I’m getting creative with these Parmesan Crisps + Caesar Salad Tacos!
See my Master EASY Parmesan Crisps Recipe.
Bakes in five minutes, crispy, light and delicious.
Cute I know! But – incredibly scrumptious, you’ll love these four bite tacos.
Easy Parmesan Crisps can be made into these clever Caesar Salad Tacos.
The crisps are made with grated Parmigiano Reggiano cheese and your choice of seasonings (I have many suggestions!)
See all three recipes:
Master Recipe: Easy Parmesan Crisps
Caesar Salad Tacos in a Parmesan Crisp
Quick Caesar Salad Dressing
Last week’s blog/recipe was – Tomato & Fennel Soup with Parmesan Crisps. So I thought I would expand on how amazing these Parmesan Crisps are – and so simple to make!
Crush the crisps over salad, sides- like risotto, soup… and anywhere you want a cheesy, crunchy umami flavor bomb.
Did you know one tablespoon of Parmesan Cheese has a mere 22 calories? That’s one crisp!
It’s simple to make these “taco shells” ~ when out one the oven and warm, remove them with a small spatula and drape over a long narrow bottle – mold into shape, they will crisp in a few moments.
To fill the Parmesan Crisp Shells – I have added Shredded Romaine Lettuce, Shavings of Parmigiano Reggiano Cheese, Roasted Red Peppers, Garlic Bread Crumbs and my Quick Caesar Dressing.
What is wonderful about these crisps is the simplicity! Grate the cheese, create 3″ circles on a parchment or silpat lined sheet pan and bake 5 minutes!
It is one of those recipes that has a super-impressive presentation and is so simple!
As you see, I could not resist to flavor them. Adds a different taste-profile and colors the cheese too.
The crisps will stay fresh in a tightly sealed container for a few days. If filling them – serve immediately.
And – they are low in carbs! No carbs if you ditch the garlic croutons (but I love them!)
I made mine gluten free with gluten free bread for the croutons.
What you need to know about Parmigiano Reggiano Cheese (and some interesting facts):
I have done plenty of research here, and have spoken with Eddie at Teitel Brothers in the Bronx – where I purchase my cheese.
There are not many more iconic cheeses than this sharp, nutty Parmesan—a product so widely respected in the dairy industry that its nickname, even among competing cheesemakers, is simply “The King of Cheeses.”
Italian Parmigiano Reggiano is a PDO (protected designations of origin) product made only in the provinces of Parma, Reggio Emilia, Modena and Bologna.
The body of the cheese is rich and creamy, studded with crunchy granules of calcium lactate that give it a unique, almost effervescent texture. And, while its flavor varies depending on how long it’s been aged and the season in which it was produced, it’s flavor is
intensely savory – slightly salty, buttery, grassy, and nutty, with subtle notes that range from acidic to fruity to downright piquant. The high concentration of glutamate explains the strong umami taste of Parmigiano.
All Parmigiano Reggiano is produced under the same strict guidelines, but how long it’s aged thereafter makes a big difference.
The pastures where cows graze cannot legally be chemically fertilized or even planted with new types of crops. Dairy cows in the region are allowed to feed on this untainted natural growth only from spring to fall. Grazing at a high altitude means less pollution, better soil and more fresh grass in their diet.
Historical records date the original production of this particular cheese in the region to between 800 and 1,000 years ago.
How to know the quality of what you are buying?
Buy from a reputable shop or cheesemonger. Never buy “grated” unless you most definitely trust your source, it could be an imitation.
Do buy in a chunk. Always look for the “stamping” on the rind.
The cheese should have a creamy texture for a hard cheese. Many “chunks” you see in store were cut long before you purchase it –
and it can dry out once the wheel is cut; the pieces can be hard as they cling to the plastic wrap.
When buying real Parmesan, the biggest worry should be over how it has been stored. The wheels are so big, about 90 pounds; you’ll want to buy it from places that know how to store it correctly, and sell enough of it to have rapid turnover.
I buy mine from Teitel Brothers. I have been traveling to them, even through this pandemic to get my fix of their Italian specialties.
Lucky for us, you can call in an order that they bring out to you – although always a treat to go into their jam-packed shop brimming with fresh offerings and taking in all the lingering aromas.
Eddie, one of the shop’s owners and I had a chat about – how to know what is the age Parmigiano Reggiano cheese you are buying.
I must admit after seeing Stanly Tucci’s CNN fabulous show “Searching for Italy” Episode 3: Bologna – – I had to dig deeper.
The cheese is sold by age; 12 months, then 18 – 24 months and 36 months of aging.
How to know what you are buying? Yes the rind will have the Parmigiano Reggiano stamp – but how long has it been aged?
So, Eddie went to look at his wheel and told be it is stamped October 2018. This wheel is approximately 30 months old.
You will not usually see this “date stamp” as mostly the cheese is cut into wedges and wrapped.
That’s what I want – a more aged parm with a deep and robust flavor with an amazing crystallization in the texture.
Teitel cuts from a big cheese wheel. I buy mine here, as it is as fresh as you can get, not dried out and wrapped in Teitel’s
And the biggest kicker… they sell it for 12.95 a pound!!!
I hope you make these delightful parmesan crisps!