The CC encountered an unusual item with his ravioli, a "parmesan crisp". The CC is reasonably sure that this was first invented by Thomas Keller (he of French Laundry fame -- for his "deconstructed" Caesar salad, actually.)
It's quite amazing that this invention has entered the conventional vocabulary of modest (albeit upscale) cafés.
So the CC was curious enough to see how it's made (expect to be experimented upon, ye who eat at the CC's!) Readers, you will either need parchment paper or silpat.
Ingredients
parmigiano-reggiano (grated by hand)
Recipe
Lay the grated cheese in 2-2.5" heaped rounds upon parchment paper.
Bake 8-10 mins at 275F.
Cool for 30 seconds, and lift off with a spatula.
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