Best Parmigiano Reggiano Crisps Recipes
PARMIGIANO-REGGIANO CRISPS
This simple recipe using Parmigiano-Reggiano makes an easy party snack. To prevent cheeses from drying out and losing flavor, wrap them tightly in parchment and store in the veggie drawer of the refrigerator.
Provided by Martha Stewart
Yield Makes 2 dozen crisps
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees.
- In a medium bowl, toss cheese with cayenne and herbs. Line a large baking sheet with parchment paper or a nonstick baking mat. Spoon heaping tablespoons cheese mixture onto baking sheet, spacing about 2 inches apart. Lightly press to flatten into 2-inch circles, using a round cutter as a guide, if desired.
- Transfer to oven and bake until slightly browned, 6 to 10 minutes. Remove from oven and let cool on baking sheet to firm slightly. Carefully loosen using a spatula and let cool until firm and completely hardened. Repeat process with any remaining cheese. Cooled crisps can be stored in an airtight container between layers of wax paper.
PARMIGIANO REGGIANO CRISPS
These little appetizers are pure heaven. I had them not long ago in a restaurant and to be honest, I would gladly have skipped the meal and pigged out on these. Recipe and photo: wholefoods.com
Provided by Ellen Bales
Categories Cheese Appetizers
Time 25m
Number Of Ingredients 3
Steps:
- 1. In a medium bowl, toss the grated cheese with cayenne or herbs.
- 2. Line a baking sheet with parchment or a non-stick silicone pad. Spoon heaping tablespoons of cheese mixure onto the baking sheet, spacing about 2 inches apart.
- 3. Lightly press to flatten, making circles about 2 inches in diameter (for a uniform shape, use a 2" biscuit or cookie cutter as a guide).
- 4. Bake in a preheated 325-degree oven for 6 to 10 minutes, until lightly browned on top.
- 5. Remove from oven and cool a few minutes to firm slightly. Then use a spatula to loosen and remove to cool further and harden. Repeat process until all cheese is used. Allow to cool completely before storing in an airtight container layered between sheets of wax paper.
- 6. Serve plain, or with any number of sauces: alfredo, marinara, or some olive oil with herbs.
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