Parmigiano-Reggiano Crisp Recipe
If you’re having dinner guests, and you’d like to dress up a Teriyaki Chicken Caesar Salad, adding these Parmigiano-Reggiano Crisps introduces an elegant touch. They are also delicious to eat as a snack, and low-carb too.
Purchasing Parmigiano-Reggiano can be a bit of a challenge, and that challenge involves the rind. When you are paying $19 a pound for cheese, the last thing you want to do is waste money on rind. Yes, you can use the rind in soups and stews to add depth and flavor, however, most times, you just want the cheese. Take your time and be sure to go through the blocks and find the ones with the least amount of rind. You would be amazed at how many times you’ll find them with rind on 2-3 of the 6 sides. You are better to buy a bigger piece if need be, just to get a smaller rind. Here is a good example of a perfect block of Parmigiano-Reggiano:This block of cheese only has one side with a rind, which makes it a beautifully cut piece. It’s worth taking the time to find the piece you want, so you can really get you’re moneys worth at nearly $20 a pound.
Tip: You can wrap your rind in saran wrap and foil and store in the freezer for use later in soups.
Step-by-Step directions on how to make Parmigiano-Reggiano Crisps:
1. Grate your cheese using the coarse holes.
2. Make 1 inch piles on a non-stick surface, such as a Silpat, or piece of parchment paper.
3. Press down with a flat surface, such as bottom of a bowl.
4. Preheat oven to 350°F, and bake for 8-10 minutes until golden.
5. Allow to cool for 1 minute before removing from sheet pan. Remove using a flat spatula and place on a cooling rack.