Method
To make the Parmigiano Reggiano crisps for the Sandwich, preheat the oven to 180°C. Then divide the grated Parmigiano into 6cm round disks onto silicone non-stick baking mat, place on an oven tray. Cook for 8-10 minutes until golden in colour. Remove from oven and allow to cool.
In a mixer add ricotta with oil first till smooth, then add a little pinch of salt and cracked black pepper. Move this mix into a piping bag.
Pipe the mix onto half of the surface of the Parmigiano crisps/crackers, add the prosciutto di parma, then pipe another layer of ricotta mixture. Place the other Parmigiano crisp on top (like a Sandwich), roll the edges onto chopped almonds.
Serve with a few fresh herbs to garnish and a cold beer!
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
To make the Parmigiano Reggiano crisps for the Sandwich, preheat the oven to 180°C. Then divide the grated Parmigiano into 6cm round disks onto silicone non-stick baking mat, place on an oven tray. Cook for 8-10 minutes until golden in colour. Remove from oven and allow to cool.
In a mixer add ricotta with oil first till smooth, then add a little pinch of salt and cracked black pepper. Move this mix into a piping bag.
Pipe the mix onto half of the surface of the Parmigiano crisps/crackers, add the prosciutto di parma, then pipe another layer of ricotta mixture. Place the other Parmigiano crisp on top (like a Sandwich), roll the edges onto chopped almonds.
Serve with a few fresh herbs to garnish and a cold beer!
