Method

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.

This recipe is courtesy of Parmigiano Reggiano. For more ideas with the cheese, visit our dedicated page.