Cooking with Parmigiano Reggiano

One of my favorite things is cooking. I say that if I would ever leave architecture (and illustrating) I would become a chef. I consider myself a foodie and truly love making new dishes. Last week my friends from South Florida Bloggers invited me to attend a cooking class with Parmigiano Reggiano at the Biltmore Culinary Academy. Obviously having the chance of pretending to be a world class chef and cook in a real chef’s kitchen, I gladly attended. 

Did you know that Parmigiano Reggiano is the only hard cheese that can legally be called  Parmesan? Real Parmesan is made in Northern Italy and from one only five provinces, Parma, Reggio, Emilia, Modena and parts of Bologna.  This cheese is made with only three ingredients and it is aged 24 months. Also I learned that it is lactose free! It is so hard to find natural lactose free cheeses so for me this is a win!

The menu for the night included six courses specially prepared by Chef Galazzi, who is the executive chef of The Biltmore’s Fontana restaurant. Me and my team of fellow bloggers prepared a Chorizo Hasselback Potatoes With Crimini Mushroom Parmigiano Cream Sauce recipe. Saying it’s complete name is a handful but it was a very easy and delicious recipe to make. (See the recipe below).

This post is sponsored by Parmigiano Reggiano #theonlyparmesan.

Pictures by Alex Veliz @legendaryalex for Parmigiano Reggiano.

Parmigiano Reggiano

Parmigiano Reggiano & Chorizo Hasselback Potatoes With Crimini Mushroom Parmigiano Cream Sauce

Yield: 8 servings


8ea. – Medium Russet Potatoes

To taste – Kosher Salt

To taste – Black Pepper

2lbs – Chorizo Whole Sausage

½ – Extra Virgin Olive Oil

½ cup – Melted Butter


  • Wash and peel the russet potatoes and place in cold water
  • Place the potato between 2 wood spoons or chopsticks, slice the potato into thin slices, leaving about a ¼ inch at the bottom unsliced, repeat this with the remaining potato.
  • Thinly slice the chorizo sausage and place each slice into every other slice of the potato and rub the potato with Kosher Salt and Black Pepper.
  • Mix the Extra-Virgin Olive Oil and melted butter together and drizzle each potato with the mixture.
  • Bake in a 375 degree oven for 45 minutes or until tender.
  • Remove and serve with the sauce

Crimini Mushroom Parmigiano Cream Sauce

Yield: 8 servings


4 cups – Sliced Crimini Mushrooms

3 toes – Chopped Garlic

½ cup – Diced Onions

1 cup – Parmigiano Reggiano Cheese

2 cups – Heavy Cream

1/2 cup – Blended Oil

To taste – Kosher Salt

To taste – Black Pepper


  • Heat a medium sauté pan on the stove, add the blended oil. Sauté the onions and garlic until translucent, add mushrooms and allow them to sauté until all the liquid evaporates.
  • Add heavy cream, black pepper to taste, allow cream to come to a boil then reduce the heat and simmer until the cream is reduced a ¼ of the way.
  • Add the Parmigiano Reggiano Cheese (for best results allow the cheese to come to room temperature) whisk in the cheese and allow the sauce to simmer for 10 to 15 minutes, adjust seasoning / salt as needed.



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