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parmesan

Pesto Genovese

Pesto Genovese

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A classic Italian sauce from the Ligurian region, whose roots go back a long way, but since the 19th century it has been possible to find this dish in cookbooks under the name pesto. The word pesto comes from the Italian word pestare – meaning to crush. Nowadays, pesto is made from almost anything that comes to mind, but the classic Genoese pesto contains crushed basil leaves, olive oil, grated cottage cheese, pine nuts, garlic, and often lemon juice. Pesto is used as a spread on bread, eaten with various dishes, and used as a pasta sauce. Pesto is traditionally made with a mortar and pestle, but a regular food processor will do the job nicely and quickly.

Preparation time: 10 minutes
Level: easy
Quantity: 200 ml of pesto

Ingredients:
2-3 large handfuls of basil leaves
50 g pine nuts
About 60 ml of olive oil
Freshly squeezed juice of half a lemon
About 50 g grated Parmesan or any hard new cheese
Black pepper and sea salt to taste
1 medium clove of garlic

Preparation:

  1. Place the basil leaves, pine nuts, and garlic in a food processor, add olive oil, and grind.
  2. Add the cheese, lemon juice, black pepper, and season with sea salt. Grind everything until smooth and use according to your imagination.
    Ready!!
Fettuccine Alfredo

Fettuccine Alfredo

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This is probably the easiest pasta dish to prepare. You don’t even need a pan to make it. Originally from the Alfredo di Lelio restaurant in Rome in the early 20th century, this pasta has become popular all over the world. Numerous variations have been derived from it with chicken and fish and beef, mushrooms, etc. At the same time, the original classic is one that, when done correctly, will make diners fall under the tongue. Classically, this pasta is made with either homemade or commercial fettuccine pasta. To make this pasta, all you need is butter, parmesan, pasta, salt and black pepper, and pasta cooking water.
However, this pasta is quite easy to ruin. Parmesan has the property of sticking and forming an insoluble and not very tasty lump of cheese, but if you prepare this pasta according to these instructions, it is not very possible to do anything wrong.

Preparation time: 15 minutes
Level: easy
Quantity: for two

Ingredients:
About 75 g Fettuccine pasta
100 g grated parmesan
50 g butter, cut into pieces
Sea salt and black pepper to taste
Fresh parsley to garnish food

Preparation:

  1. Bring about 3-4L of water to a boil in a saucepan, add 1 tablespoon of sea salt. Add the pasta to the boiling water, stir, and cook according to the manufacturer’s instructions.
  2. Chop the butter into smaller pieces and place in a larger bowl.
  3. Grate the parmesan and leave to stand.
  4. When the pasta is ready, transfer the pasta to a bowl and stir until the butter has melted. Add about 100 ml of the pasta cooking water.
  5. When the pasta-butter mixture has cooled for about 30 seconds, add the grated parmesan. Add it in three batches, stirring the pasta until smooth each time. This will ensure that the cheese melts evenly, creating a nice, silky sauce.
  6. Season the food with freshly ground black pepper. Add sea salt if needed.
  7. When serving, sprinkle some grated Parmesan, black pepper, and finely chopped parsley over the food.
    Ready!!
Eggplant rolls with ricotta, parmesan, and walnuts

Eggplant rolls with ricotta, parmesan, and walnuts

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Eggplant is probably one of my favorite vegetables, and I try to eat it as often as possible.
I made a stuffed eggplant dish, where eggplant slices are roasted in a ribbed pan with olive oil and then rolled into rolls filled with a ricotta-parmesan mixture.

Preparation time: 1 hour
Level: Easy
Serves: two to four

Ingredients:
Two large eggplants, sliced lengthwise into 5 mm thick slices
300 g ricotta
150 g grated parmesan
A handful of chopped walnuts
A handful of chopped fresh parsley
Sea salt and black pepper to taste

For the sauce, 400 ml passata or other tomato puree
3 cloves of garlic, finely minced
A handful of basil leaves, finely chopped
Sea salt and black pepper to taste

Olive oil for frying the eggplants and drizzling over the food
A handful of grated parmesan for topping the food for shaking

Preparation:

