Step 4: Prep the cheese
Grate the cheese up. If you decide to use a blend of Parmasean and pecorino, mix the two together to simplify the next step.
When you grate the cheese with a fine grater, there will appear to be a lot of grated cheese, but most of the volume will be air. The texture of a hard cheese shaved into tiny ribbons with the Microplane is amazing. The shavings quickly dissolve on your tongue in a soft burst of cheese flavor.
You'll need between 1/4 and 1/3 cup of this, depending on how much you like cheese.
Finely grated pecorino is quite delicious. Try a pinch of the finely grated stuff. There's no way store bought pre-ground pseudo-parmasean cheese can compare.
When you grate the cheese with a fine grater, there will appear to be a lot of grated cheese, but most of the volume will be air. The texture of a hard cheese shaved into tiny ribbons with the Microplane is amazing. The shavings quickly dissolve on your tongue in a soft burst of cheese flavor.
You'll need between 1/4 and 1/3 cup of this, depending on how much you like cheese.
Finely grated pecorino is quite delicious. Try a pinch of the finely grated stuff. There's no way store bought pre-ground pseudo-parmasean cheese can compare.
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