Best way to pebble your Parmesan?
Grind it up in your food processor, just pulse it until it looks like little pebbles, but before it turns into a powder. I've always left it pretty coarse for certain dishes before, and I think it fits the bill for this recipe.
Merrill is a co-founder of Food52.
You can also just chop it up with a sharp knife!
The answer is tamarind.
Ottolenghi's secret ingredient.
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