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Parmesan Baskets Recipe

Recipe by Pedro M. A. Neves

Parmesan baskets are delicate, crispy cheese cups that showcase the simplicity and elegance of Italian cooking. These golden, lace-like vessels can be filled with salads, vegetables, or seafood, making them a versatile and sophisticated main course. The baskets are made from just melted Parmigiano-Reggiano cheese, baked until crackling, then molded into their distinctive shape while still warm.

Ingredients

• 200g (7 oz) Parmigiano-Reggiano cheese, finely grated
• 120g (4.2 oz) fresh spinach, chopped and squeezed dry
• 100g (3.5 oz) ricotta cheese
• 2 cloves garlic, minced
• 30g (1 oz) pine nuts, toasted and chopped
• 1 egg
• 30ml (2 tbsp) extra virgin olive oil
• Salt and black pepper to taste
• Fresh basil leaves for serving
• Lemon zest, finely grated

Instructions

1. Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper. Grate the Parmigiano-Reggiano finely using a box grater or food processor to ensure even melting.

2. Divide the grated Parmigiano-Reggiano into 8 equal portions of about 25g each. On the prepared baking sheets, form each portion into a thin, even disk approximately 10cm (4 inches) in diameter by gently pressing with your fingertips.

3. Bake the cheese disks for 8-10 minutes, until they turn golden brown and are completely melted together. They should look like thin, delicate crisps with a slightly bubbly surface.

4. Remove the baking sheets from the oven and let the cheese crisps cool for 2 minutes until they are pliable but still warm. Working quickly with one crisp at a time, gently drape it over an upturned ramekin or small bowl to form a basket shape.

5. Allow the baskets to cool and harden completely on the molds, about 5-7 minutes. Gently slide them off and set aside on a wire rack. Repeat with remaining crisps.

6. Meanwhile, heat 15ml (1 tbsp) olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add the chopped spinach and cook for 2-3 minutes, stirring occasionally, until warmed through and any excess moisture evaporates.

7. In a bowl, combine the ricotta cheese, egg, remaining olive oil, and a pinch of salt and pepper. Mix until smooth and creamy, then fold in the cooked spinach and toasted pine nuts gently.

8. Carefully spoon the spinach-ricotta filling into each warm parmesan basket, dividing evenly. Top each basket with a few fresh basil leaves and a light sprinkle of lemon zest.

9. Serve immediately while the baskets are still slightly warm and crispy. Drizzle the plates lightly with extra virgin olive oil if desired.

Substitutions

• Substitute ricotta with creamy goat cheese for a tangier filling
• Use 120g cooked salmon or white fish instead of spinach for a seafood version
• Replace pine nuts with toasted walnuts or almonds for a different texture and flavor
• Use 100g roasted mushrooms mixed with the ricotta for an earthy, vegetarian main

Tips

• Work quickly when molding the hot cheese crisps, as they harden rapidly. If they cool too much, return them to the oven for 30 seconds to soften
• For perfectly even cheese disks, use a metal ring or mold on the parchment to guide your cheese placement
• These baskets are best served immediately, but can be made 2-3 hours ahead and crisped in a 150°C oven for 2 minutes before serving
• Ensure the Parmigiano-Reggiano is finely grated—using pre-shredded cheese will result in uneven melting and poor basket formation

Parmesan baskets represent modern Italian cucina leggera (light cooking), which emphasizes elegant presentation and quality ingredients. While not a traditional nonna recipe, they reflect the Italian philosophy of transforming simple, high-quality cheese into something visually stunning and refined, perfect for contemporary Italian dining.

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