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- 8 teaspoons unsalted butter, divided
- 1 c. Parmigiano Reggiano® cheese, grated
- 2 teaspoons fresh rosemary, finely chopped and divided
- Grate Parmigiano Reggiano® cheese on medium holes of box grater to make approximately 1 cup. In an 8 inch non-stick skillet, melt 1 teaspoon butter over low heat. Let it get foamy but not brown. Coat the bottom of the pan evenly with 1/4 cup of Parmigiano Reggiano® cheese. Pack down with a spatula and let cheese melt slowly and begin to brown and harden, about 3 minutes. Flip over carefully with a spatula, adding 1 teaspoon butter to the pan. Sprinkle with 1/2 teaspoon rosemary and cook 2 to 3 minutes. The cheese will be crisp. Remove and place on paper towels, curving sides up slightly, or wrap around wine bottle or rolling pin. Repeat 3 more times. Serve warm with cocktails or wine, or as a garnish with main course or salads.