Like Cheese? Get your Hands on Parmigiano Reggiano® wedges also known as the KING OF CHEESE! - The Blog By Taina

Like Cheese? Get your Hands on Parmigiano Reggiano® wedges also known as the KING OF CHEESE!

jueves, noviembre 16, 2017

This post was sponsored by BrandBacker and Parmigiano Reggiano.
Do you want the chance to win a Holiday Parmigiano Reggiano Cheese Feast? Keep on reading!


Parmigiano Reggiano cheese is made by a collective of farmers and producers in Italy. With just three ingredients—milk, salt and rennet—and eight centuries of cheese making experience go into every wheel of Parmigiano Reggiano. 

Known as the "King of Cheese", Parmigiano Reggiano has been made the same way for over 900 years in Italy. Completely natural, it is made with just three ingredients and is deliciously grated, melted or chunked and eaten raw, and is the must-have wedge of cheese for every fridge.

It's the number one partner for any pasta dish. Like this one, I've made last night.


CREAMY  PARMIGIANO CHICKEN AND SHRIMP PASTA is the perfect quick and easy comfort meal that is on the dinner table in less than 20 minutes and out the plate in less, hahaha! 
This hearty pasta works as well for weekday nights with the fam as it does for a Saturday dinner with friends. You'll love the rich combination of chicken, shrimp, and freshly grated Parmigiano Reggiano Cheese.

Ingredients


  • Tablespoons butter
  • 1 cup heavy cream 
  • 1/2 cup milk
  • 1 pound linguine pasta 
  • 1 tablespoon olive oil 
  • 4 skinless, boneless chicken breasts 
  • 8 ounces shrimp 
  • Salt and pepper to taste 
  • Grated Parmigiano Reggiano Cheese

Directions

  1. In a small skillet, melt butter over low heat. Slowly stir in cream and milk. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Turn off heat and add the Grated Parmigiano Reggiano Cheese and cover. Remove from heat, and set aside.
  2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and set aside.
  3. In a large skillet, heat olive oil over medium-high heat. Place chicken breasts in the skillet, (salt and pepper as desired) and cook for 15 to 19 minutes.until well done on both sides. Remove from skillet and set aside.
  4. In the same skillet, cook shrimp for 3 to 4 minutes. Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with more Parmigiano Reggiano Cheese if desired. Enjoy!

The word Parmesan means from Parma, so shouldn't yours actually come from that area? Parmigiano Reggiano is made in the areas in and around the province of Parma. Look for the pin-dots on the rind to make sure you are getting the real deal.

From the local grasses and forage fed to the cows, to the milk they produce and then the cheese that is produced by nearly 400 cheese makers, Parmigiano Reggiano is a true reflection of its place of origin and the art of generations and generations of cheese artisans. Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills, and mountains enclosed between the rivers Po and Reno.

Find more amazing and delicious recipes here http://parmesan.com/recipes-with-parmesan/ 

Now for the fun and exciting part! The chance to win five 1 pound wedges of Parmigiano Reggiano Cheese.

Good luck, y'all!


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