Five genius ways to cook with parmesan that go beyond the cheeseboard

From crispy cauliflower bites to a creamy parmesan ice cream, Gennaro Contaldo shows us how to make the most of Parmigiano Reggiano in dishes that celebrate its versatility and irresistible flavour. For decades, Parmigiano Reggiano has been a cornerstone of Italian cuisine – a cheese so steeped in tradition that its production is still governed by the same methods used a millennium ago. From its unmistakable umami punch to its crumbly, nutty texture, this PDO-protected cheese is celebrated far beyond the borders of Emilia-Romagna. Now, thanks to the culinary mastery of Gennaro Contaldo, it’s taking centre stage in a collection of irresistible dishes that showcase its versatility and depth.

There’s something for everyone – whether it’s cauliflower bites that beg to be dunked in a garlicky parmesan dip, chicken breasts stuffed with pesto made from the often-overlooked rind, or baked pasta shells filled with ricotta and topped with lashings of aged cheese. For those craving something indulgent, his layered potato bake is an ode to Southern Italian comfort food, while the unexpected pairing of parmesan and pear in a creamy ice cream takes the cheese into dessert territory.

“These moreish cauliflower bites can be served as an antipasto or with drinks. Parmigiano Reggiano is added to the light batter, used as a coating and added in the tasty dip, giving you a burst of deliciousness at each bite. Be warned, once you start eating them, you can’t stop! The dip is also delicious served with crudites so it’s worth making more especially when serving with drinks.”. Serves: 4.

Ingredients:. For the fritters:. 1 cauliflower head, cut into florets (approx 500g cauliflower florets). 3 eggs. Salt and pepper. 1 tbsp plain flour. 80g Parmigiano Reggiano PDO, grated. Vegetable or sunflower oil, for frying. For the dip:. 2 tbsp mayonnaise. 2 tbsp plain yoghurt. 30g Parmigiano Reggiano PDO, grated. 1 garlic clove, diced or grated. 1 tsp paprika. Black pepper. A few chives, finely chopped. Method:. 1. Cook the cauliflower florets in slightly salted water for 3 minutes. Drain well and leave to cool.

2. In the meantime, make the dip – in a small bowl, combine all the ingredients, mix well and set aside. 3. In a large bowl, whisk the eggs, a little salt and pepper, flour and 20g of grated Parmigiano Reggiano PDO together. Coat the cauliflower florets in this mixture. 4. Heat abundant oil in a pan. When hot, deep fry the florets for about 3-4 minutes until golden all over. Drain on kitchen paper, leave for a minute, then coat in the remaining grated Parmigiano Reggiano PDO. Place on a dish and serve alongside the dip.

“Did you know the rind of Parmigiano Reggiano is completely edible? Unlike most hard cheeses, the rind is unwaxed and therefore you can have fun cooking it; because its flavour is stronger than the cheese itself, it is often added to soups, ragus and stews for extra flavour. “In this recipe, I have grated and finely chopped the rind to make a type of pesto filling in this delicious chicken dish. If you have more of the rind you want to use up, just pop it into the tomato sauce for an even richer taste.

“With Parmigiano Reggiano, there is no waste. Remember to always wash the rind before using it.”. For the chicken:. 4 skinless boneless chicken breasts. 24 thin slices of pancetta (approx 180g). 2 tbsp extra virgin olive oil. Splash of white wine. For the tomato sauce:. 4 tbsp extra virgin olive oil. 1 small onion, finely chopped. ½ celery stalk, finely chopped. 1 small carrot, finely chopped. ½ red chilli, finely chopped (optional).

2 tins chopped tomatoes. For the pesto:. 40g Parmigiano Reggiano PDO rind. 1 x garlic clove, diced or grated. 25g (large handful) basil leaves. 1. First make the tomato sauce – heat olive oil in a pan, sweat onion, celery, carrot and chilli, if using, for about 4 minutes until softened. Add the tomatoes, about a can of water (rinsing out the tomato tins), some salt and pepper, cover with a lid and cook on a gentle heat whilst you prepare the pesto and chicken.

2. Wash the Parmigiano Reggiano rind and dry well. Using a cheese grater, grate the rind. Roughly chop the basil leaves on a chopping board, then combine with the grated rind and garlic and very finely chop everything together. Set aside. 3. Place the chicken breasts onto a flat board and with a sharp knife cut a slit into one side of each chicken breast, then use your knife to open it out into a pocket. Stuff each breast with the Parmigiano Reggiano rind mixture and press to close.

4. Place 5 or 6 slices of pancetta, slightly overlapping each other, onto a flat board, then place one of the filled chicken breasts widthways and wrap over the pancetta from side to side to secure the filling. Repeat with the other chicken breasts. 5. Heat 2 tablespoons of olive oil in a frying pan large enough to accommodate all 4 chicken breasts. Seal the chicken for about 3 minutes until golden on each side. Then pour over the tomato sauce, cover with a lid and gently cook for 35-40 minutes until the chicken is nicely cooked through.