Parmesan Crisps (Frico) Recipe - How To Make Parmesan Crisps
Fricos Stuffed With Goat Cheese Mousse Recipe - Goat Cheese Mousse Recipe


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These delicious Parmesan Crisps are called "Frico" originating from the Friuli region of Italy. The crisps are made of spoonfuls of freshly-grated Parmigiano-Reggiano cheese that are baked and cooled. These are quite possibly the most simple homemade appetizer to make, plus delicious! These Fricos are great served with cocktails or wine, filled with your favorite filling for appetizers, or as a garnish with main courses or salads.

You know you have got the "real deal" if the cheese's tan-colored rind is stamped repeatedly with "Parmigiano-Reggiano." Store your Parmigiano-Reggiano in the refrigerator, tightly wrapped in parchment paper, for up to 3 months. Rewrap it in a new piece of parchment paper every time you use it.

Parmesan Crisps and Baskets (Frico)



Parmesan Crisps and Baskets (Frico) Recipes:

Recipe Type: Appetizers, Parmesan Cheese
Cuisine: Italian
Yields: serves many
Prep time: 15 min
Cook time: 5 min


Ingredients:

8 ounces freshly-grated Parmesan Cheese (Parmigiano-Reggiano), or Asiago cheese*
1/4 teaspoon coarsely-grated black pepper (optional)


Equipment Needed:


Stainless-steel grater*
Silicone baking mat or parchment paper

* Preferably one with small perforations or slits of half-moon-like cutting edges using largest holes.


Preparation:

freshly grated Parmesan-Reggiano cheesePreheat 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.

 

VARIATION IDEAS:

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.

Pistachio Crisps - After removing from the oven, sprinkle the top of each frico with 1/2 teaspoon coarsely-chopped pistachios.




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.


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.
 

 



Goat Cheese Mousse Recipe:

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.

 



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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