Parmigiano-Reggiano Recipe

Name: Parmigiano-Reggiano
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz Parmigiano-Reggiano cheese, at room temperature; 2 tbsp balsamic glaze (or aged balsamic vinegar); 1 tbsp extra-virgin olive oil; 1/4 tsp flaky sea salt; 1/4 tsp freshly ground black pepper; 2 tbsp fresh basil leaves, thinly sliced; 1 tbsp pine nuts, toasted (optional)

Italian · Appetizer · 10 min total

Parmigiano-Reggiano recipe videos

Parmigiano-Reggiano is a hard, granular cheese from Italy, often enjoyed on its own or grated over pasta. This recipe guides you through making a simple yet elegant appetizer featuring shaved Parmigiano-Reggiano with balsamic glaze and fresh herbs.

10
min prep

4
servings

280
kcal/serving

Ingredients

8 oz Parmigiano-Reggiano cheese, at room temperature
2 tbsp balsamic glaze (or aged balsamic vinegar)
1 tbsp extra-virgin olive oil
1/4 tsp flaky sea salt
1/4 tsp freshly ground black pepper
2 tbsp fresh basil leaves, thinly sliced
1 tbsp pine nuts, toasted (optional)

Instructions

Using a vegetable peeler or a cheese plane, shave the Parmigiano-Reggiano into thin, irregular slices. Arrange the shavings on a serving platter in a single layer, slightly overlapping.
Drizzle the balsamic glaze and olive oil evenly over the cheese shavings.
Season with flaky sea salt and freshly ground black pepper.
Sprinkle the sliced basil and toasted pine nuts (if using) over the top.
Serve immediately at room temperature as an appetizer or alongside crusty bread.

Tips

For best flavor, bring the cheese to room temperature before shaving.
Store any leftover cheese wrapped in wax paper in the refrigerator; re-serve at room temperature.
Substitute walnuts or almonds for pine nuts if desired.

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