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Crispy Parmigiano Cups | Chef Luciano Schipano
Appetizers Recipes

CRISPY PARMIGIANO REGGIANO CUPS

Cestini di Parmigiano. 

Crispy Parmigiano Cups are an easy way to turn up the “wow factor” on pasta, risotto, salad or just to serve 2 bites appetizers!

  • 14 cups  Parmigiano Reggiano cheese, grated
  • 1 pinch  black pepper  (optional)
  • Heat a small non-stick pan on the stovetop over med. heat.
  • Place 1 tbs. cheese on a small pile, cook until cheese melts (add a small crack of ground pepper to the cheese if you like), continue cooking until they are light golden brown.
  • Place a muffin tin upside down on a flat surface.
  • Drape cheese over the “moulds” of the pan and press down with a second inverted muffin tin.
  • Let cool and remove from moulds.
  • You can trim off any excess cheese for a more uniform cup.

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