Parmesan and Cheddar Fricos
Nothing more than grated cheese cooked until crisp and lacy, fricos are popular in Italy served as an appetizer along with sparkling wine. We also like to use them to garnish bowls of creamy soup to add crunch and richness. Parmesan is traditionally used in these addictive treats, but we also like them made with sharp cheddar, Asiago or aged Gouda.
Ingredients
- 1 cup (4 oz./125 g) grated sharp cheddar cheese
- 1 cup (4 oz./125 g) grated Parmesan cheese
Directions
Warm a nonstick fry pan over medium-low heat until hot. Spoon about 2 Tbs. of the cheddar into the center of the pan and spread it into a 3-inch (7.5-cm) round. Cook until the cheese is melted and the edges are browned and crisp, about 1 minute. Using a thin spatula, remove the frico from the pan and immediately drape it over a rolling pin or clean bottle to form a curved shape. Repeat with the remaining cheddar, then with the Parmesan, to make more fricos. Let the fricos cool to room temperature before transferring to a plate and serving. Makes about 16 fricos; serves 8.
Williams Sonoma Test Kitchen
