This dish was a fun, delicious, and healthy dinner. Everyone in my house loves a meal that involves assorted toppings! 🙂
The recipe was adapted from Antoni Let’s Do Dinner by Antoni Porowski of Queer Eye. The chili published in his last book is one of our absolute favorites, so I knew that we had to try his vegan version (vegetarian with the optional sour cream and cheese toppings).
We ate it with cornbread muffins on the side. Wonderful.
Yield: Serves 4 to 6
For the Chili:
3 T olive oil
1 large onion, coarsely chopped
1 large red bell pepper, cored, seeded, and chopped
5 large garlic cloves, finely chopped
2 1/2 cups water or a combination of stock and water
2 T tomato paste
1 T chili powder
2 tsp ground cumin
1 1/2 tsp dried oregano
1 (28 oz) can crushed tomatoes, preferably fire-roasted
1 (15 oz) can cannellini beans, rinsed and drained
1 (15 oz) can chickpeas, rinsed and drained
1 T finely chopped chipotle chilies in adobo, plus more to taste (about 1 medium chile)
2 tsp packed light brown sugar
1/2 cup tricolor quinoa, rinsed
For the Toppings:
coarsely crushed or broken tortilla chips
shredded Mexican cheese blend, cheddar, or pepper Jack cheese
sliced or cubed avocado
chopped red onion or sliced scallions
canned mild green chilies or sliced fresh or pickled jalapeños
chopped fresh cilantro
Heat the oil in a Dutch oven or other large heavy-bottomed pot over medium heat. (I used a large enameled cast iron Dutch oven.)
Add the onion, bell pepper, garlic, and 1 teaspoon coarse salt; cook, stirring frequently, until the vegetables are softened, about 8 minutes.
Meanwhile, dissolve the tomato paste in 2 1/2 cups water or in a combination of stock and water. (I used 1 cup stock and 1 1/2 cups water.)
Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute.
Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon coarse salt, and the tomato paste mixture. Increase the heat to medium-high and cook, stirring occasionally, until the mixture reaches a low boil.
Add the rinsed quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 to 35 minutes.
Remove the chili from the heat and adjust the seasonings and chipotle to taste.
Add the water to thin, if desired.
Serve with assorted toppings (and cornbread, if desired).
This is another one-pot, cold weather, comfort food stew. Before our first snow, I rescued some rosemary and thyme from my garden- I was so happy to incorporate both in this dish. 🙂
The recipe was adapted from The New York Times, contributed by Melissa Clark. I added parmesan rind to the pot while the beans were simmering. I also modified the method and used an immersion blender to purée some of the beans after they were cooked to add creaminess to the finished dish.
The recipe can also be adapted to make in a slow cooker, noted below. Easy and delicious with rich and deep flavor.
Yield: Serves 6 to 8
2 tablespoons extra-virgin olive oil, plus more for serving
1+ pounds sweet Italian sausage, sliced 3/4-inch thick (I used 5 links)
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 large yellow onion, chopped
4 garlic cloves, finely chopped
1 pound dried great Northern beans, rinsed and picked through
4 cups (1 quart) water
4 cups (1 quart) chicken or turkey stock (I used homemade turkey stock)
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
parmesan rind, optional
2 teaspoons balsamic vinegar, plus more for serving
1/2 teaspoon black pepper, plus more to taste
minced parsley, for garnish, optional
Heat oil in a large stockpot over medium-high. (I used a large enameled cast iron Dutch oven.)
Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes.
Add the carrots, celery, and onion. Cook, stirring, until the vegetables have softened, about 5 minutes.
Add the garlic and stir for an additional 30 seconds to 1 minute.
Stir in the beans, 4 cups water, 4 cups stock, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil.
Then reduce heat to low, add the parmesan rind (highly recommend!), cover the pot, and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged. (I covered the pot and did not have to add any additional liquid.)
To add creaminess, use an immersion blender to purée some of the stew. (I blended for about 10 seconds.)(Alternatively, 1 or 2 cups of beans can be removed, puréed, and returned to the pot.)
When beans are tender, return the sausage to the pot. Simmer for 5 minutes.
Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil, if desired. Garnish with parsley, if desired.
To Make the Stew in a Slow Cooker:
Add all of the ingredients, except the sausage and garnishes, and 7 cups water/stock (instead of 8) to the machine.
Cook on low for 8 hours. (It holds well on low for 2 more hours.)
When you’re ready to serve, roast the sausage on a sheet pan at 425 degrees for about 20 minutes.
Slice and add the sausage, as well as any accumulated juices from the pan, to the soup. Warm through and serve.
