Emilia-Romagna Recipes
BONBONS AL PARMIGIANO

Bonbons al parmigiano

Parmigiano-Reggiano Cheese Bonbons

How to make the Bonbons al parmigiano:

Cut the Parmigiano-Reggiano cheese into pieces having the size of half a walnut.
Melt the chocolate bain-marie.
Dip the cheese pieces into the melted chocolate using a fork.
Let them dry on a sheet of waxed paper, then serve.

(*) for bonbons, it is advisable to use Parmigiano-Reggiano cheese with 18-20 months maturation.

For 12 / 15 bonbons

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM