Parmigiano with Pecans

  • Yield: 6 to 8 servings
  • Prep: 5 mins
  • Cook: 0 mins

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 Gergia 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 for a more refined presentation.


1/3cup freshly grated Parmigiano-Reggiano
1tablespoon unsalted butter, softened
1/4pound pecan halves


  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.

Recipe by Damon Lee Fowler

Nutritional Info *per serving

  • Calories 170
  • Fat 17g
  • Saturated Fat 3g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 9g
  • Cholesterol 10mg
  • Sodium 70mg
  • Potassium 85mg
  • Carbohydrate 3g
  • Fiber 2g
  • Sugars 1g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 2%