Grate the Parmigiano Reggiano finely, and set to one side.
Mix together the Parmigiano Reggiano cheese and flour. Season with a shake of white pepper, or a little freshly ground black pepper.
Preheat a hot grill. Place rounded tablespoons of the Parmigiano Reggiano mixture, spaced apart, onto a baking sheet. Flatten them down slightly. Cook for one or two minutes, until melted and beginning to brown. Remove from the baking sheet with a palette knife whilst still warm. Repeat until all the mixture is used up.
Cool, then store in an airtight tin until ready to serve.
Cook’s tip: Stir one teaspoon of black onion seeds into the mixture for a delicious addition.