Parmesan cheese, which is a symbol of Italian cuisine

What is the symbol of Italian cuisine? Many, no doubt, would say that it is Parmesan cheese, which has a rather unusual and original taste. For centuries it was the pride of Italy. Parmesan owes its rich taste and aroma, as well as excellent qualities used in cooking (it does not dissolve in the form of rope, which usually occurs with other types of cheese). For every 100 g of parmesan, 41.5 g of protein, 32 g of fat, 19.4 g of water, 1.8 g of sodium, and also contains phosphorus, potassium, magnesium, vitamins E and A. In addition, 100 g of cheese Parmesan is as much protein as in 185 g of beef, 190 g of pork or 225 g of trout.

Parmesan is used for many dishes in the kitchen. It can also be served as a snack or added to pasta, casserole, risotto, sauces or soups. Young Parmesan is delicious with apples, pears or peaches. Usually his tinder on a fine grater or cut with thin flakes. Without a doubt, Parmesan is cheese, which is one of the most delicious in all of Italy.

Known worldwide, this cheese has been produced in Parma, Modena, Reggio and Bologna since the thirteenth century. Across the country, there are several thousand different species, and the taste of each depends on weather, animal feed and regional traditions.

Parmesan has a light yellow color and a spicy, rich taste (very spicy). It refers to the type of hard rennet cheese. Parmesan is supplied in the form of large concave circles with letters printed on the cork. A good cheese should crumble and melt in the mouth, and the flesh should not have too large cracks or detachments.

It is known that Parmesan is a cheese containing a large amount of fats, protein and sodium. And it is made of only three components - cow's milk, sea salt and natural rennet enzymes. The lack of additives and preservatives, according to many, make him king among the cheeses. For 23 days it is soaked in a brine, then laid on the shelf for maturation, which lasts two to three years. At maturity, the cheese is checked with a hammer blow - the sound must be deaf. After maturing, Parmesan is heated to a temperature of 550 ° C and then densely wrapped with a cotton cloth. It is stored indefinitely.

There are quite original and unusual recipes, Parmesan cheese plays the main role. For example, lettuce "Caesar" prepare only with this kind of cheese. Classic "Caesar" consists of salad, red onion, olive oil, lemon juice, garlic, mustard, parmesan cheese, white bread, salt and pepper. In a small bowl, you need to mix olive oil, lemon juice, a few cloves of garlic, mustard, pepper and salt. All mix well. In a large frying pan heat a little oil, and fry on it 2 cloves of garlic to a ruddy crust, then remove from the pan. In the hot butter, put the bread, diced and fry it until a golden crust. In another bowl, mix the lettuce and parmesan (grate the cheese on a fine grater), pour in all the sauce, add crumbs and onions, and mix well.

Feel free to add this cheese when serving boiled rice, pasta and even potatoes. Its pungent taste diversifies any dish.

Be sure to prepare the stuffed tomatoes with parmesan cheese, the recipe for their preparation is given below.

For such a light snack you will need, actually, tomatoes, mayonnaise, Parmesan, Dijon mustard, dried marjoram, salt and pepper, fresh parsley, mozzarella cheese. Preheat the oven to 175 ° C. Cut the tomatoes in half and put them on the baking paper. In a bowl, whip mayonnaise, parmesan, mustard and oregano. Season with salt and pepper to taste. Using a spoon, put the resulting mass on each slice of tomato, sprinkle with mozzarella cheese and parsley. Bake for about 15 minutes until the filling becomes golden brown. Serve immediately.