Diary of a Foodie


Diary of a Foodie: Season One: Italy: Home Cooking

Makes12 crisps
  • Active Time:15 min
  • Start to Finish:30 min
January 2007
  • 1 (3-ounce) piece Parmigiano-Reggiano
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon freshly ground black pepper
  • Special equipment:

    a nonstick baking sheet liner, such as Silpat
  • Put oven rack in middle position and preheat oven to 375F. Line a large baking sheet with nonstick liner. Using largest holes on a box grater, coarsely shred enough cheese to measure 1 cup.
  • Stir together cheese, flour, and pepper in a small bowl. Arrange tablespoons of cheese mixture 4 inches apart on baking sheet, stirring mixture after each tablespoon to keep flour evenly distributed. Flatten each mound slightly with a metal spatula to form a 3-inch round.
  • Bake fricos until golden, about 10 minutes. Cool on baking sheet on a rack for 2 minutes, then carefully transfer crisps (they are very delicate) with metal spatula to rack to cool completely. Repeat with remaining cheese mixture to make more fricos.
Cooks' note: Fricos can be kept, layered between sheets of wax paper, in an airtight container at room temperature up to 3 days.
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