Ingredients
Method
- ½ cup Italian Parmigiano Reggiano cheese, finely grated
- 2 t celery salt
- 200 g medium carrots(or any vegetable of choice), sliced into ½-mm-thick slices
- ½ cup olive oil
- 2 t fine salt
Method
Ingredients
1. Preheat the oven to 180°C and line a baking tray with greaseproof paper.
2. In a bowl, mix ¼ cup Parmigiano Reggiano, ¼ cup olive oil, and celery salt. Spread the mixture on a baking tray, making sure not to layer the cheese too thickly.
3. Place the remaining ingredients in a mixing bowl and toss, ensuring the vegetables are thoroughly coated in the olive oil and Parmigiano Reggiano.
4. Tightly pack the vegetables on the baking tray and roast for 20–30 minutes, or until the vegetables are cooked and the Parmesan has created a crispy crust underneath them.
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Photography: Jan Ras
Videography: Romy Wilson
Production: Abigail Donnelly
Food assistant: Cheri Kustner
Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisan cheesemakers use traditional methods of production distinctive to the area of origin, to create the only authentic Parmesan cheese.
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