This simple union of two splendid regional specialties is eaten throughout Emilia-Romagna.
Recipe information
Yield
Serves 4 as an hors d'oeuvre or cheese course
Ingredients
a 1/2-pound piece Parmigiano-Reggiano
1 tablespoon aged balsamic vinegar* (preferably aceto balsamico tradizionale extra vecchio
*available at some specialty foods shops and by mail order from Dean & DeLuca, tel. (800) 999-0306, ext. 269
Preparation
With a small knife break parmigiano-reggiano into bite-size chunks and transfer to a plate. Drizzle cheese evenly with 1 1/2 teaspoons vinegar and let stand 15 minutes. Drizzle cheese with remaining 1 1/2 teaspoons vinegar.