We ate this wonderful one-pot dish during the Super Bowl this year. The chili and biscuit dough can be made in advance, even several hours in advance, so it was perfect for the occasion. It also complemented our mandatory game day guacamole.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the proportions to serve 8 people- so that we would have leftovers! 😉 I reheated the chili, topped it with the biscuit dough and placed it in the oven just before serving. Great.
Yield: Serves 8
For the Cornmeal Biscuits:
1 cup/120 grams all-purpose flour
2/3 cup/92 grams fine yellow cornmeal
2 tsp baking powder
1 tsp granulated sugar
1/2 tsp fine sea salt
1/4 tsp baking soda
8 T/113 grams cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup/177 ml buttermilk or plain whole-milk yogurt
1 scallion, thinly sliced, plus more for serving
milk, more buttermilk, or yogurt, for finishing
3+ tablespoons grated Parmigiano-Reggiano or Pecorino-Romano, for finishing
For the Turkey Chili:
3 T extra-virgin olive oil
1 1/2 to 1 3/4 pounds ground turkey
1 very large or 2 medium yellow onions, diced
1-2 jalapeños, seeded (if desired) and diced (I used 1 1/2 jalapeños)
6 garlic cloves, finely grated, passed through a press or minced
1 1/2 T chili powder
2 1/4 teaspoons fine sea salt, plus more to taste, divided
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can whole plum tomatoes with juices (I used San Marzano)
3 (15-ounce) cans pinto or black beans, drained and rinsed
1/2 cup chopped fresh cilantro leaves and tender stems, plus more for garnish
sour cream or Greek yogurt, for serving, optional
sliced or pickled jalapeños, for serving, optional
To Prepare the Biscuit Dough:
In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
Using a pastry cutter (or your hands), cut (or rub) in the butter until mixture resembles rolled oats.
Fold in the buttermilk and scallion slices.
Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use. (This can be done a day in advance.)
Heat oven to 425 degrees, preferably on convection.
To Prepare the Turkey Chili:
In a large ovenproof skillet, heat oil over medium-high heat until it thins. (I used an enameled cast iron pan. A cast iron skillet would also be great.)
Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits, about 7 minutes.
Reduce heat to medium, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes.
Stir in garlic, chili powder, 1 1/2 teaspoons salt, oregano, cumin, and pepper, and cook until fragrant, about 1 minute longer.
Using kitchen shears (or your hands), break up tomatoes and add them, along with the juices, to the pan. (I cut the tomatoes while they are still in the can.)
Add beans and remaining 3/4 teaspoons salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet.
Remove from heat and stir in cilantro. Taste and add more salt, if needed.
To Finish the Dish:
Divide biscuit dough into 8 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili.
Brush biscuits lightly with buttermilk, and sprinkle grated cheese on top.
Transfer skillet to oven and cook until biscuits are golden at the edges, 20 to 30 minutes. (I cooked mine for 22 minutes on convection.)
Let cool for 10 minutes before serving. Garnish with additional cilantro and scallions, if desired. Serve with sour cream and sliced or pickled jalapeños.
Wow. This was the best vegetarian chili I have ever experienced. It was a little bit labor intensive to prepare but the house smelled incredible and the resulting meal was worth the work.
This recipe was adapted from Bobby Flay’s new cookbook, Beat Bobby Flay, via today.com. Even after decreasing and adjusting the chili powders in the recipe, the chili was on the spicy side. It was well tempered with all of the toppings and I also served it over rice to balance the heat. Next time, I may omit one teaspoon of chili powder, noted below.
I loved all of the toppings and garnishes. The cotija cheese was absolutely essential. Healthy and fabulous vegetarian comfort food.
