Parmiggiana di melanzane - pronunciation

[sojourner]

Right, I'm making this yet again today, but I never know how to pronounce the 'melanzane' bit. Anyone know?

 

[sheothebudworths]

I haven't got a clue, although I'd expect it's something like 'mel-an-zaaahhhh-nay'....but really I just wanted to show off because an Italian friend of my mums has given me a half-round of a whole Pecorino and I'm fucked if I'm going to let heo scoff the lot on cream crackers, which is looking likely atm...

IIrc, it's a good pesto/pasta cheese - anything else?


@ soj

 

[Maggot]

I haven't got a clue, although I'd expect it's something like 'mel-an-zaaahhhh-nay'....but really I just wanted to show off because an Italian friend of my mums has given me a half-round of a whole Pecorino and I'm fucked if I'm going to let heo scoff the lot on cream crackers, which is looking likely atm...

IIrc, it's a good pesto/pasta cheese - anything else?


@ soj

You're right on the pronunciation. mel-an-zan-ayy. The Italians usually stress the penultimate syllable.

Which type of pecorino is it? Pecorino Romano is a hard cheese and can be used instead of parmesan, it's actually tastier than parmesan.

 

[sojourner]

Cheers sheo and Maggot

Been doing me head in that, especially when trying to tell mates about it

 

[sojourner]

@ soj

yerself - I couldn't face slogging through billions of pronunciation pages to find out, and I needed to know. Ridicule is nothing to be scared of!

 

[sheothebudworths]

Well that's very interesting Maggot!

That's what's been troubling me* - it's NOT hard!


Hang on......it is......<drum roll>........<pulls out contents of fridge>.......<unwraps authentic Italian cheese shop paper bag >......... ....heo's either eaten or chucked away the paper with the fucking name on ......has a hissy fit .........<shouts and screams>.......





*not to any great great degree obviously

 

[sheothebudworths]

Ridicule is nothing to be scared of!

<Makes the big X >


(the small boy does that - 'cross you out! ' he says when he's annoyed )

 

[sheothebudworths]

Ok - he's been through the bin.


Pecorino Val D'Orcia





( )




There's a bit which is clearly the end of something vitally important which says '???cio di Pienza' on the label too.

It's not hard like parmesan though....and quite a subtle taste.....a combination of parmesan and gouda is as best as I can describe it.... ....it's wasting away like you wouldn't believe too.............SAAAAAVE THE CHEEEESE MAGGOT!!!!!!!!!! <screams>

 

[sheothebudworths]

<gets out the Cream Crackers >

 

[Maggot]

Ok - he's been through the bin.


Pecorino Val D'Orcia





( )




There's a bit which is clearly the end of something vitally important which says '???cio di Pienza' on the label too.

It's not hard like parmesan though....and quite a subtle taste.....a combination of parmesan and gouda is as best as I can describe it.... ....it's wasting away like you wouldn't believe too.............SAAAAAVE THE CHEEEESE MAGGOT!!!!!!!!!! <screams>

Is the label green, blue, red or white?

 

[waverunner]

MelantsANe

 

[sheothebudworths]

Deary me....a simple answer to a simple question.....


<goes back to the fridge>

 

[sheothebudworths]

Is the label green, blue, red or white?

I would say it's a pale orange....


Somewhere in between red and white?

God I'm almost pissing myself with excitement about your next answer....it's like The Antiques Road Show, with cheese....

 

[sheothebudworths]

You're going to tell me it's an inferior cheese - I just know it!

 

[sheothebudworths]

Are you going to tell me what to do with this cheese or not Maggot?

 

[Cid]

There are millions of things you can do with pecorino, all delicious too.

 

[sheothebudworths]

Well thanks for that Cid.

 

[Maggot]

I would say it's a pale orange....


Somewhere in between red and white?

I know nothing about this cheese. If it had been the blue or the green label I could have suggested hundreds of uses.

 

[sheothebudworths]

Is that it for fucks sake? That's what I've been waiting for?

 

[Maggot]

Have you tried googling?

 

[sheothebudworths]

No.

 

[geminisnake]

Ridicule is nothing to be scared of!

Shall we start calling you Adam??

Italians always pronounce a as in CAT, and always pronounce the e at the end of a word. Two easy grammar hints

 

[Cid]

Well thanks for that Cid.

anytime...

Oh well, I suppose I'll give you some ideas...

Use the largest holes on a cheese grater to grate some courgettes. Fry with plenty of butter, a little chili and healthy sprinkling of pecorino. Don't leave it very long as you want the grated courgette to retain some crunch. Serve with Penne.

For an excellent sauce for tortelloni heat it with cream in a pan over a low heat. Don't let it burn or boil.

Try serving it with thin sliced raw courgette and a lemon and olive oil dressing.

Works well with salads - roquette, tomatoes, red lettuce complement the flavour.

Tastes great when added to stuffed vegetable dishes - play around, but I wouldn't bother adding it if you already have mozarella (the flavours can drown each other out).

 

[Cid]

For pesto take fresh basil, pecorino, pine nuts, garlic and good olive oil (should be a little cloudy - i like the stuff which is quite peppery). Chop the basil finely and put in a pestel and mortar with some of the pine nuts, olive oil, pecorino and a little garlic. Crush into a paste... Add garlic to taste as you go but be careful (it's all too easy to overdo it). Add some roughly chopped pine nuts at the end for a bit of extra crunch.

Is it hard or soft pecorino? how salty etc?

 

[sojourner]

Shall we start calling you Adam??

Yeh, go on then - I quite like the name Adam

 

[geminisnake]

Changes mind about wanting to meet sojourner(specially if she is going to start painting a white stripe across her nose )

 

[trashpony]

anytime...

Oh well, I suppose I'll give you some ideas...

Use the largest holes on a cheese grater to grate some courgettes. Fry with plenty of butter, a little chili and healthy sprinkling of pecorino. Don't leave it very long as you want the grated courgette to retain some crunch. Serve with Penne.

For an excellent sauce for tortelloni heat it with cream in a pan over a low heat. Don't let it burn or boil.

Try serving it with thin sliced raw courgette and a lemon and olive oil dressing.

Works well with salads - roquette, tomatoes, red lettuce complement the flavour.

Tastes great when added to stuffed vegetable dishes - play around, but I wouldn't bother adding it if you already have mozarella (the flavours can drown each other out).

do you fancy nipping over to mine one evening and cooking dinner?

 

[sojourner]

Changes mind about wanting to meet sojourner(specially if she is going to start painting a white stripe across her nose )

With tippex! For maximum staying power!

 

[Maggot]

For pesto take fresh basil, pecorino, pine nuts, garlic and good olive oil (should be a little cloudy - i like the stuff which is quite peppery). Chop the basil finely and put in a pestel and mortar with some of the pine nuts, olive oil, pecorino and a little garlic. Crush into a paste... Add garlic to taste as you go but be careful (it's all too easy to overdo it). Add some roughly chopped pine nuts at the end for a bit of extra crunch.

Is it hard or soft pecorino? how salty etc?

Can you make that pesto in a blender?

the pecor is soft!


Sheo, you've really hijacked this thread.

 

[RubyToogood]

I think basically there are two types of pecorino, the hard, strong-tasting kind, which you use like Parmesan, and the softer, milder kind, which you eat on crackers.