Parmigiano Crisps - Frico Print Email

3 oz Parmigiano-Reggiano cheese
1 tablespoon all-purpose flour
1/4 teaspoon black pepper
Special equipment: a nonstick bakeware liner such as a Silpat pad

Preheat oven to 375F.

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.

Note: Crisps can be made 3 days ahead and kept, layered between wax paper, in an airtight container at room temperature.