I never buy chips or other stuff for nibbling – I would eat too much of it. But sometimes I feel like having a little snack as a companion for a glass of wine. In the book “Die Küche der Frauen” by C. Maslakian and I. Rozenbaum (a very nice book, by the way) I found the perfect solution. It’s also great for a tapas buffet or for a bento: Tegole al Parmigiano (Parmesan chips). No, I didn’t forget any ingredients. Believe me. It works.
For one person (that means for one little bowl as shown in the picture), mix 50 g of grated Parmesan cheese (a good one. Not the cheap “grated pasta cheese”) with 1,5 tsp of flour.
Heat a nonreactive pan, then lower the heat. Dust a thin layer of your parmesan-flour-mix into the pan. Let it melt until the bottom is golden brown (it takes only some seconds) and turn it (yes, this is possible! Just try!). Wait (only some seconds) until the second side is golden brown, put it on a plate and break (or rather tear) it into smaller pieces. Let them cool. Continue with the rest of the cheese.
Filed under: Recipes: Tapas | 2 Comments
Tags: apéro, bento, cheese, fingerfood, Italian