no banana to Lemmy Shitpost · 2 years agoGastronomical Masterpieceimagemessage-square228linkfedilinkarrow-up1407arrow-down124
arrow-up1383arrow-down1imageGastronomical Masterpieceno banana to Lemmy Shitpost · 2 years agomessage-square228linkfedilink
minus-squarePeroBastalinkfedilinkarrow-up8arrow-down5·2 years agoRemove butter, put EVO, remove parmisan, put Parmigiano Reggiano, you have a masterpiece
minus-squareFluba@lemdro.idlinkfedilinkEnglisharrow-up2·2 years 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-squarePeroBastalinkfedilinkarrow-up4·2 years 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-up2·2 years agoOh man, I should have known that. Thanks for the assist!
minus-squaresupernicepojolinkfedilinkarrow-up2arrow-down1·2 years 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.