Toasted Bread With Parmigiano Reggiano And Rosemary

Toasted Bread With Parmigiano Reggiano And Rosemary

Ingredients:

• 160 g “00” flour
• 100 g butter
• 90 g Parmigiano Reggiano 20 months DOP 
• 2 egg yolks
• 1 sprig of rosemary
• Rosemary and Parmigiano Reggiano 20 months DOP to garnish

Execution:

Mix the flour with the softened butter, the grated Parmigiano Reggiano, the yolks and the chopped rosemary needles. Knead until the mixture is firm and homogeneous, form a cylinder, wrap in plastic wrap and place in the refrigerator for about 45 minutes. Remove the cylinder and cut out disks of about 1 cm (little more than 1/3 of an inch) in height. Arrange on a baking sheet and bake in a preheated oven at 180° C (356° F) for about 10 minutes. Sprinkle with Parmigiano Reggiano 20 months DOP and rosemary while still hot and serve when cooled.