Lagniappe. In Louisiana, where my mother’s side of the family is from, a “lagniappe” means “a little something extra.”
That’s what this short post is. And that’s what it’s about. A couple of little “something extras” we got from Chef Luciano Parolari at that amazing dinner we wrote about in the last post.
The first is something that anyone can do. I intend to use it as a container for a salad at our next dinner party. It’s a bowl made entirely of parmesan cheese, and it couldn’t be easier to make.
Let it cook about 3 minutes, until it is bubbling and slightly brown around the edges. Remove from heat and let rest about a minute until the bubbling stops. Then, carefully remove the cheese disk and drape it over an upside down bowl.
The next lagniappe is a very special little treat you can throw together if you already have made pasta and filling for ravioli or lasagna.