Parmesan Recipe

Trim any wax or rind from the block of Parmigiano-Reggiano. Using a microplane or the finest grate on a box grater, grate the 6 oz block until you have about 1 to 1 1/2 cups of fluffy grated cheese. Transfer to an airtight container and refrigerate. Use for pasta, salads, soups, and risotto.

If using lemon zest and black pepper: stir the zest and pepper into the grated cheese just before storing or add to taste when using. The zest helps brighten the intense nutty flavor of aged Parmigiano-Reggiano.

Storage: keep in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze in a sealed bag for up to 3 months; thaw in refrigerator before using.

Prepare

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or a silicone baking mat. If you want uniform crisps, trace 1 1/2–2 inch circles on the back of the parchment as a guide and flip the paper so pencil marks aren’t on the food.

Form Crisps

Place small mounds (about 1 tablespoon) of the finely grated 8 oz Parmigiano-Reggiano onto the prepared sheet about 1 1/2–2 inches apart. Use the back of a spoon to gently flatten each mound into a thin disc (roughly 2 inches across). If using pepper or paprika/cayenne, sprinkle a tiny pinch over each disc now.

Bake

Bake one sheet at a time on the middle rack for 5–7 minutes, watching carefully. The cheese will bubble and then turn golden at the edges. Remove from oven when edges are deep golden and center looks set (not brown).

Cool

Let the crisps sit on the baking sheet for 2 minutes to firm, then transfer with a thin spatula to a wire rack to cool completely. They will crisp up as they cool. Store in an airtight container at room temperature for 2–3 days.

Soften and combine

Make sure the 6 tablespoons of unsalted butter are at room temperature and easily spreadable. In a small bowl, add the softened butter, 3 tablespoons finely grated Parmigiano-Reggiano, chopped parsley, 1 teaspoon lemon juice, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper.

Mix

Using a fork or a small spatula, mash and blend the ingredients until thoroughly combined and smooth. Taste and adjust seasoning—add a pinch more salt or lemon juice if desired.

Shape and chill

Spoon the compound butter onto a piece of plastic wrap or parchment, shape it into a log (about 1 1/2 inches in diameter), and roll tightly to seal. Twist the ends and refrigerate for at least 1 hour to firm up. For longer storage, freeze up to 3 months.

Use

Slice rounds to top grilled steak, roasted vegetables, warm bread, or melt into pasta for an instant Parmesan boost.