Best 7 Napa Style Marinated Parmesan Recipes

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**Savor the Delightful Symphony of Napa-Style Marinated Parmesan: A Culinary Journey Through Three Exquisite Recipes**

Embark on a culinary adventure with our curated collection of Napa-style marinated parmesan recipes, a testament to the harmonious blend of bold flavors and delicate textures. Experience the magic of the classic Napa-style marinated parmesan, where succulent chicken breasts are bathed in a symphony of zesty lemon, pungent garlic, fresh herbs, and the rich nuttiness of parmesan cheese. Dive into the tantalizing world of grilled Napa-style marinated parmesan, where the smoky embrace of the grill infuses the chicken with an irresistible charred aroma. Last but not least, indulge in the creamy delight of Napa-style marinated parmesan pasta, a dish that weaves together tender pasta, succulent chicken, and a luscious parmesan cream sauce, creating a symphony of flavors that will leave you craving for more.

Let's cook with our recipes!

GINGER CHICKEN WITH CRISP NAPA SALAD



Ginger Chicken With Crisp Napa Salad image

Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply double the recipe.

Provided by Yewande Komolafe

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 boneless, skinless chicken breasts (about 6 ounces each), patted dry
Kosher salt
2 tablespoons finely grated ginger (from a 2-inch piece)
1 garlic clove, finely grated
¼ cup chopped fresh cilantro
½ teaspoon ground cayenne
6 tablespoons neutral oil, such as grape seed or canola
1 lime
½ small head napa cabbage, cut lengthwise (about 1 pound)
1 seedless cucumber (Persian or English), thinly sliced
½ cup sliced chives (1/2-inch lengths)
½ cup mint leaves
2 tablespoons rice vinegar, distilled white vinegar or apple cider vinegar

Steps:

  • Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or a bottle, pound each to an even ½-inch thickness. Season both sides with salt.
  • In a small bowl, combine the ginger, garlic, cilantro, cayenne and 4 tablespoons oil. Finely grate the lime zest directly into the bowl; reserve the lime. Rub both sides of the chicken breasts with the marinade. Let sit at room temperature for at least 10 minutes.
  • Meanwhile, cut the cabbage lengthwise, core it, then slice crosswise into ½-inch-thick strips. Transfer to a large bowl and toss in the cucumber slices, chives and mint leaves.
  • Heat a large skillet over medium-high heat. Pour in 1 tablespoon oil and heat until shimmering, about 1 minute. Place the chicken breasts in the skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Cut the reserved lime in half and squeeze the juice over the chicken; slice the chicken. Transfer the chicken to serving plates and slice.
  • Toss the cabbage mixture with the vinegar and remaining 1 tablespoon oil. Season to taste with salt and serve alongside the chicken.

NAPA STYLE MARINATED PARMESAN RECIPE - (4.5/5)



Napa Style Marinated Parmesan Recipe - (4.5/5) image

Provided by cacelias

Number Of Ingredients 8

1/3 pound parmesan cheese
1/3 pound asiago cheese
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar

Steps:

  • Chop the cheeses into small chunks, and add to the work bowl of a food processor. Pulse the cheese on and off until they are the size of peas. Remove the cheese from the work bowl, and add the garlic, oregano, pepper, and oil, to the cheese mixture, stirring to blend. Let the cheese stand at room temperature for at least 4 hours before serving. When ready to serve, add the vinegar, and stir with a fork, so that the vinegar blends with the oil Pour the cheese into a bowl, and serve surrounded by baguettes.

LEMON BRAISED ARTICHOKES OVER PASTA



Lemon Braised Artichokes over Pasta image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 26

1 pound fettuccine
1/4 cup olive oil
4 cloves garlic, sliced
2 teaspoons fresh oregano leaves
1/2 cup chicken broth or stock
4 cups spinach, stemmed and washed
Lemon Braised Artichoke Hearts, recipe follows
1/4 cup chopped Italian parsley leaves
1 tablespoon butter
Kosher salt
Freshly ground black pepper
Grated Parmesan, for serving
1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons finely chopped fresh thyme leaves, or Herbes de Napa, recipe follows
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
Small pinch freshly ground pepper
4 medium to large artichokes
1/2 lemon
6 tablespoons dried thyme leaves
3 tablespoons fennel seed
2 1/2 tablespoons dried summer savory leaves
1 1/2 tablespoons dried rosemary leaves
1 1/2 tablespoons crumbled bay leaves
1 1/2 tablespoons dried lavender flowers

Steps:

  • Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve.
  • Preheat the oven to 375 degrees F.
  • Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Mix well and set aside while preparing the artichokes.
  • Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again.
  • As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes. Remove from the oven and let cool in the cooking liquid.
  • Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.

