R29's executive food editor, Elettra Wiedemann, traveled to Italy for a behind-the-scenes look at some of her favourite ingredients. Along the way, she picked up some new cooking skills to apply back at home.
Ingredients Bowls
2 cups grated, aged Parmigiano Reggiano
Parchment paper
Salad
Rocket
Cherry tomatoes
Pecorino Toscano cheese
Crushed walnuts
Olive oil Instructions
1. For the bowls: Place a piece of parchment paper over a baking sheet. Heat the oven to
200°C. For each bowl, take a handful of grated Parmigiano and sprinkle on the parchment, making a flat round, about six inches in diameter. 2. Place the pan in the oven until the cheese has melted. As they begin to cool (but before they’ve cooled completely), drape each round over an upturned bowl to mould into bowl shape. Allow to cool completely. 3. For the salad: Make a salad with rocket, cherry tomatoes, and crushed walnuts. Place some salad in each of the Parmigiano Reggiano bowls and top with olive oil and a small slice of Pecorino Toscano.
Ingredients Bowls
2 cups grated, aged Parmigiano Reggiano
Parchment paper
Salad
Rocket
Cherry tomatoes
Pecorino Toscano cheese
Crushed walnuts
Olive oil Instructions
1. For the bowls: Place a piece of parchment paper over a baking sheet. Heat the oven to
200°C. For each bowl, take a handful of grated Parmigiano and sprinkle on the parchment, making a flat round, about six inches in diameter. 2. Place the pan in the oven until the cheese has melted. As they begin to cool (but before they’ve cooled completely), drape each round over an upturned bowl to mould into bowl shape. Allow to cool completely. 3. For the salad: Make a salad with rocket, cherry tomatoes, and crushed walnuts. Place some salad in each of the Parmigiano Reggiano bowls and top with olive oil and a small slice of Pecorino Toscano.