Cheese always works.
If it can be nobler, then parmesan is a good idea.
But many make a crucial mistake.
Pizza, pasta or
parmesan
- it all comes from Italy, but is also very popular in Germany.
While pizza and pasta have long been many people's favorite foods, most households don't always stock Parmesan.
But parmesan is indispensable in
a good
Italian restaurant .
If you would like to bring this pleasure into your home kitchen, then you should consider one thing in order to fully enjoy the Parmesan.
Parmesan: shaved or grated - what are the advantages?
Good for the bones
: Parmesan helps prevent osteoporosis – 1.2g of calcium is in 100g of Parmesan
High content of vitamin D
Parmesan
lowers blood pressure
+
Pizza, pasta, parmesan - delicacies from Italy are also popular in Germany.
But when it comes to Parmesan, a lot of people get it wrong.
(icon picture)
© Birgit Kutzera/Imago
All-rounder Parmesan – pasta, pizza, risotto
You can make almost anything just a little bit better with Parmesan.
If your
dishes
lack flavor, simply spice them up with Parmesan.
The spicy hard cheese from Italy tastes great with
pizza, pasta and risotto
.
However, many amateur cooks do not use the full potential of Parmesan!
Many make the same
annoying mistake
and forgo the full flavor of Parmesan.
That's why you should use the whole parmesan
If you're a big Parmesan fan, you've probably grated or shaved the cheese to the brim quite quickly.
You spiced up many a dish with it.
But you stopped at the bark, didn't you?
It doesn't have to be.
The bark provides an extra portion of aroma, because it contains more of the
salty, fruity and nutty taste
.
Don't be afraid of the parmesan rind
The rind of the parmesan actually serves to protect the parmesan and keeps it from drying out.
There are no paraffins, plastics or wax in the rind, so you can use the whole Parmesan for your recipes without hesitation.
Top 10: The favorite dishes of the Germans
Top 10: The favorite dishes of the Germans
You can do this with the Parmesan rind
Soups and stews:
Here you can boil the rind wonderfully.
This works similar to bacon.
When simmering, simply place the rind in the pot.
This is suitable, for example, for potato soup.
At the end, simply take out the rest of the bark.
In this way you do not change the consistency of the food.
Sauces:
You can proceed in a similar way with cheese or tomato sauces.
Simply let the bark simmer and enjoy the aromatic taste.
Fry Parmesan rind: Add
the rind to the pan and fry.
A few drops of olive oil and then the parmesan crust is a great topping for the salad.
Risotto
:
Add the rim to the risotto pot.
As the risotto draws, the flavors of the Parmesan unfold.
But you can also make delicious parmesan oil from the rind.
You can use it to refine salads or marinate grilled food, for example.
Next time you've used all of the Parmesan to the rind, simply wrap the rind in
greaseproof paper
and place in the
fridge
.
After a few months, the
delicate, spicy aroma
of the parmesan is even more pronounced.
(cbl)
List of rubrics: © Birgit Kutzera/Imago
