Pamigiano Reggiano is a traditional,
unpasteurized, hard cheese made from cow's, skimmed milk. It has a shape of a
drum with sticky, hard, yellow to orange rind. Parmigiano Reggiano weighs 75
lbs. and must be cut by a saw. The aroma is sweet and fruity, the color fresh
yellow and the taste - fruity, like pineapple.
Parmigiano Reggiano's flavor is unmistakably piquant. Primarily, a grating
cheese, Parmigiano Reggiano is a great topping for soups, pasta dishes, veal
chicken or salads. In Italy, this cheese is sold in large, grainy chunks,
chiseled from the shiny drum that carries its name emblazoned on the rind.
Sun-Dried Tomato Pizza Fondue
2 T. extra-virgin olive oil
1 medium onion, chopped
1/2 cup finely chopped sun-dried tomatoes (not packed in oil) or sun-dried
tomato salad bits
1 garlic clove, minced
1/2 t. dried basil
1/2 t. dried oregano
1/4 t. crushed hot red pepper flakes
1 C. dry white wine
8 oz. shredded mozzarella cheese
4 oz. sharp Provolone cheese, shredded
2 oz. freshly grated Parmigiano Reggiano cheese
1 T. cornstarch
Crusty French or Italian bread, cut into bite-size cubes
Baby artichoke hearts
Raw red bell pepper slices
Raw zucchini wedges
In a medium, heavy-bottomed saucepan, heat oil over medium heat. Add onion and
cook, stirring often, until translucent, about 4 minutes. Add sun-dried
tomatoes, garlic, basil, oregano and hot-pepper flakes. Stir until garlic is
fragrant, about 1 minute. Add wine and bring to a simmer. In a medium bowl, toss
mozzarella, Provolone and Parmigiano Reggiano cheeses with cornstarch.
Add cheese, a handful at a time, into saucepan, stirring until first addition is
melted before adding another. Let fondue come to a bare simmer; do not boil.
Transfer cheese to a fondue pot, keep warm over a fondue burner. Serve
immediately with dipping ingredients of your choice.
Makes 6 to 8 servings.