Ingredients with Measurements:
- 1 large elephant ear leaf
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Rinse the elephant ear leaf and pat it dry with paper towels.
4. In a small bowl, mix together the Parmesan cheese, garlic powder, salt, and black pepper.
5. Brush the olive oil on both sides of the elephant ear leaf.
6. Sprinkle the Parmesan cheese mixture evenly over the top of the leaf.
7. Place the leaf on the prepared baking sheet.
8. Bake for 10-12 minutes, or until the cheese is melted and the leaf is crispy.
9. Remove from the oven and let it cool for a few minutes.
10. Cut the baked elephant ear into pieces and serve.
- Time:
Preparation time: 5 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 2-4 people.
Nutritional information:
- Calories: 120
- Fat: 9g
- Carbohydrates: 3g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of hard cheese instead of Parmesan cheese.
- You can use any type of oil instead of olive oil.
Variations:
- You can add chopped herbs, such as parsley or basil, to the Parmesan cheese mixture.
- You can sprinkle some red pepper flakes on top for a spicy kick.
Tips and tricks:
- Make sure to brush the olive oil on both sides of the elephant ear leaf for even cooking.
- Don't overdo it with the cheese or it will become too greasy.
- You can use a pizza cutter to cut the baked elephant ear into pieces.
Storage instructions:
- Store any leftover baked elephant ear in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the baked elephant ear on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the baked elephant ear on a wooden board or platter.
- Garnish with fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- This recipe pairs well with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
- A simple green salad or roasted vegetables would make a great side dish.
Troubleshooting advice:
- If the elephant ear leaf is not crispy enough, bake it for an additional 2-3 minutes.
Food safety advice:
- Make sure to rinse the elephant ear leaf thoroughly before using it.
- Store any leftover baked elephant ear in the refrigerator and consume within 2 days.
Food history:
- Elephant ear leaves are a popular ingredient in many cuisines, especially in Southeast Asia and Africa.
Flavor profiles:
- The baked elephant ear with Parmesan cheese is savory and cheesy with a crispy texture.
Serving suggestions:
- Serve the baked elephant ear as an appetizer or a snack.
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