Parmesan crisps with bresaola and rocket

Ingredients

For 1 serving

• Parmigiano Reggiano20 g
• Bresaola30 g
• Arugula10 g

Contains: lactose

Method

1. Finely grate the Parmigiano Reggiano; wash and dry the rocket well.
2. Heat a non-stick pan over a medium heat for a minute and sprinkle in half the cheese in a thin disc about 10 cm across.
3. Cook for 1–2 minutes, until the cheese melts, stops bubbling and is golden at the edges; lift the crisp with a spatula and lay it on a flat plate, where it hardens as it cools.
4. Repeat with the rest of the cheese for the second crisp.
5. Once cool and crunchy, top each crisp with the bresaola slices and rocket.