This recipe for parmesan crisps couldn't be any simpler. And because it's so simple, the quality of the ingredients is essential: use genuine well-aged Parmigiano Reggiano (if you don't they won't be crisp but gummy instead) and shred it yourself, the rosemary should be freshly chopped, and the pepper just ground. White pepper is best because it has a milder flavor than black pepper, but black pepper also works. (Larger image.) Makes 10.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
- 3 oz. Parmigiano Reggiano, shredded
- 1 Tbsp. finely chopped fresh rosemary
- 1/2 tsp. ground white (or black) pepper
Preparation:
1. Heat oven to 300F.
2. Shred (don't grate) cheese. (I happen to love the Microplane graters and recommend using the coarse grater for this dish.)
3. Toss the cheese with the other ingredients in a small bowl.
4. Using a soup spoon, place mounds of cheese mixture on a baking sheet lined with parchment paper or a silicon mat. (The mounds should be at least three inches apart.)
5. Slightly flatten the mounds with your fingers to about 3 inches in diameter.
6. Cook in center of oven for 5 to 6 minutes until golden. Cool before serving.
Note: These will keep in an air-tight container for a day.