Yield: Serves 4 to 6
For the Cumin-Lime Yogurt: (Makes 1 cup)
1 cup 2% Greek yogurt
1 lime, finely zested and juiced
1/2 tsp ground cumin
kosher salt and freshly ground black pepper
For the Avocado-Shishito Relish: (Makes about 2 cups)
2 Hass avocados, cut into large dice
2 T finely diced red onion
1 lime, juiced
2 T chopped fresh cilantro leaves
kosher salt and freshly ground black pepper
1/2 tablespoon canola oil
4 shishito peppers
For the Vegetable Chili:
8 tablespoons canola oil, divided
1 large Spanish onion, finely diced
8 cloves garlic, mashed to a paste with 1/4 teaspoon kosher salt
2 tsp ancho chile powder
1 tsp guajillo chile powder (I ground a guajillo chile in a spice grinder)
1 tsp chipotle powder
1 tsp chili powder, optional (next time I would omit it)
1 tsp ground coriander
1 tsp ground cumin
2 T tomato paste
1 (12-ounce) bottle dark beer (I used a Fat Tire amber)
1 (28-ounce) can peeled whole plum tomatoes, undrained (I used San Marzano)
kosher salt and freshly ground black pepper
1 T finely chopped fresh oregano leaves
2 large portobello mushrooms (about 11 oz), stems discarded, caps cut into 1/2-inch dice
6 cups 1/2-inch-diced peeled eggplant (1 large or 2 medium, about 2 1/2 pounds)
1 (15.5-ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves
2 scallions, green tops and pale-green parts only, thinly sliced
1 tablespoon clover honey
Cumin-Lime Yogurt (recipe above)
Avocado-Shishito Relish (recipe above)
1/2 cup coarsely grated or crumbled queso blanco
1/4 cup finely grated Cotija cheese
fried tortillas strips or crumbled tortilla chips, for garnish (optional)
cornbread or cornbread muffins, for serving, optional
To Make the Cumin-Lime Yogurt:
Whisk together the yogurt, lime zest, lime juice, and cumin in a small bowl.
Season with salt and pepper.
Cover and refrigerate for at least 30 minutes and up to 24 hours before serving.
To Make the Avocado-Shishito Relish:
In a large bowl, combine the avocado, onion, lime juice, and cilantro in a large bowl.
Using a fork, coarsely mash the ingredients together.
Season with salt and pepper to taste.
Heat the oil in a large cast-iron or nonstick skillet over high heat until shimmering.
Add the shishitos, season with salt and pepper, and cook until charred on both sides, about 2 minutes per side. Transfer to a cutting board, let cool for a few minutes, then finely dice.
Gently fold in the diced shishitos into the avocado mixture to combine.
Note: The relish can be made up to 4 hours in advance, tightly covered and refrigerated.
To Make the Vegetable Chili:
Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat until shimmering.
Add the onion and cook until soft, about 4 minutes.
Add the garlic and cook for 1 minute longer.
Add all of the chile powders, the coriander, and cumin. Cook, stirring constantly, until the spices are fragrant and deepen in color, about 2 minutes.
Stir in the tomato paste and cook for 1 minute.
Add the beer and cook over medium heat until the mixture is reduced by about half, about 5 minutes.
Add the tomatoes and their juices and cook until the tomatoes begin to soften and break down, about 10 minutes. Using a potato masher or wooden spoon, coarsely mash the tomatoes.
Season with salt and pepper and stir in the oregano. Cook until the sauce starts to thicken, about 20 minutes.
While the sauce is cooking, heat 2 tablespoons of the oil in a large cast-iron skillet over high heat.
Add the mushrooms and cook, stirring a few times, until golden brown and their liquid has evaporated, about 7 minutes. Season with salt and pepper and transfer to a large bowl.
Return the skillet to the heat and add the remaining 3 tablespoons oil.
Working in batches, add the eggplant in a single layer, season with salt and pepper, and cook, stirring a few times, until golden brown and soft, about 5 minutes per batch. Add more oil, if necessary. (I cooked the eggplant in 3 batches.) Transfer the eggplant to the bowl of mushrooms.
Add the eggplant, mushrooms, and black beans to the tomato sauce and stir to combine.
Cook for 15 minutes to meld the flavors and thicken the mixture.
Stir in the cilantro and scallions and season with the honey, salt and pepper.
Ladle the chili into bowls, top with a dollop of the cumin-lime yogurt and avocado-shishito relish.
At the table, pass the queso blanco and Cotija cheeses, as well as some tortilla chips, if desired, to sprinkle over the top of the chili.
Offer cornbread or cornbread muffins on the side, if desired.
Lucky me! My friend gave be several beautiful eggplants from her garden. This flavorful North African vegetarian stew was a perfect way to use them. I served it over whole wheat couscous as well as with warm flatbread to soak up all of the delicious sauce.
The recipe was adapted from 177milkstreet.com. I modified the recipe to prepare it in my stove top pressure cooker. I also increased the amount of garlic, substituted my CSA beefsteak tomatoes for half of the grape tomatoes, and omitted the harissa. We ate it with steamed CSA broccolini on the side. It was healthy and hearty vegetarian feast.
