As I was preparing my next story, and therefore tonight’s dinner, I decided to have a bit of fun with Parmigiano Reggiano rosettes; or whatever they are called… First, you need some parmesan, the gold of Italy, but any two years old cheese should do, mature gouda being one of them, or, Coolea from Cork…
Grate the cheese and place good pinches of it on a dry tray, leaving reasonable intervals to allow “freedom of melting”; you don’t want them to overlap. Bake on a hot oven at 200c for 5 minutes or so.
Once ready, take the tray out of the oven and let it cool for a little bit; using the tip of a small knife, lift them gently and place on a sheet of kitchen paper; let them cool a bit further and enjoy as a snack or as decoration of a related dish…
Hungry Breton 