I am looking for a an Italian cheese that I can use as substitute to Brie. It should have the same consistency and creaminess, as well as delicate flavour. Any suggestion? EDIT: This question could ...
Having recently bought the Frankies Spuntino Cookbook I want to have a go at making braciola. The recipe calls for pork steaks to be stuffed with pecorino romano and provolone. However, in the UK ...
I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?
I always wondered about this seemingly static rule: Never add cheese (especially, but not limited to parmigiano reggiano) to a dish with fish. Italians would never, ever add parmigiano ...
I'm talking about the one served on a parmesan crust bowl, but that's not all. Besides the parmesan bowl (they only showed the chef melting grated parmesan and then molding it), what kind of pepper ...