INGREDIENTS
Serves 2
1/2 pound Parmigiano-Reggiano cheese
All-purpose flour, as needed
Extra-virgin olive oil, as needed
1 medium lemon
1 cup whole fresh basil leaves
1. Cut the cheese into chunks about 1/4" thick, in the longest pieces possible. Dredge each piece of cheese in flour.
2. Heat about 1/2" olive oil in a small skillet over medium heat and sauté the cheese pieces about 30 seconds per side. They should be golden brown.
3. Squeeze the lemon over the cheese and use the basil leaves to pick up the morsels. Eat the leaf and the cheese together.