Recipe courtesy of Marcella Hazan
Crisp Cheese Wafers Friuli-Style
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 100
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 9
- Cholesterol
- 17
- Sodium
- 341
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
1/2 teaspoon polenta flour
1/3 cup loosely packed grated Montasio cheese or Parmigiano-Reggiano
Directions
- Turn the heat under a 9-inch skillet to medium low and sprinkle 1/2 teaspoon of polenta flour into the pan. Immediately sprinkle the cheese over the polenta, distributing it evenly. Cook for 1 1/2 to 2 minutes, running the edge of a spatula under the perimeter of the wafer as the cheese melts and hardens to loosen it from the pan. Remove from heat and let it settle for 1 minute.
- Using toaster tongs or a large tweezer and a spatula, lift the wafer from the skillet and turn over. Return to heat for 1 more minute.
- Transfer the cheese wafer from the pan to a platter. If it breaks it doesn't matter because you must break it up anyway to eat it.
Cook’s Note
The wafer will keep crisp for a few hours, but taste best the moment it is done.