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Reviewed Parmesan Crisps
Jul 8, 2013 on FoodNetwork.com
“Silpat cooking sheets are the key and this is such a simple recipe. I only use parmigiano reggiano for these with a micro grater. Whether you pat them out thinly for web-like crisps or let them stay packed down for a thicker crisp they turn out great.
If you slip them off as soon as they come out of the oven and lay them over...”
Dec 28, 2012 on FoodNetwork.com
“Excellent recipe and very easy. I bought my 3 1/2 lb rib roast already marinated with a garlic rosemary paste between the bone and meat and tied back together. I added more garlic, rosemary, salt and olk on the meat for a few hours while the meat came to room temperature. The proscuitto on top added a great salty, crunchy bite with the sweet fig"”