Parmigiano Reggiano Crisps Recipes

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl, toss cheese with cayenne and herbs. Line a large baking sheet with parchment paper or a nonstick baking mat. Spoon heaping tablespoons cheese mixture onto baking sheet, spacing about 2 inches apart. Lightly press to flatten into 2-inch circles, using a round cutter as a guide, if desired.
• Transfer to oven and bake until slightly browned, 6 to 10 minutes. Remove from oven and let cool on baking sheet to firm slightly. Carefully loosen using a spatula and let cool until firm and completely hardened. Repeat process with any remaining cheese. Cooled crisps can be stored in an airtight container between layers of wax paper.

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
• Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
• Note: This recipe was doubled for this episode.

Steps:

• Parmigiano Reggiano is from Italy it's been made for over 1,000 years . It's produced traditionally in copper vats and the aging process takes a minimum of 12 months although I like it aged for 24 months. Look for the pin dot marking on the rind so you know you have authentic Parmigiano Reggiano.

Steps:

• 1. In a medium bowl, toss the grated cheese with cayenne or herbs.
• 2. Line a baking sheet with parchment or a non-stick silicone pad. Spoon heaping tablespoons of cheese mixure onto the baking sheet, spacing about 2 inches apart.
• 3. Lightly press to flatten, making circles about 2 inches in diameter (for a uniform shape, use a 2" biscuit or cookie cutter as a guide).
• 4. Bake in a preheated 325-degree oven for 6 to 10 minutes, until lightly browned on top.
• 5. Remove from oven and cool a few minutes to firm slightly. Then use a spatula to loosen and remove to cool further and harden. Repeat process until all cheese is used. Allow to cool completely before storing in an airtight container layered between sheets of wax paper.
• 6. Serve plain, or with any number of sauces: alfredo, marinara, or some olive oil with herbs.