| The
Italian parmesan recipe |
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| Which
version of the Parmo do you prefer? |
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We
asked Sandro and Marcho, managers of the Made In Italy restauraunt
in Middlesbrough, about the original Italian recipe for the parmesan.
What did they think about the Teesside parmo? |
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Sandro
and Marcho, originally from Italy's Marche county told us that the
Teesside version is quite different from the original Italian version
of the parmesan.
They
believe that the Italian version is by far the best saying that
the Teesside version is 'rubbish' in comparison.
However
they believe, like Eugene
McCoy, that the parmesan should be made with the best ingredients
and that real parmesan is made with veal.
They
shared with us the Italian recipe for the parmesan, which is as
follows:
Ingredients
Fillet
of veal
Breadcrumbs
Parmesan
cheese
Grouvier
cheese
Method
Take
a fillet of veal and pan fry in breadcrumbs, then simply cover with
parmesan and grouvier cheese and grill.
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The
Italian parmesan recipe uses veal.
