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In Honor of "Parmigiano Reggiano Night" Chef Massimo Bottura's recipe: Risotto Cacio e Pepe with a wonderful technique!
Find this Pin and more on Food love (from foodcookture.com) by foodcookture.
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October 2012 at at the “Salone del Gusto” in Turin, Italy, was the webcasted event “Parmigiano Reggiano Night.” This occasion was to celebrate one of Italy’s most beloved cheeses and an opp…

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!

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Massimo Buttero: Food Cookture_Parmigiano Reggiano Night: Risotto Cacio e Pepe_mainpic This chef saves the prematurely aged cheese from diaster after a terrible earthquake hit Modena, Italy

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When the beguiling and brilliant Italian chef Massimo Bottura stopped by the SAVEUR offices last week to discuss his new book Never Trust a Skinny Italian Chef (Phaidon, 2014), the owner of Modena’s famed Osteria Francescana restaurant regaled us with tales of feeding Lou Reed, rendering the loquacious talk show host Charlie Rose silent, and the lessons he learned growing up in northern Italy’s Emilia-Romagna region.
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In this recipe, the broth is slowly stirred into the risotto, taking the place of chicken stock, while the cream is added toward the end of cooking, giving the risotto a luxurious texture.

When the beguiling and brilliant Italian chef Massimo Bottura stopped by the SAVEUR offices last week to discuss his new book Never Trust a Skinny Italian Chef (Phaidon, 2014), the owner of Modena’s famed Osteria Francescana restaurant regaled us with tales of feeding Lou Reed, rendering the loquacious talk show host Charlie Rose silent, and the lessons he learned growing up in northern Italy’s Emilia-Romagna region.

When the beguiling and brilliant Italian chef Massimo Bottura stopped by the SAVEUR offices last week to discuss his new book Never Trust a Skinny Italian Chef (Phaidon, 2014), the owner of Modena’s famed Osteria Francescana restaurant regaled us with tales of feeding Lou Reed, rendering the loquacious talk show host Charlie Rose silent, and the lessons he learned growing up in northern Italy’s Emilia-Romagna region.
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Broccoli and Cheese Risotto - 3 cups broccoli, steam or boil, chop, add at very end, take off heat, 2 cups cheese stirred in
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Broccoli and Cheese Risotto. (Sub the chicken broth with veggie broth and vegan butter for regular butter)

Broccoli and Cheese Risotto. Add tsp salt tsp black pepper tsp garlic powder and extra cup chicken broth. Green peas, sweet corn, and lots of kale along with broccoli!

Health* Home* Happiness

Cooking it in cream of broccoli soup is good as well, as long as you add fresh broccoli too

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 - 3 cups broccoli, steam or boil, chop, add at very end, take off heat, 2 cups cheese stirred in
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October 27, 2012 at 8pm at the “Salone del Gusto” in Turin, Italy, was the webcasted event “Parmigiano Reggiano Night.” This occasion was to celebrate one of Italy’s most beloved cheeses and an opp…
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Food Cookture_Parmigiano Reggiano Night: Risotto Cacio e

October 27, 2012 at 8pm at the “Salone del Gusto” in Turin, Italy, was the webcasted event “Parmigiano Reggiano Night.” This occasion was to celebrate one of Italy’s most beloved cheeses and an opp…

October 27, 2012 at 8pm at the “Salone del Gusto” in Turin, Italy, was the webcasted event “Parmigiano Reggiano Night.” This occasion was to celebrate one of Italy’s most beloved cheeses and an opp…
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Caprese Ravioli with Roasted Tomatoes
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Caprese Ravioli with Roasted Tomato Pesto Sauce. You purchase fresh pasta sheets and jarred pesto and the rest is easy. Nothing is as comforting as the tenderness of fresh pasta.we are so lucky to find it already rolled into sheets at the market!

Caprese Ravioli with Roasted Tomato Pesto Sauce - you can substitute egg roll/wonton wrappers if you don't have fresh pasta. Then you can bake them at 425 for minutes for a toasted ravioli version!

Caprese Ravioli with Roasted Tomato Pesto Sauce - ok, totally just used store-bought ravioli instead of making from scratch ;p but tossed w/ homemade pesto, mozz and fire-roasted tomatoes, yumm!

Caprese Ravioli with Roasted Tomatoes

Caprese Ravioli with Roasted Tomatoes
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Chef Massimo Bottura gave us the recipe for this creamy risotto, a take on the classic Roman pasta dish cacio e pepe that he developed after earthquakes devastated the Emilia-Romagna region of Italy in 2012. Wanting to utilize the nearly 1,000 wheels of Parmigiano Reggiano that were damaged in the disaster, he devised an ingenious technique. First, he simmers parmesan cheese in water, then refrigerates it until it separates into three distinct layers: protein solids on the bottom, a thick ...
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Risotto Cacio e Pepe. Famous Parmesan risotto recipe created when earthquakes damaged wheels of parmasiano reggiano.

