When we had our restaurant we often served Parmesan Tiles with soup in winter, or on salads in summer. They are so easy to make. They also make a delicious pre-dinner snack with a glass of fine brandy.
What you’ll need
500 ml freshly grated Parmigiano Reggiano Cheese or Grana Padano, grated on the coarse side of your cheese grater.
Grana Padano is made the same way as the Parmigiano Reggiano, though not in the same region and usualy not aged for as long. Until fairly recently it was far cheaper, though no more as I found out form my local Woolworths recently.
½ tsp Sweet Smoked Paprika
What you’ll do
Have ready a grater and a non stick baking sheet or one lined with kitchen paper. Preset the oven to 180C. Place little heaps of the cheese, about 10 cm apart. With the back of a spoon flatten each heap of cheese into a disc. Take pinches of the smoked paprika and sprinkle them on the cheese. Bake for about 6 to 8 minutes, they will bubble and go golden brown. Carefully remove the tiles from the baking sheet with an egg lifter and cool on a cake rack. If you want to be smart, you can put them on a rolling pin and make curls.
Michael’s brandy recommendation – CLICK HERE