Italian
Frico di Parmigiano
Lacework discs of aged cheese baked until golden and brittle. These shatteringly crisp wafers concentrate the nutty, crystalline intensity of Parmigiano-Reggiano into an elegant cocktail accompaniment.
SnackEasyItalian
Prep5 minCook10 minTotal15 minServes12TempRoom Temperature
✓ vegetarian✓ gluten-free
⚠ Contains: 🥛 Dairy
Recipe
Ingredients
- 4 ozParmigiano-Reggiano(finely grated, aged 24+ months)
- pinchBlack pepper(optional)
- 1 tspFresh rosemary(minced, optional)
Make Ahead
Store in airtight container up to 3 days. Do not refrigerate.
Instructions
- 1Preheat oven to 400°F (200°C). Line baking sheet with silicone mat or parchment
- 2Place tablespoon mounds of cheese 3 inches apart
- 3Flatten each mound slightly into thin circles
- 4Add optional pepper or rosemary to tops
- 5Bake 5-7 minutes until golden and lacy
- 6Cool completely on pan - they crisp as they cool
Notes
Pro Tips
Use finely grated cheese, not shredded. Watch carefully - they go from golden to burnt quickly.
History & Origin
Frico originated in Friuli-Venezia Giulia but Parmigiano version uses DOP cheese from Emilia-Romagna. Parmigiano-Reggiano has Protected Designation of Origin status requiring production in specific Italian provinces. Simple technique of baking grated cheese until crisp creates concentrated flavor. Popular aperitivo accompaniment.
Pairs Well With
proseccochampagnespritz
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