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Parmesan Shell

Course: Appetizer
Servings: 4 servings


  • 1 cup (125 g) freshly grated parmesan cheese


  • Place a 7-inch (18-cm) nonstick skillet over medium heat.
  • Have a small bowl, 4 to 5 inches (10 to 13 cm) in diameter, ready on the counter. Turn the bowl upside down.
  • When the pan is moderately hot, pour ΒΌ cup (30g) of the cheese and quickly tip the pan to coat the bottom, as if making a crepe. Shake out any excess. Cook briefly until any little white bubbles have disappeared and the cheese begins to color around the edges.
  • Carefully lift up the layer of Parmesan and turn it over.
  • Cook it for a few seconds longer, then lift it out and place it briefly on the small overturned bowl to form it into a shell.
  • Allow it to cool a minute or so then gently lift it off.
  • Repeat with the remaining cheese to make 3 more shells.
  • Set aside at room temperature up to 2 hours, until ready to serve. The crisped cheese can also be cooled flat, then broken into large pieces to serve as a snack.