Recipes and Uses for Andy's Parmesan Polvere di Fata Blend
Our Parmesan "fairy dust" is a wonderful addition to any Italian meal. We also sprinkle it
on warm popcorn for a cheesy late night snack. Here are some of our favorite uses.
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General Use ideas:
-Add to pasta, sauces, soups, marinara, risottos, or salad dressings.
-Sprinkle on cooked vegetables as a seasoning.- Sprinkle over French fries, popcorn, pretzels, or baked potatoes.- Bake into bread for easy cheesy dinner rolls.- Add to your breading mixture to give zing to
breaded chicken, pork chops, etc.- Stir into Alfredo sauce for a more robust
cheesy flavor.
Andy's Baked Parmesan Garlic Chicken:
4 Boneless Skinless Chicken Breasts1 package Dry Italian Dressing Packet1 teaspoon garlic powder
1 tablespoon Andy's Parmesan Polvere di Fata Blend1/3 cup fresh shredded or shaved parmesan cheeseINSTRUCTIONS: Preheat oven to 400 degrees.Mix together the Italian Dressing Mix, Andy's Parmesan Polvere di Fata Blend and garlic powder. Toss in shredded or shaved Parmesan cheese.Wash chicken and while still damp, coat them with the cheese mixture.Bake chicken breasts in a shallow dish for 25-30 minutes or until internal temperature of chicken is 165 degrees.
Recipe credit: Alyssa Rivers
Cacio e pepe (cheese and Pepper pasta)
Kosher salt6 oz. pasta 3 tablespoons unsalted butter, cubed, divided1 teaspoon freshly cracked black pepper1 package Andy's Parmesan Polvere di Fata Blend
1-2 tablespoons Marie's Garlic-Romano BlendINSTRUCTIONS:Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.While pasta is cooking, melt 2 tablespoons of butter in a Dutch oven or other large pot or skillet over medium heat.
Add pepper and cook, swirling pan, until toasted, about 1 minute.Add 1/2 cup reserved pasta water to skillet and bring to a simmer.
Add pasta and remaining butter.
Reduce heat to low and add Andy's Parmesan Polvere di Fata Blend, stirring and tossing with tongs until melted.
Remove pan from heat; add Marie's Garlic-Romano Blend, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente.
(Add more pasta water if sauce seems dry.)
Transfer pasta to warm bowls and serve.
Recipe credit: Bon Appetit
Popcorn or French Fry Seasoning:
For Popcorn: Drizzle warm popcorn with melted butter, sprinkle 2 teaspoons Andy's Parmesan Polvere di Fata Blend over popcorn and toss.
(Feel free to use more for extra cheesy zing!)
For French Fry seasoning: sprinkle 1 tablespoon over family size amount of cooked steak fries. (approx. 30 steak fries)
Pizza Seasoning:
For home made pizza:
Brush outer crust with melted butter.
Sprinkle Andy's Parmesan Polvere di Fata Blend around edges.
For frozen or delivery pizza:
Sprinkle Andy's Parmesan Polvere di Fata Blend over the entire pizza.
Breadsticks:
1 package frozen breadsticks
3 teaspoons Andy's Parmesan Polvere di Fata Blend
3 tablespoons softened butter.
INSTRUCTIONS:
Mix together butter and Andy's Parmesan Polvere di Fata Blend.
Brush butter mixture over the breadsticks with pastry brush.
Cook as directed.
Open-Face Steak Sandwich with Andy's Polvere di Fata Dressing:
1½ pounds flank steakKosher salt, freshly ground pepper1 tablespoon olive or vegetable oil½ small red onion, thinly sliced¼ cup whole-grain mustard3 tablespoons fresh lemon juice½ cup olive oil, plus more for bread2 tablespoons Andy's Parmesan Polvere di Fata Blend1 ciabatta loaf, halved lengthwise6 cups mature arugula leaves with tender stemsINSTRUCTIONS:Heat a dry large skillet, preferably cast iron, over medium-high.
Using a sharp knife, lightly score steak on both sides in a crosshatch pattern.
Season generously with salt and pepper, then rub all over with vegetable oil.
Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.Meanwhile, place the thin red onion slices in a small bowl; cover with cold water. Set aside.Blend mustard and lemon juice in a blender to combine.
With motor running, stream in ½ cup olive oil, then gradually add Andy's Parmesan Polvere di Fata Blend.
Stream in 1 tablespoon cold water and blend until dressing is smooth and thick.
Season with salt and pepper.Heat reserved skillet over medium.
Drizzle cut sides of ciabatta with olive oil.
Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.Place bread, cut side up, on a platter and drizzle with one-third of dressing.
Top with arugula
Drain reserved onion and scatter over arugula.
Drizzle with half of remaining dressing.
Thinly slice the steak and arrange over dressed arugula.
Top with remaining dressing, season with salt and pepper.
Cut sandwiches crosswise into pieces.
Recipe credit: Bon Appetit
Salad dressing:
1/3 cup olive oil
1/8 cup white wine vinegar
3 teaspoons Andy's Parmesan Polvere di Fata Blend
1 garlic clove
INSTRUCTIONS:
Mix the vinegar and Andy's Parmesan Polvere di Fata Blend.
While stirring, slowly add oil (you may use a blender for a smoother dressing)
Submerge garlic clove into mixutre and let sit at least 30 minutes.
Serve on salad.
Recipe credit: Donn Vecchie
Fettuccine Alfredo: (light, butter sauce recipe)
12 ounces fettuccine or other long pastaKosher salt1/4 cup (1/2 stick) unsalted butter3 tablespoons Andy's Parmesan Polvere di Fata Blend, plus more for serving
2 tablespoons Marie's Garlic-Romano Blend
Freshly ground black pepperINSTRUCTIONS:Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Drain, reserving 2 cups pasta cooking liquid.Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter,
a piece at a time, until melted.