  1. Slice the eggplants lengthwise into 5 mm thick slices.
  2. Fry the eggplant slices in olive oil in a frying pan until almost soft.
  3. To prepare the filling, grate the parmesan, mix it with the ricotta, chop the parsley toast the nuts, and mix into the filling—season with black pepper and sea salt.
  4. Make the tomato sauce, heat the tomato puree in a pan with a little olive oil, finely chopped garlic, and finely chopped basil for about 10 minutes. Pour the sauce into a baking dish.
  5. Place 1 tablespoon of the filling in the middle of the eggplant slice and roll the eggplant around it. Place the finished rolls in the baking dish on the tomato sauce.
  6. Sprinkle the eggplant rolls lightly with grated parmesan.
  7. Bake the eggplant rolls at 200 degrees for 25-30 minutes until the cheese starts to brown slightly.
  8. Serve the eggplant rolls hot or cold. Garnish with a fresh herb sprig.
    Ready!!
Duck fillet with ratatouille and kale chips

Duck fillet with ratatouille and kale chips

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During the 2025 food festival, a total of over 27,000 special menus were ordered from the 22 participating restaurants. These statistics were published in Tartu Postimees. This number is more than ¼ of the population of the city of Tartu. The winner of Tasty Tartu was the restaurant TOKO. Excellent result! Congratulations to the people of TOKO.
According to the statistics, Café Crepp also received good reviews, and our main course, which was sous vide duck breast fillet, which we served with ratatouille in an unconventional way with a vegetable sauce/vegetable puree matched to the dish, and a crispy crust made of kale and Andre grand cheese, received a particularly high average score. You don’t necessarily have to use the sous vide technique to prepare duck fillet, but the duck prepared this way will definitely be mouth-wateringly soft and tasty, and overall it is also easier to prepare, especially in larger quantities.

Authors of the photos used: Silver Gutmann, Joosep Sepp, and Andres Tover.
Display design: Joosep Sepp.

Preparation time: Preparation 3-4 hours, food display about 15-20 minutes.
Level: Not too complicated
Amount: for the body

Preparation of duck breast fillet
Ingredients:
Two duck breast fillets
Salt and black pepper for seasoning
Fresh thyme sprigs for seasoning

Preparation:

  1. Gently cut the skin of the duck breast fillet into squares with a sharp knife. Do not cut deeply, let the knife do the work and lightly slide the blade over the surface of the skin
  2. Season the duck with ground black pepper and sea salt and place in a vacuum bag with a few sprigs of fresh thyme.
  3. Close the bag with a vacuum sealer and place in a sous vide bath at 57 degrees for two to three hours.
  4. When the duck has “cooked” in the sous vide bath for the prescribed time, cool the duck fillets quickly. We used an ice bath for this.
    Use a ready-made duck for displaying food.

Ratatouille
Ingredients:
1 medium zucchini
1 medium eggplant
2 tomatoes
1 large red or yellow bell pepper
2 medium red onions
3-4 crushed garlic cloves
A bunch of fresh thyme for seasoning
Ground black pepper and sea salt for seasoning
Olive oil for cooking ratatouille

Preparation:

  1. Cut the vegetables into 4 mm thick rounds.
  2. To assemble the ratatouille, stack the zucchini, tomato, bell pepper, red onion, and eggplant slices on top of each other. Stack the resulting vegetable bundles upright in a baking dish or smaller heatproof pan until the baking dish or pan is tightly filled with vegetables.
  3. Crush the garlic and shake over the vegetables.
  4. Sprinkle everything with black pepper and sea salt, place thyme sprigs on top of the ratatouille, pour in olive oil, and bake tightly covered with foil at 200 degrees for 90 minutes.
  5. The resulting ratatouille can be eaten as is or made into eggplant cones for serving.

Eggplant slices for making ratatouille cones (cornucopia)
Ingredients:
One oblong eggplant
Sea salt for seasoning
Cooking oil for frying

Preparation:

  1. Cut the eggplant lengthwise into slices about 5 mm thick. It is best to use a special cutter or mandoline for this.
  2. Fry the eggplant in a ribbed pan with cooking oil until nicely browned on both sides
  3. Season with sea salt and use to make ratatouille cones

Raratouille sauce (vegetable coulis)
Ingredients:
2 large eggplants peeled and cut into pieces
1 large tomato cut into slices
1 medium red onion cut into slices
1 medium zucchini cut into pieces
1 medium bell pepper cut into pieces, seeds removed
(you can also add a piece of eggplant, but it is not absolutely necessary)
3-4 medium garlic cloves
2 tbsp Worcestershire sauce
1 tbsp light soy sauce
200 g parmesan cheese
200 ml whipped cream
Sea salt and 0.25 tsp black pepper to season
0.5 tsp oregano to season
50 g butter

