Parmigiano Reggiano crackers

Appetizera few minutes24 months

Ingredients

100g 24-month Parmigiano Reggiano

100g 30-month Parmigiano Reggiano

Rosemary

Walnuts

Preparation

Grate both ages of Parmigiano Reggiano and form small 3-4cm round heaps, or choose another shape you prefer, on a tin lined with baking paper. Flatten each heap with your fingers and flavour with walnuts and rosemary. Bake in the oven at 220°C for 7 minutes, then serve cold.

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