PARME­SAN is an ex­tra hard Ital­ian cheese grated over the likes of spaghetti and other typ­i­cal Ital­ian pasta dishes.

Usu­ally, Parme­san cheese is ei­ther Parmi­giano-Reg­giano or Grana Padano cheese.

Both cheeses are AOC. This means that the way they are made, and the re­gion they come from are strictly reg­u­lated.

Parme­san straws are ideal as a pre-din­ner nib­ble or as a starter that you wrap Parma ham and cured meats around. Makes 10 straws

10 sheets spring roll pas­try (avail­able in the freezer de­part­ment in most large stores)

One egg – lightly beaten

50g Parme­san cheese – freshly grated Method: 1. Thaw out the spring roll pas­try and lay out on a clean work sur­face. 2. Brush the pas­try with egg and grate over some of the Parme­san cheese. Sprin­kle over some of the chilli. 3. Roll into very thin straws, then brush with a bit more egg and sprin­kle with poppy seeds. 4. Deep fry in some hot oil 180°C for two to three min­utes un­til a light golden colour. Drain on ab­sorbent pa­per.

‘Parme­san straws are ideal as a pre-din­ner nib­ble’

5. Serve on their own, with a gar­lic dip or even some cured meats.

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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