Photo: Crispy Parmesan Bowls Recipe
Ingredients
- 2 cups grated Parmesan
- 8 cups prepared Caesar salad, for serving
Directions
In a large nonstick skillet, spread 1/4 cup cheese thinly and evenly over the bottom to form a 7-inch circle. Put the pan over medium heat and cook until the cheese is bubbling and lightly browned, about 3 minutes. Remove the pan from the heat. Put a small bowl upside down on a cutting board. When the bubbling stops, about 1 minute, carefully remove the disk with a thin metal spatula and drape it over the bowl. Press gently with the spatula so it forms a bowl. Be careful, as it is very fragile. Let cool.
Remove the Parmesan bowl, put it onto a plate, and fill with Caesar salad. Serve.
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By kdygert
Auburn, NY
on September 10, 2010
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I had this once at a fancy country club and thought I'd never have it again because I did not know what it was nor where to find it. I happened to find it here (and now everywhere because I know what it is. You can't beat the flavor and the ease of which to make it! I just treated myself to a fabulous salad in my parm/asiago bowl, thanks so very much.... now looking for other uses, this is sooooo fab!!
By Chef #798740
Wausau, WI
on September 15, 2008
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These parmesan bowls are not only delicious, but super easy to make. My husband and I made them for a dinner party without a "dry run" and thought if they didn't turn out, we'd just serve the salad without the bowl. Our guests raved about the presentation and flavor (all asked for the recipe. A couple of tips: don't make the cheese too thin so that it's "lacey," otherwise they will be too fragile to use. Also, as soon as the pan was removed from the heat we draped the cheese over the bowl to shape it -- we did not wait for the one minute suggested in the recipe.
By jwiechers_5909719
Sparks, NV
on August 12, 2006
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extemely simple to make. I put steamed veges in them and my kids liked the fact they could eat the bowls. (with the veges
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