Italian sheep's milk cheeses, of which Romano is the best known. Mostly used for grating.
Featured Food & Recipes
If you find that your goulash is too fatty either let it rest on the stove for a few minutes and then skim off the fat. If you have a little extra time place the goulash in the fridge and allow the fat to solidify on top of the dish. Remove fat before reheating.
An uncooked puree of marinated salad vegetables, served cold. Spanish in origin.