Crispy Lemon Garlic Parmesan Palmini

Rinse and drain the Palmini really well, then pat dry. Fry in a little olive oil for 1–2 minutes until the edges get lightly charred or crispy. Remove from the heat. In a separate bowl, mix the egg yolk, garlic, salt, pepper, lemon zest, and Parmesan. Add the warm Palmini and toss well, then add the juice of half a lemon and toss again. Top with more freshly grated Parmesan and parsley. Use a pasteurized egg yolk, since the warm Palmini may not fully cook it.