Another simple dish inspired by Marcella's book Ingredienti
The secret lies in using the best block of parmesan you can. I splurged on a 2 year old piece. It was a bit pricey but a little goes a long way.
Just toast some bread and then grate the parmesan onto it while it is hot and then drizzle a good extra virgin olive oil onto it.
Eat while it is hot – which is a bit tricky if you want to take a picture of it!