 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Active time: 10 min Start to finish: 35 min Ingredients:
1 1/2 cups coarsely grated parmigiano-reggiano (4 to 5 oz; do not use a food processor) |
1 tablespoon all-purpose flour |
Directions:
1. Put oven rack in middle position and preheat to 350°F. Line a large baking sheet with nonstick pad.
2. Stir together cheese and flour in a bowl. Make 4 mounds (about 3 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.
3. Bake until 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 wax paper, in an airtight container at room temperature. *Available at cookware shops and Bridge Kitchenware (800-274-3435).
|
|