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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Crisp, fragile, practically see-throughno, the subject here isn't a character out of The Devil Wears Prada, but something just as, well, delicious: quite possibly the world's best cheese wafers. Best of all, they couldn't be any simpler to make. Ingredients:
1 1/2 cups coarsely grated parmigiano-reggiano (4 to 5 ounces; do not use a food processor) |
1 tablespoon all-purpose flour |
Directions:
1. Preheat oven to 350°F with rack in middle. Line a large baking sheet with nonstick pad.
2. Stir together cheese and flour. Make 4 mounds (about 1 1/2 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.
3. Bake until pale golden, about 10 minutes. Cool 2 minutes on baking sheet on a rack, then carefully transfer each wafer (they are very delicate) with a wide metal spatula to rack to cool completely.
4. Stir cheese in bowl (to redistribute flour) and make 4 more wafers in same manner.
5. Cooks' note: Wafers can be made 2 days ahead and kept, layered between sheets of parchment or wax paper, in an airtight container at room temperature.
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