Sunday, February 27, 2011


Always use fresh Italian Parmesan and always grate it freshly just before using. Grated Parmesan, however, is not an essential accompaniment to each and every pasta dish. In Italy, it is certainly never added indiscriminately. Parmesan is traditionally associated with richer and creamier sauces. Its addition would be considered heresy in many shellfish dishes, and it is even considered an optional extra on many olive oil based vegetable and tomato sauces.

1 comment:

  1. I really love your blog Kaneez. Great work you are doing :)