Lacy Parmesan Wafers*
The Washington Post, May 9, 2007
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
- • 8 ounces freshly grated quality Parmesan (Parmigiano-Reggiano or Grana Padano) cheese (in shreds; do not use finely grated cheese)
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.
From Chef Patrick O’Connell. Copyright Washington Post 2007
20 calories, 1g fat, 1g saturated fat, 4mg cholesterol, 72mg sodium, n/a carbohydrates, n/a dietary fiber, n/a sugar, 2g protein.
*The Lady and the Executive Chef at her store will be making these and demoing them with copies of the recipe available with the cheese shredded and ready to purchase.