Preparation:

  1. Cut all the vegetables and place in a cooking pot with the butter.
  2. Brown the vegetables for 5-10 minutes.
  3. Add the soy sauce and Worcestershire sauce.
  4. The vegetables will release enough liquid to be stewed. Reduce the heat to medium-low and simmer the sauce, stirring occasionally, until the vegetables are almost tender.
  5. Season with salt, pepper and oregano.
  6. Add the whipped cream and carefully blend the sauce with a hand blender. Blend the sauce as smooth as possible.
  7. Place the sauce back on the stove, stirring constantly, as the sauce will immediately splatter on the stove.
  8. Add the grated parmesan, mix, and season with salt and pepper if necessary.
  9. The sauce is ready. If the sauce is not smooth enough, blend it again with a hand blender, but it is better not to do this because the cheese in the sauce will stick to the blender.
    Use the sauce to serve the main course.

Kale Crisps
Ingredients:
Kale
Fine sea salt
A little cooking oil for spraying or drizzling

Preparation:

  1. Cut off the strongest stems from the kale, place the kale pieces on a baking sheet covered with baking paper, and sprinkle with a little cooking oil and sea salt.
  2. Bake in the oven at 130-150 degrees until the kale leaf is dry and crispy. Stir the drying kale from time to time to ensure even drying. When the kale is almost dry, leave it in the cooling oven to harden.
  3. Store in an airtight container and use as a snack or as a decoration or crispy component for food.

Cheese crisps
Ingredients:
200 g coarsely grated cheese. We used Andre Grand cheese, which has a great taste, but making cheese crisps from it is not so easy.

Preparation:

  1. Coarsely grate the cheese.
  2. It is recommended to make cheese crisps in a pan, not in the oven.
  3. Use a non-stick pan, sprinkle a thin layer of cheese on the pan. The layer should not be thick, rather let there be relatively large “holes” between the cheese strips. Too thick a layer will create a tough crisp.
  4. Fry the cheese over medium heat without stirring until the cheese is lightly browned.
  5. Let the cheese crisp and cool slightly and carefully lift it from the edge onto kitchen paper, which will absorb the excess fat released from the cheese. If the cheese crisp is still soft, it is worth frying it for a little longer.
  6. Let the cheese crisp and cool and break it into suitable pieces.

Flavored butter for roasting duck

  1. Melt 50 g butter, add a few sprigs of thyme and 3-4 lightly crushed (by pressing) garlic cloves, and let this mixture stand for at least 30 minutes to allow the flavors to blend and use it when roasting the duck.

Food display
Ingredients:
Sous vide duck fillets
Ratatouille sauce
Ratatouille
Eggplant slices
Cheese crisp
Kale crisp
Thyme sprig for garnish
Flavored butter for frying duck

Preparation:

  1. Roll a 3-4 cm thick slice of ratatouille into a cone and place in the oven with a pan at 180 degrees for about 5-10 minutes.
  2. If the ducks have been prepared earlier, it would be a good idea to place them back in the sous vide bath at 57 degrees to warm up the duck fillet from the inside. This is not essential, you can also use cold duck, but this way the process is faster and the result may be somewhat better.
  3. Remove the ducks from the vacuum bag, dry them carefully with kitchen paper, remove the thyme sprigs.
  4. Place the duck fillets skin side down in a cold pan and place the pan over a medium-hot stove.
  5. Let the duck fry on the stove for about 5 minutes until the skin is golden brown and the fat layer under the skin melts. The rendered fat can be used, for example, to fry potatoes. According to chef Gordon Ramsey, using duck fat takes fried potatoes to a completely different level.
  6. When the skin is golden brown and crispy, turn the duck fillet over, baste the duck with the butter-thyme and garlic mixture and insert a thermometer into the duck fillet.
  7. When the duck’s internal temperature is 52-53 degrees, remove the duck from the pan and let it “rest” properly (4-5 minutes) on a cutting board.
  8. Use the sauce while it is warm. Place 3 tablespoons of the sauce on a plate, shape it into a comma. Place the wide end of the comma towards the sauce ratatouille.
  9. Cut the duck fillet open with a sharp knife and place the “comma” of the sauce on the wider side.
  10. Place a cheese crisp between the duck fillets and a kale crisp on both sides of the sauce.
  11. Place a sprig of thyme on the duck fillet and serve immediately.
    Ready!!
Chicken Parmigiana

Chicken Parmigiana

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This food cannot be considered a strictly Italian dish, although it can probably be found in Italy. Italians make a similarly delicious eggplant or zucchini, which can also be found on this blog under the name parmigiana di melanzane or zucchine di melanzane. This food can be associated with Italians and those countries where more people from Italy live. I was told about this food by my friend who lived in Australia and associated it with Australia. That’s what this food is, it’s one of the most common dishes in Australian restaurants and pubs. Locals call this dish parm or parmy or also parma.
This dish takes a little time to make, but the result is one that most diners like.

