Parmesan• The bestParmesan is Parmigiano Reggiano, which has its name stamped on the rind.• Garnish with choppedredchilli, gratedParmesan and parsley.• Fold the pastry in half widthways, brush with milk and sprinkle over three tablespoons of freshly grated Parmesan.• Serve immediately sprinkled with freshly grated Parmesan.• Sprinkle remainingParmesan over the top and transferskillet to the top rack of the oven.• Scatter the rest of the Parmesan all over and serve immediately.• Addsauce, mix gently and serve immediately with or without Parmesan.• Hard Cheeses Of all the hard cheeses produced throughout the world, Parmesan must surely be the most famous.
OriginParmesan
(1500-1600)French“of Parma”, city in Italy where the cheese was first made