These tasty cheese crisps, must be made with Parmigiano Reggiano cheese; substitutes will not work.
- Yield: Makes 2 to 3 dozen
Source: Martha Stewart Living, November 1992
- 1/2 pound Parmigiano Reggiano, finely grated
- Chopped fresh parsley or thinly sliced black truffles, optional
Heat a nonstick saute pan over medium heat for 2 to 3 minutes. Sprinkle cheese lightly over the bottom of the pan. The cheese should he sprinkled lightly enough that the bottom of the pan shows through, so the final product is lacy looking. If desired, sprinkle with fresh parsley or a few truffle slices. Cook until cheese melts and begins to bubble, 1 to 2 minutes.
Remove frico from pan with tongs, gently lifting one edge and peeling it away from the pan.
Immediately drape frico over the handle of a wooden spoon to cool into a curved shape. Serve within an hour as an accompaniment to drinks.