Parmesan baskets for tasty appetizers at Christmas and beyond, easy to prepare in a few minutes with only one ingredient, try to guess which one 🙂 . For the recipe, I used a nice piece of Parmesan that I grated at home with a common grater, it takes about a minute to grate the necessary cheese, just over 3.5 oz for 5 baskets. I recommend freshly grated Parmesan because it has an extraordinary flavor, the same flavor you’ll find in the basket, amazing. We can fill the parmesan baskets in many different ways, with cured meats, olives, and cheeses, or with a shrimp cocktail, and still Russian salad, or with a soft cream of ricotta and smoked salmon.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Minute
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients for Parmesan Baskets
- 4.6 oz parmesan
Tools
- 1 Pan
- 1 Parchment paper
- 1 Kitchen spatula
- 1 Glass
Steps to Prepare Parmesan Baskets
Cut squares of parchment paper, about 6 inches. Place the first sheet of parchment paper in the pan. On the sheet, put about 2 tablespoons of grated Parmesan, even 3 if necessary, and distribute it in a circle.
Turn on the stove, medium flame, and let it sit for less than a minute until the cheese melts and turns amber. At that point, turn off the heat. With the spatula, lift the sheet, and place the bottom of the glass in the center of the cheese. Slowly raise the corners of the parchment paper and adhere the cheese to the glass to form the basket, holding it against the glass until it cools and holds its shape.
Wait a few seconds after turning off the heat before shaping, but not too long, at first it is very hot, to avoid burning yourself, wait a bit, but work quickly enough to model the cheese wafer, otherwise, once cooled, it will not take the desired shape, but even the Parmesan wafers are delicious, to decorate risottos or other dishes, without shaping into a basket.
Proceed in this way, with other sheets of parchment paper, more Parmesan, until it’s used up. Each time turn the stove on and off while working, so as to avoid burning the pan.
Once they’re all ready, let them cool completely, remove the parchment paper, and fill as desired, suitable for everyone, even vegetarians.
They can be prepared in advance, stored in a closed and dry container, and filled at the last moment.
