Ingredients

• 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*

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Instructions

1. Put oven rack in middle position and preheat to 350°F. Line a large baking sheet with nonstick pad.
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.
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.
4. Stir cheese in bowl (to redistribute flour) and make 4 more wafers in same manner.