When it comes to snacking, caught unprepared, you’re more likely to pop something into your mouth you’ll later regret. A short-term fix while the hunger pangs linger. Renowned chef Elizabeth Falkner has a unique solution to this problem that involves Parmigiano Reggiano, hold the pizza.
Parmigiano Reggiano is a naturally lactose-free, easily digestible snack that satiates every palate. Packed with protein plus essential vitamins and minerals, it’s a healthy alternative to junk food. In Italy, it’s a popular source of energy eaten by athletes and school children alike.
The labor-intensive artisanal process required to transform milk, salt, and rennet into authentic Parmigiano Reggiano hasn’t changed in 1,000 years, and neither have the three ingredients. During the aging process, the cheese is shelved in humidity-controlled warehouses, where it transforms into a variety of flavors. The less mature wheels evoke a sweet, delicate taste, while the more mature wheels acquire a salty, complex quality. “That northern part of Italy is such a rich area where it lies on the planet with its minerality and soil,” says Falkner, a former Iron Chef America contestant and judge, who has owned restaurants, written cookbooks, and in 2012, won the freestyle competition at the World Pizza Championships in Naples. “I think it’s one of the most magical cheeses. It makes everything taste good.”
Falkner gained an appreciation for the outsized pleasures of a small chunk of Parmigiano Reggiano during a sojourn in the Parma region nearly 20 years ago. She fondly recalls aperitivo hours that featured Parmigiano Reggiano nuggets, fritto, and either saba, an Italian syrup made from reduced grape must, or aged balsamic vinegar. “It doesn’t get much better than that in the world,” she says.
Currently a Los Angeles-based food consultant, Falkner channeled her time in Parma to develop an arsenal of snack options made with Parmigiano Reggiano. While she enjoys eating an unembellished chunk, a favorite combination is with dried fruit, as in the recipe below. “I love the more concentrated 36-month-old with dates,” she says. “I think that’s a perfect snack.” She also recommends pairing celery with a couple of pieces of Parmigiano Reggiano drizzled with olive oil or with nuts like almonds or walnuts.
Reinventing classics with a twist is one of Falkner’s greatest passions. Among her creations involving the cheese are cacio e pepe¬–inspired shortbread cheese biscuits with Parmigiano Reggiano and pepper added to the mix. “It’s like a cookie but it’s savory, not sweet.” On the menu at one of her former San Francisco restaurants, she elevated the basic grilled cheese using roasted garlic and Parmigiano Reggiano on housemade bread, with Parmigiano grated onto each side of the buttered pieces so that it caramelized in the pan.
A small amount of this cheese, which doesn’t come cheap, is all that’s needed for a powerful punch. “It’s worth every penny, so use every penny of it,” says Falkner.
Parmigiano Reggiano Trail Mix by Elizabeth Falkner
Ingredients:
2 oz. Parmigiano Reggiano, broken into nuggets
½ cup raisins
¼ cup dried cherries
3 Tbsp. goji berries
8 dates pitted and cut into smaller pieces if medjool
½ cup whole raw or roasted unsalted almonds
½ cup walnut halves or pieces
Method:
Mix all ingredients together. Store in a covered container in the refrigerator. Divide into pouches for the perfect exercise, hiking, or everyday snack.