UKTV recipes
Paul Bloxham
Paul Bloxham from Food Uncut
These golden crisp cheese tuiles from Paul Bloxham and Merrilees Parker are delicious with salads or just on their own

 

Parmesan tuiles

Method
 
1. Preheat a medium non-stick pan over a medium heat for 2 minutes.

2. Sprinkle 2 tablespoons cheese into the pan, making an oval about 8 x 4 cm. Cook for 1-2 minutes until the cheese melts and is golden brown.

3. Carefully remove with a spatula, and drape over a wooden rolling pin.

4. Repeat with the remaining cheese.

5. The tuiles will crisp as they cool. Serve as a garnish for salads.

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easy
 
Serves: makes 10-12
quickcook
Prep: 5 min
Cook: 25 min
 
 

Ingredients

 250g Parmigiano-Reggiano Cheese, freshly grated
 

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