Yield: Serves 6
4 T extra-virgin olive oil
8 medium to large garlic cloves, roughly chopped
1 medium yellow onion, roughly chopped
2 cups (1 pint) grape or cherry tomatoes, halved
2 large beefsteak tomatoes, cut into 1/2-inch pieces (or substitute an additional 2 cups (1 pint) grape or cherry tomatoes)
4 tsp finely grated fresh ginger
1 1/2 tsp ground cumin
1 tsp sweet paprika
1/4 tsp ground cinnamon
2 1/2 tsp Kosher salt, plus more
1 tsp freshly ground black pepper, plus more
2 pounds eggplant, trimmed and cut into 1-inch chunks
15 oz can chickpeas, rinsed and drained
freshly squeezed juice from 1/2 of a lemon, plus lemon wedges to serve, if desired
1 cup lightly packed fresh cilantro leaves, finely chopped
harissa, for serving, optional (as a topping for a little spice)
whole wheat couscous, for serving (I cooked 1 cup of couscous per the package directions)
warm flatbread, for serving, optional (I served it with naan)
In a stove top pressure cooker (or a 6-quart Instant Pot), sauté the oil and garlic over medium heat, stirring often, until golden brown, about 30 seconds to 1 minute.
Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, 2 1/2 teaspoons coarse salt and 1 teaspoon pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, 2 to 4 minutes.
Stir in 1/4 cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.
Lock the lid of the pressure cooker (or Instant Pot) in place. Over medium heat, bring to low pressure (first line on a stove top pressure cooker). Cook for 3 minutes.
Meanwhile, cook the couscous. Set aside.
When pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper.
Stir in the cilantro.
Serve over couscous garnished with additional cilantro, drizzled with additional oil (I omitted it) and with warm flatbread and lemon wedges on the side, as desired.
My sister introduced me to Ethiopian food many moons ago. Ever since, we have really enjoyed eating at Ethiopian restaurants but I have never prepared any dishes at home. After receiving collard greens and parsley in my CSA share, this seemed like a fitting menu to try. It could be served any time of year. For us, it was a perfect meal to serve on a rainy and cool June evening.
I loved the brightness that the grated ginger, lemon, and chopped fresh chile added to the tender, stewed collard greens after cooking. The chickpea stew recipe utilizes the genius technique of incorporating ground red lentils to thicken the base.
The recipes were adapted from 177milkstreet.com. I changed the proportions and decreased the heat intensity. I served it over rice with dollops of whole milk Greek yogurt to offset the spice. I also omitted the fresh chile garnish in the chickpea stew. In a restaurant, these dishes would be served with injera, Ethiopian flatbread.
Yield: Serves 4
For the Stewed Collard Greens (Gomen Wat):
1 1/2 T ghee
1/2 medium yellow onion, halved and thinly sliced
coarse salt and freshly ground black pepper
4 large garlic cloves, minced
1 1/2 T minced fresh ginger, divided
scant 1/2 tsp freshly ground cardamom
1/4 tsp ground turmeric
1/2 pound stemmed collard greens, cut into 1/2-inch ribbons and roughly chopped
3/4 to 1 cup chicken, vegetable or beef stock, divided
1/2 to 1 Fresno or serrano chile, stemmed, seeded, and thinly sliced
1/2 T freshly squeezed lemon juice
For the Berbere Spice Blend: (you will have a little extra)
1 T smoked sweet paprika
1 1 /2 tsp sweet paprika
1/4 to 1/2 tsp cayenne pepper
1/2 tsp ground ginger
1/2 tsp onion powder
1/2 tsp ground coriander
scant 1/2 tsp garlic powder
heaping 1/4 tsp freshly ground cardamom
1/4 tsp dried basil, ground or crushed into a powder
1/8 tsp ground cumin
For the Chickpea Stew (Shiro Wat):
2 T red lentils
3 T ghee
1 medium yellow onion, chopped
2 cups (1 pint) cherry or grape tomatoes, halved
8 to 10 medium garlic cloves, minced
2 T minced or grated fresh ginger
2 T Berbere Spice Blend (above)
2 15.5-oz cans chickpeas, rinsed and drained
coarse salt and freshly ground black pepper
1 cup lightly packed fresh flat-leaf parsley, chopped
1 jalapeño or Fresno chile, stemmed and chopped, optional (I omitted it)
cooked rice, for serving, optional (I served both dishes over white Basmati rice)
whole milk Greek yogurt, for serving, optional
injera (flatbread), for serving, optional
To Make the Stewed Collard Greens:
In a large pot over medium, melt the ghee. (I used an enameled cast iron Dutch oven.)
Add the onion and cook, stirring occasionally, until lightly browned, 5 to 10 minutes.
Stir in the garlic, 1 tablespoon of grated ginger, the cardamom and turmeric. Cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute.
Add about half of the collards and cook, stirring, until slightly wilted, then add the remaining collards.
Stir the stock and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the collards are tender, 20 to 30 minutes. (I cooked it for 30 minutes.)