MARINATED PARMESAN



Marinated Parmesan image

Marinated Parmesan is a simple to prepare appetiser that is packed full of delicious flavours. Garlic, oregano and a little chilli combine with the Parmesan and Extra Virgin Olive Oil, which works perfectly with slices of crusty bread. This easy appetiser will become a favourite!

Provided by Alexandra

Categories     Appetiser     Starter

Time 40m

Number Of Ingredients 6

200 g (7 oz) Parmesan cheese - I use Grana Padano (See Note 1)
1 clove garlic - minced
1 tsp dried oregano
1/2 tsp chilli/red pepper flakes - or to taste
1/3 cup (75 ml) extra virgin olive oil (See Note 2)
1 spring onion/scallion

Steps:

  • Cut your Parmesan into cubes - roughly 1 cm (1/2 inch).
  • Add the Parmesan to a bowl, and add your remaining ingredients.
  • Mix together and allow to sit for 30 minutes to allow the flavours to develop. Serve with fresh bread.

Nutrition Facts : Calories 359 kcal, Carbohydrate 3 g, Protein 18 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 34 mg, Sodium 806 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g, ServingSize 1 serving

NAPA PICNIC



Napa Picnic image

Provided by Ina Garten

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound Soppressata
Loaf of rustic bread, sliced
Bunch of radish
Bunch of baby arugula
Hothouse cucumber
Pint of cherry tomatoes
Creamy cheese
Firm cheese
Jar of roasted peppers
Jar of whole grain mustard

Steps:

  • Arrange the ingredients on a large cutting board.

SALSA DI PARMIGIANO



Salsa di Parmigiano image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 4h15m

Yield 2 1/2 cups

Number Of Ingredients 8

1/2 pound Parmesan, not too dry
1/2 pound Asiago cheese, not too dry
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes
2 tablespoons chopped green onion
1 1/2 cups extra-virgin olive oil
1 teaspoon freshly ground black pepper

Steps:

  • Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel. Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.

PARMESAN CHEESE DIP



Parmesan Cheese Dip image

Saw this recipe on The Nate Berkus Show, during a segment with chef Michael Chiarello. This dip is easy to make, and handy to have around. Great for parties, since you can make it ahead of time.

Provided by Lynette Gibbons

Categories     Other Snacks

Time 4h15m

Number Of Ingredients 8

1/2 lb parmesan cheese
1/2 lb asiago cheese
2 Tbsp chopped green onions
2 tsp minced garlic
2 tsp dried oregano
1 tsp fresh ground black pepper
1 tsp red pepper flakes
1 1/2 c extra virgin olive oil

Steps:

  • 1. Remove any rind from the cheeses. Chop cheeses into 1-inch chunks. Place in food processor, and pulse until the cheeses are reduced to size of fine pea gravel.
  • 2. Transfer cheeses into a bowl and stir in green onion and garlic. Add oregano, rubbing between your fingers to release its fragrance. Add remaining ingredients and stir well.
  • 3. Cover and let stand at room temperature for at least 4 hours before serving. Serve with crackers, or use as a spread on fresh-baked bread. Or use to top grilled chicken breasts. Makes 3 1/2 cups, about 16 servings.

Tips:

  • Choose the right napa cabbage. Look for a firm, dense head of cabbage with tightly packed leaves. Avoid any heads that are wilted or have brown spots.
  • Cut the cabbage into even pieces. This will help ensure that the cabbage cooks evenly. You can cut the cabbage into wedges, strips, or bite-sized pieces.
  • Marinate the cabbage for at least 30 minutes. This will allow the flavors of the marinade to penetrate the cabbage and give it a delicious flavor. You can marinate the cabbage for up to overnight.
  • Cook the cabbage over medium-high heat. This will help to quickly cook the cabbage and prevent it from becoming mushy. Stir the cabbage frequently to ensure that it cooks evenly.
  • Serve the cabbage hot or cold. Napa-style marinated parmesan cabbage can be served as a side dish or as a main course. It is also a great addition to salads and sandwiches.

Conclusion:

Napa-style marinated parmesan cabbage is a delicious and versatile dish that can be enjoyed in many different ways. With its tangy, flavorful marinade and crispy texture, this cabbage dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to prepare cabbage, give this recipe a try. You won't be disappointed!

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