PARMESAN WAFERS
These crisp cheesy wafers, from Gordon Ramsay, are simple to make and look great served with risotto
Provided by Gordon Ramsay
Categories Side dish
Time 10m
Number Of Ingredients 2
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 TUILE RECIPE
This Parmesan tuile recipe is somewhere between a cracker and a crouton and makes a delicious addition to my cream of celery soup recipe or my grilled chicken caesar salad recipe. And you won't believe how easy they are to make!
Provided by Beth Le Manach
Categories Appetizers
Time 20m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 106 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 451 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
AMUSE BOUCHE PARMESAN TUILE AND GREEN PEA MINT SORBET
Make and share this Amuse Bouche Parmesan Tuile and Green Pea Mint Sorbet recipe from Food.com.
Provided by Ambervim
Categories High Protein
Time 20m
Yield 8 Each
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Measure 1 tablespoon of cheese and form it into 2-inch rounds or ovals. Repeat until you have eight rounds or ovals of grated cheese and place them 2 inches apart on a parchment-lined baking sheet or silicone mat. Bake for 3 to 5 minutes or until lightly brown.
- Remove from oven with a spatula. Working quickly, form each into cone shapes to make a tuile. If cheese become too brittle, return to oven for 1 minute. The tuiles can be made two days ahead; store them covered at room temperature.
- In food processor puree peas, fresh mint, creme fraiche or sour cream and salt until smooth. Transfer to a small bowl, cover and freeze. Puree again and return to freezer to set. Pipe or spoon the sorbet into the Parmesan tuiles and serve immediately.
Nutrition Facts : Calories 143.7, Fat 8.9, SaturatedFat 5.4, Cholesterol 27.6, Sodium 455.4, Carbohydrate 3.9, Fiber 1, Sugar 1.3, Protein 11.9
PARMESAN TUILES
Provided by Food Network
Categories side-dish
Time 10m
Yield Yield: 6 tuiles
Number Of Ingredients 1
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:
- 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.
More about "parmesan tuiles food"
PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD - FOOD & …
From foodandwine.com
4/5 Total Time 45 minsServings 4
- Preheat the oven to 400° and line a large baking sheet with parchment paper. In a medium bowl, combine the Parmigiano-Reggiano cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2-inch rounds.
- Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel–lined plate and blot the excess fat.
- In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.
PARMESAN TUILE CONES RECIPE - GOOD FOOD
From goodfood.com.au
Servings 36Total Time 30 minsCategory Finger-Food
- Preheat the oven to hot 220°C (425°F/Gas 7). Line two baking trays with baking paper. Using a 7 cm (2¾ inch) cutter as a guide, draw circles on the paper. Invert the paper onto the trays. Place the cutter back over each round and sprinkle with 3 teaspoons of Parmesan combined with the paprika, spreading evenly to the edges.
- Bake only 3–4 at a time for 3 minutes, or until melted and golden. Remove each round from the tray, using a spatula, and wrap around the end of a cream horn mould to form a cone shape. Cool. If they begin to harden too quickly, return to the oven for 10 seconds to soften again.
- Beat the ricotta cheese, lemon juice and milk in a bowl until smooth. Stir in the chopped chives and salt and cracked black pepper, to taste.
- Grill the prosciutto until crisp. Allow to cool, then break into pieces about 2 cm (¾ inch) long. Carefully spoon 2 teaspoons of the cheese mixture into each Parmesan tuile. Decorate the end of each tuile with a piece of fig, prosciutto and chives.
PARMESAN TUILES • COLOR YOUR RECIPES
From coloryourrecipes.com
Estimated Reading Time 50 secs
WHAT ARE "TUILES" AND HOW DO YOU MAKE THEM? - CHEF ISO
From chefiso.com
5/5 (20)Servings 24
RECIPE: MINI TOMATO SOUPS WITH CRISPY PARMESAN TUILES ...
From westcoastfood.ca
Estimated Reading Time 3 mins
PARMESAN TUILES - THE CULINARY CHASE
From theculinarychase.com
Estimated Reading Time 2 mins
PARMESAN TUILLES | MINDFOOD
From mindfood.com
FLAVORED PARMESAN TUILES/CRISPS | MARX FOODS BLOG
From marxfood.com
Estimated Reading Time 2 mins
- Finely grate the parmesan cheese. We used the smallest holes on a conventional box grater.
