Cheese tuiles add a lovely depth of flavor to soups, salads and roast meats. The process of melting and browning cheese coaxes out nutty flavors and a crunchy texture. And I like to think it also reduces the fat content. But maybe that last point is just wishful thinking.
A tuile is a paper thin cookie (would that be a wafer?). Whether sweet or savory, they are easily molded into fun shapes when they are freshly baked and still warm. The sweet version often accompanies ice cream or mousse. Really fancy chefs make baskets for berries out of them (I’m not that fancy).
Cheese tuiles can be made with almost any hard cheese. I prefer pecorino, parmesan or asiago. Italians use Montassio cheese and call the tuile “frico.”
Though cheese tuiles can be made in the oven, I prefer baking them in a non-stick skillet. I find it much easier to control the heat and cook them evenly.
Sprinkle a thin layer of cheese in a dry, non-stick skillet….
The cheese will melt, but be patient….
Wait until it gets golden brown (and fat will release from the cheese)…
Slide the tuile onto a rolling pin to mold it into a lovely shape…
Use the "taco shell" to hold a lovely spring salad….
I must try this!
You make it look so easy, I’m going to have to try this. Thanks for the recipe.