Fried Parmesan: to enjoy a traditional cheese in a completely new way!

Parmigiano Reggiano is a cheese that is always delicious: eaten on its own, grated over pasta, accompanying ragu in lasagne, or even shaved over all kinds of main courses and in rich summer salads. But did you know that Parmigiano Reggiano can also be cooked fried? And it's a true delicacy. Try it to believe it!

2 recipes for cooking fried Parmigiano Reggiano.

Fried Parmigiano Reggiano Bites

1. Cut Parmigiano Reggiano aged 24 months into cubes.
2. Sift 150g of durum wheat semolina flour into a bowl.
3. Add cold lager beer from the fridge to the flour, pouring it in a thin stream and stirring continuously with a fork to mix the batter. There is no precise amount of beer recommended: you will need to judge when it is sufficient, keeping in mind that the batter should have a creamy consistency.
4. Heat peanut oil in a sufficiently large saucepan.
5. Once the oil is ready for frying, take one cube of Parmesan at a time with kitchen tongs, dip it in the batter, and then immediately into the boiling oil.
6. They will take about a minute to become lightly golden, and at that point, you should remove them, drain them, and place them on absorbent paper for fried food, so that they lose excess oil.
7. Serve hot as an appetizer: your guests will appreciate it!

Parmigiano Reggiano Chips

1. Grate 100g of Parmigiano Reggiano into a saucepan.
2. Add 250ml of water, mix well, and place on the stove over medium heat.
3. Bring the mixture to a boil, stirring continuously: at this point, the water will have become milky, and the Parmesan proteins will slowly aggregate into a stringy mass at the bottom of the pot.
4. Without overcooking to prevent burning, strain the stringy mass with a colander, being careful to remove as much water as possible and working quickly to prevent it from cooling down.
5. At this point, you will need to place the cheesy mass on a sheet of baking paper, cover it with another sheet of baking paper, and roll it out with a rolling pin to make it as thin as possible.
6. Now, using a 4/5 cm diameter pastry cutter, cut your Parmesan chips and spread them out again on the baking paper, well-spaced: during drying, they will double in volume!
7. Place in the oven at 60°C until the chips appear completely dry and have an almost transparent appearance.
8. Once dried, it's time to fry them: in a saucepan, heat strictly peanut oil to 190°C. Please note: the temperature must be accurate, otherwise the chips will not fry as expected.
9. Dip the chips one by one into the oil with tongs, without letting go, and they will be ready in a couple of seconds: drain them as much as possible and place them on absorbent paper.
10. The magic is done! You can serve the chips with a pinch of salt, or as an accompaniment to meat or more complex main courses.

Now that this topic holds no more secrets, it's your turn: choose the recipe that inspires you the most, purchase the necessary Parmigiano Reggiano from our shop, and... have fun and enjoy your meal!