skipp84| 09/14/2010
At first I was a little concerned about making the Parmesan crisps but the Silpat liner made it easy-just pull it away from the bottom and it's easy to make the right size crisps. Just remember not to eat them all before you make the salad. Also start watching the crisps at about twelve minutes-mine were ready at that point. Better not to risk a tray of burnt Parmesan-especially when it can be 18 dollars a pound. With that said, a less expensive hard grating cheese-even a Gran Padana would probably make a decent crisp. Didn't have arugula, made the salad with oak leaf lettuce and the appropriate herbs from the garden. Our tomatoes of choice were Amana Orange, Big Rainbow, Green Zebra and Brandywine.
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