Parmesan Crisps With Pancetta And Roma Tomato Salsa Recipes

ROASTED ROMA TOMATO AND BISON STEW

Steps:

• Preheat the oven to 400 degrees F.
• In a stock pot on medium-high heat, add olive oil and sear bison until brown, about 5 minutes on each side. Pour in 2 cups water and cover with a lid. Reduce the heat to low and simmer until the bison is cooked and tender, about 1 hour. Cover the bottom of large baking dish with aluminum foil. Add the tomatoes and garlic and put it in the oven to bake for 35 minutes.
• Remove the baking dish from the oven and let cool. After it cools, add the tomatoes and garlic to a blender and blend until smooth. Pour the tomato mixture into the stock pot. Add the coconut milk, beef stock, salt, black pepper and cayenne pepper and let simmer over medium heat for 5 minutes. Transfer the stew to a large serving bowl or individual bowls and serve hot.

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.

PARMESAN CRISPS

Steps:

• Preheat the oven to 350 degrees F. Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make sure it is heavily greased). Sprinkle the coarsely grated Parmesan cheese into a 5 inch diameter circle. Make sure there is just enough to cover the area thinly, don't over do it! Place in the oven and bake for approximately 8 minutes, or until golden brown. Remove the cheese pancakes from the sheet pan and quickly place them over a rolling pin to shape them and allow them to cool. Be extremely gentle with them...they are very brittle when cool. Repeat with remaining cheese.

PARMESAN SALSA ( ITALIAN GLOP)

Steps:

• Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.).
• Let sit under refrigeration over night for best flavor.
• Bring to room temperature before serving.
• Transfer the salsa to a sealed container and refrigerate for up to a Month. If it lasts that long!
• Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.

PARMESAN THYME CRISPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Combine Parmesan cheese and thyme leaves in a bowl. Drop heaping teaspoonfuls of the mixture onto the lined baking sheets, spacing them 2 inches apart. Lightly press with your fingers to flatten them into circles 2 inches in diameter.
• Bake in the preheated oven until slightly browned and crisp, 8 to 10 minutes. Cool slightly on the baking sheets, about 2 minutes. Loosen edges with a spatula and lift off the parchment paper. Transfer to wire racks and let cool completely until firm, about 10 minutes.

PARMESAN CRISPS

Steps:

• Prep a baking tray & cover in greaseproof paper.
• Put a round former of your choice on the tray & fill with finely grated parmesan
• Here is the recipe in full
• . Grate the Parmesan finely. (The finest Microplane grater does a good job because it produces thin ribbons, not granules.)
• 2. Put a sheet of greaseproof paper (or a silpat sheet, if you have one) over the back of a baking tray (better to put it over the back than inside the tray, as it is easier subsequently to slide the Crisps off if you don't have to negotiate the rim of the tray at the same time).
• 3. Using a 2" circular pastry-cutter, place the cutter on top of the greaseproof paper and sprinkle a heaped teaspoon of cheese inside the cutter to make a complete disk; make sure the edge of the disk particularly is well covered. (Do NOT press the cheese down into place - it will melt and collapse delicately into itself as it bakes.)
• 4. Move the cutter along, and repeat the process. Continue until the greaseproof paper is covered in cheese disks. Leave a few millimetres between each disk - they don't spread in baking like biscuits do.
• 5. Bake at 175C for 8-10 minutes until golden brown. They start to brown when they stop bubbling, so watch them carefully. When golden brown transfer them to a wire rack to cool and crisp. Store in an air-tight container, and try not to eat too many before you have to serve them to your guests!
• Enjoy.

FETTUCCINI WITH PANCETTA AND TOMATO CREAM SAUCE

Steps:

• Cook pancetta or bacon in large skillet until crisp. Transfer to paper towels and drain, using slotted spoon.
• Add olive oil and garlic to drippings and saute 30 seconds.
• Add tomatoes, with juices, wine, and cream and bring to a slow boil.
• Add basil. Reduce heat and simmer until slightly reduced. Season to taste with salt and pepper.
• Toss with cooked pasta and serve topped with parmesan.