Grate that cheese, please!
Here are my favorite grating tips for three wonderful Italian cheeses. Whether its Grana Padano, Parmeggiano Reggiano or Pecorino Romano, I always buy my fresh cheese in a chunk at the store rather than already grated. I like to grate my cheese as close as possible to when I plan on serving my dish.
I add freshly grated cheese to the pot of the fire right before serving. And when I have grated all I can I always save the rinds and plop them into my soups and sauces. This imparts a delicious depth of flavor.
For more tips, check out my latest cookbook, Lidia Cooks from the Heart of Italy.
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.