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Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Parmesan Curls

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Thin shavings of fresh Parmesan cheese make an attractive and tasty garnish for bruschetta and crostini as well as for salads, pasta dishes and risottos. For best results, use fresh Parmesan at room temperature. The dry, crumbly type of Parmesan will not curl. Pecorino romana can also be used.
Cut a curved triangular shape out of one of the long sides of a piece of Parmesan, using a small sharp knife.
Shave curls out of the indentation with a vegetable peeler. For larger curls, simply increase the size of the triangle.

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