You can find many recipes on our website, but we bet you've never heard this one before. Parmigiano Reggiano is so versatile in the kitchen that you can even make cookies with it!
Here is the recipe.
Ingredients
- 130 g all-purpose flour
- 20g cornstarch
- 100 g butter
- 120 g grated 36-month Parmigiano Reggiano
- 1 egg
- Salt to taste
- A spice or aromatic herb of your choice (aromatic pepper, nutmeg, rosemary...)
Method
The butter must be very cold; keep it in the fridge until you are ready to prepare the recipe.
In a bowl, work the flour and butter until you get a "sandy" mixture, then combine the other ingredients. Once the dough is smooth and uniform, roll it out with a rolling pin on a floured surface.
The secret, as with normal shortcrust pastry, lies in the temperature of the butter, which must remain cold until baking to keep the dough firm. For this reason, a trick you can use is to let the dough rest in the fridge, or even better in the freezer, for 1-2 hours before cutting the cookies.
Once your shortcrust rectangle has cooled, cut out the cookies using classic cookie cutters or an inverted glass.
Bake in a preheated oven at 180°C for 15 minutes or until the edges are golden brown.
How to enjoy Parmigiano cookies
36-month Parmigiano Reggiano cookies are an original snack to serve during aperitifs, or to decorate and give to friends.
You can also use the shortcrust pastry in more creative recipes, for example by making tartlets to fill with mortadella mousse, babaganoush, or a vegetable cream.
