Parmesan Tuiles remind us of sojourning in Paris (Best Kept Secrets, Off-the-Beaten-Path and Quintessential Sojourns)
Parmigiano–Reggiano
Cayenne Pepper
This is one of my favorite recipes. It is a super simple way to add a touch of elegance to a meal. For the aperitif the tuiles can be served plain like crackers or topped with a bruschetta mix like diced tomatoes with basil and garlic. In a salad they add a rich crunchy accent. For a fancy starter create a tomato mille feuille by layering the tuiles with warm slices of tomatoes, and cold eggplant caviar decorated with chives (serve immediately to retain the crunch).
DIRECTIONS
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Use a large toothed grater to shave 1-2 tablespoons of cheese in a pile on the paper and gentle press it down into a flat circular shape. Dust with a tiny pinch of cayenne. Bake until lightly golden. Cool in the desired shape: for salads drape it over the edge of the counter so it will stand up as in the photograph on this page. For the aperitif you can make rounded tuiles by draping them over a rolling pin or bar to cool. To make cups (like our Brandy Snaps) drape them over inverted tea cups to cool.
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