METHOD

1 Preheat the oven to 400°F (200°C). Line a medium baking sheet with parchment paper.

2 In a small bowl, combine Parmigiano-Reggiano cheese, rosemary, lemon zest, and black pepper.

3 Place 1 heaping tablespoon cheese mixture onto the parchment paper, gently pressing down cheese to spread. Repeat 11 times, separating each cheese circle by 1 inch (2.5cm), for a total of 12 tuiles.

4 Bake on the middle oven rack for 5 minutes or until cheese is golden and crisp.

5 Cool completely, remove tuiles from the tray with a spatula, and rest on the curve of a round rolling pin until bent. Or lay them flat on a separate plate. If not serving immediately, store cooled tuiles tightly covered at room temperature for up to 1 week.