An Ode to Parmigiano Reggiano

Parmigiano Reggiano is one food that I need to have in my refrigerator at all times. I randomly have the urge to create dishes in which Parm Regg is the star of the show.  Just a few nights ago I had this urge again, with the latest featuring the "king of cheese" with pasta in three forms.  First, a fondue sauce that would gently coat the pasta.  The next would be a crunchy crisp that would add texture and more Parm Regg flavor to the dish.  Finally, a sprinkle of freshly grated Parm Regg on top would be the final touch.

Have a look at my recipe over at Gothamist.....

Comments

[Jerry]

Joe,

Now, I'm not a hater, as I think that 99% of what you have up here looks and tastes fantastic. But this just didn't work for me.

Maybe I put too much sauce on, but in the end, it was just too much Parmigiano Reggiano. One part of it is that I find the cheese has a slightly sour taste to it, so when made into a sauce, that aspect is greatly increased. I liked the “chip”, and I think that would be great on top of another pasta sauce. But I think this was overload.

I don’t know, maybe it’s me, or the way I made it. What could work for me would be adding another ingredient to offset the parmesan taste a little.

Thoughts?