Lacy Parmesan Wafers
- Cuisine: American
- Course: Appetizer
- Features: Fast, Kid-Friendly
Summary:
These delicate, crisp wafers, served at the Inn at Little Washington, are incredibly simple to make and perfect to nibble with a glass of champagne. They can be made in advance, stored between layers of wax paper and kept in an airtight tin.
Makes about 48 three-inch wafers
Ingredients:
- 8 ounces freshly grated Parmigiano-Reggiano cheese (in shreds; do not use finely grated cheese)
Directions:
Preheat the oven to 350 degrees. Line a large baking sheet with paper towels.
On a nonstick baking sheet or one lined with a Silpat (silicone) sheet, place 2 teaspoons of cheese in a little mound. Using the back of a teaspoon, press the mound into a circle about 2 1/2 inches in diameter. Repeat, keeping about 1 inch of space between each circle. Bake for 4 to 6 minutes or just until the wafers are golden brown. Allow them to cool on the baking sheet until they have set, then transfer to the paper towel-lined sheet to drain a bit. Use paper towel to wipe down the Silpat between bakings. Store between layers of wax paper in an airtight container until ready to serve.
Recipe Source:
From chef Patrick O'Connell.
E-mail the Food Section with recipe questions.
(Dayna Smith)
