A versatile simple snack or accent to a sophisticated meal. Coarsely grate parmigiano reggiano (2 years aging is highly recommended), toss with a touch of bread flour and black pepper. Grab a small handful and let the grains drop out the clench of your fist onto a non-stick cookie sheet like grains of sand into little piles. Take a crepe knife or thin metal spatula and, using a circular motion, spread the piles into 1/8" to 3/16" thick cracker shapes. Place into a 400F oven for 8-10 minutes, rotating the pan once to ensure even cooking. Remove when golden brown and let rest for 20 minutes to cool.
The finished product has such a uniquely addictive taste, it's sure to become a favorite, as to me this is a personal classic. Truly, nothing else tastes like this.
While this is one of this simplest ways to allow this amazing ingredient to express itself, the
soup at Cafe Juanita (which I ate), and the
soup at Morimoto (which I haven't) showcase how omnipresent this ingredient is in world cuisine.
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