 Parmigiano Reggiano - 1 Pound - Gourmet |
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Average user rating:  | |
| Very nice cheese | |
| This is a great cheese with a slight bite to it. Nice texture, easy to grate, melts beautifully. Great contrast to other more popular grating cheeses like Parmesano Reggiano. Highly recommended. | |
| Memories of Garlic and Pecorino | |
| While I had a crush on my Armenian friend as a teenager (he also collected stamps and was very wise and wore glasses so I was um, slightly infatuated), it was his mother's cooking that made me want to keep going over to his house. The stamp collection had to wait as I'd watch her prepare very interesting dishes. In this Spinach dish, I use a Pecorino Romano made with sheep's milk, just as she did. Well, he ended up giving me some rather interesting stamps and his mother gave me this priceless recipe. Living in Africa was one of the best experiences of my life. If you have yet to try a sheep's milk Pecorino, wait no longer. Here is a recipe that should encourage you to try this exotic cheese. Pecorino Spinach 1 (10 oz.) box frozen chopped spinach, thawed In a 10-inch frying pan, cook spinach in just enough water to cover for 5 minutes. Drain well. Fry spinach with butter and garlic for 5 minutes. Add salt and lemon-pepper seasoning to taste. Stir in yogurt and cheese. Heat until cheese melts. Makes 4 servings. Armenian cuisine resembles Persian, Greek and Turkish foods. It is not often that one can say that a cheese was one |
