List of 44 recipes using Parmesan (Parmigiano Reggiano) (lactose 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.

Harichou salad

A salad combining white beans, green cabbage, toasted croutons and Parmesan shavings.

Julia salad

This salad takes its inspiration from the famous Caesar salad, but is simpler. The combination of chicken with croutons is a delicious way to use up leftovers.

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.

Seb's Italian-style aperitif slices

These Italian-inspired snacks are ideal for a light supper or with an aperitif: a thin slice of bread spread with pesto, sliced potatos, hard-boiled egg and a generous sliver of Parmesan. Pop them in the oven just long enough to melt the cheese.

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.

Eggplant Polpette

These easy-to-make and delicious eggplant polpettes (dumplings) are great as a side dish with meat or even on their own, but also as a patty in a veggie burger.

Farfalle with green asparagus

For this recipe, green asparagus and farfalle will be cooked together and bound with pesto.

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.

Leek and artichoke tart à la piémontaise

This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan. The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.

Pasta with cherry tomatoes and herbs

For this recipe, we use cherry tomatoes cooked with herbs, into which we add the pasta and cheese before binding everything with a little cooking water.

Penne with purple artichokes

In this recipe, the purple artichokes are braised in white wine, then mixed with the penne and parmesan.

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.

Spaghetti with tomatoes and pesto

For this very simple recipe, just pasta, tomatoes, a few herbs and a little pesto, but a delicious taste you'll see.

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.

Tomato feuilleté with pesto

This is a fairly simple recipe, but the result is an elegant, thin tart, bursting with delicious Italian colour. The base is a a feuilletage, but savoury this time, topped with the concentrated flavours of Italian cuisine: pesto, tomatoes and Parmesan.

Vegetable tian

A tian is a slow-cooked Mediterranean dish. It consists mainly of sliced vegetables packed in vertical rows and baked in the oven. This version, inspired by Isabelle's, is boosted with a little grilled ham and cheese.

Zucchini and potato scarpaccia

Scarpaccia is a recipe from Tuscany, Italy, a simple but delicious zucchini and potato cake with Parmesan cheese.

Special Parmesan baguettes

This moist bread is generously flavoured with diced Parmesan, fried onions and mushrooms. In the form of mini-baguetttes (French sticks), it is easy to serve sliced and makes an ideal aperitif snack.

Spring Bread

Spring bread is flavoured with little pieces of preserved tomatoes, Parmesan and chive flowers (hence the name, as the flowers only appear for a brief period in spring). Shaped into long loaves or thin sticks, slices of this bread make a delicious aperitif snack.

Tomato foccacia

Foccacia is an open-textured Italian bread. The French sometimes refer to it as the Italian fougasse. This version is made with preserved tomatoes, green olives and parmesan.

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.

Meatballs

Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.

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.