Croccante Di Parmigiano Recipes

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CROCCANTE DI PARMIGIANO



Croccante Di Parmigiano image

These delicate hors d'oeuvre "cups" of grated cheese are browned in a hot skillet, then shaped and cooled over inverted glasses.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 24 to 30

Number Of Ingredients 2

1 pound Parmigiano-Reggiano cheese, grated on the large holes of a box grater
1 tablespoon plus 1 teaspoon all-purpose flour

Steps:

  • Heat a nonstick 12-inch skillet over medium-low heat. Combine cheese and flour in a medium bowl. Place 3 to 4 small overturned glasses next to work area.
  • When skillet is hot, sprinkle 3 tablespoons of the cheese mixture into a thin round, about 4 inches wide; repeat, making three more rounds. Cook until cheese is golden brown on bottom, 1 1/2 to 2 minutes.
  • Carefully, using tongs and a flexible spatula, loosen the edges of rounds, lift up, and turn over. Let rounds cook about 10 seconds more; remove from the pan, and place on an overturned glass or inside a small bowl. Repeat with remaining cheese mixture. Let cool until firm, about 1 minute. Transfer to a wire rack to fully cool; serve.

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