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Frico Recipe

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This recipe for Frico is from The Eversmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups Parmesan-Reggiano, some finely grated and some coarsely grated, combined - I find it easiest to grate the cheese in a processor fitted with the blade.
Directions:
Directions:
Begin by heating a frying pan on medium-high heat. Don't put any oil in the pan as there's enough in the cheese. Sprinkle the Parmigiano in the pan in a thin, even layer so that the cheese covers the surface. Just make sure you don't put too much in. You want the frico to be thin and crispy.

As it cooks, you'll see it start to bubble, and the cheese will break down into a semi-liquid state. Keep an eye on it: it the pan begins to smoke, turn down the heat to medium. Once the cheese has melted together, just flip the pan over onto a large round plate. Help it along with your spatula if you need to, making sure it stays flat and doesn't fold over onto itself.

Allow it to cool down and completely solidify, which only takes about a minute. Break it up with your hands into little chips.
Personal Notes:
Personal Notes:
The key is not to put too much cheese in the pan. Try this recipe as a substitute for croutons in a salad or as an sophisticated appetizer to serve with prosecco or champagne.

 

 

 

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