Difference between revisions of "Category:Mascarpone"
(Created page with "Mascarpone (English: /ˌmæskɑrˈpoʊniː/ or /ˈmɑːskərpoʊn/, Italian: [maskarˈpoːne]) sometimes mispronounced as if it were spelled "marscapone"is an Italian cheese made...") |
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| − | Mascarpone (English: /ˌmæskɑrˈpoʊniː/ or / | + | Mascarpone (English: /''ˌmæskɑrˈpoʊniː''/ or /ˈ''mɑːskərpoʊn''/, Italian: ''[maskarˈpoːne]'') sometimes mispronounced as if it were spelled "marscapone", is an Italian cheese made from cream, coagulated with citric acid or acetic acid. After denaturation, whey is removed without pressing or aging. One can manufacture mascarpone by using cream and tartaric acid, citric acid, or even lemon juice.[4] |
| − | Mascarpone is recognised as Prodotto agroalimentare tradizionale (traditional regional food products). | + | Mascarpone is recognised as ''Prodotto agroalimentare tradizionale'' (traditional regional food products). |
Mascarpone is milky-white in color and is easily spread. It is used in various dishes of the Lombardy region of Italy, where it is a specialty. It is a main ingredient of modern tiramisu. It is sometimes used instead of butter or Parmesan cheese to thicken and enrich risotto. | Mascarpone is milky-white in color and is easily spread. It is used in various dishes of the Lombardy region of Italy, where it is a specialty. It is a main ingredient of modern tiramisu. It is sometimes used instead of butter or Parmesan cheese to thicken and enrich risotto. | ||
Latest revision as of 03:57, 11 October 2011
Mascarpone (English: /ˌmæskɑrˈpoʊniː/ or /ˈmɑːskərpoʊn/, Italian: [maskarˈpoːne]) sometimes mispronounced as if it were spelled "marscapone", is an Italian cheese made from cream, coagulated with citric acid or acetic acid. After denaturation, whey is removed without pressing or aging. One can manufacture mascarpone by using cream and tartaric acid, citric acid, or even lemon juice.[4] Mascarpone is recognised as Prodotto agroalimentare tradizionale (traditional regional food products).
Mascarpone is milky-white in color and is easily spread. It is used in various dishes of the Lombardy region of Italy, where it is a specialty. It is a main ingredient of modern tiramisu. It is sometimes used instead of butter or Parmesan cheese to thicken and enrich risotto.
Pages in category "Mascarpone"
The following 3 pages are in this category, out of 3 total.
