Italian Parmesan Crisps Giada De Laurentiis Recipes

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

CRISPY PARMESAN BISCUITS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
• Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
• Lemon Butter
• In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
• Yield: 1/2 cup
• Prep Time: 1 minute

ITALIAN PARMESAN CRISPS - GIADA DE LAURENTIIS

Steps:

• Preheat oven to 400 degrees F.
• Line the baking sheet with the silpat (preferred) or parchment.
• Place a heaping tablespoon of Parmesan on the lined baking sheet and lightly pat it down to make about a 2-inch circle.
• Repeat with the remaining Parmesan, placing the spoonfuls about 1 inch apart.
• Bake at 400 degrees F for 3 to 5 minutes until golden and crisp.
• Allow to cool on the baking sheet before removing carefully with a spatula for serving.

PARMESAN TORTILLA CRISPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
• RECOMMENDED WINE #1: Coltibuono Chianti Classico "RS" 2001 REGION/ORIGIN: Chianti Classico, Tuscany GRAPE/VARIETAL: Sangiovese RECOMMENDED WINE #2: Alois Lageder Pinot Bianco 2003 REGION/ORIGIN: Alto Adige GRAPE/VARIETAL: Pinot Bianco

PARMESAN TORTILLA CRISPS

Steps:

• Preheat the oven to 375 degrees F.
• Line 2 heavy large baking sheets with aluminum foil.
• Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm.
• Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes.
• Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.

GIADA DE LAURENTIIS' ITALIAN MUFFULETTA

Steps:

• Whisk together vinegar, oregano and garlic in a large bowl until blended. Gradually whisk in oil. Stir in green olives, kalamata olives, roasted red bell peppers and black pepper.
• Using a serrated knife, slice 1 inch from top of bread loaf. Split loaf horizontally, and scoop out soft bread from both halves, leaving a 1/2-inch-thick shell. (Reserve soft center of loaf for another use, if desired.).
• Spread half of the vinaigrette in bottom half; layer with ham, salami, mortadella, cheese, onion and arugula. Spread remaining vinaigrette on top half of bread, and place vinaigrette side down on arugula. Cut the sandwich into 6 even wedges.