no banana@lemmy.world to Lemmy Shitpost@lemmy.world · 11 months agoGastronomical Masterpiecelemmy.worldimagemessage-square227fedilinkarrow-up1400
arrow-up1400imageGastronomical Masterpiecelemmy.worldno banana@lemmy.world to Lemmy Shitpost@lemmy.world · 11 months agomessage-square227fedilink
minus-squarePeroBasta@lemmy.worldlinkfedilinkarrow-up7·11 months agoRemove butter, put EVO, remove parmisan, put Parmigiano Reggiano, you have a masterpiece
minus-squaresupernicepojo@lemmy.worldlinkfedilinkarrow-up2·11 months agoAgree, I dont have reliable access to EVOO or good parmigiana. If I had my way all the time it would be thyme and lavender and oregano infused olive oil with cucumbers as well as a three way mixed Parmigiana, Asiago, Oaxaca or dried mozarella.
minus-squareFluba@lemdro.idlinkfedilinkEnglisharrow-up2·11 months agoI tried searching for EVO but just came up with a pan/bowl type. Could you tell an uninformed fool (me) what is EVO?
minus-squarePeroBasta@lemmy.worldlinkfedilinkarrow-up3·11 months agoExtra virgin olive oil. I’m Italian :D I get 5L per year from my uncle who produce it in Tuscany
minus-squareFluba@lemdro.idlinkfedilinkEnglisharrow-up2·11 months agoOh man, I should have known that. Thanks for the assist!
Remove butter, put EVO, remove parmisan, put Parmigiano Reggiano, you have a masterpiece
Agree, I dont have reliable access to EVOO or good parmigiana. If I had my way all the time it would be thyme and lavender and oregano infused olive oil with cucumbers as well as a three way mixed Parmigiana, Asiago, Oaxaca or dried mozarella.
I tried searching for EVO but just came up with a pan/bowl type. Could you tell an uninformed fool (me) what is EVO?
Extra virgin olive oil. I’m Italian :D
I get 5L per year from my uncle who produce it in Tuscany
Oh man, I should have known that. Thanks for the assist!