One of my favorite
things to do with Parmesan is to make "crisps" with it. They are kind
of
like a cheese tuille, a kind of crispy cookie. I use the crisps as a side
garnish to salads
or shape them into a bowl and fill them with salad. They
are great filled with a spinach
salad and are also good just by themselves,
eaten like a cracker or with your favorite dip.
Method #1
Grate Parmigiano Reggiano using a third cup grated for every crisp you want to
make.
Heat a non-stick egg pan to medium or slightly higher. You do not need to
put any oil
in the pan. Sprinkle Parmigiano evenly over the pan, like a crepe, and
melt well. This takes
about 2-3 minutes, and the cheese will brown a little. When it is melted
and slightly brown,
remove it to a paper towel to cool or shape into a bowl, using an upside down
bowl as a
mold.
That's all there is to it and it is exceptionally good.
Method #2
Preheat oven to 350.
Grate Parmigiano Reggiano using a third cup grated for every crisp you want to
make.
Cover a cookie sheet with
parchment paper and spread the cheese into rounds or
any shape you like. Bake in the oven until melted and browned 15-20
minutes, keep
a watch as the timing varies due to the thickness of the grating and general
oven
variations.
While the crisps are still warm they can be shaped into bowls or cones or little
tacos
or any other shape you like.
Method #3
This is more of an outright recipe than a crisping method, but it is a sublime
treat and will be a huge hit at a dinner party as most people have never had
something like
this. It's kind of like an Italian Oreo.
Parmesan Salad Crisps
1/2 cup butter
1/2 cup grated Parmigiano Reggiano
1 cup flour
1/2 tsp. baking powder
dash of salt
Preheat oven to 350.
Cream butter until soft. Add cheese. Mix until well blended.
Sift flour and baking powder
together and add to butter mixture. Add salt. Roll out thin on a
lightly floured board. Cut
into rounds about 1 inch in diameter. Place on baking sheet. Bake
for 8 to 10 minutes or
until slightly brown. Cool. Put the following filling between 2
crisps
filling
2 tbsp. butter
1/4 cup grated Parmigiano Reggiano
2 tbsp. cream
Cream butter until soft. Beat in cheese and cream. Mix well and
spread between 2 of
the crisps above.
This recipe is great for appetizers
Italian Tacos
1 lb. Sweet Italian Sausage, casings removed
1 cup chopped fresh tomatoes
3/4 cup thinly sliced fresh basil
3/4 cup mozzarella in small cubes
6 cheese crisps made with 1/4 cup Parmigiano Reggiano each folded in a taco
shape
Cook the sausage in a frying pan until completely cooked and drain the grease.
Fill the
tacos with an equal amount of sausage and then top with tomatoes, basil and
mozzarella.
Serves 3 as an appetizer.
