Parmigiano-Reggiano with Aged Balsamic Recipe


Parmigiano-Reggiano with Aged Balsamic Recipe

This isn't really a recipe. It is more like a "serving suggestion". Regardless, it's easy to do, always delicious, and is always impressive. Since there are only two ingredients involved, the quality of the ingredients is then critical.

2.5 pound wedge of Parmigiano-Reggiano.
4 oz aged balsamic

1. Place cheese wedge on platter. Using a knife of some sort, chunk to parmigiano up into bit-sized pieces. The pieces should fall, artistically, about the platter.

2. Drizzle liberal amounts of balsamic on top of pieces.

3. Place tooth-picks close by. Eat.