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Parmesan is the best known of all Italian cheeses.
It accompanies pasta and rice and is ideal for cooking
because it does not turn stringy as it melts.
It is also delicious at the end of a meal with fruit.
If you can avoid it, never buy pre-grated parmesan sold in
cartons - it has no taste.
Parmesan bought by the chunk should be pale yellow and
honeycombed - the generic name for this cheese in
The best grana is four years old and correspondingly expensive.
Store large pieces of parmesan wrapped in two or three sheets
of foil in the bottom of the fridge.
The true giant of the
cheese world in so many senses: the drum-shaped whole cheese is a huge thing;
its longevity is unrivalled, and many – non-Italians even, would choose
Parmesan as their 'If you could only have one cheese, which would it be?'
choice. The flavour is a fantastic mixture of just enough salt and sharpness
with milky buttery-ness and a grainy texture that is never dry unless the
cheese has been stored badly (wrapping tightly in a double layer of foil after
each use is the answer).
Parmigiano Reggiano making is restricted to the dairy farmers of Emilia Romana, and begins with a mix of morning and evening unpasteurised milk. This is heated in huge cauldron-like boilers and cut and drained with incredible dexterity, then the young cheese is brine bathed and allowed to mature for a minimum of eighteen months. The cheeses are tested several times before they are passed for sale with Parmigiano Reggiano imprinted all around the rind.
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Asparagus,
Cheese and Egg Tartlets
Asparagus
with Parmesan & Fried Eggs
Backhähnchen Nach Süddeutscher Art (Ginger Crumbed Fried Chicken)
Baked
Aubergines (Eggplants) with Mozzarella
Baked
Eggs in Wild Mushroom Tartlets
Beetroot
(Beets) with Cream & Mushrooms
Braised
Squid with a Parsley Stuffing
Breadcrumbed Calves' Brains with Tomato & Basil
Dressing
Broccoli
Soufflé with Three Cheeses
Broccoli
with Green Pepper & Garlic
Bucatini with Red Lentil Sauce
Caramelised
Onion Tartlets with Goats' Cheese and Thyme
Cauliflower
and Broccoli Gratin with Blue Cheese
Cheese
and Parsnip Roulade with Sage and Onion Stuffing
Cheese,
Onion and Potato Bread with Thyme
Country
Chickpea (Garbanzo) Soup
Country-Style
Courgettes (Zucchini)
Courgettes
and Tomatoes au Gratin
Courgette
Soup with Watercress and Pecorino Pesto
Croquettes
with Mozzarella & Lemon
Croquettes
with Mozzarella & Tomato
Deep
Dish Artichoke Heart & Bacon Pizza
Deep
Dish Mozzarella & Salami Pizza
Deep
Dish Mushrooms & Prosciutto Pizza
Feta
Cheese, Spinach and Pine Nut Galettes
Glazed
Bacon-wrapped Pork Sausages with Crispy Cheese Potato Skins
Gnocchi
with Parma Ham and Sage
Gnocchi
with Sage, Butter and Parmesan
Gratin
of Gnocchi with Watercress and Spring Onion Salad
Gratin
of Dover Sole with Broccoli, Leek and Gruyère Sauce
Gratin
of Pasta with Leeks and Bacon
Gratin
of Rigatoni with Roasted Vegetables
Gratinéed Jerusalem Artichokes
Green
Tagliatelle with Peppers
Grilled Spanish Onion with Rocket-leaf Salad
Hirn Überbacken - Brains au
Gratin
Lamb
Ossobuco with an ‘almost’ Risotto Milanese
Linguine
with Gorgonzola, Pancetta and Wilted Rocket
Linguine
with Green Beans & Pumpkin Seeds
Meatballs
with Spaghetti and Fresh Tomato Sauce
Moussaka with Roasted Aubergines and Ricotta
Nordsee Fischkasserolle – North
Sea Fish Stew
Oven-baked
Wild Mushroom Risotto
Oven-roasted
Fish with Potatoes and Salsa Verde
Oven-roasted
Ratatouille and Mozzarella Strudel with Parmesan and Pecans
Pancake
Cannelloni with Spinach and Three Cheeses
Parsnip,
Parmesan and Sage Bread
Pasta
Puttanesca (Tart's Spaghetti)
Pasta
with Chickpeas (Garbanzos)
Pasta
with Tomato and Mozzarella
Penne
with Asparagus and Four Cheeses
Penne
with Courgettes (Zucchini) & Pistachio Nuts
Penne
with Sultana (Golden Raisins) & Pine Nuts
Penne
with Wild Mushrooms and Crème Fraîche
Quattro Formaggi (Four Cheese) Pizza
Red
Lettuce & Rice Soup with Fresh Sage
Rice
with Ham & Chicken Livers
Rigatoni
and Asparagus au Gratin
Roast
Lamb with Broad (Lima) Bean Sauce
Roasted
and Sun-dried Tomato Risotto
Roasted
Mediterranean Vegetable Lasagne
Roasted
Red Onion, Rocket and Parmesan Salad
Roasted
Red Pepper and Tomato Tart
Rolled
Grilled Aubergine (Eggplant) Stuffed with Spaghetti
Root
Vegetable, Cheese and Onion Pot Pie
Salad
of Fresh Tuna & Bacon from the Grill
Savoy
Cabbage Stuffed with Scamorza Cheese
Schmorkraut (Braised Fresh Cabbage)
Smoked
Fish Tart with a Parmesan Crust
Soufflé
Omelette with Three Cheeses and Chives
Spaghetti
with Anchovies, Mushrooms and Olives
Spaghetti
with Aubergines (Eggplants) & Garlic
Spaghetti
with Mangetout (Snow Peas)
Spaghetti
with Ricotta & Almonds
Spargel Freilburg (Freiburg
Asparagus)
Spinach
and Ricotta Lasagne with Pine Nuts
Tagliatelle with Basil, Pine Nuts & Parmesan Cheese
Tagliatelle with Spinach & Walnut Sauce
Tagliatelle with Vegetables & Ham
Vegetarian
Moussaka with Ricotta Topping
Wholewheat Pepper & Caper Pizza
.