Ingredients
Method
- 100 g Parmesan cheese, grated, plus more for serving
- 3 baby cos lettuces, leaves separated, for serving
- For the dressing, blend:
- 3 anchovies
- 1 T Dijon mustard
- 1 clove garlic
- 2 T lemon juice
- 2 T extra-virgin olive oil
Method
Ingredients
1. Preheat the oven to 180ºC.
2. Place tablespoons of Parmesan onto a baking tray lined with greaseproof paper. Allow for a 2 cm gap between the Parmesan mounds so they can spread evenly. Bake for 10 to 15 minutes, until light golden brown, then let cool completely.
3. To serve, arrange the lettuce leaves on a platter, pour over the dressing, and add the Parmesan crisps, with extra grated Parmesan.
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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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