Parmigiano-Reggiano Cocktail Wafers

Our recipe this month comes from Nancy Radke, President of Ciao, Ltd. Nancy has the enviable job of promoting Italy’s Parmesan cheese throughout the U.S. for the cheese makers’ consortium – il Consorzio del Formaggio Parmigiano-Reggiano. Nancy is Director of Communications for the consortium as well as author of several cook books. Nancy hiked with us this past October on our Hiking the Amalfi Coast & Capri Tour. On the Amalfi tour she brought along small packages of Parmigiano-Reggiano to share. These made hiking pick-me-ups that everyone enjoyed.

 

• 2 cups freshly grated Parmigiano-Reggiano (about 4 ounces)

   

• 3/4 cup flour

   

• 1/2 teaspoon ground cayenne pepper

   

• 6 tablespoons chilled butter, cut in pieces

   

• 1/4 cup finely chopped pistachio nuts

   

In a food processor container, whirl Parmigiano-Reggiano, flour and red pepper until mixed. Scatter butter over cheese mixture; process until ingredients just start to gather around the blade, about 15 seconds.

On a sheet of waxed paper, form dough into a log about 15 inches long; roll in pistachios, coating all sides. Wrap log in plastic wrap and refrigerate until firm, about 1 hour.

Preheat oven to 400 degrees F. Cut log in 1/4-inch slices; place about 1/2 inch apart on ungreased baking sheets. Bake until golden brown around the edges, about 6 minutes (do not overbake). Remove from baking sheets; cool on wire racks. Store in an airtight container.

Yield: about 5 dozen

Happy and safe holidays!

Paola