We're back after a slight delay! This time, we've got peas, parmesan, prosciutto, and a very excited Gretchen! G fills us in on the stages of parmesan making, we chat about the very serious and important Consorzio del Parmigiano Reggiano, and we get to experience the cheese-making process through G's memories of her Parma travels. Becca is busy worrying there's too much liquid in her soup but learns that the milk used for parmesan comes from cows only during spring, summer and parts of fall, because the cows have to feed on green grass only. And we thought the pistachio was precious. Thanks for joining us, Gluttoneers!
Recipe Source:
https://www.bhg.com/recipe/soups/spring-pea-soup/
https://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-crisps-recipe-3381387
https://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-crisps-recipe-3381387
