Tuesday, December 11, 2007

Parmesan Crisps

These are the best. I love Parmesan, and to use them like "crackers" is a genius idea:) They are great with soups or salads.

You can keep these layered between wax paper, in an airtight container at room temperature for 3 days. but who can really stop eating them?:)

If you are careful you can make them pretty by rolling them around a wooden spoon as soon as they are out of the oven, but be careful because they are delicate. I have tried putting them in mini muffin pans, in order to fill it, but it just takes too much effort.

You can also add a teaspoon of either rosemary or thyme for a "herby" taste.



3 ounces Parmigiano-Reggiano
1 tablespoon all-purpose flour
Freshly ground black pepper, smoked paprika, or cayenne, optional

Preheat the oven to 300 degrees. Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup.Line a large baking sheet with nonstick liner.

Stir together cheese and flour. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart.

Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.

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