- GIANLUCA’S RECIPE CORNER - 

 
 
 

February 2026

PERLE DI PARMIGIANO REGGIANO
Crispy Fried Parmigiano-Reggiano Pearls

These bite-sized antipasti, made with Parmigiano Reggiano, are a beloved staple in bars across Northern Italy—perfectly crispy and best enjoyed with a glass of wine.

PERLE DI PARMIGIANO REGGIANO

PERLE DI PARMIGIANO REGGIANO

Crispy Fried Parmigiano-Reggiano Pearls

      Ingredients:

 

      Preparation:

  1. In a large bowl, stir together the egg whites and at least 150 g of Parmigiano-Reggiano.

  2. Let the mixture rest in the refrigerator for 1 hour.

  3. Knead the mixture with your hands. If it is still sticky, add the remaining cheese and mix well.

  4. Let the mixture rest in the refrigerator for a couple more hours.

  5. When you're ready to fry, take small pieces of the mixture (one at a time) and shape them into small balls, about the size of a large grape.

      Frying the perle:

In a deep pan or fryer, heat the oil to 325°F (160°C). Drop one piece at a time into the oil. Do not overcrowd the pan; otherwise the oil temperature will drop and the perle won’t cook properly.

Fry until lightly golden brown, about 5–6 minutes. Remove them from the oil and place on a plate lined with paper towels to drain.

Serve immediately.

Buon appetito!!!

BUY KEY INGREDIENT:
Parmigiano Reggiano