Parmesan Black Pepper Crisps Recipes

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PARMESAN CRISPS



Parmesan Crisps image

Provided by Ina Garten

Categories     appetizer

Time 45m

Yield 15 crisps

Number Of Ingredients 5

1 (4-ounce) piece of Parmesan Reggiano cheese (without the rind)
1 tablespoon all-purpose flour
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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Steps:

  • Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
  • Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
  • Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
  • Note: This recipe was doubled for this episode.

CRACKED PEPPER-PARMESAN CRISPS



Cracked Pepper-Parmesan Crisps image

Please plenty of people with Cracked Pepper-Parmesan Crisps! Saying that 10 times fast might be hard, but these parmesan crisps are easy to bake and fun to serve.

Provided by My Food and Family

Categories     Holiday Recipes

Time 10m

Yield 5 servings, 3 crisps each

Number Of Ingredients 3

3/4 cup KRAFT Shredded Parmesan Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1/2 tsp. coarsely ground black pepper

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Steps:

  • Heat oven to 350ºF.
  • Combine cheeses. Spoon into 15 mounds, 2 inches apart, on baking sheet, using about 1 Tbsp. cheese mixture for each. Flatten mounds slightly. Sprinkle with pepper.
  • Bake 6 min. or until golden brown, rotating baking sheet after 3 min.
  • Transfer immediately to wire racks; cool completely.

Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 350 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 8 g

SEARED ZUCCHINI WITH CRISPY PARMESAN AND BLACK PEPPER



Seared Zucchini With Crispy Parmesan and Black Pepper image

This summery side dish is inspired by the flavors of cacio e pepe, Rome's beloved pasta dish. Zucchini or summer squash is seared in a very hot pan until golden, and while it cooks, coarsely ground black pepper is separately toasted and butter is added to brown. (Be sure to salt your zucchini just before you add it to the hot pan - not sooner - as they can release water and become mushy if salted and left to sit.) If you can, take the time to grate your own Parmesan for a lighter, almost pillowy-like consistency that melts into the butter and forms chewy-like nuggets of cheese. (This will not be a smooth, emulsified sauce.) Like many good summer dishes, this one is finished with torn basil. Serve with a side of grilled sausages or pearled couscous tossed with pesto. A tumbler of rosé would make this dinner worthy of eating outside on the back porch, dish in lap.

Provided by Colu Henry

Categories     dinner, weekday, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
Kosher salt
1 1/2 pounds baby zucchini or summer squash (or use regular zucchini on the smaller side), ends trimmed and halved lengthwise
2 teaspoons coarsely ground black pepper
4 tablespoons unsalted butter, cut into 4 pieces
2 ounces freshly grated Parmesan or Grana Padano cheese
1/4 cup torn basil or mint leaves, or a combination
Flaky sea salt (optional)

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Steps:

  • Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
  • While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
  • Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky salt, if you please.

LACY PARMESAN CRISPS



Lacy Parmesan Crisps image

Categories     Cheese     Bake     Cocktail Party     Quick & Easy     Parmesan     Gourmet

Yield Makes 12

Number Of Ingredients 3

1 (3-oz) piece Parmigiano-Reggiano
Special Equipment
a nonstick bakeware liner such as Silpat

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Steps:

  • Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with nonstick liner.
  • Grate 1 cup Parmigiano-Reggiano using large holes of a box grater.
  • Arrange 6 mounds (1 rounded tablespoon each) of cheese 3 inches apart on liner, then flatten each mound lightly with a metal spatula to form a 3-inch round.
  • Bake until golden, 7 to 10 minutes, then transfer crisps with spatula to a rack to cool completely, about 5 minutes.
  • Repeat procedure with remaining cheese to make more crisps.

PARMESAN BLACK PEPPER CRISPS



Parmesan Black Pepper Crisps image

A two ingredient delight! Watch them carefully while baking to avoid burning. Perfect for low carb diets! From the Recipe Institute.

