FRICOS, WHICH ORIGINATE IN FRUILI, ARE LITTLE DISKS OF CHEESE, MELTED TO A CRISP. YOU CAN SERVE THEM WHOLE AND SERVE THEM WITH TOMATO SOUP OR A SALAD. OR, YOU CAN CRUMBLE AND SCATTER THEM OVER PRACTICALLY ANYTHING. THEY STORE NICELY SO YOU CAN MAKE THEM AHEAD OF TIME OR STORE THEM IN A TIN FOR FUTURE USE. THEY'RE RIDICULOUSLY SIMPLE TO MAKE. YOU JUST HAVE TO KEEP A SHARP EYE OUT DURING THE BAKING-- TOO LITTLE AND THEY'RE LEATHERY; OVERCOOKED, THEY HAVE A BITTER TASTE. WHEN PERFECTLY MADE, HOWEVER, THEY ARE AN UNEXPECTED TREAT. THIS RECIPE WAS ADAPTED FROM THE SIX SEASONS COOKBOOK.
PREHEAT OVEN TO 400
GRATE THE PARMESAN THROUGH THE LARGEST HOLES IN A BOX GRATER.
LAY A SHEET OF PARCHMENT PAPER OR A SILICONE MAT ON A BAKING SHEET.
MAKE PILES OF THE GRATED CHEESE ABOUT 6" IN DIAMETER AND SPACED FAR ENOUGH APART TO ALLOW THEM TO SPREAD.
PLACE IN THE OVEN AND BAKE 6 TO 9 MINUTES OR UNTIL THE CHEESE MELTS AND THE FRICOS TURN A GOLDEN BROWN.
REMOVE FROM THE OVEN AND PLACE THE BAKING SHEET ON A WIRE RACK TO COOL.
SLIDE THEM ONTO A PLATE AND SERVE AS THEY ARE OR CRUMBLE INTO A SOUP OR SALAD.
Ingredients
Directions
PREHEAT OVEN TO 400
GRATE THE PARMESAN THROUGH THE LARGEST HOLES IN A BOX GRATER.
LAY A SHEET OF PARCHMENT PAPER OR A SILICONE MAT ON A BAKING SHEET.
MAKE PILES OF THE GRATED CHEESE ABOUT 6" IN DIAMETER AND SPACED FAR ENOUGH APART TO ALLOW THEM TO SPREAD.
PLACE IN THE OVEN AND BAKE 6 TO 9 MINUTES OR UNTIL THE CHEESE MELTS AND THE FRICOS TURN A GOLDEN BROWN.
REMOVE FROM THE OVEN AND PLACE THE BAKING SHEET ON A WIRE RACK TO COOL.
SLIDE THEM ONTO A PLATE AND SERVE AS THEY ARE OR CRUMBLE INTO A SOUP OR SALAD.