Cestini di Parmigiano. 

Crispy Parmigiano Cups are an easy way to turn up the “wow factor” on pasta, risotto, salad or just to serve 2 bites appetizers!

  • 14 cups  Parmigiano Reggiano cheese, grated
  • 1 pinch  black pepper  (optional)
  • Heat a small non-stick pan on the stovetop over med. heat.
  • Place 1 tbs. cheese on a small pile, cook until cheese melts (add a small crack of ground pepper to the cheese if you like), continue cooking until they are light golden brown.
  • Place a muffin tin upside down on a flat surface.
  • Drape cheese over the “moulds” of the pan and press down with a second inverted muffin tin.
  • Let cool and remove from moulds.
  • You can trim off any excess cheese for a more uniform cup.

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