Ingredients
2 cups freshly shredded Parmigiano-Reggiano cheese
1/2 teaspoon crushed tricolor peppercorn blend
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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French-engineered grinding mechanism — lifetime pepper mill
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Drop cheese by slightly heaping tablespoonfuls onto parchment paper-lined baking sheets, and spread into 3 1/2" rounds. Sprinkle each portion of cheese lightly with crushed peppercorns. Bake at 425° for 5 to 6 minutes or until bubbly and browned. Cool for 2 to 3 minutes on baking sheets. Remove with a metal spatula to wire racks to cool completely (cheese crisps up as it cools).