Honestly I’d be so fucking happy if someone gifted me a fat chunk of Parmesan for Christmas. What a legend
mostlynonsensical on
If you grate it you can do a yummy homemade alfredo sauce
SaturdayNightPyrexia on
You should make carbonara, Kenjis San Francisco garlic noodles and then just grate the rest on anything that needs some love.
TimHuntsman on
Perhaps Xbox Game Pass? Based on the controller
Bdertie on
Cacio e pepe
AlmostOk on
Not a recipe, but I save the rinds and throw them into a beef stew. If you wash your hands before handling the cheese, it will help a lot from it going mouldy, therefore allowing you to save the rinds for the right opportunity.
PowderPills on
Personally, I would cut a small chunk to nibble on while waiting on a recipe. That looks delicious
Disastrous-Contest-8 on
Get a cheese grater and put that bad boy on EVERYTHING.
staefrostae on
You can take a knife and delicately slice thin slivers off of it and lay them on a cracker. Maybe garnish it with cured meat or pickled onions. Then you eat it. Where I come from, it’s called a charcoochie board. The rest of the world calls it charcuterie.
br0b1wan on
OP whatever you decide to do, **don’t throw away the rind**. Save it and put it in your pot of soup or stew to give it a flavor boost
LordVixen on
Looks kind of smooth for Reggiano. Usually they are rougher looking.
Taint_Liquor on
Make parm broth with the rind!
FletcherCommaIrwin on
Probably the cheesiest X-mas gift I’ve seen this year.
BiochemGuitarTurtle on
Creamed spinach with lots of Reggiano is always really good.
16 Comments
I mean what can’t you use that in
Honestly I’d be so fucking happy if someone gifted me a fat chunk of Parmesan for Christmas. What a legend
If you grate it you can do a yummy homemade alfredo sauce
You should make carbonara, Kenjis San Francisco garlic noodles and then just grate the rest on anything that needs some love.
Perhaps Xbox Game Pass? Based on the controller
Cacio e pepe
Not a recipe, but I save the rinds and throw them into a beef stew. If you wash your hands before handling the cheese, it will help a lot from it going mouldy, therefore allowing you to save the rinds for the right opportunity.
Personally, I would cut a small chunk to nibble on while waiting on a recipe. That looks delicious
Get a cheese grater and put that bad boy on EVERYTHING.
You can take a knife and delicately slice thin slivers off of it and lay them on a cracker. Maybe garnish it with cured meat or pickled onions. Then you eat it. Where I come from, it’s called a charcoochie board. The rest of the world calls it charcuterie.
OP whatever you decide to do, **don’t throw away the rind**. Save it and put it in your pot of soup or stew to give it a flavor boost
Looks kind of smooth for Reggiano. Usually they are rougher looking.
Make parm broth with the rind!
Probably the cheesiest X-mas gift I’ve seen this year.
Creamed spinach with lots of Reggiano is always really good.