Frico (Parmesan Crisps)
1 – 3 oz piece Parmigiano-Reggiano
1 tablespoon all-purpose flour
¼ teaspoon black pepper
Preheat oven to 375 degrees.
Using the largest holes on a grater coarsely shred enough cheese to measure 1 cup.
Line a large baking sheet with a nonstick liner (a Silpat pad works well). Stir together cheese, flour, and pepper. Arrange teaspoons of cheese 4” apart on the liner, stirring cheese in the bowl between tablespoons to keep the flour evenly distributed. Flatten each mound slightly with a spatula to form a 3” round.
Bake the Frico in the middle of the oven until golden, about 10 minutes. Cool 2 minutes and then carefully transfer each crisp (they are delicate!) with a spatula to a rack to cool completely.
Store them layered between parchment paper in an airtight container at room temperature for up to 3 days.
Recipe from Gourmet Magazine’s Diary of a Foodie on PBS.
1 – 3 oz piece Parmigiano-Reggiano
1 tablespoon all-purpose flour
¼ teaspoon black pepper
Preheat oven to 375 degrees.
Using the largest holes on a grater coarsely shred enough cheese to measure 1 cup.
Line a large baking sheet with a nonstick liner (a Silpat pad works well). Stir together cheese, flour, and pepper. Arrange teaspoons of cheese 4” apart on the liner, stirring cheese in the bowl between tablespoons to keep the flour evenly distributed. Flatten each mound slightly with a spatula to form a 3” round.
Bake the Frico in the middle of the oven until golden, about 10 minutes. Cool 2 minutes and then carefully transfer each crisp (they are delicate!) with a spatula to a rack to cool completely.
Store them layered between parchment paper in an airtight container at room temperature for up to 3 days.
Recipe from Gourmet Magazine’s Diary of a Foodie on PBS.
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