from Chef Diane Sheya of Ivy House Herbs
Yield: Makes about 2 dozen crisps
4 oz Parmigiano Reggiano, freshly grated pinch of cayenne pepper (optional) 1 TB minced fresh sage or thyme (optional)
Preheat oven to 325°F.
Toss cheese with cayenne or herbs, if desired. Line a baking sheet with parchment or a non-stick silicone pad. Spoon heaping tablespoons of cheese mixture onto the baking sheet, spacing 2" apart. Lightly press to flatten, making circles about 2" in diameter. (For a uniform shape, use a 2" biscuit or cookie cutter as a guide.) Bake until slightly browned on top, 6-10 minutes. 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 waxed paper. These irresistible and delicate crisps make a tasty nibble with a glass of wine or an elegant garnish for risotto, salad or poached pears.
The rind of a Parmigiano Reggiano wheel, though chewy, is completely edible. So when you get down to the end, toss it into simmering soup, stew or pasta sauce. After it softens, remove, dice and return the bits to the pot. Many who taste Parmigiano Reggiano assume its subtle crystal-like texture comes from salt, but in fact, it is due to protein crystals that form when amino acids break down during the aging process. The longer the cheese ages, the more lovely "crystal" crunch to enjoy.
Yield: Makes about 2 dozen crisps
4 oz Parmigiano Reggiano, freshly grated pinch of cayenne pepper (optional) 1 TB minced fresh sage or thyme (optional)
Preheat oven to 325°F.
Toss cheese with cayenne or herbs, if desired. Line a baking sheet with parchment or a non-stick silicone pad. Spoon heaping tablespoons of cheese mixture onto the baking sheet, spacing 2" apart. Lightly press to flatten, making circles about 2" in diameter. (For a uniform shape, use a 2" biscuit or cookie cutter as a guide.) Bake until slightly browned on top, 6-10 minutes. 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 waxed paper. These irresistible and delicate crisps make a tasty nibble with a glass of wine or an elegant garnish for risotto, salad or poached pears.
The rind of a Parmigiano Reggiano wheel, though chewy, is completely edible. So when you get down to the end, toss it into simmering soup, stew or pasta sauce. After it softens, remove, dice and return the bits to the pot. Many who taste Parmigiano Reggiano assume its subtle crystal-like texture comes from salt, but in fact, it is due to protein crystals that form when amino acids break down during the aging process. The longer the cheese ages, the more lovely "crystal" crunch to enjoy.
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