Fricoparmesan Chips Recipes

PARMESAN FRICO

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place tablespoon-size mounds of Parmesan on the paper at least 2 inches apart. Gently flatten each mound of cheese with the bottom of a glass or the back of a spoon and sprinkle with black pepper. Bake for 10 minutes, or until the cheese has spread out to a 1- to 1 1/2-inch round and is bubbling and golden around the edges. Place the baking sheet on a wire rack to cool the frico completely.

PARMESAN CRISPS (FRICO)

Steps:

• Preheat oven to 375°F.
• Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup.
• 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.
• 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.

FRICO/PARMESAN CHIPS

Steps:

• Heat a nonstick skillet over medium heat. Sprinkle enough Parmesan cheese to just cover the bottom of the pan (for a 9-inch pan, use about 3-4 tablespoons cheese). When it is golden brown - which can take less than 1 minute - use a pair of tongs to grab the edge and gently lift it out of the pan. Turn and cook the other side briefly.
• Blot excess oil on a paper towel.
• Working quickly, shape the frico on a rolling pin to form a cylinder, oraround the base of a cup to form a basket.
• Serve alone as an assaggino - the little morsel you offer guests when theyarrive.

PARMESAN, BASIL AND LEMON WAFERS (FRICO)

Steps:

• Preheat oven to 400 degrees F.
• Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended for this recipe. Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet.