A historic cheese produced exclusively in the provinces of Parma, Reggio Emilia, and Modena as well as certain areas within the provinces of Mantua and Bologna, Parmigiano Reggiano generally ages anywhere from 12 to 36 months. Dating back to the Middle Ages, the cheese has stood prominently on tables for the last nine centuries, featuring in many Italian recipes. To help protect the product's integrity, Parmigiano Reggiano's Consortium of Protection has presided over the production process for more than 80 years in an effort to thwart imitations, which sadly abound. Today, it remains one of Emilia-Romagna's most cherished and exported products.
Parmigiano Reggiano is particularly excellent when grated over pasta dishes or melted into a baked pasta or vegetable preparation. But one of the chefs from our Milan cooking school has crafted another way for savoring the so-called “King of Cheeses” – as a satisfying crispy waffle. No waffle maker? No fret – just cook it in the microwave. The recipe follows – they're especially great for DIY aperitivo or, if hosting some guests for dinner, thee waffles make for some nifty pre-dinner nosh. Photo, Riccardo Lettiri, Styling: Beatrice PradaCrispy Parmigiano Reggiano WafflesRecipe: Walter Pedrazzi
4 oz. Parmigiano Reggiano DOP, grated
2 oz. crushed white bread
poppy seeds
Mix the grated Parmigiano with the bread. Place 1 Tbsp. of the mixture in a waffle maker, add the poppy seeds, and let cook for 2 minutes. Then, before the wafers cool, place each one on a curved surface, bending the wafer so that it takes on the curvy shape, like that of a potato chip.
Alternatively, line a microwave-safe plate with parchment paper. One at a time spread 2 or 3 Tbsp. of the mixture on the parchment paper and cook at full power for 1 minute and 15 seconds. Remove from the oven, let cool, then enjoy.
Crispy Parmigiano Reggiano Waffles
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