| The Italian parmesan recipe | |
|  | | Which version of the Parmo do you prefer? |
| | 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? |
| | | 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. | | | |
|
|
The Italian parmesan recipe uses veal.
