Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
1-1/2 cups grated Parmigiano Reggiano cheese
2/3 cup sliced almonds
Mix the cheese and almonds together in a bowl. Set aside.
Heat a non-stick 8 or 10 - inch skillet over medium heat.
Scoop 1/4 cup amounts of the mixture into the pan and flatten with a wooden spoon into a 3-inch round. Cook two or three at one time,spacing them in the pan so the edges do not touch. Cook like a pancake and when the cheese begins to melt at the edges and turn light brown, flip the wafer over and brown the other side. These should look golden brown. Transfer to a cooling rack. Enjoy!
This recipe featured on show 1916 - The King of Cheese, thanks to Chef Nancy Radke.