He's been burned one too many times.
This time it was a cookbook, on a page with a recipe for simple, sautéed greens that could have been finished with a fresh farmer's cheese, or some grated manchego. But no. Finish with "lots of pecorino," the chef instructed.
I've heard this so many times by now. For the past ten years , a message about pecorino has been pushed to unsuspecting eaters like me: Pecorino is the new parmesan, and anybody who knows anything about food knows it. I resisted this dogma until the moment I couldn't. I was watching two Brooklyn chefs—they run a bunch of Italian restaurants—on TV demonstrate how to make a pasta sandwich."Before adding the pasta to the sandwich," one of the chefs said "shower the pasta with parmesan."
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