Heel of Parmesan

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There are probably lots of ways to achieve true tastiness in Italian food - freshness of produce, recipes handed down over generations - but here's one quick tip to add depth of flavour to any broth or liquidy sauce, like in the pasta fagioli below. At the start of the broth, throw in the heel of a chunk of Parmesan and let it simmer along with the other ingredients. It's an addition that will have anyone trying it asking what you put in it, and a nice way to use up the husk of the toothsome cheese that would be otherwise discarded.



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