{"id":343,"date":"2007-11-04T21:08:00","date_gmt":"2007-11-04T21:08:00","guid":{"rendered":"http:\/\/axelakesson.com\/food\/parmesan-crisps-2\/"},"modified":"2016-01-16T18:48:57","modified_gmt":"2016-01-16T18:48:57","slug":"parmesan-crisps","status":"publish","type":"post","link":"http:\/\/axelakesson.com\/food\/2007\/11\/parmesan-crisps\/","title":{"rendered":"Parmesan crisps"},"content":{"rendered":"<p>Supereasy to do and very nice to a number of Italian dishes. I had it with risotto and parmaham rolls so far.<\/p>\n<p>You need:<br \/>A good Parmigiano Reggiano (a.k.a. parmesan)<br \/>Something to grate it with<\/p>\n<p>How it&#8217;s made:<br \/>Put a bakingpaper on a bakingtray. Grate the cheese on a plate or something. Put little round piles of the grated cheese on the bakingtray. A trick is to make the piles quite small and thin, this makes the crisps crispier. Bake for about 5 minutes at 175 degrees C. The crisps should be nice and a bit brown. Pull them off with a knife or something, be quite careful not to break them. Directly put them on a piece of kitchen paper for a bit to dry off any fat. Done!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Supereasy to do and very nice to a number of Italian dishes. I had it with risotto and parmaham rolls&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[231],"tags":[219,228],"class_list":["post-343","post","type-post","status-publish","format-standard","hentry","category-components","tag-cheese","tag-parmesan"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/343","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=343"}],"version-history":[{"count":1,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/343\/revisions"}],"predecessor-version":[{"id":535,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/343\/revisions\/535"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=343"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}