To Finely Grate Parmigiano Reggiano Recipes
TO FINELY GRATE PARMIGIANO-REGGIANO
Steps:
- To finely grate Parmigiano-Reggiano and similar cheeses, use the small (1/8-inch)teardrop-shaped holes (not the ragged-edged holes) of a box or similar handheld grater.
- Other shaped holes, a Microplane rasp, and pregrated cheese yield different volumes.
PARMIGIANO REGGIANO
Parmigiano Reggiano is from Italy and it's been made for over 1,000 years.
Provided by Cathy Strange
Time 2m
Yield 1 serving
Number Of Ingredients 1
Steps:
- Parmigiano Reggiano is from Italy it's been made for over 1,000 years . It's produced traditionally in copper vats and the aging process takes a minimum of 12 months although I like it aged for 24 months. Look for the pin dot marking on the rind so you know you have authentic Parmigiano Reggiano.
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- Break It Into Chunks. Do not, I repeat, do not cut Parmigiano Reggiano—true Italians only ever break this cheese into chunks by driving a knife into the wedge and then pulling the knife like a lever to release a hunk of Parm.
- Serve the Oldest Versions for Dessert. All Parmigiano Reggiano has to age for at least one year, during which time the natural bacteria in the milk transforms the composition and therefore flavor of the cheese.
- Use Multiple Ages of Cheese in One Dish. The aging process doesn’t just alter the flavor of the cheese, but also the texture. The longer the cheese rests in that “cheese cathedral,” the more moisture it loses, resulting in a more hard, crumbly cheese.
- Dunk Chunks of the Cheese in Chocolate. If you want to be an on-trend Italian, this is the one for you. Lately, people have been taking chunks of Parmigiano Reggiano and dipping them in melted chocolate to enjoy like a chocolate-covered strawberry.
- Feed It To Your Infant. It might sound a little far-fetched, but in Italy, even babies enjoy a good Parmigiano Reggiano. Because of the aging process (yes, that again), this cheese ends up being free of common allergens.
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