no banana to Lemmy Shitpost@lemmy.world • 7 months agoGastronomical Masterpiecelemmy.worldimagemessage-square232fedilinkarrow-up1405arrow-down124
arrow-up1381arrow-down1imageGastronomical Masterpiecelemmy.worldno banana to Lemmy Shitpost@lemmy.world • 7 months agomessage-square232fedilink
minus-square@PeroBasta@lemmy.worldlinkfedilink2•7 months agoRemove butter, put EVO, remove parmisan, put Parmigiano Reggiano, you have a masterpiece
minus-squareFlubalinkfedilinkEnglish2•7 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-square@PeroBasta@lemmy.worldlinkfedilink3•7 months agoExtra virgin olive oil. I’m Italian :D I get 5L per year from my uncle who produce it in Tuscany
minus-squareFlubalinkfedilinkEnglish2•7 months agoOh man, I should have known that. Thanks for the assist!
minus-square@supernicepojo@lemmy.worldlinkfedilink1•7 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.
Remove butter, put EVO, remove parmisan, put Parmigiano Reggiano, you have a masterpiece
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!
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.