Cheese-a-holics Parmigiana?
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Cheeses and other Dairy Products
Forum Discription: A place to discuss cheeses and other dairy products in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2680
Printed Date: 26 March 2026 at 19:44
Topic: Cheese-a-holics Parmigiana?
Posted By: Margi Cintrano
Subject: Cheese-a-holics Parmigiana?
Date Posted: 10 October 2012 at 11:31
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Which are your favorite baked Italian dishes with globs of melted Reggiano Parmesano & Mozzarella di Bufala & Provolone Cheese on top?  Photo Courtesy: 123rf uncopyrighted public domain stock. Mine is MELANZANE DI LECCE, which is Eggplant topped with melted Reggiano Parmesano, Provolone and Mozzarella di Bufala and in the USA the dish is called Eggplant Parmigiana ... Lecce is a small town in southeastern Puglia on the Adriatic, where eggplants flourish. Would love to hear all about your cheese-a-holic cravings and faves. Kind regards, Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Replies:
Posted By: Hoser
Date Posted: 11 October 2012 at 08:42
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Mine would be chicken for sure. Here is my http://foodsoftheworld.activeboards.net/chicken-alla-parmigiana-di-caserme-dei-pompieri_topic1942_post12161.html?KW=chicken+parm#12161" rel="nofollow - recipe from the firehouse. ------------- Go ahead...play with your food! |
Posted By: Margi Cintrano
Date Posted: 11 October 2012 at 09:12
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Hoser. Oh yes ... the cheese dredged sinful sensation and yes on some Italian assistance. Wonderful chicken. Thanx for reminder and feedbk. Margi ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 11 October 2012 at 09:30
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there's a saying (and i'll apologise in advance for the crude language):
"i'd eat the ass out of a dead buffalo, if it had cheese baked on it."
that pretty much sums up my philosophy!
 cheddar or the usual italian blends are my favourites, but the bottom line is that if cheese is baked on it, nice, toasty-golden and wonderful - it's going to be good ~ ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: pitrow
Date Posted: 11 October 2012 at 09:34
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I'm with Ron on this one. Anything with cheese in, on, or around it is good to go in my book!
------------- Mike http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
Posted By: Margi Cintrano
Date Posted: 11 October 2012 at 13:47
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Tas and Pitrow, Joder Guys ! Truly colloquially Far Western USA ! U are cheese.a.holics ... You are both hilarious and as I had been in the middle of packing, I almost fell over laughing even though I am a Lady ! ha ha ... Have great wkend, Margi
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Margi Cintrano
Date Posted: 15 October 2012 at 10:10
 Just Another Cheese-a-holic Treat ... Provoleta with sausage to Share ... Enjoy, Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Margi Cintrano
Date Posted: 15 October 2012 at 10:32
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Cheese-a-holics, This is a real divine grilled Provoleta starter ... Normally I prepare our´s in the broiler part of the oven.  Have lovely evening. Margi.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |