Frico
Makes 10 pieces
These are a quick and simple bite, but imported Italian Parmigiano-Reggiano makes them quite elegant with nothing more than a crisp, cold white wine or champagne.
The seasoning and herbs can be varied, and a wide variety of dry hard cheese can be substituted, but it must be said that there is nothing quite like the nutty savoriness of real imported Parmesan cheese.
Ingredients #
- 1 1/4 cups grated Parmigiano-Reggiano
- 2 teaspoons flour
- 1/8 teaspoon cayenne pepper
- 1 tablespoon fresh thyme leaves
- Black pepper to taste
Instructions #
Preheat oven to 425 F. Line two baking sheets with baking parchment. Using a 2 3/4” cutter as a guide, outline circles on the paper with a graphite pencil. Turn the parchment pencil-side down.
Combine the cheese, flour and cayenne thoroughly. Sprinkle 2 teaspoons of the mixture in each circle, spreading the mixture evenly. Sprinkle a few thyme leaves and a grind of black pepper over each circle.
Bake in batches for 3-4 minutes, or until they are firm and lightly golden. Remove from the oven and allow to cool for a few minutes before transferring to paper towels to blot off any oil.