|1 cup||Freshly-grated Parmigiano-Reggiano cheese|
Preheat an empty medium nonstick skillet over medium heat for 2 minutes.
Sprinkle a scant 3 tablespoons of the cheese into the skillet, making an oval about 4 by 2 inches. Cook until the cheese melts and is golden brown, 1 to 2 minutes. Carefully remove with a spatula, and drape over a wooden rolling pin. Repeat with the remaining cheese. The tuiles will crisp as they cool. Serve as a garnish for salads and sandwiches. This recipe yields 6 tuiles.
Source: "CHEF DU JOUR - (Show # DJ-9394) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-01-1999 by Joe Comiskey - joecomiskey@..." Yield: "6 tuiles" Recipe by: Terrance Brennan
Converted by MM_Buster v2.0l.
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