Today’s recipe is a savoury variation of the more famous sweet Brutti ma Buoni (click here for the sweet recipe that I have already shared a while ago). Brutti ma Buoni are cookies made in Lombardy, the region I was born and grew up in, mainly to utilize leftovers – especially egg whites and nuts. Today I will show you how to make Parmigiano Reggiano Brutti ma Buoni, perfect as a snack or an aperitivo to serve before dinner with a glass of good wine. If you like cheese, you will LOVE these. They are slightly crunchy in the outside and soft and chewy inside. The term “Brutti ma Buoni”, literally means “Ugly but Good”. As you can see, their shape is somewhat irregular, but they do taste amazing. So, are you ready to learn how to make them? Let’s start! Ah, and if you like Regional Italian cuisine, click here to browse through all my regional dishes.
Parmigiano Reggiano Brutti ma Buoni
Parmigiano Reggiano Brutti ma Buoni - the recipe for a savoury variation of Italian traditional cookies made with left over egg whites and nuts.
- 2 egg whites
- 120 gms – 4 ¼ oz. Parmigiano Reggiano finely grated
- 90 gms – 3 ¼ oz. almond slivers and/or slices
- 1 pinch salt
Beat the egg whites and salt until stiff peaks form.
Carefully fold in the grated Parmigiano Reggiano and almonds.
Put heaped tablespoons of the mixture on a tray covered with baking paper.
Bake in a pre-heated oven at 180°C – 355°F for 15-20 minutes or until golden.
Store in an air-tight container.