Instead, the combination of onion and meat strongly suggests lunchtime. As a finishing touch, garnish with basil leaves and finely shaved Parmigiano Reggiano. I know this sounds like a great plan — especially if I add that the tomato component of the sauce is not store-bought, but home-made by my mother — and therefore it sounds like a delightful awakening. Fusilli pasta with black olive pesto and tuna. I looked forward to the end of the week, when, that sauce completely consumed, we might have pastaal burro e parmigiano (with butter and parmigiano): I looked forward to departures from the routine. Try Chef Michele Casadei Massari’s classic Italian recipe starring a true Italian masterpiece: Parmigiano Reggiano. Although much has been written about the history of eggplant parmigiana, I couldn’t find the origins of when Italians started to eat parmigiana together with pasta. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes. Salt to taste Method: Bring a … Add the shallot and cook, stirring occasionally, until the shallot is browned and soft. And now, the featured recipe. This method spread from Parma to Campania and Sicily through the centuries. Then, for some reason, I have always been fascinated by this turning of a solid mass of hard cheese into a mound of small particles that provide an unmistakable flavor — rich, sweet and nutty — to whatever they are added. 1⁄4 cup extra virgin olive oil It’s best eaten straight away, but it can also be served cold. Pasta al burro e parmigiano. Vesuvio pasta from Campania; shaped like a volcano! I like to toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan. Often imitated but never duplicated, the original Parmigiano Reggiano  stands alone because it's made with three simple, locally sourced ingredients (milk, salt, rennet) using traditional artisanal techniques. Bring to the boil again and add the pasta. Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, Miso-grilled aubergine & cucumber pickle rice bowl, Cooking Buddies: Kitchen hacks with Buddy, 3 large aubergines, 1 onion , peeled and finely chopped, ½ bulb spring garlic , or 1 clove of regular garlic, peeled and finely sliced, 1 heaped teaspoon dried oregano, 2x400 g good-quality tinned plum tomatoes , or 1kg fresh ripe tomatoes, a little wine vinegar, 1 large handful fresh basil, 3 large handfuls Parmesan cheese , freshly grated, 2 handfuls dried breadcrumbs, a little fresh oregano , leaves chopped, 150 g buffalo mozzarella , optional.