Parmigiano-Reggiano, Honey and Walnuts
Photography by Aaron McLean.
A spectacular cheese with accompaniments makes a perfect shared plate. There is a wonderful range of Italian cheeses available in New Zealand – both locally made and imported. Here, I’ve used cheeses from artisan cheesemaker Il Casaro. We have shown whole cheeses, but obviously you can also buy smaller pieces to suit.
INGREDIENTS
1 wedge Parmigiano-Reggiano (whatever size you prefer)
walnut halves, roasted
1 piece honeycomb and/or runny honey
METHOD
Place all the ingredients on a large board with a Parmesan knife. Cut off chunks of the Parmigiano-Reggiano and drizzle with honey. Serve with the walnuts.
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