Parmiggiana di melanzane - pronunciation

[Maggot]

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.

Do you fry the Pecorino too or add it after?

 

[Cid]

For the courgette stuff add the pecorino as you're frying it, taste as you go. The pesto should be fine in a blender, I just prefer it in a pestel and mortar as it gives a rougher texture.

The stronger, harder pecorinos are better suited to the cooked dishes but the soft stuff works well in the pesto and salads. Also try serving it with bruschetta (sliced sourdough bread grilled with olive oil).

 

[sheothebudworths]

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.

Yes, thanks for that Ruby...


Well I'm going to try red onion, courgette and pecorino tart type things, simply because we defrosted the freezer today and I have a load of puff pastry I need to use.

Will let you know how it goes (cos I know you all care )....

 

[sojourner]

cos I know you all care

I don't. Not now you've completely hijacked my thread

 

[sheothebudworths]

Face it soj - you were never going to get much mileage out of this thread as it stood...

Mine was just a far more interesting question to begin with.

That fucking Maggot though....

'Is it white or green or red or blue? Because that's vitally important. You musn't even sniff the cheese if it's a certain colour. Although I'm terribly sorry, but despite making you sweat it out for a full 24 hours before getting back to you, I can't actually help in any way shape or form anyway (unless it's green) because I have no idea what anything else means and yes it might have made more sense just to tell you the very small amount that I actually DID know to start with, but that wouldn't have been nearly so much fun.'

FFS....

 

[sheothebudworths]

Although at least he read the thread, unlike Cid...... .......


'Is it hard or soft?'



and



'Here's some recipes for the two things you specified you weren't interested in'

 

[kakuma]

par-me-ji-yan-no di me-lan-za-ne

 

[Maggot]

Mine was just a far more interesting question to begin with.

That fucking Maggot though....




FFS....

You should have known I was toying with you. I've never heard of pecorino Val D'Orcia before, and got the stuff about the labels from a website.

 

[sheothebudworths]

You're a very, very naughty boy!


I was every so slightly impressed that you seemed to have spent some of your time at Sunbound Unsound furthering your knowledge of cheese, instead of getting fucking shitfaced.....



Anyway - dinner was lovely.

 

[sojourner]

Face it soj - you were never going to get much mileage out of this thread as it stood...

Mine was just a far more interesting question to begin with.

You're a cheeky mare sheo - it was only meant to be a short and informative pronunciation thread - not a 2 fucking page recipes-and-non-pronunciation epic Start yer own pecorbloodyino thread

 

[Maggot]

You're a very, very naughty boy!


I was every so slightly impressed that you seemed to have spent some of your time at Sunbound Unsound furthering your knowledge of cheese, instead of getting fucking shitfaced.....



Anyway - dinner was lovely.

I did bring back a big lump of Parmesan from Italy, or was it drugs?


I've got some home grown courgettes to try Cid's recipe tonight.

 

[Cid]

Although at least he read the thread, unlike Cid...... .......


'Is it hard or soft?'



and



'Here's some recipes for the two things you specified you weren't interested in'

Well sorry lil miss fussypants!

You can at least use it in half the recipes I posted... And they're all bloody delicious to boot. I bet you don't even know how to make bruschetta!

 

[Maggot]

Yes, thanks for that Ruby...


Well I'm going to try red onion, courgette and pecorino tart type things, simply because we defrosted the freezer today and I have a load of puff pastry I need to use.

Will let you know how it goes (cos I know you all care )....

HOw did it go then? They sound delicious.

I made the Courgette and Pecorino things that Cid suggested and served with brown rice from this thread. Was lovely, but you have to serve it hot otherwise the courgette cheese mixture congeals into a big lump!

Thanks Cid. (Do you remember meeting me btw?)

 

[Cid]

Errr... Yeeeesss....



no

 

[Maggot]

IIRC Was at Unsound summer 2003. But My memory of it is pretty hazy.

 

[Cid]

IIRC Was at Unsound summer 2003. But My memory of it is pretty hazy.

Oh phew, that makes sense - my memory of Unsound is blurred at best...