Parmesan baskets: the recipe for crispy wafers and four ideas for garnishing them

I Parmesan baskets these are golden and crispy cheese wafers, very easy to make. A antipasti original and scenographic, ready to accommodate garnishes of all kinds, ideal to bring to the table for a buffet festive or eaten as a treat aperitif single portion, on the occasion of an evening with special guests.

Their preparation will only take a few minutes: all you have to do is spread two spoonfuls of grated parmesan on a very hot non-stick pan, wait for it to set, forming many small bubbles on the surface, then place the waffles obtained on an inverted aluminum mold, in order to give the preparation its characteristic shape.

Once cooled, all you have to do is leave room for your imagination and then fill the baskets with the most varied ingredients. We offered them with four toppings different: two lighter, with pan-fried vegetables and prawns, and two other delicious ones, with ricotta cream and bacon, and homemade mortadella mousse. But, if you prefer, you can customize the recipe with all kinds of savory creams, sautéed mushrooms, radicchio, walnuts and gorgonzola, robiola and salmon, and much more.

At the end of cooking, remember to carefully remove the wafers from the pan using a spatula then transfer them to the molds always hot: otherwise they will be difficult to model and the final result would be irreparably compromised.

For a tastier result, you can mix the parmesan with the pecorino while, for a thicker texture, we suggest adding a few tablespoons of grated cheese to the pan.

Learn how to make Parmesan cheese baskets with a step-by-step procedure and tips. If you liked this recipe, also try the crispy baskets with tuna mousse and olives.

How to prepare baskets of parmesan cheese

Collect the grated parmesan in a bowl 1.

Heat a non-stick skillet over the heat and spoon two generous spoonfuls of cheese into the center 2.

Spread the parmesan with the back of a spoon 3so as to create a disk about 10 cm in diameter.

When the wafers are golden brown and small bubbles form on the surface, carefully remove them with a spatula 4.

Place the cheese patties on the bottom of the aluminum molds or, failing that, on the bottom of an upside-down glass, and make them stick well with light finger pressure. 5.

When the parmesan baskets are perfectly dry, gently unmold them 6 and dedicated to fillings.

Prepare the mortadella mousse: collect the diced mortadella, the fresh cream and the cheese spread in the bowl of a mixer, and mix everything well until you obtain a soft and foamy consistency 7. Then transfer the resulting compound to a pocket bag, and set aside.

Brown the bacon in a non-stick pan with the peeled thyme 8, until crispy. Meanwhile, work the ricotta in a bowl with the tines of a fork, season with salt and pepper, and transfer the prepared cream to a pouch bag (you’ll need it for both the veggie filling and the with bacon).

Clean the artichoke and cut it finely with a knife 9; place it in a bowl and season with a drizzle of oil, lemon juice, a few mint leaves and a pinch of salt and pepper. Stuff 2 baskets of parmesan with the reserved ricotta cream and top with a few slices of artichoke.

Blanch the shrimp in boiling water, drain in a bowl and season with a drizzle of lemon juice, a drizzle of oil and a pinch of salt and pepper; then flavor with a pinch of chopped parsley, mix well with a spoon ten and place the shrimp in 2 cheese waffles on a bed of baby spinach.

Fill two baskets with the mortadella mousse and sprinkle them with a few toasted pistachios, finally fill the remaining waffles with the rest of the ricotta cream and top with the crispy pancetta cubes. Arrange the parmesan baskets on a serving platter 11bring to the table and serve.

storage

To savor them in all their flavors, we suggest you consume the baskets of parmesan at the time. Without filling, they can be stored at room temperature for a maximum of 1 to 2 days.