On the Lambda

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On the Lambda

3 ways to improve the cheese on your pasta

March 31st, 2017 · No Comments · non-computer

When I was in high school in Wisconsin, I worked for a time at a fancy Italian restaurant. I worked in the pizzeria kitchen, which was in a different place and served a different dining room than the main kitchen for the nice side of the business. Nevertheless, I learned some things from the chefs, especially regarding cheese. Some of it, as you’ll see, comes from growing up in the Cheese State. Some of it I figured out on my own. I want to share the three ways I believe we can get better cheese on our pasta:

  1. We typically don’t put nearly enough cheese on pasta. If you’re gonna add cheese, add enough that you can taste it.
  2. Go for the asiago. Of the big three Italian cheeses (Parmesan, Romano, and Asiago), Americans like their parmesan, and occasionally romano. For myself, I’ve found asiago to be much more flavorful, and it was often the cheese used with the really nice dishes in the restaurant.
  3. Given the option, add the cheese before adding the sauce. I know this isn’t always possible, especially in restaurants. However, when you can, add the cheese to the pasta first, and do it while the pasta is still as hot as possible, so that the cheese melts and adheres somewhat to the pasta directly.

Doing all three of those can really enhance your meal.


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