Preparation time: About 1 hour 20 minutes
Level: Rather easy
Quantity: For two to four

Ingredients:
Two chicken fillets cut in half lengthwise
About 50 g of breadcrumbs
2-3 tablespoons of flour
100 g of grated parmesan
Salt and black pepper to taste
150 g of mozzarella
Cooking oil for frying
2 eggs for breading

For the tomato sauce:
One 400 ml can of crushed tomatoes
One medium onion finely chopped
5-6 medium cloves of garlic finely chopped
A handful of basil, finely chopped
Sea salt and black pepper to taste
2-3 tablespoons of olive oil

Preparation:

  1. To prepare the sauce, chop the onion and garlic and brown them in a pan for a few minutes. Add canned tomatoes and basil. Season with sea salt and black pepper. Let it simmer for about 20 minutes.
  2. To prepare the chicken, cut the chicken fillet lengthwise into two thin pieces, pat it between cling film to make it a little more tender, and season with salt and pepper.
  3. Bread the chicken pieces first in flour, then in beaten egg, add half of the grated Parmesan to the breadcrumbs, and mix evenly and bread the meat in this mixture.
  4. Fry the breaded pieces of meat in cooking oil on both sides on medium heat until golden brown.
  5. Put a couple of tablespoons of tomato sauce in the baking dish, place on top of the tomato sauce the fried chicken pieces, and cover with the rest of the tomato sauce.
  6. Shake the chicken pieces over the remaining Parmesan and cut a slice of mozzarella on top.
  7. Bake the chicken in the oven at 180 degrees until the mozzarella browns in some places. It takes about 5 minutes, depending on the oven it may take a little longer.
    Serve with baked potatoes.
    Ready!!
Parmigiana di Zucchine

Parmigiana di Zucchine

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Parmigiana is one of my favorite dishes when it is made with eggplant. In different regions of Italy, this dish is also prepared from other vegetables, mostly zucchini, but also from, for example, artichokes.
Thanks to the fact that I was able to prepare this dish this year, my friend, whose family, as is typical for Estonians, has grown zucchini to a giant size. This kind of zucchini is perfect for preparing a similar dish.
Zucchini should be peeled and using a vegetable peeler, long, thin strips of zucchini should be cut. It is useful to lightly roast these strips at high heat so that the vegetable loses some of its liquid and makes easier of preparation of this type of food.

Preparation time: 1.5 hours
Level: Medium
Quantity: One large casserole dish, suitable for a smaller group

Ingredients:
One very large zucchini or a couple of medium ones, cut into thin strips
One medium onion finely chopped
3 medium cloves of garlic, finely chopped
250 g of mozzarella
300 g of ricotta
350 g grated parmesan or grana padano cheese
About 800 ml tomato passata
300 g of cherry tomatoes, cut into quarters
3-4 tablespoons of olive oil
A handful of fresh basil leaves torn into pieces
2 teaspoons of dried oregano
Black pepper and sea salt to taste

Preparation:

  1. Cut the cherry tomatoes into quarters, finely chop the onion and garlic. Heat the olive oil in a pan and fry the tomatoes, chopped onion, and garlic for about 10-15 minutes until the tomatoes are soft.
  2. Peel the zucchini and cut it into long strips with a vegetable peeler. Place these strips next to each other on a baking sheet lined with baking paper and bake in the oven at 220 degrees for 7-8 minutes.
  3. Mix the cooked tomatoes with the passata and line a high-sided baking mold with a couple of tablespoons of the tomato mixture.
  4. Place the stripes of zucchini on top of the tomato mixture and place new zucchini strips in the pan to cook. In this way, cook all the strips of zucchini that you manage to cut from a large zucchini until the seeds in the middle.
  5. Add dried oregano, black pepper, and sea salt on the zucchini layer, sprinkle the mixture with 1/3 of the amount of ricotta, add half the mozzarella balls or pulled pieces of mozzarella and sprinkle with 1/3 of the parmesan.
  6. Cover the cheese layer with the next layer of zucchini strips, which are covered again with the tomato mixture and cheese layer and seasoned. It is not necessary to put mozzarella on each layer, it is enough if there is mozzarella between two layers.
  7. Layer four layers of zucchini in this way, leave only Parmesan cheese on the last layer, and use ricotta and mozzarella for the bottom layers.
  8. Lightly cover the top layer of zucchini with the tomato mixture, season with salt and black pepper, and sprinkle a layer of Parmesan on top.
  9. Cover the zucchini mold with foil and bake at 200 degrees C for about 45 minutes. Remove the foil, turn the oven to grill mode, and let the Parmesan layer brown nicely.
  10. Use a sharp knife to cut a piece of the zucchini form, place it on a plate with a wide spatula and serve with the garnish.
    Ready!!
Chicken Fingers

