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You are here: Home / Recipes / Snack / Parmigiano Reggiano Brutti ma Buoni

Parmigiano Reggiano Brutti ma Buoni

October 12, 2016 By Manu 2 Comments

Parmigiano Reggiano Brutti ma Buoni

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
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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.

Course Appetiser
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Manuela Zangara

Ingredients

  • 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

Instructions

  1. Beat the egg whites and salt until stiff peaks form.
  2. Carefully fold in the grated Parmigiano Reggiano and almonds.
  3. Put heaped tablespoons of the mixture on a tray covered with baking paper.
  4. Bake in a pre-heated oven at 180°C – 355°F for 15-20 minutes or until golden.
  5. Let them cool down a bit on the tray and then put them on a wire rack to cool completely.
  6. Store in an air-tight container.

Parmigiano Reggiano Brutti ma Buoni

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Filed Under: Appetisers, Baking, Cheese, Finger food, Gluten Free, Italian, Regional Italian Dishes, Snack Tagged With: almonds, appetiser, baking, cheese, gluten free, Italian, nuts, Parmigiano Reggiano, Regional Italian Dishes, snack

« White Chocolate Hazelnut Cookies
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Comments

  1. Veronika says

    December 20, 2017 at 2:25 pm

    Hi Manu,
    I am only recently receiving your newsletters & working my way thru your recipes.
    Could you please let me know how long the Parmigiano Reggiano Brutti ma Buoni keep for in air tight container?

    Many thanks
    Veronika

    Reply
    • Manu says

      December 20, 2017 at 3:04 pm

      Hi Veronika! 🙂 It’s a pleasure to “meet” you.
      They would keep for a couple of days, but it all depends on how humid it is… If it’s humid (and hot), then I would make them the same day, as they may go soft…
      I hope you enjoy them!
      Cheers
      Manu

      Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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