Today’s Special: Pecorino versus Parmigiano
Do you have a preference for one or the other for grating on your pasta?
While my heart belonged for a long time to parmigiano, I’ve been stepping out a lot lately with pecorino. Pecorino’s saltiness is much more assertive and it never gets pushed aside by other flavours. Parmigiano’s lingering hold is that it melts better, highlighting its nutty and butter-like qualities.
Interim solution is to always have both in your fridge. Grating a healthy dose of both on your piping hot dish of pasta is probably sacrilegious to Italian cuisine. It tastes really good, however.
3 comments
reese says:
Apr 1, 2011
If I’m cooking at home, I usually prefer pecorino instead for the salty content (I tend to go very light on the salt in recipes except for breads), but if I eat elsewhere, I’d probably want to have parmigiano instead. They’re both tasty! Now you’ve got me thinking about making a nice fettuccine alfredo tonight with butter, pepper, and a pecorino/parmigiano mix. Mmm…
Emanuel says:
Apr 1, 2011
Pecorino. I would die for Pecorino. But then again I’m a salt slut
cream says:
Apr 1, 2011
@Emanuel I’m totally going to die of hypertension.
@Reesie Glad I could be of some inspiration. xo