Chicken Fingers

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This is a classic American pub dish most probably originated in Manchester, New Hampshire. The 790s of the 20th century, when this dish was offered, can be counted as the beginning. Today, this dish is widespread and popular in many countries, including it is part of Estonian pub culture.
This food can be prepared as a variant fried in oil, but it can also be successfully prepared in the oven. In both cases, the result is delicious chicken, crispy on the outside and juicy on the inside.
It is good to serve this dish with either mayonnaise-mustard sauce or tomato sauce. I made both kinds of sauces myself.
Here is my version of this dish.

Preparation time: About 1 hour
Level: Easy
Quantity: for four

Ingredients:
Preparing the chicken:
800 g of chicken fillet cut into desired strips
100 g of breadcrumbs
50 g grated parmesan
0.5 tsp paprika powder
0.5 teaspoon of garlic powder
3-4 tablespoons cooking oil for cooking

Chicken Marinade:
About 3 tablespoons of flour
0.5 teaspoon of garlic powder
0.5 teaspoon of onion powder
1 tsp paprika powder
0.5 teaspoon of sea salt
0.25 tsp ground black pepper
Water to make the dough

Mayonnaise-mustard sauce:
6-7 tablespoons of mayonnaise (Hellmann’s suits the best)
1 heaped tablespoon English mustard
1 tablespoon of liquid honey
Black pepper and honey salt for seasoning
1 teaspoon of soy sauce
1 tablespoon of balsamic vinegar
Small bunch of chopped parsley

Tomato sauce:
One 400 ml can of crushed or chopped tomatoes
2 tbsp tomato paste
A handful of finely chopped parsley
Black pepper and sea salt for seasoning

Preparation:

  1. Prepare the flour and spices, add half a glass of water, and mix until smooth. The marinade should be the thickness of sour cream or yogurt. Add more water if necessary. If the dough is too liquid, add a little flour.
  2. Cut the chicken fillet into strips and mix into the marinade.
  3. Mix breadcrumbs, paprika powder, garlic powder, and grated parmesan in a bowl and mix with breadcrumbs.
  4. Use a fork to place three marinated chicken fillet strips in a breadcrumb bowl, and cover with breadcrumbs. Roll in the breadcrumb mixture until the chicken fillet strips are evenly coated. Cover all the strips of chicken fillet like this.
  5. Place the strips of breaded chicken fillet on a baking sheet covered with baking paper, sprinkle with cooking oil, and bake in the oven at 200 degrees C for about 20 minutes until the chicken pieces are golden brown.
  6. At the same time, prepare the sauces. To prepare mayonnaise-mustard sauce, mix mayonnaise, mustard, honey, soy sauce, and balsamic vinegar, chopped parsley, and season with sea salt and black pepper. Mix until smooth.
  7. For the tomato sauce, mix crushed tomatoes and tomato paste, season with sea salt and black pepper, and add a handful of chopped parsley.
  8. When the chicken is ready, serve with the sauces. In addition, it is also suitable to offer a raw salad.
    Ready!!
Scarpaccia

Scarpaccia

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A traditional Italian dish from the province of di Lucca, in northern Tuscany. In Italy, Scarpaccia is made as both a savory and a sweet pie. I am posting the savory scarpaccia camaiorese here. Today this dish is prepared in many different variations, but I have always appreciated the original flavors of the food as possible and I made a very simple Scarpaccia using small zucchini, garlic, onion, and parmesan.
Scarpaccia is a thin pie, not exceeding 1 cm in thickness, that is baked to achieve a delightful golden-brown and crispy texture. This delectable dish is equally enjoyable whether served warm or chilled.

