Crispy Parmesan Cups

Finely grate the Parmigiano Reggiano cheese using the smallest holes on a box grater.

On a baking sheet lined with parchment paper, form small, thin circles of the grated cheese. A ring mold can help create perfect circles.

Bake in a preheated oven at 400°F (200°C) for about 8 minutes, or until the cheese is melted and golden brown.

Remove the baking sheet from the oven and let the cheese crisps cool for about one minute. They need to be cool enough to handle but still pliable.

Carefully lift each warm cheese crisp with a spatula and drape it over the bottom of an inverted small bowl or ramekin to create a cup shape.

Let the cups cool completely on the molds for about 10 minutes until they become hard and crispy.

Fill the cooled parmesan cups as desired. The video shows a filling of piped mascarpone cheese, a drizzle of balsamic glaze, and a topping of chopped pickled peppers, crispy prosciutto, and fresh chives.