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I love all kinds of cheese. My favorites are aged goat's cheese from the French Pyrenees and a sheep's cheese called Serra, from Serra da Estrela in central Portugal. My least favorite cheese is feta. I only like it in salads.
As you say, it depends on the dish. With a putanesca, if I put any cheese I'd put grated pecorino. If it's a meat sauce, I'd put grated parmigiano.
I think Americans have gotten it into their heads that they should put parmigiano on everything. That's not how it is in Italy.
That's true, I wouldn't put it on for example pasta with clams, or mussels, or mushrooms, or broccoli. For pasta with broccoli, or broccoli rabe, I'll put some lemon and a little bit of salt.
Usually my mother or father will make pasta with meat sauce; a mix of braciole, veal, lamb, etc. in tomato sauce. My mother admits that my dad's towns' version of it is better than her's; and learned it from his mother.
Yes, I think a lot of Italians call it "gravy". Nonna Anna, my husband's grandmother, made it, and it was delicious. I would make it more often but for whatever reason my husband never liked it that much.
I basically do this, as far as technique is concerned, except for the fact that I add tomato paste to the sauteed onions before adding the meat, and Nonna used just beef, sausage, and maybe spareribs, no ground beef, and once the sauce was almost done, would add fried meatballs that she had made separately. In the old, poorer days I think they used really cheap cuts of meat, like neck and shoulder bones. If I see them in the market I still throw them in: the tastiest meat is near the bone. I sometimes substitute beef short ribs for the chuck too, and put in some veal chunks. I'm trying to approximate the taste of manzo by combining the beef and veal.
This girl gives me hope for young Italian women: she's really good.
makaronia fits with every cheese due to salt,
just straight makaronia, with no sauce
I think the best cheese is ladotyria Λαδοτυρια
hard cheese stored olive oil with herbs
a fantastic cheese for makaronia
secondary is the Kefalograviera a Hybrid of Kefali (pressed) and graviera (gruyere) made in N Greece, Thessaly and Makedonia
Graviera (gruyere) which is mostly produced in S Greece
Kefali kefalotyri is typical all Greece but mainly in North
it is very old and the older the harder and best for makaroni
and the younger the smoother best for barbeque
it is comparable simmilar to Parmigiano-Reggiano
All women in my family know to produce such cheese,
and sometimes i make my shelf, as hobby
easy to make the first act,
difficult to make it 'mature'
I Like 6 months old
Fair enough but Graviera is not only made in North Greece
but also in Crete and Islands.
Also it is a distinct Greek type of cheese and different in taste from Gruyere.
There are so many great cheeses, French and Spanish as well as Italian. I love manchego, for example. I can sometimes also get Mahon. A lot of Spanish cheeses are not available, however.
The French ones are wonderful too and much more available. This is just a small number of them:
Why would anyone eat "American" cheese? It's not even real cheese. For grilled cheese sandwiches I use mozzarella or a mild Cheddar, or muenster.
My absolute favorite is the Neapolitan "Mozzarella in carozza". If you haven't tried it you should; you may never go back to regular grilled cheese sandwiches.
This is the way I was taught to do it by my husband's Neapolitan grandmother. I think it's about as traditional as you can get. I've only made a few changes. I hate pancarre or "American" bread, so I use thinly sliced ciabatta bread or even Tuscan bread and just cut off the crusts. I also don't deep fry it. It uses up so much oil and makes a mess. Also, instead of putting one anchovy fillet, I just put a little smear of anchovy paste. Americans are too afraid of anchovies. If you put a little bit people won't even know it's there, they'll just know it's delicious!
https://www.youtube.com/watch?v=o1THEd1GcGs
Why would anyone eat "American" cheese? It's not even real cheese. For grilled cheese sandwiches I use mozzarella or a mild Cheddar, or muenster.
AdeoF, you should try cheddar on pasta, that's classic Mac n cheese right there
Yes, I think a lot of Italians call it "gravy". Nonna Anna, my husband's grandmother, made it, and it was delicious. I would make it more often but for whatever reason my husband never liked it that much.
I basically do this, as far as technique is concerned, except for the fact that I add tomato paste to the sauteed onions before adding the meat, and Nonna used just beef, sausage, and maybe spareribs, no ground beef, and once the sauce was almost done, would add fried meatballs that she had made separately. In the old, poorer days I think they used really cheap cuts of meat, like neck and shoulder bones. If I see them in the market I still throw them in: the tastiest meat is near the bone. I sometimes substitute beef short ribs for the chuck too, and put in some veal chunks. I'm trying to approximate the taste of manzo by combining the beef and veal.
This girl gives me hope for young Italian women: she's really good.
Here's what we had this afternoon:
And a little something for afterwards, which was really quite good
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