But first a word on "Parmesan". What I mean by parmesan is aged and imported Parmigiano-Reggiano. This:
"Parmesan" is actually a generic name for cheeses that are similar to the real deal, some may say imitators. But there are more differences than just the spelling. And this is such a simple recipe that you really need a good cheese. So, save the pre-shredded or grated versions of this for your spaghetti. If you can't get Parmegiano-Reggiano, try a Grana Padano or Pecorino Romano (again, avoiding imitators). OK, here we go:
Fricos
Over the weekend, I hope to fit in some time in the Craft Lounge, and next week I plan to get back on track with my mac + cheese experimenting. Plus, Phineas has a New Year's resolution of his own to share. So, please tune in next week when regular programming will resume.
3 oz Parmegiano-Reggiano cheeseThere you have it. Easy, easy, easy.
1 scant tbsp flour
1/4 tsp black pepper (freshly ground)
Heat over to 350. Line a cookie sheet with parchment paper or silpat. Grate the Parmegiano with a large grater. Mix with the flour and pepper. Scoop by the teaspoon-full onto the cookie sheet, leaving an inch between each. Spread out your mound of cheese into a round. Bake for 10 minutes until bubbly and starting to brown. Remove from oven and let cool on sheet for 2 minutes. Carefully lift to a cooling rack and let cool completely. Store in a tin or Tupperware between waxed paper for up to 2-3 days.
Over the weekend, I hope to fit in some time in the Craft Lounge, and next week I plan to get back on track with my mac + cheese experimenting. Plus, Phineas has a New Year's resolution of his own to share. So, please tune in next week when regular programming will resume.
2 comments:
Hooray! Regular programming will be returning! Finally, something I want to read on the internet!
Thanks Mar! BTW - I am MAILING your diaper bag. I just never made it to your folks over the holidays.
Post a Comment