Parmesan cheese is a product that will be combined with almost any dish. Its exquisite taste not only reveals itself in a new way next to other products, but also gives them an unforgettable aroma and unusual taste.
Use of Parmesan
Parmesan is just a find in cooking. Cheese can be used anywhere, starting from standard dishes and ending with sauces and various desserts. Usually parmesan is used in grated form. Add parmesan can be in various vegetable salads, almost all varieties of risotto and pasta. And pizza? Does it cost without cheese? Moreover, there are pizza, which simply do not serve on the table without parmesan. Quite often Italians resort to la parmesane - this is when a vegetable or meaty hot dish is covered with a layer of Parmesan and sent to the oven for baking. At the same time the cheese melts and forms a very tasty crust. So, very popular is vitello parmigiano - a veal dish, covered with a large cheese cap. If the products have to be bottled, then parmesan is also added to the breadcrumbs, and then pieces of meat or fish are dipped there and sent to a skillet. There are also sauces, the existence of which is simply impossible without parmesan.
Parmesan - cheese that is not covered with wax and its crust, formed naturally, is well used in meat stews and soups. It gives me a good consistency and gives a unique flavor.
Wine ... Ah, incomparable Italian wines! And Parmesan is very well combined with wine, with both white and red. Therefore, when tasting wine, parmesan is often served as a supplement. It is best to combine Parmesan with dry table red wine, which has floral or fruity notes. And not having a tasteful loop. Such wines include Beaujolais and Burgundy wines or wines prepared on the basis of merlot grapes.
Parmesan can be served with desserts! It goes well with nuts and with fruits such as kiwi, pears, peaches, grapes, apples, figs. Apple pie or cookies with Parmesan is just right. Another indispensable treat is pieces of Parmesan covered with chocolate.
No matter how widespread the use of Parmesan, many housewives ask themselves the question: "How can you replace Parmesan?", Because it costs a lot of money and not every landlady can afford it. If grated cheese is used during cooking, it can be replaced with such cheeses as "Parmesan" "Djugas" or "Rokiskis" of Lithuanian production. You can also use hard cheese locally produced or cheese firm Hard cheese. If the whole pieces of cheese are used for cooking, then, unfortunately, it is practically impossible to replace parmesan. The only thing that can be recommended here is to try using the grain of grana filed.
Benefits and disadvantages of Parmesan
Parmesan, like all cheeses, has certain useful properties:
- Parmesan is a protein source, as well as a carrier of essential acids.
- The presence of macronutrients, as well as vitamins, probably can be envied by the most steep vitamin preparation.
- Of all cheeses that are yellow and hard, parmesan is the most dietary (392 kcal per 100 g of product), so it is often used in diets.
- This cheese contains butyrylic acid - coenzyme, which helps the body in the process of cleavage of fatty acids.
As for the shortcomings of Parmesan, he:
- Contains a very large amount of salt, since cheese heads are soaked in salt solutions for three weeks.
- Contains a substance that provokes a migraine. By the way, this substance is endowed with only two cheeses - Parmesan and Roquefort. That is why people with migraine are extremely undesirable to eat such sorts of cheese.
- Contraindicated in children with diathesis and people who do not tolerate milk and dairy products.
Undoubtedly, Parmesan is a product, without which Italian dishes can not claim the title of real. He gives them a note of ancient times and traditions. But no one prevents you from experimenting and replacing Parmesan, thereby getting the old dish in a new variation. Buon appetito!