Comparing amounts of parmesan and sauces in Italian style dishes

[Morning Glory]

[Mod.comment: This and following posts moved to form new topic (MG)]

The amount of parmesan cheese we use, I'd have a sore arm using a microplane. That's great for zesting though.

I don't really use a lot of parmesan. I use it mainly as a sort of dusting/topping over things. I've just realised though, that a lot of US recipes are much more heavy on parmesan than I'm used to. I think there may be a cultural difference here.

 

[TastyReuben]

I've just realised though, that a lot of US recipes are much more heavy on parmesan than I'm used to. I think there may be a cultural difference here.

I just made one of the first salad dressings I ever learned to make from scratch - a creamy buttermilk dressing, sort of a ranch knockoff, and I made about 3/4th’s of a cup - I’d say there’s a 1/4 cup (loosely measured) of grated Parmesan in that…maybe a little more.

 

[kaneohegirlinaz]

JAS_OH1 we use up ALOT of Parm in one go.

I'll fill up one of these inexpensive plastic containers every so often.
I just made a recipe that called for 1/2 cup of Parm & 1 cup of Mozz.
The rest went over our pasta dishes last night.
I have just a smidge left.
I'm liking this style of "grated" cheese as apposed to using the Microplane, it has more of that characteristic quality that Parm has, that nice crunch of the crystalized bits. When I use the Microplane, the Parm just melts into the dish.

 

[karadekoolaid]

Do you grate up a lot all at one time then?

I'm the same as kaneohegirlinaz; I'll fill a plastic bag with the parm and it'll last in the fridge for at least a couple of weeks. Never gets a chance to go off, because we'll use it in that time.

 

[JAS_OH1]

I don't really use a lot of parmesan. I use it mainly as a sort of dusting/topping over things. I've just realised though, that a lot of US recipes are much more heavy on parmesan than I'm used to. I think there may be a cultural difference here.

My DH is of Italian American descent, so my love of using Parm has increased over the years, although I always really loved it (it's great over some baked oysters BTW). kaneohegirlinaz also has a husband of IA descent. Don't think that TastyReuben does (have IA blood), but yes, it might just be a cultural difference. I don't know if most Italians love a great aged parm as much the Italian Americans do.

I think karadekoolaid's wife has some Italian ancestry? And I think that karadekoolaid is just a cheesehead in general!

 

[karadekoolaid]

I think @karadekoolaid's wife has some Italian ancestry? And I think that @karadekoolaid is just a cheesehead in general!

Correct on both counts. My wife's great grandparents came over on a boat from the Isle of Elba.
Let me loose in a cheese shop with a thousand dollars and I'd come out broke.

 

[TastyReuben]

Don't think that @TastyReuben does (have IA blood)

Not a drop…but I still have that pizza gene, I don’t know where that came from.

I remember discussing it with our mailman when I was a littl’un…what was his name?… …Larry?…Lonnie?…Lorenzo! That was it, Lorenzo Rossi, that was our mailman’s name. Mom used to really like him, and he treated me almost like I was his own son. Good guy….Waitaminute!!!

 

[Morning Glory]

I don't know if most Italians love a great aged parm as much the Italian Americans do.

I think they do love it but not sure they would use such large quantities in a recipe as American Italians do. But I'm not expert. Maybe ask our resident Italuan MypinchofItaly?

 

[JAS_OH1]

I think they do love it but not sure they would use such large quantities in a recipe as American Italians do. But I'm not expert. Maybe ask our resident Italuan MypinchofItaly?

I tend to think in Italy they'd use it sparingly. Same with sauces, from what I've read. Many people here tend to go heavy on sauces and like thick, rich sauces, whereas in Italy and some other countries people let the pasta be the star. I vacillate on that. There are times I prefer light sauce and other times heavy, but I always love lots of cheese!

 

[TastyReuben]

Many people here tend to go heavy on sauces and like thick, rich sauces

I’m definitely that way with pasta sauce and pizza sauce. I want it loaded down and swimming in it.

 

[JAS_OH1]

I’m definitely that way with pasta sauce and pizza sauce. I want it loaded down and swimming in it.

Oh definitely with pizza. As long as it's not soggy.

 

[Barriehie]

With pasta, unless it's carbonara, I go heavy with meat and tomato sauces. I don't like eating a bunch of carbs and don't find them filling.

 

[JAS_OH1]

Oh lord. Whats the name of this thread again? Lmao

 

[TastyReuben]

Oh definitely with pizza. As long as it's not soggy.

MrsT, who’s also American the last time I checked, is the opposite - her favorite pasta “sauce” is either butter or olive oil, and her favorite pizza has no real sauce on it at all, just a bit of oil and cheese and a few toppings.

 

[JAS_OH1]

MrsT, who’s also American the last time I checked, is the opposite - her favorite pasta “sauce” is either butter or olive oil, and her favorite pizza has no real sauce on it at all, just a bit of oil and cheese and a few toppings.

Fir a cracker thin and crispy crust, light sauce is ok. But please to more cheese!