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Parmigiano Reggiano crackers

CourseAppetizer

TimeA few minutes

Ingredients

3.5 oz/100 g 24-month Parmigiano Reggiano

3.5 oz/100 g 30-month Parmigiano Reggiano

Rosemary

Walnuts

Prepare this recipe with

24 months maturation

Preparation

Grate both ages of Parmigiano Reggiano and form small 2-inch round heaps, or choose another shape you prefer, on a tin lined with baking paper. Flatten each heap with your fingers and flavor with walnuts and rosemary. Bake in the oven at 430°F/220°C for 7 minutes, then serve cold.