Divine Crackers

For class this week, we were encouraged to bring food -- strawberries, chocolate, cheese or other delights -- things to go with Champagne or port, our final subjects. Naturally I thought of these parmesan crackers, which I have made on many occasions after reading about them in The Times a few years back. They are my favorite snack with wine, and I always double this recipe (and force myself to give some away). God only knows why I wasn't born Italian.

PARMESAN CRACKERS

Adapted from Marily Mustilli

Time: 20 minutes plus 2 hours' chilling

1/2 cup unsalted butter

1 cup all-purpose flour

1 cup grated Parmigiano-Reggiano.

1. In a food processor, combine ingredients, and pulse until dough comes together. Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, at least 2 hours.

2. Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick crackers, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes. Remove baking sheets from oven, and raise temperature to 500 degrees. When temperature comes up to correct heat, return sheets to oven, and bake for 3 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.

Yield: 40 crackers.