Friday, October 29, 2010

Recipe for Parmigiano-Reggiano Lace

15 calories, 1.5 grams fat, 0 grams carbs, 2 grams protein per tablespoon size lace

Good quality Parmigiano-Reggiano cheese, shredded, 1 generous TBSP per lace

Heat oven to 425 degrees. 
Coarsely shred the cheese and pile tablespoonfuls 2-3 inches apart on a baking mat or parchment paper. 
Cook for 4 minutes, watching closely, or until just browning.  The cheese will liquefy and bubble. 
Remove from the oven and put mat or paper on cooling rack.  Cool. 
Serve alongside salad or soup.  
Can be wrapped in wax paper and stored in fridge. Remove ahead of time and serve room temperature.