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Epicurious

Parmesan Crisps (Frico)

4.1

(14)

You can top the spinach parmesean custard with some broken-up frico for added crunch or simply enjoy them on the side.

Active time: 15 min Start to finish: 30 min

Cooks' note:

Crisps can be made 3 days ahead and kept, layered between wax paper, in an airtight container at room temperature.

Recipe information

  • Yield

    Makes 12 crisps

Ingredients

1 (3-oz) piece Parmigiano-Reggiano
1 tablespoon all-purpose flour
1/4 teaspoon black pepper

Special Equipment

a nonstick bakeware liner such as a Silpat pad

Preparation

  1. Step 1

    Preheat oven to 375°F.

    Step 2

    Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup.

    Step 3

    Line a large baking sheet with nonstick liner. Stir together cheese, flour, and pepper. Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed. Flatten each mound slightly with a metal spatula to form a 3-inch round.

    Step 4

    Bake frico in middle of oven until golden, about 10 minutes. Cool 2 minutes on sheet on a rack, then carefully transfer each crisp (they are very delicate) with metal spatula to rack to cool completely.

Nutrition Per Serving

Each (1 1/2-frico) serving about 32 calories and 2 grams fat
#### Nutritional analysis provided by Gourmet
TagsCrackerItalianEuropeanParmesanCheeseDairySideStarterSnackBrunchDinnerNut FreeVegetarian5 Ingredients or FewerQuickEasy30 Minutes or LessBakingGourmet
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