| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dujour09 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Freshly-grated Parmigiano-Reggiano cheese |
INSTRUCTIONS
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. This recipe yields
6 tuiles.
Source: "CHEF DU JOUR - (Show # DJ-9394) - from the TV FOOD NETWORK"
S(Formatted for MC5): "08-01-1999 by Joe Comiskey -
joecomiskey@netzero.net" Yield: "6 tuiles"
Recipe by: Terrance Brennan
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