Parmigiano… gelato

Just a quick note.

Parmigiano “gelato” exists. What a world!

I don’t know how I ran across this article about such a savory spread (and others), but here we are, so much better for the knowledge. Says the recipe, “Good-quality Parmigiano-Reggiano gives it a nutty, satisfyingly salty flavor that makes it a conversation starter at any gathering.” And who could disagree? I personally plan to mention Parmigiano ‘Gelato’ to everyone I meet.

Parmigiano ‘Gelato.’ A little party trick for you: Warm a cup of heavy cream in a saucepan, stir in some freshly grated Parmigiano-Reggiano and nutmeg, then transfer that mixture to a bowl and refrigerate until it magically firms up (it’ll take a few hours, but you could also let it sit overnight). Once it’s scooped and spread over toast, the consistency is similar to — you guessed it — gelato! Drizzle it with thick balsamic vinegar (or another sticky, tart thing like pomegranate molasses).

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