Provided by Lorac

Categories     Cheese

Time 7m

Yield 24 crisps

Number Of Ingredients 2

2 cups loosely packed coarsely grated parmesan cheese (4 ounces)
2 teaspoons freshly grated black pepper

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Steps:

  • Preheat oven to 450°F.
  • Place heaping teaspoonfuls of cheese 2 inches apart on nonstick baking sheet.
  • Flatten the cheese mounds with the back of a spoon.
  • Top each mound with a pinch of black pepper.
  • Bake 1 1/2 - 2 minutes until just lightly browned.
  • Cool 2 minutes, carefully remove to a rack cover with paper towels.
  • Can be stored in the refrigerator in an air tight container for up to 3 days.

Nutrition Facts : Calories 36.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 7.3, Sodium 127.5, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 3.2

PARMESAN PEPPER CURLY KALE CHIPS



Parmesan Pepper Curly Kale Chips image

Provided by Melissa Roberts

Categories     Leafy Green     Bake     Cocktail Party     Vegetarian     New Year's Eve     Parmesan     Kale     Healthy     Party     Gourmet

Yield Makes about 18 cups

Number Of Ingredients 7

3 pounds curly kale (see Cooks' notes)
4 tablespoons olive oil, divided
8 tablespoons finely grated Parmigiano-Reggiano, divided
2 teaspoons freshly ground black pepper, divided
Fine sea salt, divided
Special Equipment
2 very large bowls; 2 large (half-sheet 18- by 13-inch) rimmed sheet pans; parchment paper or nonstick foil

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Steps:

  • Heat oven to 275°F with racks in upper and lower thirds.
  • Line rimmed sheet pans with parchment or nonstick foil.
  • Cut out and discard stems and center ribs from kale. Aim for 32 cups of leaves (use a 1- or 2-quart glass measure and pack leaves without crushing them). Wash leaves and dry well.
  • Transfer half of kale to a large bowl. Toss with half of oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt. Once the first half is in the oven, repeat with the other half of the kale.
  • Working in batches, spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25 minutes. Transfer crisps with a metal spatula to baking sheets or platters to cool. Reuse parchment or foil for successive batches.

SKILLET SHRIMP PARMESAN



Skillet Shrimp Parmesan image

Herb-spiced panko forms the best-ever crust on these lightly fried shrimp. They are arranged atop a bed of bubbling marinara sauce, then topped with mozzarella and nutty Parmesan cheese before being broiled until browned and gooey. Basil, crushed red pepper, and more Parmesan finish this outstanding Italian-American dish. To bulk up the meal, serve it with a refreshing Caesar salad and lots of crusty warm bread.

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1 1/2 cups panko, crushed by hand
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried parsley
1 pound shelled and deveined large shrimp, tails removed
Canola oil, for frying
One 24-ounce jar marinara sauce
1 cup shredded low-moisture mozzarella cheese
1/4 cup finely grated Parmesan cheese, plus more for serving
Basil leaves, for garnish
Crushed red pepper, for serving

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Steps:

  • In a large resealable plastic bag, combine the flour and a pinch each of salt and black pepper; shake to mix. In a medium bowl, beat the eggs. In another large resealable plastic bag, combine the panko, oregano, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper; shake to mix.
  • Working in batches, add the shrimp to the bag of flour and shake to coat. Transfer the floured shrimp to the beaten eggs and turn to coat. Lift the shrimp from the egg, letting the excess drip back into the bowl, then add to the bag of panko and shake to coat. Transfer the breaded shrimp to a baking sheet or plate.
  • In a large oven-proof skillet, heat 1/4 inch of oil over medium-high heat until little bubbles appear when you insert a wooden chopstick or the end of a wooden spoon. Carefully add half the breaded shrimp and fry, flipping once, until well browned, about 3 minutes total; reduce the heat if the shrimp browns too quickly. Transfer the shrimp to a paper towel-lined plate or baking sheet to drain. Repeat with the remaining shrimp.
  • Position the oven rack 6 to 8 inches from the heat source and preheat the broiler to high. Carefully pour the oil into a heatproof container and let the skillet cool slightly.
  • Add the marinara to the skillet and cook over medium heat until bubbling. Arrange the fried shrimp in the skillet in an even layer, then sprinkle the mozzarella and 1/4 cup of the Parmesan on top. Broil for 1 to 3 minutes, until the cheese is melted and browned in spots. Garnish the shrimp Parmesan with basil leaves and serve with crushed red pepper and additional Parmesan, for sprinkling.

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