What is the symbol of Italian cuisine? Many would no doubt answer that it was Parmesan - a cheese that has a rather unusual and original taste. For centuries, he has been the pride of Italy. Parmesan owes its fame to its rich taste and aroma, as well as the excellent qualities used in cooking (it does not dissolve in the form of a rope, which usually happens with other types of cheese). For every 100 g of parmesan, 41.5 g of protein, 32 g of fat, 19.4 g of water, 1.8 g of sodium are consumed, the product also contains phosphorus, potassium, magnesium, vitamins E and A. In addition, 100 g of cheese Parmesan is as much protein as in 185 g of beef, 190 g of pork or 225 g of trout.
Parmesan is used for many dishes in the kitchen. It can also be served as a snack or added to pasta, casserole, risotto, sauces or soups. Young parmesan is delicious with apples, pears or peaches. Usually it is rubbed on a fine grater or cut into thin flakes. Without a doubt, parmesan cheese is one of the most delicious in all of Italy.
Known around the world, this cheese has been produced in Parma, Modena, Reggio and Bologna since the thirteenth century. Throughout the country, there are several thousand different species, and the taste of each depends on the weather, animal feed and regional traditions.
Parmesan has a light yellow color and a spicy, rich taste (very spicy). It is a type of hard rennet cheese. Parmesan comes in the form of large concave circles with letters on the crust. Good cheese should crumble and melt in the mouth, and the flesh should not have too large cracks or delamination.
Parmesan is known to be a cheese that contains a large amount of fat, protein and sodium. And it is produced from only three components - cow's milk, sea salt and natural rennet. The lack of additives and preservatives, according to many, make him the king of cheeses. For 23 days, it is soaked in brine, then placed on shelves for ripening, which lasts two to three years. The cheese is checked for maturity by a blow of a hammer - the sound must be deaf. After ripening, the parmesan is heated to a temperature of 550 ° C and then tightly wrapped with a cotton cloth. It is stored indefinitely.
There are quite original and unusual recipes in which parmesan cheese plays a major role. For example, Caesar salad is prepared only with this type of cheese. The classic Caesar consists of lettuce, red onions, olive oil, lemon juice, garlic, mustard, Parmesan cheese, white bread, salt and pepper. In a small bowl, mix olive oil, lemon juice, a few cloves of garlic, mustard, pepper and salt. Mix everything well. Heat a little oil in a large frying pan and fry 2 cloves of garlic on it until golden brown, then remove from the pan. In hot butter, put the bread, diced and fry until golden brown. In another bowl, mix the salad and parmesan (you need to grate the cheese), pour the sauce over everything, add crackers and onions, and mix everything well.
Feel free to add this cheese when serving boiled rice, pasta and even potatoes. Its pungent taste diversifies any dish.
Be sure to cook stuffed tomatoes with parmesan, the recipe for them is given below.
For such a light snack, you will need, in fact, the tomatoes themselves, mayonnaise, parmesan, Dijon mustard, dried marjoram, salt and pepper, fresh parsley, mozzarella cheese. Preheat the oven to 175 ° C. Cut the tomatoes in half and place them on baking paper. In a bowl, beat mayonnaise, parmesan, mustard, and oregano. Season with salt and pepper to taste. Using a spoon, put the resulting mass on each slice of tomato, sprinkle with mozzarella cheese and parsley. Bake for about 15 minutes until the filling is golden brown. Serve immediately.