Parmesan - Glossaries - Tools

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Parmesan
Hard, grainy cow's-milk cheese extensively used in Italian cuisine. Parmigiano reggiano is the true parmesan cheese, manufactured in the province of Parma and also Bologna and Mantua.

Use: Often grated over dishes, as in spaghetti bolognese. Parmesan is always best grated just before use.

10 things to do with Parmesan

-	Avocado pizza	-	Aubergine Parmesan
-	Gourmet cheese and onion spuds	-	Easy tuna and tomato cannelloni
-	Green pasta with garlic	-	Grilled Cape salmon with lime sauce
-	Fig polenta cake with olive oil and orange syrup	-	Fresh asparagus risotto
-	Kingklip with cheese sauce	-	Fresh pasta with chilli, rocket and Parmesan

All listings under 'P' in A-Z OF INGREDIENTS

- Pancetta
- Prawn
- Pasta
- Pumpkin
- Peach
- Polenta
- Pecorino romano
- Pawpaw
- Parmesan
- Peanut
- Pecan nut
- Phyllo pastry
- Pistachio nut
- Poppy seed
- Prickly pear
- Pineapples
- Pectin
- Patty pans
- Peas
- Pomegranate
- Pancakes

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