{"id":2744,"date":"2013-06-12T23:24:58","date_gmt":"2013-06-12T23:24:58","guid":{"rendered":"http:\/\/chezhelvetica.com\/blog\/?p=2744"},"modified":"2013-06-12T23:53:58","modified_gmt":"2013-06-12T23:53:58","slug":"parmigiano-reggiano","status":"publish","type":"post","link":"https:\/\/chezhelvetica.com\/blog\/parmigiano-reggiano\/","title":{"rendered":"Parmigiano-Reggiano"},"content":{"rendered":"

<\/a> $\"\"$ <\/a>For over seven centuries, Parmigiano-Reggiano has been delighting\u00a0the world; celebrating the individual with its own unique inconsistencies. At the Fancy Food Show, ChezHelvetica acquired The Seasons of Parmigiano-Reggiano<\/a><\/em> and selected two recipes from “Summer” for this weekend’s sumptuous repast. Like the painstaking, hand made process of the cheese (made in the controlled district of the Conzorzio del Formaggio), these dishes required a similar effort. Melanzane in tortiera<\/em> (Baked Layered Eggplant) consists of three layers of sliced, broiled Eggplant, Tomato Sauce (made from Italian Plum Tomatoes that have been seeded and grated to pulp with Garlic, Red Onion and Marjoram), Bechamel Sauce, and Fontina and Parmigiano-Reggiano Cheeses. Panino ai funghi<\/em> (Portabello Mushroom Sandwich), smeared with a Savory Parmigiano-Reggiano Spread made with Artichoke Hearts, accompanied the Baked Eggplant. Trader Joes’s wonderful Tomato-Olive Focaccia sandwiched the Grilled Portabellos from the Richmond Produce Market. A Hess<\/a> Select Chardonnay paired perfectly with the rich, velvety dishes and Tory Farm Peaches (offered naked or with Butter Pecan Ice Cream) made the ideal dessert. A surprise, anniversary visit by “Just Joey” sealed the occasion! $\"\"$ <\/a><\/p>\n

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