Photo: c. foodblogchef 2019
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PARMESAN CRISPS (FRICOS)
Ingredients:
1- 8 ounce piece Parmigiano-Reggiano
2 1/2 tablespoons all-purpose flour
1/2 teaspoon black pepper
3/4 teaspoon herbes de Provence, optional
½ tbs lemon zest
*Note: store the Fricos between sheets of parchment paper. They will keep for a couple of days in an airtight container.
Preparation:
1. Preheat oven to 375°F. Line a half sheet pan with a silpat or parchment paper; a non-stick sheet pan works well also.
2. Using the largest holes on a box grater, coarsely shred the cheese.
3.Stir together the cheese, flour, pepper, and herbes de Provence in a large mixing bowl.
4. Arrange tablespoons of cheese four inches apart on the silpat/parchment paper, stirring the cheese mixture in the bowl between tablespoons to keep the flour evenly distributed.
5. Flatten each mound slightly with your fingertips to form a three-inch round.
6. Bake the fricos until golden, about 10-12 minutes.
7. Cool two minutes on the half sheet pan, then carefully transfer each crisp (they are very delicate) with a thin spatula to a rack to cool completely.