RecipesHello everyone, I'm Ersilia. I love cooking and “treating” my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Cut the onion into slices 2mm thick.
Leave to marinate in vinegar and honey.
Cut the bread in half and slightly toast its crumb.
Place some marinated onion rings on the bread.
Arrange the 6 slices of pears in a fan shape and softly drop 3 slices of mortadella on every bun.
Spread some Parmigiano petals.
Complete the preparation with the upper part of the bread.
Serve at room temperature.
Parma Reggio via Bologna panini
| Ingredients | |
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serves 4: • 4 slightly toasted sesame panini • 80g of marinated red onion rings • 12 thin slices of mortadella • 24 thin slices (2mm) of pear with peel • 80 g of Parmigiano Reggiano Petals |
Preparation
Cut the onion into slices 2mm thick.
Leave to marinate in vinegar and honey.
Cut the bread in half and slightly toast its crumb.
Place some marinated onion rings on the bread.
Arrange the 6 slices of pears in a fan shape and softly drop 3 slices of mortadella on every bun.
Spread some Parmigiano petals.
Complete the preparation with the upper part of the bread.
Serve at room temperature.
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