Poor man’s parmesan

January 25, 2010

Originally published in Journal de Montréal on July 28, 2007.

Long ago, in certain poorer regions of Italy, parmesan was considered to be a rich man’s luxury.

No doubt, it was a smart and ingenious cook who invented the “poor man’s parmesan”, by browning some breadcrumbs in a pan, with a few cloves of crushed garlic and a bit of olive oil.

Ever since then, this “gold dust” has become a very popular garnishing on fish based pasta, in Italy. I’m proposing here, Sicilian pasta with cauliflower. In case you are unable to find bucatini (hollow spaghetti), you can use normal spaghetti in its place.

Sicilian pasta with cauliflower


Cinzia Cuneo
Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

2 comments to “Poor man’s parmesan”

January 28, 2010 flondo said:

didn’t know about this before

thanks for the tip

can it be done in advance an refrigerated?

Cinzia Cuneo
January 28, 2010 Cinzia said:

Yes, I suppose that it could be prepared in advance and refrigerated. Personally, I have never done it because it does not take longer than 3 minutes to make.

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