607 parmigiano recipes

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.

Classic moussaka casserole with layers of fried eggplant, spiced ground beef and lamb in red wine tomato sauce, and a rich bechamel with egg yolks and lemon juice. Topped with a golden Parmesan crust.

Amazing sauce! It takes a bit longer than any other recipe i have ever tried but it is WELL worth it!

A rich beef and pork lasagna with a slow-braised ragu, a roasted butternut squash layer, and a quick creme fraiche white sauce instead of bechamel. A layered, deeply savory take on the classic.

Chicken pasta salad with fusilli, steamed zucchini, tomatoes, Greek olives, and pine nuts, all tossed in a garlicky basil vinaigrette. A bright, hearty summer dish ready in 30 minutes.

Pounded chicken breasts dredged in Parmesan flour, pan-seared golden, and baked under a from-scratch sun-dried tomato sauce with bubbly mozzarella. Served over linguine, this lighter chicken parm doesn't skimp on flavor.

Clam risotto with red chile powder, Roma tomatoes, and bell peppers finished with Parmigiano-Reggiano. Arborio rice cooked in homemade clam broth for deep seafood flavor.

Classic Italian spinach lasagna layered with fresh pasta, ricotta-spinach filling, tomato sauce, and bechamel. From-scratch vegetarian showstopper.

Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, tomatoes and a variety of spices.

Lemony Caesar salad with homemade anchovy spread on walnut toast, a from-scratch lemon-garlic dressing, and shaved Parmesan. Three components, one composed plate.

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, ground turkey, tomatoes and a variety of spices.

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.

Chicken artichoke pizza loaded with marinated artichoke hearts, zucchini, mushrooms, olives, and Roma tomatoes on a Boboli crust with Monterey Jack and Parmesan cheese.

Fried eggplant rounds with Parmesan crust topped with a creamy crab and shrimp sauce flavored with liquid crab boil, cream cheese, and Tabasco. A Cajun-style showstopper.