Use whole nutmeg and grate it
freshly.
WITH A CHEESE SHAKER ON THE TABLE
Italians are so dependent on cheese to enrich all their dishes, from
soups to spaghetti--and indeed any vegetable--that a shaker of grated
Parmesan, Romano or reasonable substitute stands ready at every table,
or is served freshly grated on a side dish. Thus any Italian soup
might be called a cheese soup, but we know of only one, the great
minestrone, in which cheese is listed as an indispensable ingredient
along with the pasta, peas, onion, tomatoes, kidney beans, celery,
olive oil, garlic, oregano, potatoes, carrots, and so forth.
Likewise, a chunk of melting or toasting cheese is essential in the
Fritto Misto, the finest mixed grill we know, and it's served up as a
separate tidbit with the meats.
Italians grate on more cheese for seasoning than any other people, as
the French are wont to use more wine in cooking.
Pfeffernuesse and Caraway
The gingery little "pepper nuts," _pfeffernuesse_, imported from
Germany in barrels at Christmastime, make one of the best
accompaniments to almost any kind of cheese.
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