Posted by Riccardo Pentenero (220.127.116.11) on September 08, 1999 at 02:24:18:
In Reply to: Parmesan Alternative posted by Annie on September 07, 1999 at 23:43:01:
Good idea Annie, we do the same in Italy. Surely is not Parmigiano, but .....not too bad.
A hint: in South Italy they prepare a recipe same as your, but they put all your components on a 1" slice of dried bread, wiped with garlic and then lightly wet of water. Hearing this could be disgusting but ...try it!
I doubt only about the origin of ricotta salata in US.... this cheese have a "life" of few days, in which way can be imported from Italy?!?
Try to find "Provola affumicata" (Smoked provola), is like the dutch cheese, but more flavoured, and you can use as ricotta, without baking it.
If you can find it in US, try also "Pecorino Sardo", is like Romano, but so much flavoured, you can use less quantity, with the same results of Parmigiano. (have black crust, and a diameter of approx 8")
Remember, Parmigiano is made with cow milk, Romano with half cow and half sheep, Pecorino Sardo entirely with sheep milk (Pecora=Sheep) ....Do you american still hate Sheep and Sheperds? ....:-)
Ciao and pain free days
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