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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
Classic swivel peeler — potatoes, carrots, apples, asparagus
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
Classic swivel peeler — potatoes, carrots, apples, asparagus
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Remove the carrot tops, leaving a little stalk. Bring a large saucepan of salted water to the boil, add the carrots and cook for 3 minutes. Drain and dry on a paper towel. Combine crumbs, zest, chili, parsley and Parmesan and seasonings. Place flour and eggs in separate bowls. Roll the carrots first in flour, then in egg and cover in crumbs. Fry the carrots in hot oil for 1-2 minutes until crisp. Drain on paper towel.