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Offlineflugelizor
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Parmigiano reggiano
    #27285333 - 04/28/21 03:48 PM (2 years, 8 months ago)

I made Lasagna tonight and it called for parmesan cheese.
I have some imported Parmigiano reggiano $25.00 USD per pound
I have some reasonably tasty local parmesan $4.00 USD per pound

No doubt the imported stuff is a GREAT product. 
But maybe safe it for an application where it's flavor & texture shines.

What would you do?
What would you do?
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OfflineDziber
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Re: Parmigiano reggiano [Re: flugelizor]
    #27285354 - 04/28/21 04:09 PM (2 years, 8 months ago)

Why not use both? Cook with local parm. And grate expensive one on top to taste it better. Also you should always rest your lasagna for as long as you cook it. (Tip from italian chef friend) doesn't fall apart that much when cutting and everything tastes better after it rests for a while :smile:


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Offlineflugelizor
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Registered: 11/16/08
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Loc: Western NY
Last seen: 2 days, 5 hours
Re: Parmigiano reggiano [Re: Dziber]
    #27285687 - 04/28/21 08:38 PM (2 years, 8 months ago)

Quote:

Dziber said:
Why not use both? Cook with local parm. And grate expensive one on top to taste it better. Also you should always rest your lasagna for as long as you cook it. (Tip from italian chef friend) doesn't fall apart that much when cutting and everything tastes better after it rests for a while :smile:




Good idea to use both!
I used the cheaper stuff. Wife said it may be the best I've ever made.
But it's not just the cheese. Every lasagna is a little different.
I used no boil noodles. Left out fennel seed.

Can't go wrong starting with this recipe:

Worlds best lasagna


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