parmesan wafers 1 ½ cups coarsely grated Parmigiano-Reggiano 1 tablespoon all-purpose flour   1. Put oven rack in middle position and preheat to 350°F. 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. 2.  Bake on a large nonstick baking sheet 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. Stir cheese in bowl (to redistribute flour) and make 4 more wafers in same manner. note: • Wafers can be made 2 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. back