We spent this new year vacation on Koh Pangan in Thailand and since we came back I couldn't help thinking about seafood pasta we had in Angels bay restaurant. Surprisingly, it is an excellent pizzeria ran by the French. Read more...
It looks like a hot topic))). Just looked it up on google and found that someone even investigated why the Italians consider parmesan over seafood pasta a mauvais ton: http://tmagazine.blogs.nytimes.com/2008/03/27/the-back-story-senza-formaggio/
Our French chef in Angels bay didn't though. And we enjoyed the dish a lot. Also looks like other celebrity chefs do use parmesan in seafood pasta (http://www.bbc.co.uk/food/recipes/freshseafoodpasta_85131) but that's probably for they are not Italians)))
Great thanks for bringing this up though! I didn't even know it's such a discussion firing topic!
I just stumbled upon your site and recipes! Congrats! This recipe is definitely one that we'll try within the next weekend! We are Greek food bloggers, and maybe this recipe from our blog would interest you (since you're also a friend of pasta/seafood): http://littlecookingtips.blogspot.com/2012/01/pasta-with-mussels.html Congrats again!
parmigiano (sir) s seafood (i voobsche luboi riboi) nelzia (ya em, no vse italianci vidja eto rvut na sebe volosi:))
ReplyDeleteIt looks like a hot topic))). Just looked it up on google and found that someone even investigated why the Italians consider parmesan over seafood pasta a mauvais ton:
ReplyDeletehttp://tmagazine.blogs.nytimes.com/2008/03/27/the-back-story-senza-formaggio/
Our French chef in Angels bay didn't though. And we enjoyed the dish a lot. Also looks like other celebrity chefs do use parmesan in seafood pasta (http://www.bbc.co.uk/food/recipes/freshseafoodpasta_85131) but that's probably for they are not Italians)))
Great thanks for bringing this up though! I didn't even know it's such a discussion firing topic!
ya toje lublu s parmigiano vse podrjad, no tut v Italii ludi pravda na eto stranno smotrjat:)) No tut voobsche mnogo bzikov naschet edi u vseh:))
ReplyDeleteLooks like there is a rationale behind this: parmigiano can be too strong for most of the seafood, so it can "kill" the fine seafood flavor.
ReplyDeleteI just stumbled upon your site and recipes! Congrats! This recipe is definitely one that we'll try within the next weekend!
ReplyDeleteWe are Greek food bloggers, and maybe this recipe from our blog would interest you (since you're also a friend of pasta/seafood):
http://littlecookingtips.blogspot.com/2012/01/pasta-with-mussels.html
Congrats again!
Oh, lovely! Thank you for letting know about yourself. This pasta with mussels looks great. Just joined your blog:)
ReplyDeleteWe actually moved here: www.pinchofcinnamon.com
Deletenow the updates are posted there - welcome:)