Тази проста рецепта, използваща Parmigiano-Reggiano, прави лесна закуска за парти. За да се предотврати изсъхването и загубата на вкус, силно ги увийте в пергамент и ги съхранявайте в чекмеджето на хладилника.
This simple recipe using Parmigiano-Reggiano makes an easy party snack. To prevent drying out and loss of flavor, wrap them tightly in parchment and store them in the refrigerator drawer. Source: The Martha Stewart Show, March 2012. Makes 2 dozen chips. Ingredients: 4 grams of freshly grated Parmigiano-Reggiano, Cayenne pepper (optional), 1 tablespoon finely chopped fresh peas or mint (optional). Instructions: 1. Preheat the oven to 325 degrees. 2. In a medium bowl, toss the cheese with cayenne and herbs. Place a large baking sheet with parchment paper or a sticking cuff. Spoon a tablespoon of cheese mixture onto the baking sheet, about 2 inches apart. Lightly press to level into 2-inch circles, using a guide if desired. 3. Transfer to the oven and bake until lightly browned, 6 to 10 minutes. Remove from the oven and let cool slightly on the hard paper. Carefully loosen with a spatula and let cool until firm and completely hardened. The process is repeated with the remaining cheeses. The cooled chips can be stored in an airtight container between layers of wax paper.
27.04.2023 @ 04:39
This simple recipe using Parmigiano-Reggiano makes an easy party snack. To prevent drying out and loss of flavor, wrap them tightly in parchment and store them in the refrigerator drawer. Source: The Martha Stewart Show, March 2012. Makes 2 dozen chips. Ingredients: 4 grams of freshly grated Parmigiano-Reggiano, Cayenne pepper (optional), 1 tablespoon finely chopped fresh peas or mint (optional). Instructions: 1. Preheat the oven to 325 degrees. 2. In a medium bowl, toss the cheese with cayenne and herbs. Place a large baking sheet with parchment paper or a sticking cuff. Spoon a tablespoon of cheese mixture onto the baking sheet, about 2 inches apart. Lightly press to level into 2-inch circles, using a guide if desired. 3. Transfer to the oven and bake until lightly browned, 6 to 10 minutes. Remove from the oven and let cool slightly on the hard paper. Carefully loosen with a spatula and let cool until firm and completely hardened. The process is repeated with the remaining cheeses. The cooled chips can be stored in an airtight container between layers of wax paper.