When making sauces from a roux or starchy water (like cacio e pepe), I find it's quite easy to infuse hard cheese like Parmesan into it.
However, is there anything I can do when working with oil-based sauces?
In particular, I'm looking at this recipe. To sum it up, his sauce is made of:
- Olive oil
- White wine
- Lemon juice & zest
- Parmesan cheese
- Reduce by ~half
The recipe was wonderful... but when I added the Parmesan (after the other sauce ingredients and before the pasta is added) as done in the video, it immediately just gunked up and started grouping in a ball the more I agitated it. After seeing this, I just added the rest of the Parmesan after I plated the dish.
The guy did another weird thing... and that is leaving his shrimp in the sauce while reducing it. I understand this surly overcooks the shrimp and makes them really shrink and tougher than they should be... so I'm kind of thinking it's maybe best to not exactly follow his steps.
To sum it up... my question is:
- Can I add Parmesan directly to this sauce while cooking it... and how? Will this make my sauce richer, like adding a Parmesan rind to a soup?
- Or should I just add the Parmesan to the plated dish after?