Parmigiano with Pecans

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Parmigiano with Pecans Recipe

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parmigiano , pecans , reggiano , unsalted , butter
In Emiglia-Romagna, Parmigiano’s home province, walnuts and Parmigiano are a classic combination. A young, delicate cheese (1 to 2 years old) is used at the beginning of a meal, whereas a mature, complex one (3 to 4 years old) is called for after meals. Sweet Gerogia pecans are even better than walnuts with this cheese. The easiest way to serve it is to scatter pecans and slivered cheese on a platter and let guests help themselves, but here’s an adaptation a more refined idea.

Ingredients
1/3 cup freshly grated Parmigiano-Reggiano
1 tablespoon unsalted butter, softened
¼ pound pecan halves
Instructions
1. In small mixing bowl, whip together Parmigiano and butter until smooth.
2. Scoop small amount of Parmigiano butter onto back of 1 pecan and spread. Press second pecan, back side in, into butter. Repeat with remaining pecans.
3. Refrigerate if not serving at once. Do not make more than 2 hours ahead. Serves 6 to 8.

Recipe by Damon Lee Fowler, author of New Southern Baking. "Relish a Classic Flavor," April 2006.


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