Place a silpat mat on a baking sheet. Place 6 (1/4 c) mounds of grated parmesan cheese on the mat and gently tap down until each mound is flat and 41/2 to 5 inches in diameter. Bake for 8-10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the parmesan cups to a muffin tin. Gently place a small drinking glass on top to mold it into a cup shape. Let cool until firm, about 5 minutes.
Put a yummy salad inside the parmesan cups such as a caesar or spinach and serve.
This is Giada's recipe.
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