List of 34 recipes using Parmesan (Parmigiano Reggiano) (gluten free)

Broad bean salad with Parmesan

A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.

Brussels sprout salad

It might seem unlikely, but Brussels sprouts are very good raw, like in this salad, pepped up with lemon and Parmesan.

Cherry tomato salad, mixed greens, and Parmesan shavings

For this quick and delicious summer salad, use cherry tomatoes, green salad greens, and Parmesan shavings, all tossed together with a tasty vinaigrette.

Poivrade artichoke Salad

"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.

Raw beetroot salad

This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.

Turnip and Jerusalem artichoke soup

This soup combines the earthy flavours of Jerusalem artichokes and turnips. This is the chance to use not only the roots, but the turnip tops as well, if possible.

Pollock Fillet with Green Asparagus and Almonds

For this recipe, a simply grilled pollock fillet, served with delicious green asparagus with Parmesan and toasted slivered almonds.

Scallops with green asparagus tips and parmesan

In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.

Celery risotto

Imagine a risotto, deliciously creamy of course, but made with diced celery instead of rice. You follow the classic risotto preparation process, cooking gently and gradually stirring in stock, but at the end you add a little mascarpone, and you'll be amazed at the delicious result.

Creamy risotto with vegetables

Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...

Curried prawn risotto

In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.

Eggs with green asparagus and Parmesan cheese

Green asparagus cut into sections, quickly sautéed with Parmesan, and topped with eggs beaten with cream.

Gratin of purple artichokes

This is a very simple recipe: just potatoes, purple artichokes, a sprinkling of Parmesan and into the oven it goes...

Green asparagus omelette

Small spears of green asparagus steamed and sliced, served with grated Parmesan in the middle of an omelette.

Ham and cabbage omelette

For this recipe, we cook kale, grill ham and add them to eggs beaten with Parmesan, before cooking the whole thing in an omelette.

Risotto with zucchinis and cherry tomatoes

For this delicious, creamy risotto, diced zucchini and cherry tomatoes, cooked separately, are added at the end of cooking, and a mixture of Parmesan and mascarpone cheese is added to bind.

Roast Brussels sprouts with sage and lemon

This makes a change from the usual ways of cooking sprouts: oven-roasted with sage and lemon, topped with grated Parmesan. They can be served as the main feature, or to accompany meat, for example.

Roast cabbage with lemon

It's not always easy to find new and appealing ways to cook cabbage, but this recipe – which is fairly simple – will give you a really delicious roast cabbage, flavoured with lemon and tarragon.

Roasted green asparagus with lemon and parmesan

This recipe calls for green asparagus, blanched then oven-roasted, and sprinkled with grated Parmesan. You'll see that the combination of green asparagus and parmesan always works very well.

Spicy carrots and turnips roasted with Parmesan cheese

In this simple recipe, carrots and turnips are roasted in the oven, coated with spiced oil and grated Parmesan cheese. The vegetables will be both tender and slightly crispy, thanks to the parmesan.

Spinach and chick peas "à la milanaise"

An Italian-style combination of spinach, chick peas and tomatoes, flavoured with thyme and Parmesan.

Spinach and ricotta ravioli

The filling for these ravioli is a delicious mixture of ricotta with cooked spinach, egg and lightly toasted pine nuts. The ravioli are first boiled in salted water, then baked gratin-style with cream, Parmesan and sage.

Beet leaf pesto

Here's a pesto recipe made with beet leaves, where the pine nuts are replaced by roasted walnuts. The result is a highly original pesto, with an astonishing pinkish-green color and a delicious little bitterness.

Carrot-top pesto

You will no doubt be familiar with classic pesto. Here is an alternative, zero-waste version using carrot tops for a surprising pesto, full of fresh flavour.

Coriander and cashew nut pesto

You are probably familiar with the classic pesto,made with basil and pine nuts. I'd like to tempt you with a rather different (but quite delicious) version, made with coriander and cashew nuts.

Mint and pea pesto

Here's a version of pesto with mint and peas, for a very fresh take on this famous Italian sauce.

Pesto

Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta.

Pistachio and spinach pesto

You are no doubt familiar with classic pesto, made with basil and pine nuts. Here's a winter version with spinach and pistachios that's just as delicious.

Purple Pesto

You may already be familiar with the classic green basil pesto , but here is a version with purple basil that gives a very aesthetic purple pesto with a more peppery taste, quite similar to ginger.

Sorrel pesto

Alongside the traditional basil pesto, here's a sorrel version, very fresh, with a delicious herbaceous taste.

Tomato pesto

This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds.

Turnip leaf pesto

If the turnips you're going to use in a recipe still have their tops, don't throw them away and try making this atypical and very fresh pesto with tops, cashew and parmesan.

Pea risotto "Mantecare"

This pea risotto recipe is finished with a typical Italian 'mantecare': mascarpone and Parmesan are incorporated at the end of cooking to make the dish incomparably smooth.

Rice à l'italienne

A simple recipe full of Italian flavours: cooked rice, morsels of ham, tomatoes, sage and Parmesan.