no banana@lemmy.world to Lemmy Shitpost@lemmy.world · 1 year agoGastronomical Masterpiecelemmy.worldimagemessage-square230fedilinkarrow-up1405arrow-down123
arrow-up1382arrow-down1imageGastronomical Masterpiecelemmy.worldno banana@lemmy.world to Lemmy Shitpost@lemmy.world · 1 year agomessage-square230fedilink
minus-squaresupernicepojo@lemmy.worldlinkfedilinkarrow-up41arrow-down2·1 year agoButter, parmesan, salt and pepper
minus-squarePeroBasta@lemmy.worldlinkfedilinkarrow-up7arrow-down5·1 year agoRemove butter, put EVO, remove parmisan, put Parmigiano Reggiano, you have a masterpiece
minus-squareFlubalinkfedilinkEnglisharrow-up2·1 year agoI tried searching for EVO but just came up with a pan/bowl type. Could you tell an uninformed fool (me) what is EVO?
minus-squarePeroBasta@lemmy.worldlinkfedilinkarrow-up3·1 year agoExtra virgin olive oil. I’m Italian :D I get 5L per year from my uncle who produce it in Tuscany
minus-squareFlubalinkfedilinkEnglisharrow-up2·1 year agoOh man, I should have known that. Thanks for the assist!
minus-squaresupernicepojo@lemmy.worldlinkfedilinkarrow-up2arrow-down1·1 year agoAgree, I dont have reliable access to EVOO or good parmigiana. If I had my way all the time it would be thyme and lavender and oregano infused olive oil with cucumbers as well as a three way mixed Parmigiana, Asiago, Oaxaca or dried mozarella.
Butter, parmesan, salt and pepper
Cheese with rice? Damn
Remove butter, put EVO, remove parmisan, put Parmigiano Reggiano, you have a masterpiece
I tried searching for EVO but just came up with a pan/bowl type. Could you tell an uninformed fool (me) what is EVO?
Extra virgin olive oil. I’m Italian :D
I get 5L per year from my uncle who produce it in Tuscany
Oh man, I should have known that. Thanks for the assist!
Agree, I dont have reliable access to EVOO or good parmigiana. If I had my way all the time it would be thyme and lavender and oregano infused olive oil with cucumbers as well as a three way mixed Parmigiana, Asiago, Oaxaca or dried mozarella.