Best 8 Italian Parmesan Crisps Giada De Laurentiis Recipes

PARMESAN CRISP WITH PINK SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• In a small food processor, combine the mayonnaise, piquillos, lemon zest and salt. Puree until smooth. Refrigerate until ready to use.
• Line a straight-sided baking sheet with parchment paper. Sprinkle the Parmesan onto the parchment and spread thinly and evenly into an oval (or whatever shape you like).
• Bake until bubbly and just beginning to brown, 9 to 10 minutes. Transfer the parchment with the crisp to a wire rack and allow to cool completely.
• Serve the Parmesan crisp on a board for people to break off pieces, with the pink sauce alongside for dipping.

SAUTEED GREEN BEANS WITH TOMATOES AND BASIL SERVED WITH PARMESAN CRISPS

Steps:

• Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
• Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.
• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.
• Yield: 8 to 10 crisps

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

GIADA DE LAURENTIIS' ITALIAN MUFFULETTA

Steps:

• Whisk together vinegar, oregano and garlic in a large bowl until blended. Gradually whisk in oil. Stir in green olives, kalamata olives, roasted red bell peppers and black pepper.
• Using a serrated knife, slice 1 inch from top of bread loaf. Split loaf horizontally, and scoop out soft bread from both halves, leaving a 1/2-inch-thick shell. (Reserve soft center of loaf for another use, if desired.).
• Spread half of the vinaigrette in bottom half; layer with ham, salami, mortadella, cheese, onion and arugula. Spread remaining vinaigrette on top half of bread, and place vinaigrette side down on arugula. Cut the sandwich into 6 even wedges.

CRISPY PARMESAN BISCUITS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
• Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
• Lemon Butter
• In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
• Yield: 1/2 cup
• Prep Time: 1 minute

PARMESAN CRISPS

Steps:

• Pre-heat oven to 375 degrees.
• Line a large baking sheet with nonstick liner.
• Coarsely shred enough cheese to make 1 cup.
• Stir together cheese, flour and pepper in a small bowl.
• Arrange tablespoons of cheese mixture 4 inches apart on baking sheet, stirring mixture after each tablespoon to keep flour evenly distributed.
• Flatten each mound slightly with a metal spatula to form a 3-inch round.
• Bake until golden, about 10 minutes.
• Cool on baking sheet on a rack for 2 minutes, then carefully transfer with metal spatula to rack to cool completely.
• These can be stored between sheets of wax paper in an airtight container at room temperature for up to 3 days.

ITALIAN PARMESAN CRISPS - GIADA DE LAURENTIIS

Steps:

• Preheat oven to 400 degrees F.
• Line the baking sheet with the silpat (preferred) or parchment.
• Place a heaping tablespoon of Parmesan on the lined baking sheet and lightly pat it down to make about a 2-inch circle.
• Repeat with the remaining Parmesan, placing the spoonfuls about 1 inch apart.
• Bake at 400 degrees F for 3 to 5 minutes until golden and crisp.
• Allow to cool on the baking sheet before removing carefully with a spatula for serving.

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees.
• Cover baking sheets with non-stick baking parchment and lightly brush parchment with butter.
• Sprinkle cheese in mounds on baking sheets and flatten slightly with a fork to 2-inch rounds.
• Bake for 2-1/2 minutes.
• Sprinkle Parmesan rounds with chives and bake for 30 seconds or until golden brown.
• Remove Parmesan rounds from oven.
• Leave for 2 minutes to become crisp.
• Using a metal palette knife, transfer to a wire rack to cool.