Just the thing for tasty nibbles, canapés or as an accompaniment to homemade soup, these little savoury bites take only minutes to make. Serves 4 (Makes about 20) 100g (4oz) Parmigiano-Reggiano 25g (1oz) plain flour Ground white or black pepper
· Grate the Parmigiano-Reggiano finely, and set to one side · Mix together the Parmigiano-Reggiano cheese and flour. Season with a shake of white pepper, or a little freshly ground black pepper · Preheat a hot grill. Place rounded tablespoons of the Parmigiano-Reggiano mixture, spaced apart, onto a baking sheet. Flatten them down slightly. Cook for one or two minutes, until melted and beginning to brown. Remove from the baking sheet with a palette knife whilst still warm. Repeat until all the mixture is used up · Cool, then store in an airtight tin until ready to serve Cook’s tip: Stir one teaspoon of black onion seeds into the mixture for a delicious addition. Recipe courtesy of the Parmigiano-Reggiano Consortium