Quote:
|
Originally Posted by perth
And Warch's comment about parmegiano is dead on; I didn't think about it much at the time of my first post, but any cheese with the right wine is amazing.
|
My favorite way of eating good parmegiano reggiano is to use one of those slicers that looks like a wedge with a slit in it, slice some large, thinnish curls of the parmegiano, drizzle with high quality honey and sprinkle with walnuts. I saw it on an Italian cooking show once - it's practically unbeatable for dessert, with a good vin santo.
And I save my rinds, too - I toss them in when I'm making minestrone or pasta fagiole and let the cheese melt into the soup. Adds tons of flavor and richness, and uses up the last of that $17.99/lb cheese.