Active time: 10 min Start to finish: 35 min

　　

Ingredients

Makes 8 wafers

　　1 1/2 cups coarsely grated Parmigiano-Reggiano (4 to 5 oz; do not use a food processor)

　　1 tablespoon all-purpose flour

　　

Special Equipment

a nonstick baking pad such as Silpat*

　　

Step 1

Put oven rack in middle position and preheat to 350°F. Line a large baking sheet with nonstick pad.

　　

Step 2

Stir together cheese and flour in a bowl. Make 4 mounds (about 3 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.

　　

Step 3

Bake until golden, about 10 minutes. Cool 2 minutes on baking sheet on a rack, then carefully transfer each wafer (they are very delicate) with a wide metal spatula to rack to cool completely.

　　

Step 4

Stir cheese in bowl (to redistribute flour) and make 4 more wafers in same manner.

　　Cooks' note:

　　• Wafers can be made 2 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. *Available at cookware shops and Bridge Kitchenware (800-274-3435).