Parmesan Baskets
6 servings
30 minutes
Parmesan baskets are an elegant European treat that transforms ordinary cheese into a crispy and aromatic shell for the most exquisite fillings. Their origin is linked to the culinary ingenuity of Italian chefs aiming to add sophistication to dish presentations. The crispy texture of Parmesan, light nutty notes, and slightly salty flavor make these baskets perfect for serving salads, appetizers, or even delicate mousses. Preparation requires skill: the thin cheese web quickly browns in the pan and instantly takes the shape of a cup, creating an ideal vessel for gastronomic masterpieces. They will adorn any festive table and add a touch of restaurant sophistication to home cooking.
1
Grate Parmesan cheese on a fine grater.
- Parmesan cheese: 200 g
2
Add starch to the grated cheese and gently mix to coat each 'feather' of parmesan.
- Potato starch: 2 teaspoons
- Parmesan cheese: 200 g
3
Prepare tongs to easily pick up the hot cheese 'web' from the pan and a glass with a wide bottom (the width of the glass bottom is the same as your parmesan basket's bottom). Turn the glass upside down.
4
We heat a small frying pan (choose the diameter based on how high you want the edges of your basket and the diameter of its bottom. Everything is done by eye).
5
We take a generous pinch of grated cheese with starch and sprinkle it all over the bottom of the pan, ensuring that the cheese 'feathers' form a 'web', leaving gaps in the pan but without large spaces.
- Parmesan cheese: 200 g
6
Fry the cheese web for about 2 minutes until it acquires a light golden hue.
7
Carefully but quickly, use tongs to lift the cheese from the pan and place it on the glass with the uncooked side down. Squeeze the web into the shape of the glass with your hands. Hold the cheese on the glass until it cools and hardens a bit. Carefully remove the basket from the sides of the glass and place it on a plate.