Salad, soup and pasta: Yotam Ottolenghi’s parmesan recipes

Three different ways of bringing out the savoury charms of Italy’s favourite cheese: in a pasta classic with an off-grid, Middle Eastern twist, a punchy sprout salad and a cheery vegetable broth

The making of parmesan is a strict affair, from the cows and their fodder to the whey starter and rennet, to the size of the wheel and the length of the ageing. The members of the Parmigiano Reggiano consortium, which unites all producers, believe this all adds up to making their cheese the most popular in the world. They’re probably right, too. Fortunately, when it’s time to eat, things are much more open-ended. The block of parmesan you have in your fridge can make an appearance in a host of dishes you may not have thought of (and never, ever throw away the rind, either).

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