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Parmesan wafers
These crisp cheesey wafers, from Gordon Ramsay, are simple to make and look great served with risotto
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Difficulty and servings
Preparation and cooking times
Ready in 5-10 minutes
- 4 big ones Heat a 20cm good-quality non-stick frying pan. Scatter about 20g of the grated cheese over the base of the hot pan. Watch it melt (don't overcook or it will taste bitter) then sprinkle in a teaspoon of chopped chives and some black pepper. When the cheese is bubbly and golden, take the pan off the heat and cool for up to a minute, then the wafer can easily be lifted out with a palette knife. Repeat 3 times.
- 8 little ones Heat the oven to fan 180C/conventional 200C/gas 6. Line a large baking sheet with non-stick silicone sheet or baking parchment. Sprinkle the grated parmesan in 8 neat rounds using the inside of a 5cm cutter as a guide. Sprinkle some chives and black pepper onto each round. Bake for 5 minutes until the cheese bubbles and turns golden. Lift each round onto a rolling pin, cool until crisp, then lift off.
- The wafers will keep in an airtight tin for up to 3 days.
Recipe from Good Food magazine, May 2004.
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http://www.bbcgoodfood.com/recipes/2682/
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Ingredients
- 80g freshly grated parmesan
- half a 20g pack of chives
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Difficulty and servings
Preparation and cooking times
Ready in 5-10 minutesIngredients
- 80g freshly grated parmesan
- half a 20g pack of chives
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