Italian cooking

[MypinchofItaly]

oops, edit - Parmesan Reggiano]

Aaaahhh! Parmigiano Reggiano, please darling

 

[MypinchofItaly]

Pecorino is divine.
Since there's a huge Italian community here in Venezuela,there are local producers of this cheese. Never quite the same as the original, of course, but close. We get the classic version, and another with black peppercorns in it.

I adore Pecorino Romano as well, sometimes it is a bit too salty anyway it’s its characteristic
I mostly use it grated on top of pasta, but also in roasted vegetables such as potatoes or aubergines, courgettes, carrots as well

 

[kaneohegirlinaz]

Great!
Now I want some fresh Pasta ...

or maybe some homemade cheese ravioli?

As I look back at my "food photos", I haven't made sort of fresh Pasta since 2019!
We're over due...

 

[karadekoolaid]

Making homemade pasta here is always a process; mainly because there's only one place in the kitchen where I can attach my pasta machine, and it makes a wonderful mess.
The missus doesn't like the mess, so I'm waiting for her to travel in a few days, then I'm going to perfect my tortellini technique!

 

[blades]

It is no wonder that Italian food is wildly popular in the U.S. Great stuff. I plan to make my "world's best pizza" over the weekend.