Croccante Di Parmigiano
These delicate hors d'oeuvre "cups" of grated cheese are browned in a hot skillet, then shaped and cooled over inverted glasses.
- Yield: Makes 24 to 30
Source: Martha Stewart Living, September 1999
- 1 pound Parmigiano-Reggiano cheese, grated on the large holes of a box grater
- 1 tablespoon plus 1 teaspoon all-purpose flour
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.