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[ali-s]

OH was in Italy a couple of weeks ago with work looking at Machinery for his place of work.

 

Yesterday he brought home a sweetener the Italian company has sent over. A 1 kg of the cheese and a lovely bottle of the Vinegar.

 

Any ideas for using the cheese apart from grating it over spag Bol We will have to eat a lot of spag Bol to use it all. OH said he had a starter of the cheese and the vinegar together while he was away but can't remember what it was or if it had anything else in it, too much vino I think

[Cinnamon]

The cheese will add extra depth of cheesy flavour to anything cooked with cheese,so use it in sauces and so forth too.

A courgette and Parmesan Omlette is delicious,and you can also use a veggie peeled to make long strips of it for salads.

 

I love Balsamic too,just mixed with good olive oil as a dressing or dip

[Olly]

I always stir a bit of grated parmesan into risotto. Wrap it in greaseproof/parchment rather than keeping it in a plastic box, then it should last ages.

 

I like avocado pears with a splodge of balsamic in the middle, and I use it in salad dressings - but again you can use it to flavour gravy, soups etc - try a bit, because if it's a really good one it will taste sweet, and nothing like malt vinegar. I have to lick the spoon after using mine ... mmmm!

[..lay a little egg for me]

Uses of parmesan? Here's some things I do with it:

add shavings of parmesan on salads...mmmm

mixed in with mince and herbs, breadcrumbs and an egg to make meatballs

grated on top of shepherd's pie

grated onto minestrone soup (and a bit of rind added to the soup during cooking to add extra flavour, fish it out before serving though!)

 

It does keep for absolutely ages as long as it is well wrapped so it doesn't dry out too much in the fridge.

[Rhapsody]

You lucky lucky thing!!!!

 

Cut up a sirloin steak into strips and flash fry then season and cover with flaked Parmesan, wild Rocket, and lemon juice and a drizzle of olive oil. Serve on a large plate with 2 forks and share

 

Make Melzanes Parmigiana (theres a couple of recipes on here).

 

Parmesan Crisps as nibbles- grate into a cookie cutter on an ovenproof tray to make discs and bake until just golden, leave to cool and remove with spatula.

 

...I'm all hungry now....

[stehaggan]

MMMMMMM

 

we always stock up on parmesan when we go to italy

 

We use a lot of it in carbonnara as that is my favourite or also in risotto.

 

If you like crackers/biscuits i would highly recommend delias parmesan and pistachio sables but i must warn you they are very very moorish and if you go to get one you will eat lots - i have 3 rolls ready to chop and cook in the freezer..

 

if you google the recipe and can't find it and want it let me know and i will post it for you

 

and for the balsamic, try roasting asparagus and covering it with balsamic or try balsamic strawberrys with thick cream/vanilla ice cream

[majorbloodnock]

Please, please, please don't forget that decent Parmesan, such as you have, is delicious on a cheese board. Just because it's a hard cheese doesn't stop it taking its place beside your gorgonzola, camembert, port salut, St Agur, Caerphilly, cheddar and so on.

 

Also, why not make your own pesto. Here's a Jamie version.

[bluekarin]

I agree Major. I love thin slivers of Parmesan on slices of pear. As for the balsamic, I love it on mixed vegetables (onions, peppers, tomatoes, courgettes, mushrooms) then roasted in the oven and either eaten as is or for a pizza topping