Parmesan Crisps and Lollipops

Simplicity lies in gathering with gratitude the scents and flavors that the ingredient gives us in its natural form. I think about this phrase when I develop my recipes. I try to create simple dishes that allows you to savor the single ingredients in their purity, letting their flavors guide your memory to the past and to their place of origin.

Sometimes I forget that I live in Italy, a country with such incredible origins. How much history is in every grain of dirt as I walk across the lawn towards the vegetable garden? How many words were spoken throughout the centuries under the archways where I walk to get a café macchiato with my girlfriends?

In Italy, everything has a history…especially food. Throughout these seven years that I have lived here, I have learned just how much good food is rooted in the minds of Italians, as daily nourishment and as a cure for illness. For instance, often times the first baby food for Italian children has grated Parmigiano Reggiano mixed into it. And, here in the region of Emilia where I live, when someone is sick they eat “risotto in bianco”, or “white rice” with Parmigiano Reggiano and extra virgin olive oil.

I had never eaten real “Parmigiano Reggiano” before traveling to Italy. I, like many others born in the ’80’s, grew up eating a powdery “Parmesan Cheese” that is packaged in a tube and has an extremely long expiration date…leading me to believe that it probably consists of more preservatives than actual cheese. I wouldn’t eat that now, even if you paid me. I want to eat healthy. I want to eat genuine products, and above all else I want to eat simple recipes that are full of natural flavors.

This is why, I absolutely couldn’t miss applying for the competition “Parmigiano Reggiano Chef.” The rules are simple: create a dish with 4 ingredients, one of which is Parmigiano Reggiano. We always have Parmigiano Reggiano in our house and you’ll find it often in my recipes. Mr. Italicano couldn’t live without it. My mother-in-law told me once that when Mr. Italicano was two years old he could distinguish the difference between “Parmigiano Reggiano” and the lesser quality “grana”. If she didn’t give him the high quality cheese, he refused to eat it. It comes as no surprise then, if you look in the luggage of the people who come from the region of Emilia, you can be sure that there is a piece of Parmigiano Reggiano tucked in their suitcase when they travel abroad. By now, I have adapted to their ways. When I go home to the United States, I can’t help but bring a piece for me as well as a large quantity to give as gifts to friends and family.

Parmesan, Thyme and Rosemary Crisps with Sun-Dried Tomato Pâté 

1 cup grated Parmigiano Reggiano, aged at least 24 months

2 teaspoons of freshly chopped thyme 

2 teaspoons of freshly chopped rosemary

1/2 cup of sun dried tomatoes in olive oil, blended 

Preheat the oven to 300°F (148°C). Line a baking sheet with parchment paper. In a small bowl combine the Parmigiano Reggiano, thyme and rosemary. Set a 2-inch circle pasty ring or cookie cutter on the parchment paper. Drop in 2 spoonfuls of the cheese mixture and pat down with the back of the spoon. Carefully pull up on the pastry ring. Repeat with the remaining mixture, keeping at least a 1-inch space from the crisps. Cook for 8-10 minutes, or until slightly golden on top. Let the crisps cool slightly. Eat as is, use the crisps to garnish a dish, or add the blended sun dried tomatoes and a basil leaf for a simple and delicious appetizer.

*You can easily use different sizes and shapes of cookie cutters, or simply put 2 spoonfuls of cheese on the parchment paper and flatten into a circle.

Parmesan, Thyme and Rosemary Crisps with Taggiasche Olive Pâté 

1 cup grated Parmigiano Reggiano, aged at least 24 months

2 teaspoons of freshly chopped thyme 

2 teaspoons of freshly chopped rosemary

1/2 cup of taggiasche or kalamata olives in olive oil, blended 

Preheat the oven to 300°F (148°C). Line a baking sheet with parchment paper. In a small bowl combine the Parmigiano Reggiano, thyme and rosemary. Set a 2-inch circle pasty ring on the parchment paper. Drop in 2 spoonfuls of the cheese mixture and pat down with the back of the spoon. Carefully pull up on the pastry ring. Repeat with the remaining mixture, keeping at least a 1-inch space from the crisps. Cook for 8-10 minutes, or until slightly golden on top. Let the crisps cool slightly. Eat as is, use the crisps to garnish a dish, or add the blended taggiasche olives and a basil leaf for a simple and delicious appetizer.

*You can easily use different sizes and shapes of cookie cutters, or simply put 2 spoonfuls of cheese on the parchment paper and flatten into a circle.

Parmesan, Sesame and Chia Seed Lollipops

1 cup grated Parmigiano Reggiano, aged at least 24 months (I used 36 months)

2 teaspoons chia seeds

2 teaspoons toasted sesame seeds

8 sage leaves

Preheat the oven to 300°F (148°C). Line a baking sheet with parchment paper. In a small bowl combine the Parmigiano Reggiano, chia and sesame seeds. Set a 2-inch circle pasty ring or cookie cutter on the parchment paper. Drop in 2 spoonfuls of the cheese mixture and pat down with the back of the spoon. Carefully pull up on the pastry ring.  Put a lollipop stick or half of a wooden skewer in the middle of the cheese disc and cover the wood with a scant spoonful of the cheese mixture. Repeat with the remaining mixture, keeping at least a 1-inch space from the crisps. Rest a sage leaf on top. Cook for 8-10 minutes, or until slightly golden on top. If the sage leaf has curled while baking, simply push the edges down gently and hold for 30 seconds until it attaches onto the melted cheese. Let the crisps cool slightly. Serve in a cute flower pot for a party. You can also make these without the stick and add them as a garnish to a dish or serve as a simple and delicious appetizer.

*You can easily use different sizes and shapes of cookie cutters, or simply put 2 spoonfuls of cheese on the parchment paper and flatten into a circle if you don’t have cookie cutters or pastry rings.

Related posts: