Preparation Time: 30 min.
Cooking Time: 6 min.
The parmesan canestrini are crunchy, basket-shaped waffles of cheese to be stuffed with your favorite ingredients and served as an appetizer or at aperitif time. Here proposed with artichokes and raw ham, they are very easy to make, and simple in the delicious combination.
For 6 baskets:
6 generous spoons of grated Parmesan cheese
1 violet artichoke
6 slices of raw ham
extra virgin olive oil
The parmesan canestrini are single portion snacks ideal for party appetizers. Crunchy cheese wafers, shaped like a basket, ready to welcome a delicious filling. A very easy and quick recipe to make, perfect for appetizers or aperitifs on holidays, but also for an evening with friends.
We offer them with a very simple filling: raw ham and a slice of artichoke with mint, also raw. Of course you can indulge yourself by stuffing these parmesan baskets with your favorite ingredients. For a totally vegetarian version, for example, here are the cheese baskets with carrots and zucchini.
Baskets, tartlets and bundles are the perfect appetizers for a buffet of Christmas appetizers: wrappers that hold a small delicacy and always conquer everyone. I allow you to range between puff pastry, shortcrust pastry or phyllo and invent imaginative fillings.
To prepare the parmesan canestrini cut 6 squares from a roll of parchment paper of about 18-20 cm per side. In the center of each of them place the amount corresponding to 1 tablespoon of grated Parmesan cheese. Using the back of the spoon, roll out the cheese in an even layer, forming a circle. Place in the microwave oven, one sheet at a time, for about 1 minute at maximum power. The exact time may vary from oven to oven. The exact moment to remove them from the microwave is when the cheese is melted evenly.
While the cheese is still hot, place each disc on a single portion mold, 5-6 cm in diameter, upside down. Press lightly to shape the cheese waffle around the outer surface and let it cool. At this point, remove the parchment paper and you will have obtained one of the small baskets.
Clean the artichoke by cutting the tips, eliminating the outermost leaves and any internal beard, up to the heart. Cut it into very thin slices. As you proceed with this operation, put the slices to soak in a bowl full of water, acidulated with the juice of half a lemon. Drain them, transfer them to a bowl and season with salt, oil, pepper, lemon juice to taste and a little fresh mint. Arrange a slice of artichoke and a slice of ham in each canestrino of Parmesan.
The parmesan canestrini are ready to be served. We used this filling, but they can be customized with seasonal vegetables.