Thread: Easy Parmesan

Today after bicycling to work and back I was too tired to ride to the supermarket again. Hopefully my car will be out of Toyota's body shop in the next day or two.

Kids ask me to cook but the cupboards, refrigerator and pantry are pretty bare, so I scrounge around. Found a tin of polpa tomatoes out of Italy which was great big old Roma tomatoes chopped up already. You can use a couple of cans of Prego, or if your bucks up by Roma tomatoes par boil them, peel them and then stew them off. I had some onions garlic, and a few mushrooms as well.

No veal that is for sure but some boneless pork steaks. Some spiral noodles, and a frozen loaf of sourdough from Tops a couple of weeks ago. Some olive oil and we were in business.

Sauteed off the garlic and the onions after chopping them, added slices of mushrooms as well. While I was doing the sautéing I was warming the tomatoes, added the mixture after it had cooked well and stuck it the oven for an hour after adding Italian spices. The longer the better.

Took the pork steaks and pounded them with some bottle out of the Thai spice drawer that was heavy, it was big and heavy so made the job easy. Salt and peppered them.

Now its time to go down, take more photos and cook it up.

So I had 3 or these to work with, this one is still defrosting, but they were all about 120 grams, small but okay.



So after said bashing and spicing we ended up with this.



From that various other things were found.

Cheese out of the freezer and spices appeared.



Spiral noodles as well.



The finalized sauce after about an hour and a half.



The sourdough


Garlic spread.


The last of my okay olive oil.


A hot pan awaits the lightly floured steaks.



just a couple of tablespoons of flour and then shake.


Brown both sides before baking to moisten them and bring them back to their full size.



Line your baking dish with sauce, enough to cover under and over the pork.



Get the garlic spread on the now sliced bread.



Now your pork has been cooking for 30 minutes covered. Stewing in fact, time to add the cheese.


Broil at 400 until the cheese is soft and runny, let sit about 3 minutes and enjoy with the bread you cooked while waiting.



A simple Italian meal plated up.



Fun and easy, especially if you have left over sauce around.

Very nice.

but I get my easy parmesan from the sachets which come with pizza delivery. Easy chilli flakes are in another sachet.

I thought you were making cheese

Anyhow, looks mouth watering as usual

One question, your garlic bread always looks great, how do you make the garlic spread ?

Is it just butter and garlic ?

Looks good, but I cannae see any parmesan.

count me in for some easy Italian "pork" Parmesan next time in BKK. Looking good AO.

Why would anyone give a red for a cooking thread? Unless it was one of DDs ofcourse.

Or Noodles' fish finger sandwiches

Although I do like them with ketchup