"Michael" wrote in message
u...
"sf" . wrote in message
...
On Fri, 9 May 2008 13:59:06 +1000, "Michael"
wrote:

There there's the different cheese: blues, wash rinds,

Are you talking about cheeses that are grated on top? I can only say
*that's different*.

Blue cheese and pumpkin, sweet potato, or pancetta is not uncommon. More
like little melty chunks at the end, than grated though.
Here's the sort of thing:
http://www.lifestylefood.com.au/reci...pe.asp?id=1197

As for breadcrumbs in risotto, that's new one to me.... not an
appetizing idea (or risotto au gratin), IMO.

It's based on the whole 'must not have cheese with seafood thing'. It's
called pangritata (poor man's parmesan).


must be a regional thing, cos my mother's family (from the south of Italy)
will always add cheese on the top of seafood risotto (even though risotto
tends to be more of a northern thing)

pangritata (literally, "grated" bread, as the dried bread was usually grated
on the same grating instrument as parmesan or pecorino, etc) tended to be
used on fresh pasta with tomato sauce (pasta like orecchietti or
strascinati)

lol just found a Youtube video of how to make them, from my mother's home
town

http://www.youtube.com/watch?v=vwqqLwXNEk0