At the restyled Fiamma in SoHo, Fabio Trabocchi joins the challenge in an original fashion. He wraps thinly sliced Australian wagyu beef around columns of tofu, which support a crunchy Parmesan tuile and, over that, a teetering quail egg. On a long, thin rectangular plate he lines up three of these delicate towers, interspersed with ovals of wagyu tartare that wear caps of chopped mushrooms and Parmesan
━━ n., vi. シーソー（に乗る） （seesaw）; 前後［上下］に揺り動く; 動揺（する）.
[TWEEL] French for "tile," this thin, crisp cookie is placed over a rounded object (like a rolling pin) while still hot from the oven. (There is also a special tuile mold, over which the hot cookies may be placed.) Once cooled and stiff, the cookie resembles a curved roof tile. The classic tuile is made with crushed almonds but the cookie can also be flavored with orange, lemon, vanilla or other nuts.
tartar(e) sauce タルタルソース.
tartar(e) steak タルタルステーキ.
A hard, sharp, dry Italian cheese made from skim milk and usually served grated as a garnish.
English (and French) name for the hard Italian cheese parmigiana reggiano. Made from semi-skimmed cow's milk cooked with rennet, and dried for six months. When at least 2 years old it is called vecchio; stravecchio is 3 years old; stravecchione, 4 years old. It is hard and usually served on dishes grated; it cooks without becoming sticky. A 25-g portion is a rich source of calcium, a good source of protein, a source of vitamin A and niacin, contains 8 g of fat and 250 mg of sodium, and supplies 110 kcal (460 kJ).
[PAHR-muh-zahn] This hard, dry cheese is made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States, but none compares with Italy's preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth. Whereas the U.S. Renditions are typically aged 14 months, Parmigiano-Reggianos are more often aged 2 years. Those labeled stravecchio have been aged 3 years, while stravecchiones are 4 years old. Their complex flavor and extremely granular texture are a result of the long aging. The words Parmigiano-Reggiano stenciled on the rind mean that the cheese was produced in the areas of Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). Parmesans are primarily used for grating and in Italy are termed grana, meaning "grain" and referring to their granular textures. Pregrated Parmesan is available but doesn't compare with freshly grated. Both domestic and imported Parmesans are available in specialty cheese stores, Italian markets and many supermarkets.