Recipe courtesy of Giada De Laurentiis
Parmesan Crisp with Pink Sauce
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- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 442
- Total Fat
- 37 g
- Saturated Fat
- 13 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 21 g
- Cholesterol
- 49 mg
- Sodium
- 937 mg
- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 442
- Total Fat
- 37 g
- Saturated Fat
- 13 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 21 g
- Cholesterol
- 49 mg
- Sodium
- 937 mg
Ingredients
Directions
- 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.
