Food from the Hart

Posts Tagged ‘Parmigiano-Reggiano’

Parmesan Asparagus

In Recipes on March 27, 2011 at 11:19 am

Yield: 4 servings

Cooking Time: 25 minutes

In early spring asparagus begins to sprout from the cold ground giving us one of the seasons sweetest treats.  This is a versatile vegetable that can be used in a variety of preparations.  For an easy, no fuss side dish try this for your next dinner party or family dinner at home.

1 bunch of asparagus, ends trimmed

1/2 cup fresh grated parmesan-reggiano cheese

Fresh ground pepper

1/4 cup olive oil

preparation

Preheat oven to 425 degrees.

Line a rimmed baking sheet with parchment paper. Place asparagus on prepared baking sheet in a single layer.  Sprinkle with parmesan and pepper.  Drizzle liberally with olive oil.

Bake in over for 15-20 minutes until the parmesan is brown and the asparagus looks wilted.

Serve immediately.

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Crispy Kale Chips

In Recipes on March 27, 2011 at 11:17 am

Yield: 6-8 servings (as a snack)

Cooking Time: 20 minutes

This might sounds a little strange, but these guys satisfy the salty crunchy craving of potato chips with out the fat.  Even better, they only take 20 minutes to prepare!

1 head of flat leaf kale (plain)

1/4 cup grated parmesan

Kosher salt

Red pepper flakes

Non-stick cooking spray

1 lemon, juiced

preparation

Preheat oven to 400 degrees.

Cut the stems off each leaf and then remove the leaves from the center stems leaving only leafy greens behind. Toss the stems – they are tough and bitter.

Throughly wash the kale and dry using a dish towel or salad spinner.

Spread the dried kale in a single layer on a baking sheet lined with parchment paper. Sprinkle grated parmesan over the kale. Season liberally with kosher salt.  Add the red pepper flakes based on how spicy you would like the chips to be. Spray the kale with a non-stick cooking spray and place in the oven for 15 minutes until the kale is crispy and parmesan turns light brown.

Remove from oven and lightly drizzle with lemon juice.  Serve.

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