1
Remove from heat, grate parmesan, then tong through two whole eggs beaten with two egg yolks.
2
Place on the dish for serving and grate Parmesan cheese over it.
3
Toss the mixture together and serve in warm bowls with grated parmesan.
4
Serve over thick noodles sprinkled with freshly grated Parmesan cheese and parsley.
5
Serve, topped with more freshly grated Parmesan cheese and some chopped parsley.
6
Once they have softened add the lemon zest and the grated parmesan.
7
Add a few teaspoons of grated lemon zest and freshly grated Parmesan.
8
Serve with a border of boiled rice sprinkled with grated Parmesan cheese.
9
Cover the fish completely with the grated parmesan cheese and then the crumbs.
10
Pass a plate of finely grated Parmesan cheese with the soup.
11
Serve with lots of freshly ground pepper and grated Parmesan cheese.
12
Mix some fine bread-crumbs with grated Parmesan cheese and chopped parsley.
13
Serve the ragout on top of the pappardelle with grated parmesan.
14
Drain the cooked pasta, mix with the tomato and serve with grated parmesan.
15
She has also produced a little grated Parmesan cheese from somewhere.
16
Enjoy with ½ plain baked potato topped with 2 tablespoons grated Parmesan cheese.