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.

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