Parmesan Shortbread with Simona

Simona Fabrizio runs Sagraincasa a charming Italian food blog from her farmhouse in Umbria. A Roman by birth she is now embedded in the regional artisan food culture working with seasonal produce – most often grown in her own orto. An instinctive and modern chef Simona explore the traditional to create contemporary cuisine that won’t frighten the old-guard.

We love to share ideas about food and drink and today was no exception. We wanted to combine an old classic from my catering days with the finest Italian cheese and olives from her grove. The results were sublime. These parmesan shortbread’s are wonderful on their own or topped with all manner of fresh ingredients – idea for the party season with an aperitivo!


Parmesan Shortbread

makes 30
120gms flour
120gms paresan cheese – grated
90gsm butter
chopped olives
Cayenne pepper (careful it’s hot)
egg wash
Prehead oven to 180˚C
Place Parmesan, flour, pinch of salt, and butter all together and blend on pulse mode in a food processor.
Bring together by hand if necessary.
Now ad any flavours ie chopped olives, rosemary…
Roll out onto a lightly floured board, cut into squares or rounds. Or freeze for later.