Most often cooked with
Garlic
Butter
Milk
Onion
Basil
Bay leaf
Carrot
CeleryRecipes with parmesan
Baked Lasagne
Ragu and béchamel layered thin between dried pasta sheets, baked until the top blisters and rested so it cuts into squares.
Basil Pesto
Basil, pine nuts, garlic and cheese pounded to a coarse sauce, kept cold throughout so the leaves stay green instead of bruising brown.
Caesar Salad
Whole romaine leaves coated in an emulsion of coddled egg, anchovy, garlic and parmesan, tossed at the table and eaten with the fingers.
Minestrone
A chunky vegetable soup built on a slow soffritto, with beans and small pasta simmered in the broth so it thickens as it stands.
Mushroom Risotto
Carnaroli rice cooked in stock a ladle at a time and beaten with butter at the end, so it spreads on the plate rather than sitting in a heap.
Pork and Fennel Meatballs
Pork mince bound with a milk and bread panade and toasted fennel seed, browned in a pan and finished in tomato sauce.
Potato Gnocchi with Sage Butter
Baked potatoes riced while hot and bound with as little flour as they will take, which is the difference between light gnocchi and bullets.
Slow-Cooked Beef Ragu
Coarse beef mince browned in batches then held at a bare simmer for three hours, finished in the pan with the pasta.
Tagliatelle al Ragù
Bolognese ragù cooked for three hours with milk and a little wine, served on fresh tagliatelle rather than spaghetti, which is what Bologna actually does.