Variations: I like the way rosemary pairs with prosciutto, but fresh basil and oregano would also be good choices. And any good ham (a world unto itself) will do. . . .
A tuile (French for “tile”) is a savory or sweet cookie baked in the oven and then cast into curved shapes that resemble the red roof tiles common in the Mediterranean. Tuiles are very simple to prepare, but they do require your attention. This recipe is for a savory cheese tuile. It is a delicious finger food (and is wonderful on salads!) and a spectacular, unusual garnish. Please do not use generic grated cheese for the tuiles or for the omelet. Nothing compares to the taste of true Parmigiano-Reggiano.
Makes about 12 tuiles
2 cups grated Parmigiano-Reggiano cheese
Preheat the oven to 350ºF. Line a cookie or baking sheet with a Silpat or parchment paper.
Spread 3 tablespoons of the cheese into a thin, circular shape and continue to create cheese disks on the pan, leaving about an inch between each tuile.
Bake until golden brown, 10 to 12 minutes. Keep a close eye—these will burn easily.
Remove the tuiles with a metal spatula. Gently bend each tuile over a rolling pin or a wine bottle. As the tuile cools, it will curve. Store in an airtight container.
Variation: Finely chopped herbs, such as rosemary or thyme, are a wonderful complement to the cheese. I sometimes add coarsely ground black pepper.