Parmigiano Reggiano and rosemary shortbread
Parmigiano Reggiano and rosemary shortbread
Ingredients
- 160 g plain flour
- 90g grated Parmigiano Reggiano
- 100 g soft, unsalted butter
- 2 egg yolks
- Black pepper
- 1 tbsp chopped fresh rosemary
- 30 g grated Parmigiano Reggiano
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