Parmigiano Reggiano Rosettes

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…

Parmigiano Reggiano Chunk
Parmigiano Reggiano Chunk

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.

Grate and place on a dry tray.
Grate and place on a dry tray.

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…

Ready to crunch with a nice glass of wine...
Ready to crunch with a nice glass of wine…
Fancy up a cheese gratin...
Fancy up a cheese gratin…

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