Tower of Babel

I am increasingly learning about various food intolerances, calories, weight issues, cholesterol, and other aspects that I had not considered until now. I am just now realizing that many of my recipes do not fit the general requirements: low fat, light, no fish, and so on. Last night, I decided to play with parmesan lace, keeping in mind these restrictions that some of you have. It was a real challenge, and after quite a long break from culinary discussions, I dived into the task with great enthusiasm. Naturally, as a friend said, 'I have stomach nerves from impatience.'

I melted the parmesan and created a delicious little tower, which was the only source of fat in the recipe. The lace resulting from melting is also low fat, as the excess fat from the cheese remains on the baking sheet. I started filling the tower with ingredients that can be consumed by most people, considering intolerances and weight issues. Unlike parmesan petals, I melted the cheese in a non-stick pan rather than in the oven, which proved to be even more efficient - in just 10 minutes, I created six delicious towers, plus a few parmesan cannelloni.

To form the towers, as soon as the parmesan melted, I carefully removed them from the pan using a spatula and baking paper, wrapped them around a rolling pin, and when they were still hot, I stuck the ends together without burning my hands, thanks to the protection provided by the baking paper. This is a simple step, and the result is spectacular. After forming the towers, the filling can be adapted according to preferences.

I opted for a delicious mix: a layer of cottage cheese mixed with cumin powder, sweet paprika, salt, and some chives, but you can substitute with dill or parsley. I added diced tomatoes, dried mushrooms rehydrated in a few tablespoons of cognac, pickled peppers, and poached pike fillets. I repeated the layers, thus creating a delicacy that cannot be refused.

To complete the dish, I made a French omelet from egg whites, fat-free, which turned out perfectly, just like a crepe. I served everything alongside a fresh salad and a balsamic reduction syrup, which adds a note of refinement and intensity. This combination of flavors and textures is truly a feast for the senses. Did I manage to navigate your restrictions successfully?