Today's the last day of our NYC Holiday Market. So come see us! »
🔕 🔔
Loading…

My Basket ()

All questions

What is the reason behind "no cheese" on top of seafood pasta ( think pasta al tonno e alici)

Always wondered if it is a flavor mismatch or a bad chemical reaction

asked by GIOVANNI50 over 3 years ago
4 answers 1188 views
53573b8d 4bf0 4ffd 843d b2e617cfeb6b  dscn3274
inpatskitchen

Pat is a trusted home cook.

added over 3 years ago

Here's a short article on the debate but I'm a believer of "if it tastes good do it" :
http://www.thekitchn.com...

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added over 3 years ago

I agree. I make stuffed clams oreganata every Christmas eve (basically Lidia Bastianich's recipe) - the stuffing includes parm. Also, when I make spaghetti alle vongole at home, barbarian that I am, I love it with a little fresh grated parmesan on top.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

I don't think its anything like chemical reaction. Its just two flavors that do not marry. With a seafood pasta, you'd want some zesty/citrus feel to it, not so much the cheesyness on top. Then again, taste differs. Some people might love their seafood pasta with cheese. But most foodies will consider it a big NO NO, just purely taste wise.