He's been burned one too many times.
This time it was a cookbook, on a page with a recipe for simple, sautéed greens that could have been finished with a fresh farmer's cheese, or some grated manchego. But no. Finish with "lots of pecorino," the chef instructed.
I've heard this so many times by now. For the past ten years , a message about pecorino has been pushed to unsuspecting eaters like me: Pecorino is the new parmesan, and anybody who knows anything about food knows it. I resisted this dogma until the moment I couldn't. I was watching two Brooklyn chefs—they run a bunch of Italian restaurants—on TV demonstrate how to make a pasta sandwich."Before adding the pasta to the sandwich," one of the chefs said "shower the pasta with parmesan."
South Africa Latest News, South Africa Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Why You Should Marinate Your Meat Three TimesIt's called the Triple-Dip Method, and it's chef-approved.
Read more »
35 Gorgeous (And Cheap!) Dresses To Wear To A Summer WeddingBecause if you're not the one getting married, why spend all your money??
Read more »
Suspect in custody in shooting of retired Red Sox slugger David OrtizPolice in the Dominican Republic were investigating why a man shot and wounded f...
Read more »
There's a Special Meaning Behind All of Carson Daly's 10 TattoosWhy he got the crab claw is so classic.
Read more »