Whisking constantly, gradually add Andy's Parmesan Polvere di Fata Blend and Marie's Garlic-Romano Blend, making sure it’s completely incorporated before adding more.
Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely.
Serve topped with pepper and more cheese.
Recipe credit: Lalli Music
Not Quite Homemade Chicken Broccoli Alfredo:
12 ounces fettuccine or linguine noodles
1 tablespoon olive oil
8 Tyson Crispy Chicken Strips (you can also
use fully cooked shrimp)
1 bag frozen broccoli
2 jars Classico alfredo sauce
2 tablespoons Andy's Parmesan Polvere di Fata Blend
2 tablespoons Marie's Garlic-Romano Blend
INSTRUCTIONS:
Preheat oven to temperature stated on Tyson Crispy Chicken Strips package.
Bake chicken as directed.
While the chicken in baking, prepare water for pasta.
Add 2 tablespoons olive oil to water for noodles and bring to a boil.
Add frozen broccoli and pasta.
Cook pasta as directed.
While water is heating, heat both jars of alfredo sauce, in a medium saucepan.
Add Andy's Parmesan Polvere di Fata Blend and Marie's Garlic-Romano Blend into the sauce, and cook on medium heat.
Cut chicken into pieces.
Drain pasta and broccoli and combine with sauce on a large platter.
Top with chopped chicken (or fully cooked shrimp), pour sauce over entire platter.
Add shredded Parmesan cheese to taste.
Recipe Credit: Spiced Up!
Andy's Parmesan Bacon Meatloaf:
1 tablespoon olive oil1 onion, grated on large holes of a box grater1 garlic clove, finely chopped3/4 cup ketchup1/4 cup apple cider vinegar3 tablespoons dark brown sugar1/4 teaspoon cayenne pepper3/4 cup low-sodium chicken broth1/2 cup chopped fresh parsley2 large eggs2/3 cup fine breadcrumbs1 package Andy's Parmesan Di Fata Blend1 tablespoon kosher salt1/4 teaspoon freshly ground black pepper2 pounds ground beef chuck (15% fat)6 thin strips baconINSTRUCTIONS:Preheat oven to 350 degrees.
Line a rimmed baking sheet with foil, then parchment paper.
Heat oil over medium in a small skillet. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes.
Transfer to a large bowl.
Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes.
Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth.
Set remaining ketchup mixture aside.Add broth mixture, eggs, breadcrumbs, Andy's Parmesan Polver di Fata Blend, salt, and pepper to onion and garlic; mix to combine.
Add beef and mix well with your hands to combine.
Transfer meatloaf mixture to prepared pan and form into a long log (about 12"x5"), smoothing surface.
Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath.
Bake until 165 degrees at thickest part of loaf registers 165 degrees and bacon is crisp, 70–80 minutes.
Let rest 10 minutes before slicing.
Recipe Credit: Jessie Demauk
Italian Monkey bread:
½ pound Monterey Jack, shredded2 tablespoons Andy's Parmesan Polvere di Fata Blend
1/4 cup grated Parmesan cheese1/4 cup (½ stick) cold unsalted butter1 shallot, chopped4 garlic cloves, finely chopped1/4 cup finely chopped parsley1/4 teaspoon crushed red pepper flakesKosher salt; freshly ground pepper1 pound cold pizza dough, cut into 1-inch pieces (2 packages of Pillsbury Ready made dough)Non-stick sprayINSTRUCTIONS:Coarsely shred butter on the large holes of box grater.
Toss Monterey Jack, Andy's Parmesan Polvere di Fata, parmesan cheese, butter, shallot, garlic, parsley, and red pepper in a medium bowl; season generously with salt and pepper.
Transfer one-third of cheese mixture to a small bowl; set aside.
Add dough pieces, a few at a time, to remaining cheese mixture in original bowl and toss gently to coat.Lightly coat a medium oven safe skillet with nonstick spray. (I use a bundt pan)
Arrange dough in skillet in an even layers; pour any leftover cheese mixture in bowl over dough.
Let sit in a warm place until beginning to puff slightly, 30–40 minutes.
Meanwhile, preheat oven to 375 degrees.
Bake bread until top is lightly browned and cheese is melted, 18–22 minutes.
Top bread with reserved cheese mixture.
Continue to bake until edges of bread are golden brown and firm and cheese is melted and oozing, 10–15 minutes more.
Serve hot.
Recipe credit: Chris Morocco
Parmesan Roasted Potatoes:
3 pounds baby Yukon Gold potatoes, halved1/2 cup olive oilKosher salt and freshly ground black pepper1 package Andy's Parmesan Polvere di Fata Blend.3/4 cup chopped fresh flat-leaf parsley1 teaspoon finely grated lemon zest1 tablespoon fresh lemon juice1 teaspoon crushed red pepper flakes
1/2 cup shaved parmesan cheese, dividedINSTRUCTIONS:Place a rack in upper third of oven; preheat to 400 degrees.
Toss potatoes and oil in a large bowl; season with salt and pepper.
Place potatoes, cut side up, on a wire rack set inside a rimmed baking sheet; reserve bowl.
Roast until golden brown and cooked through, 30–35 minutes.
Transfer to bowl.
Add Andy's Parmesan Polvere di Fata and 1/4 cup shaved parmesan cheese and toss to coat.
Return potatoes to rack and roast until Parmesan is brown and crisp, 10–12 minutes.Toss potatoes back into same bowl; add parsley, lemon juice, and red pepper flakes.
Top with lemon zest and remaining shaved parmesan just before serving.
Recipe credit: Dan Kluger
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