tradizionale balsamic vinegar and parmigiano reggiano

Vilco said:

Ingredients:
- a handful of splintered parmigiano cheese per person
- your bottle of aceto balsamico tradizionale

Instructions:
Put the splintered cheese on a little dish, pour drops of vinegar onto
them and serve.

Good as an appetizer, it can be used in a highly energetic break, too.

It just so happens I had this exact combination as part of a cheese course a
few weeks ago. My companion nearly swooned with ecstasy upon tasting it.
(For Northern California residents, this was at Farallon in San Francisco.
Wonderful place.)

I bought two bottles of high-end balsamico recently, and now I'm waiting for
the local strawberries to start appearing...

Bob

Stavo dormendo su un bancale di lambro quando il post di Bob mi desto'

Quoted message said:

It just so happens I had this exact combination as part of a cheese
course a few weeks ago. My companion nearly swooned with ecstasy

upon

Quoted message said:

tasting it.

Glad to hear it 🙂

Quoted message said:

I bought two bottles of high-end balsamico recently, and now I'm
waiting for the local strawberries to start appearing...

Well, why wait for the darn berries? Just do some chicken scallops
with balsamico, or let it run on a fat, oven cooked pig fore-leg
("stinco al forno", over here), or... best of all as far as I know,
just after balsamico and parmigiano, try "cipolline in agrodolce
all'aceto balsamico" [i checked my spelling this time], it's
wonderful: I dont' know how agrodolce is said in english, but I think
many of you know it, I'll translate it in bitterwseet, correct me. So
it's: "bitterwseet lil' onions with balsamic vinegar", very good
side-dish with many of our traditional second courses: roasts, mix of
boiled cuts, cotechino & zampone, and many dishes you prepare in a
oven. Expecially fat ones, since the acidity of the cipolline is good
to help clean your mouth from the fat pork.
--
Vilco
Think pink, drink rose'

"Vilco" <[email hidden]> wrote in message
news:[email hidden]...
<snip>

Quoted message said:

So it's: "bitterwseet lil' onions with balsamic vinegar", very good
side-dish with many of our traditional second courses: roasts, mix of
boiled cuts, cotechino & zampone, and many dishes you prepare in a
oven. Expecially fat ones, since the acidity of the cipolline is good
to help clean your mouth from the fat pork.
--
Vilco
Think pink, drink rose'

I think I just had a sexual experience while reading this.

Charlie