Preparation time: Preparations 30 minutes, baking 30-40 minutes.
Level: Medium
Quantity: 12 pieces of Scapraccia

Ingredients:
2 medium zucchini cut into thin slices
1 large onion, cut in half and sliced
3 medium cloves of garlic, finely chopped
100 g of grated parmesan
150 g wheat flour
50 g of corn flour
1 egg (can be omitted)
Black pepper and sea salt to taste
Oregano, thyme, and other Mediterranean herbs of your choice for seasoning
Water to make the dough
Olive oil for frying and drizzling on pie

Preparation:

  1. Cut the zucchini into thin slices, peel the onion, halve, and cut into thin slices. Crush the garlic cloves.
  2. Fry zucchini in a hot pan for about 10-15 minutes with onions and garlic in olive oil. Season with salt and black pepper.
  3. In a mixing bowl, combine the all-purpose flour and cornmeal, then add half of the grated Parmesan cheese.
  4. Add enough water to the mixture to make a semi-liquid batter, but not too thick. Add an egg. You don’t have to add the egg, but it helps the scarpaccia stay together better. For a vegan variation, without the egg, let the Scarpaccia firm up a bit more after baking.
  5. Add the fried zucchini mixture to the batter and mix carefully. If desired, add various Mediterranean herbs.
  6. Pour the mixture into a baking pan covered with baking paper and spread so that the scarpaccia is about 1 cm thick or thinner.
  7. Sprinkle the remaining parmesan over the scarpaccia, drizzle over the olive oil, and bake at 220 degrees C for about 30 to 40 minutes until the scarpaccia is golden brown and crispy on top and edges.
    Allow to cool slightly before serving, then it will be easier to handle the scarpaccia slices.
    Cut into desired pieces and serve.
    Ready!!
Ricotta-lemon pasta with spinach

Ricotta-lemon pasta with spinach

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A traditional Italian dish that is not widely known and is not served in most Italian restaurants, but it deserves a place there.
The mildness of the ricotta nicely balances the slightly bitter taste of the lemon zest. Spinach, parmesan, and simple seasoning with just salt and black pepper make this dish a great meal time in the summer sunshine.

Preparation time: 20 minutes
Level: Easy
Quantity: for two

Ingredients:
100 g of spaghetti
100 g of fresh spinach leaves
200 g of ricotta
50 g of grated parmesan
Grated zest of 1 lemon
2-3 tbsp olive oil for frying
2 medium garlic cloves, finely chopped
Season with sea salt and freshly ground black pepper

A few lemon wedges to squeeze the juice over the pasta while eating

Preparation:

  1. Boil the spaghetti in salted water according to the instructions on the package
  2. At the same time, pour olive oil and spinach leaves into the pan and let the spinach leaves cook for a few minutes,
  3. Grate the peel of one lemon, add half the amount of lemon peel to the spinach, finely chop the garlic and add to the spinach.
  4. Add ricotta, stir, and fry for a few minutes. When the pasta is ready, transfer the pasta directly from the cooking water to the pan to the spinach-ricotta mixture.
  5. Add parmesan, season with black pepper and sea salt, and mix.
  6. Add 4-5 tablespoons of pasta cooking water, let it boil for a while, and serve.
  7. To serve, place the pasta on a plate, and sprinkle over black pepper and grated parmesan. Add the rest of the grated lemon peel to the pasta. Place a few lemon wedges on the edge of the plate.
    Serve immediately
    Ready!!
Parmesan Chicken Wings

Parmesan Chicken Wings

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Food that is easily and quickly to prepare, nice to offer to guests or family for dinner, and which is tasty for both adults and children. The chicken should be simply seasoned using only salt and black pepper, cooked at high heat and finally sprinkled with grated parmesan, which is lightly browned in the oven.

Preparation time: 45 minutes
Level: Easy
Quantity: for four

Ingredients:
800 g of chicken wings
2-3 tablespoons cooking oil
50 g of finely grated parmesan
Black pepper and sea salt to taste

Preparation:

  1. Cover the baking sheet with baking paper, pour the chicken wings on it, pour 2-3 tablespoons of cooking oil on the chicken wings and mix. Season with sea salt and black pepper.
  2. Heat the oven to 250 degrees and cook the chicken wings for 30 minutes.
  3. Grate the Parmesan and sprinkle over each piece and cook the chicken wings for approximately another 5 minutes until the Parmesan is lightly browned.
  4. The result is chicken wings that are soft, juicy and have a nice cheese coating.
    Done!!

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