15 November 2009
In Praise of: Parmigiano-Reggiano
Great stuff. I'm talking about the cheese sold as Parmigiano-Reggiano and not Parmesan. It's been a while since I've had the latter and I don't remember being particularly fond it then. My late appreciation for the former stems mostly from adding it to soups and in risotto. A very versatile cheese, despite the fact that you can't easily put a slice on a sandwich, or spread it on a cracker. It also seems to keep for months in the refrigerator with no appreciable change in texture. The stuff I bought is hard as a rock anyway. If you want a recipe for risotto, ask me.
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I've heard that parmigiano reggiano is the most versatile cheese. However, I don't understand how it can be used in a sandwich, for instance, or in a pizza. Does it melt? Can it be sliced into a solid, sandwich-shaped slice? It seems too crumbly to withstand these abuses.
ReplyDeleteThank you for posting about cheese; I love talking about cheeses. Also, Pamela makes risotto all the time, so please share your recipe so that we may compare it to hers.
It can be shreded and then sprinkled onto a sandwich. It melts very nicely. I love it in soups, and on salads. And over pasta.... and in macaroni and cheese. While it's not really a slicing cheese, I slice it anyway and eat it with crackers. My mom and I sliced it and ate it with crackers and cranberry marmelaide while watching a double-feature of Brigitte Jones's Diary two nights ago. Parmigiano-Reggiano: The Edge of Reason.
ReplyDeleteI can't think of many situations where it's better not to grate it. It's kind of like pepper, it tastes good on just about anything, without really altering the texture of the dish.
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