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