- For Plain Tuiles: Pile the cheese in separate mounds on top of the silicon mat or parchment paper. The more cheese you...
CRISPY EGGPLANT PARMESAN WITH BABA GHANOUSH AND PARMESAN TUILE
From more.ctv.ca
Servings 4Total Time 55 minsCategory Lunch
- Lightly brush one eggplant with oil and roast on a foil-lined baking tray for 30 to 35 minutes, rotating every 10 minutes.
- In a small saucepan over medium heat, stir together cream, bay leaf, and thyme. Let simmer for about 10 minutes, reducing by half. Strain and reserve cream.
- Once eggplant is fork tender, remove from oven and let cool for five minutes. Remove skin and stem, and place eggplant flesh in a blender.
PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 45 mins
- Preheat the oven to 400° and line a large baking sheet with parchment paper. In a medium bowl, combine the Parmigiano-Reggiano cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2-inch rounds.
- Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel–lined plate and blot the excess fat.
- In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.
JOHN E. FINN'S PROSCIUTTO, PARMESAN, AND ... - FOOD SCHMOOZE
From foodschmooze.org
4.4/5 (7)Servings 1Cuisine American, FrenchEstimated Reading Time 3 mins
MINI TOMATO SOUPS WITH CRISPY PARMESAN TUILES - BCLIVING
BUTTER LETTUCE SALAD WITH PARMESAN TUILES & ALMONDS RECIPE ...
From myrecipes.com
5/5 (1)Calories 367 per servingServings 6
BUTTER LETTUCE SALAD WITH PARMESAN TUILES & ALMONDS RECIPE ...
From sunset.com
Estimated Reading Time 3 minsCalories 367 per serving
PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD - HIP FOODIE MOM
From hipfoodiemom.com
Estimated Reading Time 2 mins
GUSTO TV - BEEF CARPACCIO LETTUCE WRAPS
From gustotv.com
Servings 6Category Appetizer
RAINBOW PASTA | FOOD VIDEO | POPSUGAR MIDDLE EAST FOOD
From me.popsugar.com
Category PastaTotal Time 50 mins
PARMESAN CRISPS / TUILE – BRUNO ALBOUZE - YOUTUBE
From youtube.com
LISA IS COOKING: PARMESAN TUILES WITH GRAPEFRUIT AND CHILE ...
From lisaiscooking.blogspot.com
PARMESAN TUILE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PARMESAN TUILES RECIPES | FOOD NETWORK CANADA | FOOD ...
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
PARMESAN TUILES - KATE-COOKS
From kate-cooks.com
RECIPE - PEPPERY PARMESAN TUILES WITH SUMMER RATATOUILLE
From lcbo.com
PARMESAN - EAT. LIVE. TRAVEL. WRITE
From eatlivetravelwrite.com
NORDIC BEET SALAD | GORDON FOOD SERVICE CANADA
From gfs.ca
PARMESAN TUILES | FOOD NETWORK RECIPES, FOOD NETWORK ...
From pinterest.ca
PARMESAN CHEESE - AN OVERVIEW | SCIENCEDIRECT TOPICS
From sciencedirect.com
PARMESAN TUILES | EMERILS.COM
From emerils.com
PARMESAN TUILES RECIPE FROM SALADS BY SUE QUINN | COOKED
From cooked.com
PARMESAN TUILES RECIPE | /ETC/SNI-ASSET/FOOD/PEOPLE/PERSON ...
From crecipe.com
PARMESAN TUILES RECIPE - YOUTUBE
From youtube.com
PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD - ANTIPASTI RECIPES
From fooddiez.com
PARMESAN TUILE CONES RECIPES
From tfrecipes.com
SPICY SHRIMP & PASTA WITH PARMESAN TUILES MADE BY ...
From fudos.recipes
PEPPERY PARMESAN TUILES WITH SUMMER RATATOUILLE
From pressreader.com
IGA TIPS AND TRICKS: PARMESAN TUILES
From iga.net
PARMESAN TUILES RECIPES
From tfrecipes.com
TUILES DE PARMESAN | PLAISIRS LAITIERS
From producteurslaitiersducanada.ca
PARMESAN TUILE | CHEFTALK
From cheftalk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love