Recipe courtesy of Cathy Strange
Recipe courtesy of Cathy Strange
Watch how to make this recipe.
Parmigiano Reggiano
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- Level: Easy
- Total: 2 min
- Active: 2 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 56
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 10 mg
- Sodium
- 195 mg
Parmigiano Reggiano is from Italy and it’s been made for over 1,000 years.
- Level: Easy
- Total: 2 min
- Active: 2 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 56
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 10 mg
- Sodium
- 195 mg
Ingredients
Directions
- Parmigiano Reggiano is from Italy it’s been made for over 1,000 years . It’s produced traditionally in copper vats and the aging process takes a minimum of 12 months although I like it aged for 24 months. Look for the pin dot marking on the rind so you know you have authentic Parmigiano Reggiano.
