"Real" parmesan vs. the green can: A shameful admission [moved from Home Cooking]
- Bill on Capitol Hill Jul 20, 2006 07:20 PM
Generally I'm on the snobby side when it comes to food. I'm positively *eager* to spend double digits per pound for hunks of parm to grate myself, and to refer to the Kraft stuff as "sawdust."
But I keep trying the real thing and -- at least in the pasta-topping application -- I keep thinking, Is that all there is? I buy it, I grate it, and it ... dissolves into nothingness. I add more, and still I taste little if anything.
Am I alone? Am I lacking a certain gene? Or do the advantages of the real stuff not translate to the pasta-sprinkle realm?
How much are you adding? I like a good handful of parmesan or pecorino on my pasta. There's a huge difference between the good stuff, real parmigiano reggiano or grana padano, and the green can which I find truly tastelsss.
I buy a pre-grated Parm-Romano blend. The Romano kicks in an assertive flavor which is hard to miss.
I am not a huge fan of parmesan on pasta, but shave a bunch of slices and serve it with arugula, good olive oil, and fresh ground pepper... romano would overpower it (as would ricotta salata)
No no no!!! Go to an Italian Supermarket and they will grate you FRESH stuff that looks and acts just like the canned stuff... heck even the tubs at Trader joes are so much better than it!!