A 5-Ingredient Lemon Pasta with Just One Caveat

Lemon pasta is a simple dish to cook, but it can only be enjoyed to it’s fullest extent if made with real Parmigiano-Reggiano cheese. To get the most out of the flavor that this cheese has to offer it is best when aged 2 or more years and when it is in it’s purest form. To truly be considered Parmigiano-Reggiano cheese is must be produced by dairy farms that enforce strict standards. If you want to be reassured you’ve bought a true Parmigiano-Reggiano cheese, the secret is to look closely at the rind. You should see some of the letters of its name right on the product. Once it’s in your hand, you won’t want to put it down, you’ll want to use it in every meal you cook!

Key Takeaways:

• Aging is necessary to develop the flavor of Parmigiano-Reggiano.
• Do not buy pre-packaged Parmigiano, it is cut with wood-pulp and is inferior.
• The rind has its own flavor and can be used.

“I guess trees are cheaper than cheese, but when you buy a block of Parmigiano-Reggiano, there is no room for such flimflammery. Just 100% pure salty goodness.”

Read more: https://food52.com/blog/22150-a-5-ingredient-lemon-pasta-with-just-one-caveat