- 8 tsp. unsalted butter, divided
3 oz. Il Giardino® Parmigiano Reggiano Cheese
2 tsp. finely chopped fresh rosemary, divided
Grate Il Giardino® 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. Makes 4 servings.