We’ve been cooking quite a bit when we are home lately and I’ve been loving it! Well, at least for the most part. It’s certainly easier to cook when I take a little time on Sunday or Monday to plan things out and order or grab our groceries early on in the week. When I get the week started off with healthy foods, then the rest of the week seems to fall in line and it makes going out all the more enjoyable. Plus, when we eat out for every meal when we travel, it’s really nice to have good, healthy food when we are home! Sometimes, I do fall prey to making the same things over and over. Which is why have been trying to switch it up a little and this is one of our favorite dishes that we made last week.
What better simple pleasure is there than a fine cheese? Well if you’re me, not much! Truly, I can make an entire meal out of cheese and it’s practically a major food group in my diet. BMW doesn’t consider it a meal unless there’s meat involved and I sorta feel the same way about cheese. Ok maybe not every meal but you know what I’m sayin! I usually find just about any excuse to add a sprinkle here or there to juuuuuust about anything haha.
This recipe came about after a few things happened. First, I attended this amazing cheese event with Parmigiano Reggiano. Yes! There is actually a whole entire consorzio over in Italy dedicated to Parmesan! Not to be confused with the green bottle of ’90’s childhoods but actual real, delicious parmesan. The event was hosted by Parmigiano Reggiano at Antonelli’s Cheese Shop with local chef extrodianire Drew Curren of Italic, Easy Tiger, 24 Diner, arro and soon to be Irene’s. At the event we tasted three different types of parmesan and they walked us through the differences in each. It can’t be called Parmigiano Reggiano unless it’s been aged for at least 12 months and has the official dotted rind, so look for that when you’re shopping. We got to taste the milder 14 month cheese which is hard to find in the US simply because after it ages for hard to get here in time to be sold as a 14 month. The 24 month is the most common and middle of the road perfect for everything cheese and the 36 month is a bolder, stinker cheese that can add that distinct flavor to any dish!