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:

Preheat oven to 375°F. Line a half sheet pan with a Silpat or parchment paper; a non-stick sheet pan works well also.

1. Using the largest holes on a box grater, coarsely shred the cheese.

2. Stir together the cheese, flour, pepper, and herbes de Provence in a large mixing bowl.

3. 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.

4. Flatten each mound slightly with your fingertips to form a three-inch round.

5. Bake the fricos until golden, about 10-12 minutes.

6. 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.