©Sorella USA, L.L.C. 2012
Parmigiano-Reggiano is produced in the provinces of Parma, Reggio Emilia, Mantua, Bologna, and Modena.
Parmigiano-Reggiano owes his name to the original area of production. According to legend, this PDO cheese was first produced during the Middle Ages in the geographical area between the provinces of Parma and Reggio Emilia. The peculiarity of Parmigiano-Reggiano is that the milk is used straight from the cows—fresh, without additives or treatment of any kind.
Still today, a master from the Consorzio Parmigiano-Reggiano inspects every cheese every 12 months using only a hammer and his ear to see if there are any cracks in the cheese wheel. Cheeses that pass the test are heat branded with Parmigiano-Reggiano’s logo.
Sorella Parmigiano-Reggiano comes from selected dairies and it is aged 22 to 24 months before it is shipped.
Sorella Parmigiano-Reggiano is perfect grated over pastas, risottos and soups. It can also be eaten as a snack and can be great combined with a glass of wine.
|ITEM NUMBER||ITEM DESCRIPTION||PACK/SIZE||NET WEIGHT||GROSS WEIGHT||CASE DIMENSIONS (LxWxH)||CASE CUBE||PALLET BLOCK||PALLET TIER||PALLET TOTAL|
|10100||Parmigiano Reggiano Whole Wheel 24 Month||1/75 LB||75 LB||76 LB||17.5x17.50||1.68||5||5||25|
|10101||Parmigiano Reggiano Quarter 24 Month||1/18 LB||18 LB||19 LB||10x18.5x5.5||0.59||7||11||77|
|10110||Parmigiano Reggiano Whole Wheel||1/75 LB||75 LB||76 LB||17.5x17.50||1.68||5||5||25|
|10111||Parmigiano Reggiano Quarter||1/18 LB||18 LB||19 LB||10x18.5x5.5||0.59||7||11||77|
|10116||Parmigiano Reggiano Pre-Cut 250G x 5 RW||20/8.8 OZ||11 LB||12 LB||11.5x9.25x5.75||0.35||15||10||110|
|10120||Parmigiano Reggiano Pre-Cut 200G 24 Month RW||1/5.25 LB||5.25 LB||6.25 LB||7.5x7x4||0.12||30||14||420|
|10121||Parmigiano Reggiano Pre-Cut 200G 24 Month EW||12/7 OZ||5.25 LB||6.25 LB||7.5x7x4||0.12||30||14||420|
1/2 cup balsamic vinegar
1 tablespoon salt
2 bunches (about 2 pounds) asparagus, tough ends snapped off
1/4 cup extra virgin olive oil, divided
1 cup grated Sorella Parmigiano Reggiano cheese
Preheat the oven to 350°F. Place the vinegar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, swirling the pan occasionally, until the vinegar is reduced by half, anywhere from 7 to 15 minutes, depending on the size of the saucepan. Remove from the heat.
Bring a pot of water to boil. Add 1 tablespoon of the salt and the asparagus and blanch until barely tender, about 1 minute for spears of average thickness, more for thicker spears and less for skinnier ones. Drain and rinse under cold water to stop the cooking. Pat the asparagus dry with paper towels.
Place the asparagus in a single layer on a rimmed baking sheet or, if necessary, two sheets. Sprinkle the spears with salt to taste, drizzle with 2 tablespoons of the oil, and turn to coat. Shower the asparagus with the Parmigiano Reggiano cheese.
Bake until the spears are tender and the cheese is browned and almost bubbling (it won’t actually melt), about 5 minutes.
Use a spatula to shimmy the asparagus from the baking sheet to a platter. Drizzle with 2 tablespoons of the reduced balsamic and the remaining 2 tablespoons olive oil. Serve immediately, with the remaining reduced balsamic vinegar on the side.
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Sorella Asiago Pressato Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
Makes 8 servings.
1 pie crust (refrigerated)
2 tablespoons olive oil
1/2 teaspoon garlic (minced)
1 onion (chopped)
1/2 cup bacon (cooked about 4 slices)
1 cup chicken (pre cooked chopped)
8 ounces spinach (frozen, chopped thawed squeezed to drain)
1 cup light sour cream
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups cheddar cheese (shredded)
1 1/2 cups Sorella Asiago Pressato cheese (shredded)
1/2 cup heavy whipping cream
Preheat oven to 375°F Unroll pie crust and press firmly against bottom and side of 9-inch regular or 9 1/2-inch deep glass pie plate; flute edge as desired. Prick bottom of crust several times with fork. Bake 10 minutes; cool.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Reduce heat. Stir in bacon, chicken and spinach; toss to combine.
Remove from heat; transfer mixture to large bowl. Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. Stir in cheeses.
In small bowl, beat eggs and whipping cream with fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust.
Bake 15 minutes. Cover crust edge with strips of foil. Bake 20 to 25 minutes longer or until center is set and edge of crust is golden brown. Let stand 15 minutes before serving.
Makes 8 servings.