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Called "Frico"
from the Friuli region of Italy, these delicious wafers are spoonfuls of grated cheese
that are baked and cooled. Great served with cocktails or wine, filled with your favorite
filling for appetizers, or as a garnish with main courses or salads.
Parmesan Crisps
and Baskets (Frico) Recipes
Recipe Type:
Appetizers,
Parmesan Cheese
Yields: serves many
Prep time: 15 min
Cook time: 5 min
Ingredients:
8 ounces freshly-grated Parmesan-Reggiano,
Montasio, or Asiago cheese*
1/4 teaspoon coarsely-grated black pepper (optional)
Equipment:
Stainless-steel grater*
Silicone baking
mat
* Preferably one
with small perforations or slits of half-moon-like cutting edges using largest holes.
Preparation:
Preheat oven to 350 degrees F. Place oven rack
in the middle of the oven.
Line a lightly greased baking sheet with parchment paper or
line a large baking sheet with a nonstick liner (such as a silpat).
I personally recommend that you use the
Silicone baking
mats as nothing sticks to them.
Spoon level tablespoon-size mounds, 4-inches apart, on
lined baking sheet; gently spread or pat mounds into 3 1/2-inch long ovals in an even
thickness with your fingers.
NOTE: If you make them too thick they will be chewy rather than crispy, and if
you brown them too much they will taste bitter.
I also find it easier to
make a small batch at a time, 6 to 8 on a baking sheet. This allows me to
work with them while they are still warm.
 Bake
approximately 4 to 5 minutes or until cheese is melted and any bubbles that form turn into
a crunchy light golden crust. Your wafers should be golden in color and lacy in
appearance.
Remove from oven and cool crisps
completely on baking sheet. Remove crisps carefully with thin metal spatula to paper
towels to drain.
Store between layers of wax paper in an airtight container at
room temperature for up to one week.
Photo shows how they spread out after being baked.
VARIATIONS:
Rosemary Parmesan Crisps
-
Add
2 tablespoons finely chopped fresh rosemary leaves to the grated parmesan cheese.
Cumin Parmesan Crisps -
Add
1 teaspoon cumin, caraway, or fennel seeds. Bake as above.
Nut Parmesan Crisps
-
Sprinkle the
top of each cheese circle with a little chopped nuts (of your choice). Bake as above.
Smoky
Paprika Crisps -
Toss cheese with 4 teaspoons smoked paprika. Bake as above.
Parmesan Baskets:
Petite Parmesan Baskets
- Preheat oven to 350 degrees F. Place oven rack
in the middle of the oven. Line a lightly greased baking sheet with parchment paper or
line a large baking sheet with a nonstick liner (such as a
silicone baking
mat). Gently spread or pat mounds
into 2-inch circles with your fingers. NOTE: If you make them too thick they will be chewy rather than crispy, and if
you brown them too much they will taste bitter. I also find it
easier to make a small batch at a time, 6 to 8 on a baking sheet. This
allows me to work with them while they are still warm.
Bake 4 minutes or until bubbly
and lightly golden; remove from oven and let parmesan crisps cool slightly,
approximately 1 minute or until still warm and pliable and you can gently
remove with a thin spatula. While still warm, press each of these
rounds over an upturned egg carton cup, shot glass, wine cork, miniature muffin tins, or any
small cup to form tulip shapes. Remove from mold when cool and setup. I
like to fill these tiny baskets with Goat Cheese Mousse.
|
Warm mini parmesan crisps (fricos)
placed on wine corks for molding. |
Finished
mini parmesan baskets cooling on cutting board. |
 Goat
Cheese Mousse:
6 ounces
soft
goat cheese
1/4 cup
heavy
cream
1/2 teaspoon fresh thyme, chopped fine
2 1/2 teaspoon fresh Italian flat parsley, chopped fine*
Coarse salt to taste
Freshly-ground
black pepper to taste
* In the Springtime, when my
herbs are in bloom, I substitute the fresh parsley for a combination of
lavender flowers, garlic flowers, and basil flowers. Be creative!
Blend all ingredients together
until smoother. Refrigerate until ready to use.
Large Parmesan
Baskets
- Gently spread or pat mounds into 4-
to 5-inch circles with your fingers. Bake 4 minutes or until bubbly and
lightly golden; remove from oven and let parmesan crisps cool slightly,
approximately 1 minute, until still warm and pliable and you can gently remove with a thin spatula; press each of
these rounds form them over an upside-down custard cup, drinking glass, or coffee cup.
PARMESAN ROLLS:
Let Parmesan crisps cool slightly until you can gently remove with a thin
spatula; drape warm crisps over a rolling pin or dowel
PARMESAN CONES:
Let Parmesan crisps cool slightly until you can gently remove with a thin
spatula; press each of these rounds over an ice cream cone for molding a cone shape.
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