Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Crispy Frico
Makes approximately 15 to 20 wafers
| 1 pound (500 g) aged Montasio, Asiago, or Parmigiano-Reggiano |
| 1 to 2 teaspoons extra-virgin olive oil or melted butter |
| 1. Grate the cheese and set aside. |
| 2. Brush a thin film of olive oil or butter over the bottom of a large nonstick skillet. Set the skillet over medium-low heat. |
| 3. For each wafer, sprinkle 1 ½ to 2 tablespoons of grated cheese into the skillet to form a 2- to 3-inch round. The skillet will hold about 4 or 5 wafers per batch. Cook until the cheese melts completely and the turn crisp and golden, 3 to 4 minutes. While each round of cheese cooks, press down on it occasionally with a spatula to make sure it remains flat. The cheese will bubble and spread before turning crunchy. Gently turn each round over with a spatula and continue cooking for another minute, or until light-golden brown. |
| 4. Remove the wafers from the skillet, set them on a paper towel, and blot lightly with another towel to remove excess oil. For fancier-looking wafers, shape warm-from-the-oven frico over an inverted glass or measuring cup or drape over the handle of a wooden spoon, then blot with a paper towel to remove excess oil. Allow to cool to room temperature before serving. |
