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Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling

Grana Padano crisps with thyme and pink pepper

by
Valeria Necchio
Grana Padano crisps with thyme and pink pepper

PT15M

First published in 2019
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These showstopping cheese crisps are perfect as a snack with a glass of wine, but work equally well as a topping for finger food, soups and creams. Play around with the flavours if you like, using whatever combination of herbs and spices you fancy.

Ingredients

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Metric

Imperial

  • 150g of Grana Padano, freshly grated
  • 1/4 tsp thyme leaves
  • 1/4 tsp pink peppercorns, freshly ground
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Method

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1
Preheat the oven to 200°C/gas mark 6. Line a baking sheet with parchment. While the oven is warming up, combine all the ingredients in a bowl and keep chilled
2
Once the oven is ready spoon the grated cheese mix, two tablespoonfuls at a time, onto the lined baking sheet, leaving about 4–5cm between each cheese mound. Spread the mounds to flat circles
3
Bake for 7 minutes or until crisp and golden. Remove the crisps from the oven and allow them to cool completely on the baking sheet before removing with a spatula and easing them onto a plate or into a bowl. Serve immediately
First published in 2019
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Valeria Necchio

Valeria Necchio is an Italian food writer and photographer with roots in the Venetian countryside.

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