Best 2 Parmigiano Reggiano With Balsamic Vinegar Recipes

Indulge in a culinary symphony of flavors with Parmigiano-Reggiano cheese and balsamic vinegar, a match made in heaven. Parmigiano-Reggiano, also known as the "King of Cheeses," is a hard, granular cheese produced in the northern Italian regions of Emilia-Romagna and Lombardy. Aged for a minimum of 12 months and up to 36 months or more, it offers a complex taste profile ranging from nutty and buttery to sharp and slightly salty. Balsamic vinegar, on the other hand, is a rich, concentrated condiment made from cooked grape must. Aged in wooden barrels for years, it boasts a sweet and tangy flavor with hints of molasses, cherry, and spice. Together, these two ingredients create a harmonious balance of flavors that will tantalize your taste buds. In this article, we present a delightful collection of recipes that showcase the versatility of Parmigiano-Reggiano and balsamic vinegar. From classic combinations to innovative creations, these recipes will elevate your culinary skills and leave you craving for more.

Here are our top 2 tried and tested recipes!

FRESH PEARS WITH PARMIGIANO-REGGIANO AND BALSAMIC VINEGAR

Fresh Pears With Parmigiano-Reggiano and Balsamic Vinegar image

A splendid recipe adapted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper. This is best eaten right away!

Provided by Sharon123

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 ripe Anjou pears or 3 comice pears
1 small lemon, juice of
3 -4 ounces parmigiano-reggiano cheese, in 1 piece
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1/4 teaspoon dark brown sugar

Steps:

In a small bowl, vigorously whisk the vinegars and dark brown sugar together.
Halve and core the pears, leaving the skins on.
Slice each halve into long thin slivers.
Drizzle with a little lemon juice to keep from turning brown.
Fan out about 4 or 5 pieces of pears on each of six salad plates.
At the base of the fan place a knob of cheese.
Moisten each chunk with a few drops of balsamic vinegar, and serve. Enjoy!

Nutrition Facts : Calories 110.1, Fat 4, SaturatedFat 2.5, Cholesterol 10.3, Sodium 243.3, Carbohydrate 14.2, Fiber 2.6, Sugar 8.5, Protein 5.8

PARMIGIANO-REGGIANO WITH BALSAMIC VINEGAR

Parmigiano-Reggiano with Balsamic Vinegar image

Categories Cheese No-Cook Cocktail Party Vegetarian Quick & Easy Vinegar Parmesan Fall Gourmet

Yield Serves 4 as an hors d'oeuvre or cheese course

Number Of Ingredients 3

Ingredients

a 1/2-pound piece Parmigiano-Reggiano
1 tablespoon aged balsamic vinegar* (preferably aceto balsamico tradizionale extra vecchio
*available at some specialty foods shops and by mail order from Dean & DeLuca, tel. (800) 999-0306, ext. 269

Steps:

With a small knife break parmigiano-reggiano into bite-size chunks and transfer to a plate. Drizzle cheese evenly with 1 1/2 teaspoons vinegar and let stand 15 minutes. Drizzle cheese with remaining 1 1/2 teaspoons vinegar.

Tips:

Choose high-quality ingredients. Use a good quality Parmigiano-Reggiano cheese and a flavorful balsamic vinegar. This will make a big difference in the taste of the dish.
Let the cheese come to room temperature before serving. This will help the flavors to develop and the cheese will be easier to cut.
Drizzle the balsamic vinegar over the cheese just before serving. This will prevent the vinegar from overpowering the cheese.
Serve with crackers, bread, or fruit. This will help to balance out the flavors of the cheese and vinegar.

Conclusion:

Parmigiano-Reggiano with balsamic vinegar is a simple but delicious dish that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. So next time you are looking for a quick and easy appetizer or snack, give this recipe a try. You won't be disappointed!