Parmigiano savory cakes, served freshly baked, are a delicious idea for an appetizer, to serve with fresh, crunchy vegetables. Made with unrefined ingredients and extra virgin olive oil, they are a perfect snack for kids and for those who love to eat in a healthy and tasty way.
You can use other dried fruit to your liking, although I think the combination with toasted hazelnuts is really delicious.
Parmigiano aged 36 months does not contain lactose, so it is also suitable for those suffering from this intolerance. In order to be authentic Parmigiano, it must come from specific regions of Northern Italy and must age for at least a year.
Parmigiano savory cakes: Ingredients
200 g (7 oz) wholemeal brown rice flour (or whole wheat flour
1 tsp organic baking powder
Pinch of sea salt
80 g (3 oz) Parmigiano Reggiano cheese, grated
White pepper, to taste
10 toasted hazelnuts, chopped
1 organic free range egg
4 tbsp mild extra virgin olive oil
Parmigiano savory cakes: Method
- Mix the dry ingredients: flour, baking power, sea salt, Parmigiano cheese, white pepper and hazelnuts.
- Beat the egg and add olive oil, continuing to emulsify.
- Gradually, add the dry ingredients, stirring quickly.
- Place the dough on the appropriate molds and bake at 180°(350°/gas 4) for 10-15 minutes.