Recently took a couple dozen Crisps to a party, just flat, no filling. They really disappeared quickly.  That’s become my favorite approach.

Parmesan Crisps

½cup freshly, finely grated Parmigiano-Reggiano cheese

Preheat 325° F.  Linea baking sheet with a Silpat. (see note below),or parchment paper; alternatively, use a nonstick baking sheet.
Sprinkle about 2 tablespoons of the cheese in one corner of the Silpat.
Use your fingers to spread the cheese into a 2-inch circle. Repeat with the remaining cheese; you should have about 12 rounds.

Another approach is to place a 2 ½-inch ring mold in one corner of the Silpat and fill it with onetablespoon of the grated cheese.  Usingyour finger, spread the cheese into an even layer. Repeat to make 8 rounds, leaving at least one inch between them.

Bake for 8 to 10 minutes, or until they are golden brown.  Remove the pan from the oven and let cool for about 30 seconds to firmthe crisps enough so you can remove them with a spatula.  Use a small spatula to transfer them to paper towels. They will be soft when they are removed but will stiffen as they cool. 

If you plan to use these to hold a dollop of filling, try laying them over upside down popover pan.  As they cool, they will stiffen into a shape useful for holding the filling.

 Store the crisps in an airtight container for up to 2 days.




Adaptedfrom a  favorite cookbook authored by Thomas Keller, chef at The FrenchLaundry Restaurant in Yountville, CA.  Guess the title?  


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