parmesan crisps- Castell
yield
3 quarts
servings
10
expiration date
3 days
ADDITIONAL PREP RECIPE
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ingredients
- 1 pound grated parmesano-reggiano cheese
sourcing
PROCEDURE
- Place grated parmesano-reggiano on a half sheet tray with a silpad
- Cook on 350 degrees oven for 15 minutes
- Take tray out of the oven
- Let it cool to room temperature
- Brake the crisps in 2 inch pieces
- Place in quart containers
CRITICAL CONTROL POINT
VIDEO