Gennaro, Very good indeed. When you break the parmigiano instead of cutting it, you increase the surface area of the cheese as it breaks to its crystalline structure and is not flat allowing more of the salty cheesiness Im bocca!!😋 Stephen.
In Mexico we call those prickly pears "tunas", although they're quite tasty I'm not really a fan of them, I pretty much prefer the catus itself from which they're harvested (called "nopal"). I would have never thought that you italians used them in your cuisine!
Thank you so much for showing me how to prepare this salad - especially, how to handle prickly pears, something I always wondered about! Loved this video!!!❤
Thank you Gennaro. I've never seen how to skin a prickly pear before. Here in Australia, they are a noxious weed that simply ran wild years ago... Your recipe puts them into a much better light. 😉
I remember when I was talking to an Italian fellow and he said to me is Italians when we cook and eat our food it’s as if we are making love to our food we savour and taste it becomes part of us we don’t eat it’s a totally different than North Americans
Brings back lovely memories of growing up in St Julian’s, Malta. Prickly pear everywhere, just help yourself it was all free for the taking. Wonderful.
Genaro you remind me of my childhood, in my country you can do ANY version, you can replace the sabres with watermelon, you can replace the parmeggino with feta, you can use peaches, you can use smith apple with pecan, you can use buche cheese everything works also chirory can be replaced with lactuta romana what ever you want it just works i know europeans affraid of vegtables, or think they're boring. No i double dare you to try it! Thanks again pappu contaldo
