Parmesan Tuiles with Roasted Red Peppers
25 min Prep Time
25 min Cook Time
50 min Total Time
4 Servings
326 Calories
16 g Carbohydrates
21 g Total Fat
8 ounces Parmesan cheese, freshly grated on the fine holes of a box grater
1 tablespoon flour
2 large red bell peppers
1 garlic clove, cut in half
4 medium tomatoes, cut in large chunks
4 tablespoons chiffonade of basil (basil cut in ribbons)
4 teaspoons extra-virgin olive oil
Salt and pepper, to taste
For the tuiles:
1. Toss the cheese and flour together.
2. Heat a medium-size nonstick skillet over low heat. Sprinkle 2 tablespoons of cheese mixture into the pan to form a 4-inch circle. Cook until the cheese is somewhat melted but not firm, 1 ½ to 2 minutes.
3. Using a spatula, flip the cheese over and cook until firm but pliable. With a spatula, lift cheese out and nestle inside the indentions of an upside-down muffin tin.
4. Let cool. Repeat for the 3 additional tuiles.
For the salad:
1. Pre-heat broiler.
2. Cut peppers in half and remove seeds. Place peppers on a sheet pan, skin side up. Place sheet pan under broiler and broil until the skin of the peppers are black, about 5 minutes.
3. Pull from the oven and place in a closed paper or plastic bag to cool. Remove the blackened skin from the peppers and discard. Cut the peppers into ¼-inch strips.
4. Mix the tomatoes and peppers with garlic and let flavors meld for at least an hour. Remove garlic.
To serve:
- Spoon a small amount of the salad into each tuile and sprinkle with basil chiffonade.
PER SERVING
Calories: 326
Protein: 18 g
Carbohydrate: 16 g
Fiber: 2 g
Total Fat: 21 g
Saturated Fat: 12 g
Cholesterol: 49 mg
Calcium: 498% DV
Sodium: 1,102 mg
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