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Wednesday, November 10, 2010

Recipe for Parmigiano-Reggiano Lace

These are an easy and elegant accompaniment to a salad or bowl of soup.  Or serve them plain or rolled into a cylinder shape for an appetizer to go along with a nice glass of wine.  You can also make them larger and drape them over an upside down small ramekin.  Once they cool and set, you have an individual edible salad bowl. 

15 calories, 1.5 grams fat, 0 grams carbs, 2 grams protein per tablespoon size lace

Good quality Parmigiano-Reggiano cheese, shredded, 1 generous TBSP per lace (3+ TBSP for bowls)

Heat oven to 425 degrees. 
Coarsely shred the cheese and pile tablespoonfuls 2-3 inches apart on a baking mat or parchment paper. 

Cook for 4 minutes, or until just browning, watching closely.  The cheese will liquefy and bubble. 
Remove from the oven and put mat or paper on cooling rack.  Cool. 

Serve along side salad or soup, or alone with a glass of wine.

Sorry for the blurry picture!  Large lace draped over ramekin.

Can be wrapped in wax paper and stored in fridge. Remove ahead of time and serve room temperature.

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