Italian Cheeses and meats for the Holidays
January 19th, 2010
The hardy, roasted tartness that comes from Parmigiano-Reggiano, a type of imported Italian cheeses, was a must have at our Christmas blowout. Everyone absolutely loved the cheese and how it tasted in the home made soup, which wouldn’t have tasted the same without the Parmigiano-Reggiano.I came up with the soup by roasting a couple knots of garlic. I then marinated an onion in margerine with four tablespoons of fresh thyme. After the smells enveloped the entire room, I mixed in several cups of chick broth and two minced Idaho potatoes and then a big heap of Parmigiano-Reggiano cheese. The Italian cheese disintegrated and mixed into the soups as it heated up.Once the cheese had melted and the potatoes were creamy, my mother too the soup and pureed it. We wrapped things up by prepping the soup by combining some skim milk and then warmed it up. The food was accompanied by a pinch of finely grated Parmigiano-Reggiano cheese, and that was the icing on the cake, so to speak. It was a great tasting meal.Then we decided to use some chow that’s inoculated with smoke-flavored salt and dissintegrated in your mouth. That, my buddies, is prosciutto di Parma for you.My father purchased prosciutto di Parma at the local store once he heard about it’s robust taste and smooth texture. It made your mouth water just looking at it, but no one knew the best way to eat it. Recipes online said that we grab a honey doo melon and eat it with the prosciutto di Parma.
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