Parmesan Lace

Appetizers | Jewish cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Lace means 'lacework.' This sharp, salty cheese lace pairs well with something sweet and syrupy like port wine.

Ingredients

Parmesan Cheese - 2.5 oz
Wheat Flour - 0.4 oz
Walnuts - 1.1 oz
Thyme - 0.1 oz
Roquefort cheese - 5.3 oz
Garlic - 1 clove
33% Cream - 1 fl oz
Olives stuffed with lemon - 8 pieces
White Pepper (whole) - to taste

Step by Step guide

Step 1

Place the Roquefort cheese, cream, a pinch of crushed garlic, peeled walnuts, and freshly ground white pepper into a blender and blend everything into a smooth mixture. Transfer it to a bowl and refrigerate for half an hour.

Step 2

Cut the Parmesan cheese into large pieces about 1x2 cm and add them to the blender. Also add the flour, turn on the blender, and blend until it becomes a crumbly mixture.

Step 3

Heat a skillet, place a pinch of Parmesan cheese in the center, and immediately shake the skillet so the cheese lightly spreads out, forming a web about 6–8 cm in diameter. After about five seconds, when the cheese is not yet burnt, carefully remove it from the skillet using a silicone spatula. Next, place it in a small mold with an indentation so that it takes the shape of a small bowl. For this purpose, an egg cup would work well.

Step 4

Fill a pastry bag with the cheese mixture and pipe small dots onto the Parmesan lace. Chop the black olives into small cubes and use them to garnish the simple composition.