Ingredients
1 cup parmesan cheese, freshly grated
1 tablespoon all-purpose flour
1/2 teaspoon ground cumin
1/4 teaspoon ground pepper
Method
Sources
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dataset
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Gathered
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Preheat the oven to 350°F. Gently combine all the ingredients. Cover a baking sheet with a piece of parchment paper. Place a level tablespoon of the mixture into the baking sheet. Pat down to make a 3-inch disc. Repeat with the remaining mixture making sure to space the discs at least 1 inch apart. Bake for 5 to 8 minutes, or until the cheese is bubbling, melted, and the crisps are golden brown in colour. If the crisps are under-baked, the texture is chewy. If the crisps are over-baked, the cheese will taste bitter, so be sure to watch them closely.