Risotto Cacio e Pepe In this recipe, the broth is slowly stirred into the risotto, taking the place of chicken stock, while the cream is added toward the end of cooking, giving the risotto a luxurious texture.

Risotto Cacio e Pepe - a recipe as social justice! Plus it sounds delicious!

Gluten-Free Food, Cuisine and Gluten-Free Recipes from Saveur

Chef Massimo Bottura gave us the recipe for this creamy risotto, a take on the classic Roman pasta dish cacio e pepe that he developed after earthquakes devastated the Emilia-Romagna region of Italy in 2012. Wanting to utilize the nearly 1,000 wheels of Parmigiano Reggiano that were damaged in the disaster, he devised an ingenious technique. First, he simmers parmesan cheese in water, then refrigerates it until it separates into three distinct layers: protein solids on the bottom, a thick ...

Chef Massimo Bottura gave us the recipe for this creamy risotto, a take on the classic Roman pasta dish cacio e pepe that he developed after earthquakes devastated the Emilia-Romagna region of Italy in 2012. Wanting to utilize the nearly 1,000 wheels of Parmigiano Reggiano that were damaged in the disaster, he devised an ingenious technique. First, he simmers parmesan cheese in water, then refrigerates it until it separates into three distinct layers: protein solids on the bottom, a thick…
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NYT Cooking: The best vegetarian stock I’ve used to date is made with Parmesan rinds. Simmer the rinds in water for a couple of hours with some aromatics, then strain and chill the liquid. I recommend that you make it a day ahead so you can remove the waxy layer of fat that settles at the top once the stock has chilled.
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Risotto Milanese With Parmesan Stock Recipe - NYT Cooking

NYT Cooking: The best vegetarian stock I’ve used to date is made with Parmesan rinds. Simmer the rinds in water for a couple of hours with some aromatics, then strain and chill the liquid. I recommend that you make it a day ahead so you can remove the waxy layer of fat that settles at the top once the stock has chilled.

NYT Cooking: The best vegetarian stock I’ve used to date is made with Parmesan rinds. Simmer the rinds in water for a couple of hours with some aromatics, then strain and chill the liquid. I recommend that you make it a day ahead so you can remove the waxy layer of fat that settles at the top once the stock has chilled.

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Chef Massimo Botturo's recipe for Italy's Parmigiano-Reggiano night, Cacio e Pepe — risotto with cheese and pepper.

For The Love Of Cheese, Diners Unite In Italy

Risotto Cacio e Pepe — risotto with cheese and pepper.

sweet home

Cacio e Pepe - simple, delicious and quick pasta dish. (Simply cheese and pepper)

cache pepe pasta OMG SO DELICIOUS!!  This is the best type of pasta, so filling and cheesy; it only compliments with a spicy red pasta that is also the most incredible thing you can ever put in your moputh!

A CUP OF JO: What's your go-to comfort food? (And a crazy story). Cacio e Pepe - lots of black pepper, spaghetti, pecorino romano cheese. Cooking water from pasta to make it gooey & some lemon juice.

Giant Ham & Cheese Arancini

Ham and Cheese Arancini (Italian Fried Rice Balls)

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

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

Perfect Basmati Rice!  No more mushy rice with this technique!  The Spice Kit Recipes (www.thespicekitrecipes.com)

Perfect Basmati Rice

Perfect Basmati Rice - The Spice Kit Recipes

Parmesan Polenta----4 cups water, 1 cup polenta, pinch salt, 2 T. Butter and 1 cup of freshly grated parmesan with more for top.

Parmesan Polenta

Parmesan cups water, 1 cup polenta, pinch salt, 2 T. Butter and 1 cup of freshly grated parmesan with more for top.

Truffle mac and cheese- this was a great recipe but it's a little dry when you eat the leftovers, so I think it needs more cheese or less cavatappi. Use the maximum amount of truffle oil too.

Four-Cheese Truffle Mac-and-Cheese

Don’t freak out. Yes, there is truffle in this dish. No, it’s not scary. Just trust me… I know truffle anything may sound hoighty toighty, fancy schmancy pants, and over the top…BUT…it’s a totally …

When Star Chefs of the New Nordic Movement Cook in Brooklyn Slideshow - Bon Appétit

When Star Chefs of the New Nordic Movement Cook in Brooklyn

When Maaemo's Esben Holmboe Bang and Aska's Fredrik Berselius cooked last week, they showed the profundity, power, and subtlety of New Nordic food

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