Grana Padano?
What are you doing with the crisps?
We oven roast feta.
Cut it into quarter inch slices, place on parchment on a sheet pan and roast to where it's almost burnt looking.
Let it fully cool under refrigeration-but not overnight.
Take out and crumble and then marinade in an infused oil like basil or chili oil.
The feta flavor and saltiness is super-intense and makes a great addition to a lot of salads.
Grana Padano is a much less expensive alternative to the Parmigiano reggiano and is used as such by Italian homecooks. Quite similar, contains a little less fat, and is produced in a much larger area, where the Parmigiano reggiano is produced in a small area only.I almost bought some of that the other day but it was $12 for a very very thin wedge and since I've never eaten it before I didn't want to spend that much. Is it similar to Parmesan or Romano?
Have you tried the Trader Joe's in Palmdale?
Have you considered kale chips?
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