Parmesan crisps
“Simple starters.”
- 250g parmigiano reggiano
- 1/2 tsp mild chilli powder
- 3 tsp plain flour
- 250g parmigiano reggiano, finely grated
- 1/2 tsp mild chilli powder
- 3 tsp plain flour
Ripe figs, oyster shots, smoked salmon, happy guests ... get your Christmas party off to a good start, writes Lynne Mullins.
Method
Combine ingredients in a bowl and mix well. Heat a non-stick frying pan over low heat, place 1 tbsp of cheese mixture in the pan and spread to form an 8cm circle. Repeat to form 3-4 more circles (allow room for spreading) and cook over low heat for 1-2 minutes or until cheese melts and begins to bubble.
Alternatively, use an egg ring to shape the cheese mixture into a circle.
Remove the egg ring when the underside of the mixture is cooked. Using a spatula, turn carefully and cook for 1-2 minutes or until golden. Remove from the pan and drape over a rolling pin to shape. Cool on a cake rack. Repeat with the remaining mixture.
Parmesan crisps will keep in an airtight container for up to three days.
Makes 35-40.
