Mascarpone; say it with me, MAH-scarpone. This Italian double or triple cream is widely used in culinary vernacular, though many Americans tend to pronounce it as MAR-scapone. Negligible details. Some consider this creamy wonder a soft cheese but because it lacks rennet, it is actually a curdled cream by way of heat and acid. Nowadays mascarpone is easily obtained in supermarkets and is delicious in sweet or savory recipes. So, we can thank the Lombardy region, which includes cities near Milano, for gifting us with this earthly delight.
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