Parmesan Bag

– 11 First preheat the oven to 220 degrees. Spread out two sheets of parchment paper and draw circles of about 7 cm diameter on the paper using a cookie cutter. Between each circle should be about 1, 5 cm distance. Mix the grated Parmesan with the paprika powder and form three teaspoons of this quantity on each of the drawn circles and spread it evenly. Bake the circles in the stove for about three minutes, until the cheese is melted and golden brown.

Remove the baking tray from the stove, carefully loosen the circles with a sharp kitchen knife and form them into a kind of ice cream cone. On it cool everything together until the Parmesan is completely hardened, so about 20 min. Erhaerten the Parmesan circles too quickly and no longer form, simply put the baking sheet again about 10 seconds in the oven, so that the cheese can melt again.

Next, mix the ricotta, juice of one lemon and milk with a whisk in a baking bowl until smooth, add the chopped chives and season with salt and freshly ground pepper. Then spoon the amount into the cooled sachets and garnish with the rest of the chives and the chopped figs.

Our tip: Fresh chives are much more aromatic than dried ones!

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