{"id":8339,"date":"2019-04-12T17:24:05","date_gmt":"2019-04-12T15:24:05","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/parmigiano-cookies\/"},"modified":"2023-09-06T11:37:20","modified_gmt":"2023-09-06T09:37:20","slug":"parmigiano-reggiano-cookies","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/parmigiano-reggiano-cookies\/","title":{"rendered":"Savory Parmigiano Reggiano Cookies And Tastes of Emilia"},"content":{"rendered":"

Parmigiano cookies.<\/p>\n

A recipe that has been part of my repertoire for many years.
\nEver since I moved to Bologna two decades and a handful of years ago and, as a Bolognese-Romagnola raised on piadina (a typical flatbread of Romagna) and tortellini (as I was born in Imola, where Emilia ends and Romagna begins and vice versa), I finally discovered the true meaning of the appellation “Bologna la Grassa<\/em>” (Bologna The Fat).<\/p>\n

 <\/p>\n

\"Bologna<\/p>\n

\"Parmigiano<\/p>\n

Emilian flavors and new recipes<\/h4>\n

In my childhood home I grew up knowing and appreciating the flavors of both Romagna and Emilia<\/a>.<\/p>\n

But it was only as I grew up that I discovered the complexity of both cuisines, and it is this richness the reason if I continue to study and discover the gastronomic traditions of the Via Emilia, the Romanic road that runs through my beautiful region, Emilia-Romagna.<\/p>\n

If I had to choose one among my favorite flavors to describe my region, where Ferrari and Parmigiano Reggiano are born, I think Parmigiano deserves a place of honor.<\/p>\n

Although I could choose among numerous and characteristic tastes and smells, intense, sometimes consuming, like the must in the barrels, and even nauseating like the scent of freshly caught fish.<\/p>\n

If I choose parmigiano, it’s for its intense, enveloping aroma.<\/p>\n

Grated fresh over a simple pasta in-bianco<\/em>, it is comforting and satisfying; cut into pieces on the chopping board, it’s a perfect companion for cold meats and piadina; it is often the unseen ingredient that changes the taste of any dish.<\/p>\n

Parmigiano Reggiano Cookies<\/h4>\n

After learning about the existence of these savory shortbread biscuits over the years, I have made several experiments and tried other people’s recipes. I have added and removed ingredients and tastes, changed flours.<\/p>\n

And after many attempts, the version I prefer is basic: parmigiano and nutmeg.
\nVery Emilian, very Bolognese. And on the other hand, I don’t know what you think, but I believe our tastes are like an identity card and, over time, show the map of our life path through favorite ingredients and recipes.<\/p>\n

But back to the savory cookies, I can say that they make special merende, bread baskets and Italian-style aperitifs<\/a>.<\/p>\n

The process is simple, but follow the advice to put them in the freezer before baking the biscuits, it’s essential to turn them into a cloud during the cooking.<\/p>\n

Often I store the dough into the freezer, ready to be cooked and eaten (you can cut them quite easily even if just taken them out of the freezer).<\/p>\n

Just one last thing before the recipe. Real Parmigiano Reggiano is called Parmigiano even abroad. If you buy Parmesan it will hardly be a real Italian product certified by the Parmigiano consortium.<\/p>\n

Buona cucina, Monica<\/p>\n

Keep in Touch<\/b><\/h5>\n
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  • To receive unpublished recipes, tips, and food stories, sign up for the\u00a0Tortellini&CO newsletter<\/b><\/span><\/a>. You can disable it anytime.<\/li>\n
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    \"Parmigiano<\/p>\n

    Food Tips<\/h5>\n
      \n
    • If you prefer, you can add a different touch than nutmeg using paprika or finely chopped almonds and herbs such as thyme or sage or rosemary. Or, finally, a mix of aromatic herbs.<\/li>\n
    • A sprinkle of lemon zest in the dough adds a special Italian accent.<\/li>\n
    • Parmesan is savory, not salty. And if you don’t add salt, you’ll get a tasteless biscuit.<\/li>\n
    • Parmigiano cookies and mortadella Bologna mousse, a combination to try: look the recipe below.<\/li>\n<\/ul>\n

      Traditional Mortadella Bologna Mousse Recipe<\/a><\/p><\/blockquote>\n