Parmesan Tuile Recipes

PARMESAN TUILE RECIPE

Steps:

• Preheat oven to 400F. Line a baking sheet with parchment paper. Place ¼ cup mounds of the cheese on the parchment spread out to allow room to spread. You may need to do this in 2 batches to get 8. Top with freshly cracked pepper. Bake for 10 minutes. Remove from the oven and allow to cool just until they are warm but safe to touch. Then once they are cool enough to handle remove them with a metal spatula. Place them over a rolling pin and bend gently around the pin. The crisps will conform to the shape of the pin. Remove and allow them to cool further on a cooling rack. Serve immediately, or allow to rest at room temperature 1-2 hours before serving.

PARMESAN TUILES

Steps:

• 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.

PARMESAN TUILES

Steps:

• Heat the oven to 400ºF/200°C. Toss the grated cheese with the herbs and sprinkle into cookie-sized rounds on a baking sheet. Bake until the cheese melts and bubbles into lacy disks, 5 minutes. Remove from the oven and shape quickly, bending over a rolling pin. Serve. Or, cool and store in an airtight container until serving.

PARMESAN TUILES

Steps:

• Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. When the cheese starts to bubble and turn golden brown remove melted cheese from pan. Place cheese disc on rolling pin and press down. Let cool 4 to 5 minutes.

PARMESAN BASKET

Steps:

• Heat a 10" skillet over medium-high heat.
• Sprinkle cheese (I just used what seemed to look right, didn't really measure) into a disk shape in pan, using less cheese around the edges (helps produce the lacy look).
• Allow cheese to get slightly golden underneath, then carefully remove it using a spatula.
• Quickly drape cheese disk, golden side up, over an upside-down glass and form into a bowl.
• Allow to cool completely.
• This produces one basket.
• Repeat instructions until you have the number of baskets needed.

PARMESAN WAFERS

Steps:

• 4 big ones: Heat a 20cm good-quality non-stick frying pan. Scatter about 20g of the grated cheese over the base of the hot pan. Watch it melt (don't overcook or it will taste bitter) then sprinkle in a teaspoon of chopped chives and some black pepper. When the cheese is bubbly and golden, take the pan off the heat and cool for up to a minute, then the wafer can easily be lifted out with a palette knife. Repeat 3 times.
• 8 little ones: Heat the oven to fan 180C/conventional 200C/gas 6. Line a large baking sheet with non-stick silicone sheet or baking parchment. Sprinkle the grated parmesan in 8 neat rounds using the inside of a 5cm cutter as a guide. Sprinkle some chives and black pepper onto each round. Bake for 5 minutes until the cheese bubbles and turns golden. Lift each round onto a rolling pin, cool until crisp, then lift off.
• The wafers will keep in an airtight tin for up to 3 days.

PARMESAN BASKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking sheet lined with parchment paper, and gently spread the cheese out into a circle about 2 inches in diameter. Spread more circles of cheese onto the baking sheet, keeping them at least 1 inch apart.
• Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven, and let cool on the sheets until warm; while still warm, drape the wafers over a small bowl or other container. Let cool. Store at room temperature in an airtight container.