Place a rack in the upper position, and preheat the oven to 325f (165c).
Mix the two cheeses together, add tablespoons of the cheese mixture to a baking sheet covered with s Silpat mat, and then flatten out into a thin circle.
Chef’s Note: I find that if you use just Parmigiano Reggiano it has a tendency to lose some of its kick during the baking process. By adding the Pecorino Romano it brings a sharper taste to the finished product.
Chef’s Tip: A Silpat mat is a good thing to use here. If you don’t have one, you can try using some parchment paper.
Sprinkle the Parmesan circles with some spices (cumin, paprika, black pepper, cayenne). Go for it.
Place in the preheated oven for 6 to 8 minutes.
Chef’s Note: Watch them as they bake. When they begin to brown about the edges remove them.
Allow them to completely cool.
Use a thin spatula to remove them, and place them on a serving plate. Serve with your favorite soup, salad, or whatever you choose. Enjoy.
Keep the faith, and keep cooking.
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