This is an old, reliable family recipe that has been given a new twist by using the recently bought Dorset Blue Vinney.
The base ingredients are:
Chicken or Vegetable Stock
This is extremely simple to make.
The pasta is boiled in the stock with the eggs (1-2 per person) cracked straight into the pan towards the end and cooked for only a few minutes so as to thicken the soup. During this time your favourite cheese can also be added. Mozzarella is good for producing a stringy dish (lots of fun!) and parmigiano reggiano is great for flavour.
I found though that using the blue cheese both adds aroma to and contributes colour to a meal that can sometimes appear to be a little bland. The exceedingly intense flavour of the cheese is also mellowed by the soup but it still increases the overall depth of the taste experience.
I’ll certainly be looking forward to eating this again and I am now more optimistic about using the remaining vinney in my fridge in other exciting ways.
Welcome back everyone to another inauguration of an ongoing procession of experiments. However, rather than find different uses for a single item as with my previous post, the objective for this series will be to test a selection of different cheeses for any given situation. So, with that said, it’s time to corral the cheeses and start the tasting!
What will win the European Cheese Championships 2012?
It never occured to me before I started writing about it that the crust on a slice of parmigiano-reggiano is in fact just the cheese itself, albeit harder. If it’s thrown away then perfectly good cheese is being wasted. I have sadly been guilty of this heinous crime all too often so now I want to explore the available alternatives.
Every new method attempted at consuming the previously disposable cheese (whether a success or failure) will be reported here in an ongoing series with the aim of answering a simple question. How can we best use the crusts?
Time for a crazy recipe!
If you’re reading a website about cheese (this one) and you’ve never had parmigiano-reggiano (the topic at hand) then… well, it all depends on if you’ve had the “fake stuff” or not.
Parmesan or “parmesan”???
Before I officially store away parmigiano-reggiano with a post later this week, I’ve already added it to the Storage page. The link there will take you to a great article about parmesan, the highlight of which is this amazing video that I also want to showcase here.
An advert for cheese has no right to make me this happy. Seriously, if there’s a DJ anywhere in the world that plays this I want to know.