UNA SCHEGGIA DI PARMIGIANO

(PARMESAN CRISPS)

GRATED DRY PARMESAN (OR PECORINO) CHEESE
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SPRINKLE GRATED CHEESE EVENLY INTO SMALL NON-STICK FRY PAN.  DO NOT USE ANY BUTTER, OIL, OR PAN COATING.  YOU WANT ONLY A THIN COATING OF CHEESE IN THE BOTTOM OF THE PAN.

THE MORE CHEESE YOU USE THE THICKER YOUR CRISP WILL BE.  YOU WANT A LIGHT AND THIN CRISP .

WHEN THE CHEESE IS MELTED AND THE EDGES OF THE CRISPS ARE GOLDEN LIFT EDGES SLIGHTLY AND CAREFULLY LIFT THE CRISP OUT OF THE PAN AND IMMEDIATELY INVERT OVER THE BOTTOM OF A SMALL BOWL, LARGE JAR OR BOTTOM OF A GLASS.  CHEESE WILL BE HOT!!

QUICKLY FOLD DOWN THE CRISP WHILE STILL HOT AND “FORM” TO BOWL, JAR, ETC.  BOTTOM, PRESSING LIGHTLY WITH PAPER TOWELS.  IF YOU PRESS DOWN WHEN CRISP IS COOL IT WILL CRACK INTO PIECES.

CRISPS WILL COOL QUICKLY.  LIFT CAREFULLY AND SET ASIDE. 

YOU CAN MAKE OTHER SHAPES.  TRY LAYING THE FRESH CRISP AROUND A LARGE ROLLING PIN FOR A CANNOLI STYLE SHELL.

YOU CAN ALSO MAKE “CHIPS” BY SIMPLY DROPPING CHEESE IN SMALL THIN CIRCLES IN THE BOTTOM OF THE FRY PAN.  SET ON PAPER TOWELS AND SERVE LIKE YOU WOULD POTATO CHIPS OR CRACKERS.

"CRISP" BOWLS CAN BE FILLED WITH RISOTTO, GRILLED VEGETABLES OR SALAD.....ANYTHING THAT PAIRS WELL WITH CHEESE AND DOES NOT HAVE EXCESS LIQUID.

BASKETS AND CHIPS WILL KEEP IN TIGHTLY COVERED CONTAINERS FOR UP TO 5 DAYS.