PARMIGIANO REGGIANO PEARLS

1. Finely grate the Parmigiano Reggiano.
2. Lightly whip the fresh egg white.
3. Place the grated Parmigiano Reggiano in a bowl and add the lightly whipped egg white, Piment d’Espelette, freshly ground white pepper and salt.
4. Mix until all the ingredients are evenly combined and a smooth mixture is formed.
5. Cover and leave the mixture to rest in the refrigerator for 15 minutes.
6. Remove from the refrigerator and divide into 20 g portions.
7. Shape each portion into an even ball.
8. Keep the pearls chilled while preparing the breading.

BREADING & FRYING

1. Prepare three separate containers: one with the flour, one with the beaten egg and one with the breadcrumbs.
2. Take one chilled Parmigiano Reggiano pearl and coat it completely in the flour.
3. Transfer it to the beaten egg, turning it until evenly coated.
4. Transfer it to the breadcrumbs and coat on all sides.
5. Repeat this complete breading process until the pearl has been breaded three times in total. This creates the firm coating needed around the cheese.
6. Repeat with the remaining Parmigiano Reggiano pearls.
7. Heat the frying oil to 160°C.
8. Carefully place the breaded pearls into the hot oil.
9. Deep-fry for approximately 2 minutes, until golden brown and crisp.
10. Remove from the oil and drain well before serving.

PARMIGIANO REGGIANO CRISPS

1. Finely grate the Parmigiano Reggiano.
2. Spread a thin, even layer of the grated cheese onto baking paper.
3. Microwave for 20 seconds, until the Parmigiano Reggiano has melted and begun to crisp.
4. Remove from the microwave and work immediately while the cheese is still warm and flexible.
5. Cut or shape the warm Parmigiano Reggiano into the desired size.
6. Place it over a ring or another suitable mould while still warm to create the desired curved shape.
7. Leave to cool completely on the mould.
8. Once cold and crisp, carefully remove it from the mould and reserve until plating.