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 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 "ROOF TILES"
When I was in my "chef" classes...I learned to make these but the sweet kind. I was lucky enough to find a recipe of these "roof tiles" (because of their shape) but salty. They are soo good and look great for giving a special touch to your plates! Although I haven't made these yet...they are fairly easy to make and will probably taste DELISH!
Provided by Vanessa
Categories Cheese
Time 10m
Yield 4 tiles (approx.)
Number Of Ingredients 3
Steps:
- To prepare your "eatable 'roof' tiles", place the stale bread slices without crust in the food processor so they are like "breadcrumbs".
- Mix your crumbs with the parmesan cheese.
- Grease a baking sheet with the butter and with a teaspoon, place over it little piles of the mixture you've just done (crumbs and parmesan).
- Then, lightly press them until you form "circles".
- Put them in the oven for 5 minutes at 350ºF.
- Afterwards, take them out and quickly place the over a bottle or the rolling pin to form your parmesan "roof tiles".
- Let them cool and serve as you wish.
Nutrition Facts : Calories 185.5, Fat 12.6, SaturatedFat 7.6, Cholesterol 35.4, Sodium 503.2, Carbohydrate 7.3, Fiber 0.3, Sugar 0.8, Protein 10.6
SHEET-PAN MUSHROOM PARMIGIANA
This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you're serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
- To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
- Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
- To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
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- 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.
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