Ingredients
2 cups Parmigiano-Reggiano cheese, freshly grated
8 slices prosciutto
8 fresh bail leaves
Store-bough bottle of Balsamic Glaze for garnish
Equipment Needed
Cheese grater (hand-held, microplane or box grater)
Non-stick Silicone mat
Baking Sheet
Turkey baster (or another cone shaped tool)
Instructions
Preheat oven to 400 degrees F. Place non-stick silicone mat on baking sheet. Place 4 mounds (1/4 cup of cheese each) of grated Parmesan cheese on the mat, leaving lots of room between each mound to spread during cooking. Bake for 10 minutes or until the edges are brown and the top is lightly golden. Remove from oven, and quickly roll each crisp into a cone shape using a turkey baster (or another cone-shaped tool) and a spatula. The crisps will harden quickly so work fast. Set the roll aside to cool. Repeat the Bake and Roll with the remaining 4 mounds. When ready to serve, roll up a slice of prosciutto with a fresh basil leaf inside and place inside the rolled parmesan crisp. Drizzle with Balsamic glaze.
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