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In Honor of "Parmigiano Reggiano Night" Chef Massimo Bottura's recipe: Risotto Cacio e Pepe with a wonderful technique!

In Honor of "Parmigiano Reggiano Night" Chef Massimo Bottura's recipe: Risotto Cacio e Pepe with a wonderful technique!

This tasty recipe combines shredded zucchini with garlic, Parmesan cheese, fresh herbs, and is served with a marinara dipping sauce for an Italian inspired twist.

Zucchini Garlic Bites

This tasty recipe combines shredded zucchini with garlic, Parmesan cheese, fresh herbs, and is served with a marinara dipping sauce for an Italian inspired twist.

Five ages of Parmigiano Reggiano in different temperatures and textures - Osteria Francescana - L'osteria di Massimo Bottura.

Five ages of Parmigiano Reggiano in different temperatures and textures - Osteria Francescana - L'osteria di Massimo Bottura.

Broccoli and Cheese Risotto - 3 cups broccoli, steam or boil, chop, add at very end, take off heat, 2 cups cheese stirred in

Broccoli and Cheese Risotto

Broccoli and Cheese Risotto - 3 cups broccoli, steam or boil, chop, add at very end, take off heat, 2 cups cheese stirred in

An all-American classic acquires an Italian accent in chef Massimo Bottura’s umami-rich burger loaded with Parmigiano-Reggiano and topped with salsa verde and a tangy balsamic mayonnaise.

Massimo Bottura’s Recipe for the ‘Emilia’ Burger With Salsa Verde and Balsamic Mayo

An all-American classic acquires an Italian accent in chef Massimo Bottura’s umami-rich burger loaded with Parmigiano-Reggiano and topped with salsa verde and a tangy balsamic mayonnaise.

#thanksgiving #sidedish Garlic-Prosciutto Brussels Sprouts – roasted brussels sprouts with smoky prosciutto. Saute on skillet and finish in oven, 20 mins only | rasamalaysia.com

Garlic-Prosciutto Brussels Sprouts

#thanksgiving #sidedish Garlic-Prosciutto Brussels Sprouts – roasted brussels sprouts with smoky prosciutto. Saute on skillet and finish in oven, 20 mins only | rasamalaysia.com

Five ages of Parmigiano Reggiano in different textures and temperatures by Chef Massimo Bottura - Osteria Francescana - Modena, Italy

Five ages of Parmigiano Reggiano in different textures and temperatures by Chef Massimo Bottura - Osteria Francescana - Modena, Italy

Risotto for two! :) Romantic, decadent, creamy risotto with pancetta and leeks is my FAVORITE fall comfort food.  It's beautiful, and it is so good.    creamy pancetta leek risotto http://aflavorjournal.com/creamy-pancetta-leek-risotto/

Creamy pancetta leek risotto

Risotto for two! :) Romantic, decadent, creamy risotto with pancetta and leeks is my FAVORITE fall comfort food. It's beautiful, and it is so good. creamy pancetta leek risotto http://aflavorjournal.com/creamy-pancetta-leek-risotto/

Le cinque stagionature del Parmigiano Reggiano. Massimo Bottura. Da urlo.

Le cinque stagionature del Parmigiano Reggiano. Massimo Bottura. Da urlo.

This Slow-Cooker Chicken Curry Recipe is super easy to throw together and full of great flavour. This is a super easy family dinner recipe!

Slow-Cooker Chicken Curry

This Slow-Cooker Chicken Curry Recipe is super easy to throw together and full of great flavour. This is a super easy family dinner recipe!

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