Off heat, stir in the chopped chile, lemon juice and remaining 1/2 tablespoon ginger.
Taste and season with salt and pepper, then transfer to a serving dish.
To Make the Spice Blend:
In a small bowl or jar, stir or shake together all ingredients until combined. The berbere will keep in an airtight container in a cool, dry spot for up to 2 months. (I used a recycled glass spice jar.)
To Make the Chickpea Stew:
In a spice grinder, pulse the lentils until finely ground, about 10 pulses; set aside.
In a large saucepan over medium, melt the ghee. (I used a low and wide enameled cast iron pot.)
Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
Stir in the tomatoes, garlic, ginger and berbere. Cook, stirring occasionally, until the tomatoes have given up their liquid and the mixture is beginning to brown, 3 to 5 minutes.
Add the chickpeas, ground lentils, 2 cups water and ½ teaspoon each salt and pepper. Boil over medium-high, then reduce to medium and cook at a simmer, uncovered and stirring often, until the sauce clings to the chickpeas and the desired thickness and consistency is achieved, about 15 to 20 minutes. (If serving over rice, cook the rice at this time.)
Off heat, stir in the parsley and chili (if using).
Taste and season with salt and pepper.
Serve the stewed collard greens and chickpea stew with injera or over rice topped with a dollop of yogurt, as desired.
In Venice, this classic dish is traditionally served on April 25th, St. Mark’s Day. This version was adapted from Michela Tasca, owner of Ca’ de Memi Farm and Bed and Breakfast in Piombino Dese, outside of Venice, Italy, via 177MilkStreet.com, contributed by Diane Unger.
The recipe is similar to risotto in its cooking method and because it incorporates arborio rice, but this dish is much more fluid and soupy. It is definitely for pea lovers! Whole peas and puréed peas are mixed into the creamy rice. I loved the vibrant, beautiful color of the finished dish.
Yield: Serves 4
1 medium carrot, peeled and thinly sliced
1 large white onion, half thinly sliced and half finely chopped
1 medium celery stalk, thinly sliced
2 teaspoons fennel seeds
1 quart chicken stock or broth
2 cups frozen peas, divided (1 cup frozen, 1 cup thawed & at room temperature)
2 cups lightly packed fresh flat-leaf parsley
4 ounces pancetta, cubed or finely chopped (I used uncured pancetta)
4 T salted butter, cut into 1 tablespoon pieces, divided
1 cup arborio or vialone nano rice
coarse salt and freshly ground black pepper
2 ounces (1 cup) finely grated Parmesan cheese, plus more to serve (I used Parmigiano-Reggiano)
In a medium pot, combine the carrot, sliced onion (reserve the chopped onion), celery, fennel seeds, stock (or broth), and 2 cups water. Bring to a boil over medium-high, then cover, reduce to medium-low and simmer until the vegetables have softened, 10 to 12 minutes.
Remove the pot from the heat. Using a slotted spoon, transfer the solids to a blender, draining as much of the liquid as possible. (It’s okay if some of the fennel seeds remain in the pot.) (I used a Vitamix.)
Add 1 cup of the stock to the blender along with the parsley and the still-frozen peas. (The frozen peas cool the mixture so that it remains a brilliant green.) Leave the remaining stock in the pot, covered, so that it remains warm. (I kept the pot over low heat.)
Blend the solids, parsley, frozen peas, and cup of stock until the mixture is completely smooth, 1 to 2 minutes; set aside. (You should have about 3 cups of purée.)
In a large saucepan over medium heat, combine the reserved chopped onion, pancetta, and 2 tablespoons of butter. Cook, stirring occasionally, until the onion and pancetta are lightly browned and the pancetta fat is rendered, 6 to 8 minutes. (I used a low, wide, enameled cast iron pot.)
Add the rice and stir until the grains are coated with fat, about 1 minute.
Stir in 1 cup of warm stock. Cook, stirring, until the liquid is mostly absorbed, about 3 to 5 minutes.
Ladle in additional stock to barely cover the rice, about 1 cup at a time, and simmer, stirring often, until the liquid is mostly absorbed, about 5 minutes per addition.
Repeat the addition of stock, about 4 or 5 times, until the rice is al dente and most of the liquid has been absorbed. This process should take 25 to 30 minutes.
Remove the pan from the heat and let stand uncovered for 5 minutes.
Add the thawed, room temperature peas and the reserved purée; stir into heated through, about 1 minute.
Add remaining 2 tablespoons of butter; stir until melted.
Stir in the Parmesan. Taste and season with salt and pepper.
Serve sprinkled with additional grated Parmesan, as desired.