Parmigiano Reggiano Cheese Rind Puffs

Parmigiano Reggiano Cheese Rind Puffs are crispy clouds of Parmigiano Reggiano® cheese, made by microwaving thin but wide slices of Parmigiano Reggiano cheese with the rind. These rinds take literally seconds to make, and they are a great way to use up the end of a block of cheese. Don’t forget that even the rind of Parmigiano Reggiano cheese is edible, so save up your rinds to make this simple and delicious recipe. All you need is the cheese, some parchment paper and your microwave. Serve Parmigiano Reggiano Cheese Rind Puffs with a glass of wine as an appetizer, toss some in your snack pack, nibble them along with a bowl of tomato soup--the possibilities are endless. And because these crispy cheese snacks contain nothing but Parmigiano Reggiano cheese, Parmigiano Reggiano Cheese Rind Puffs are gluten- and lactose-free.
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Prep 5 minutes
Cook 5 minutes
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Chef devparm

Parmigiano Reggiano Cheese Rind Puffs

Parmigiano Reggiano Cheese Rind Puffs are crispy clouds of Parmigiano Reggiano® cheese, made by microwaving thin but wide slices of Parmigiano Reggiano cheese with the rind. These rinds take literally seconds to make, and they are a great way to use up the end of a block of cheese. Don’t forget that even the rind of Parmigiano Reggiano cheese is edible, so save up your rinds to make this simple and delicious recipe. All you need is the cheese, some parchment paper and your microwave. Serve Parmigiano Reggiano Cheese Rind Puffs with a glass of wine as an appetizer, toss some in your snack pack, nibble them along with a bowl of tomato soup--the possibilities are endless. And because these crispy cheese snacks contain nothing but Parmigiano Reggiano cheese, Parmigiano Reggiano Cheese Rind Puffs are gluten- and lactose-free.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 5 minutes
Cook 5 minutes
Print Recipe
people
Chef devparm
Ingredients (2 people)
Directions
  1. Cut the cheese with rind in even slices. Keep the slices 1/8- to 3/16-inch thick. We used slices that were ¾-inch wide and three inches long for the photos with this recipe.
  2. Cut pieces of parchment to fit your microwave. We used 6- x 8-inch pieces for the photos with this recipe.
  3. Put three slices of Parmigiano Reggiano on a piece of parchment, transfer to your microwave and microwave on high for about 45 seconds. The cheese will bubble up fiercely and will get very hot. (We used a 1150-watt microwave. If your microwave has a lower wattage, you may need to adjust the cooking time.)
  4. Remove the hot parchment from the microwave, and remove the hot crispy puffed rinds from the parchment. Discard the parchment and let the crispy puffed rinds cool on a rack to firm them up. If you are not serving them immediately, store in an airtight container once they are cool. These crispy Parmigiano Reggiano rinds will keep for several days.
  5. Note: As a variation, you can sprinkle the Parmigiano Reggiano slices with a little hot pepper before microwaving.
Ingredients (2 people)
Directions
  1. Cut the cheese with rind in even slices. Keep the slices 1/8- to 3/16-inch thick. We used slices that were ¾-inch wide and three inches long for the photos with this recipe.
  2. Cut pieces of parchment to fit your microwave. We used 6- x 8-inch pieces for the photos with this recipe.
  3. Put three slices of Parmigiano Reggiano on a piece of parchment, transfer to your microwave and microwave on high for about 45 seconds. The cheese will bubble up fiercely and will get very hot. (We used a 1150-watt microwave. If your microwave has a lower wattage, you may need to adjust the cooking time.)
  4. Remove the hot parchment from the microwave, and remove the hot crispy puffed rinds from the parchment. Discard the parchment and let the crispy puffed rinds cool on a rack to firm them up. If you are not serving them immediately, store in an airtight container once they are cool. These crispy Parmigiano Reggiano rinds will keep for several days.
  5. Note: As a variation, you can sprinkle the Parmigiano Reggiano slices with a little hot pepper before microwaving.