Pasta with Bacon and Mint Almonds
by Fei Fei
Favorite
Difficulty
Easy
Time
20m
Serving
2
Spaghetti is really a noodle that you never tire of, and it has lower calories than rice, and there are various preparation methods.
The following is an introduction to parmesan from Wikipedia:
Parmesan cheese (English: Parmesan, Italian: Parmigiano-Reggiano, literally translated as Parmigiano-Reggiano) is a hard cheese that is cooked but not squeezed during the manufacturing process. The cheese is named after Parma and Emilia in Emilia-Romagna, Italy. Many cheese lovers call this cheese the king of cheese. The word Parmigiano-Reggiano is protected by DOP, and those produced in other places or unqualified can only be called Grana, for example: Grana Padano, which is separated from the aforementioned place by only a Po river However, the cheese produced by the same production method cannot be named Parmigiano-Reggiano.
Parmesan cheese is made from raw cow milk that has just been squeezed out a little bit due to gravity. Traditionally, cows that can provide raw milk to Parmesan cheese can only be fed grass or hay. Other additives to Parmesan cheese are said to include natural milk syrup and calf stomach lining to help coagulate, as well as edible salt. The entire production and maturation process lasts for two years and can be produced every day, but the natural environment will affect the final product.
Here is an introduction to Parmesan cheese taken from Wikipedia:
Parmigiano-Reggiano is registered as a trademark. In Italy, the Parmigiano-Reggiano Cheese Control Bureau (government department) controls its manufacturing and sales. Each round of Parmesan cheese is tested during the initial maturation process, which is when the cheese is still soft and tender, and then it is stamped with an official stamp and placed in a storage place to mature. The cheese that does not meet the standard is thrown away to feed the pigs. These cheese-eating pigs are the source of Parma ham.
Parmesan cheese can be ground into a powder and sprinkled on pasta or eaten in a large chunk with balsamic vinegar. This is also one of the main ingredients of Italian milk sauce and green sauce. "
The following is an introduction to parmesan from Wikipedia:
Parmesan cheese (English: Parmesan, Italian: Parmigiano-Reggiano, literally translated as Parmigiano-Reggiano) is a hard cheese that is cooked but not squeezed during the manufacturing process. The cheese is named after Parma and Emilia in Emilia-Romagna, Italy. Many cheese lovers call this cheese the king of cheese. The word Parmigiano-Reggiano is protected by DOP, and those produced in other places or unqualified can only be called Grana, for example: Grana Padano, which is separated from the aforementioned place by only a Po river However, the cheese produced by the same production method cannot be named Parmigiano-Reggiano.
Parmesan cheese is made from raw cow milk that has just been squeezed out a little bit due to gravity. Traditionally, cows that can provide raw milk to Parmesan cheese can only be fed grass or hay. Other additives to Parmesan cheese are said to include natural milk syrup and calf stomach lining to help coagulate, as well as edible salt. The entire production and maturation process lasts for two years and can be produced every day, but the natural environment will affect the final product.
Here is an introduction to Parmesan cheese taken from Wikipedia:
Parmigiano-Reggiano is registered as a trademark. In Italy, the Parmigiano-Reggiano Cheese Control Bureau (government department) controls its manufacturing and sales. Each round of Parmesan cheese is tested during the initial maturation process, which is when the cheese is still soft and tender, and then it is stamped with an official stamp and placed in a storage place to mature. The cheese that does not meet the standard is thrown away to feed the pigs. These cheese-eating pigs are the source of Parma ham.
Parmesan cheese can be ground into a powder and sprinkled on pasta or eaten in a large chunk with balsamic vinegar. This is also one of the main ingredients of Italian milk sauce and green sauce. "
