parmesan-y

See also: Parmesan-y, parmesany, and Parmesany

English

Adjective

parmesan-y (comparative more parmesan-y, superlative most parmesan-y)

  1. Alternative form of parmesany.
    • 1987 October 24, Janice Okun, quoting Hal Leader, “Easier Preparation Would Help Tortellini”, in The Buffalo News, volume CCXV, number 14, Buffalo, N.Y., →ISSN, →OCLC, page C-7, column 2:
      But the sauce is too sweet and the cheese is too parmesan-y.
    • 2001 May 19, Robin Powell, “Lettuce begin”, in The Sydney Morning Herald, number 51,080, Sydney, N.S.W., →ISSN, →OCLC, section 6 (Metropolitan), page 8, column 6:
      Not so useful in the salad bowl, silverbeet is great sauteed slowly in olive oil, or added to a parmesan-y frittata, or fried with anchovies, garlic and chilli and forked through hot spaghetti.
    • 2017 December 27, Pub Spy [pseudonym], “All Bar One’s steak is like Pub Spy: aged and tasty”, in Worcester News, Worcester, Worcestershire, →ISSN, →OCLC, page 21, column 3:
      The fries were fine, probably more parmesan-y than Rosemary-y, and the sauce was, frankly great.
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